These are difficult times for many of us. We need to hold on to the things which make our lives meaningful. For most people that means the love of family and friends, the small comforts of home and the pleasures of a garden. If we’re fortunate to have those we can retreat from the world when we need to.
Even a tiny growing space can provide flowers and often food too. After many years of gardening in small spaces or allotments I now have a good sized garden but it’s not without its challenges. It was almost covered in old concrete crazy paving when we moved here and the soil is poor and sandy. After 20 years it’s in better shape and full of wildlife.
I’ve tried to create a garden for all seasons so that even in Winter I can enjoy flowers, berries, tree bark and good food. Here are a few more flowers in the garden this week.
With the lengthening days the Spring Cabbages are beginning to grow in the polytunnels. They’re a bit nibbled but will survive. These are “Spring Hero”. I think they’re the only Spring Cabbage which form ball heads. In a few weeks the heads will be firm and round. They’ll be delicious shredded in a salad or steamed.
The Leeks and Parsnips need using now. I thought up some parsnip cakes, which I mentioned last week. A sweet treat with a nice crumby texture. Very easy to do. Here’s the recipe, as promised.
PARSNIP SQUARES You will need a large rectangular baking tin or roaster, approximately 12x10"/30x25 cm, greased. Parsnip, about 200g unprepared weight 4 large Eggs 200g Sugar 200g Self-raising Flour 2 rounded teaspoons Baking Powder 20g Bran 200g Sunflower Oil Peel and grate parsnip. Or chop finely in a food processor. Heat the oven to 180C/160C fan oven. Put all ingredients, including parsnip, into a mixing bowl. Beat well to combine. Spread the mixture in the baking tin or roaster. Bake for 25 minutes. Check middle is cooked with a skewer. If skewer comes out clean it's done. If not, allow a couple more minutes in the oven. Allow to cool then cut into squares. Slide a cake spatula under to lift out.
Food seems even more important in Winter. Filling, warming meals are appreciated and we enjoy using the chutney I made during the warmer months. Its sweet, tangy taste brightens up any meal.
I’m struggling on with my knitting. The pattern has beaten me but I think I can finish the jacket in my own way. I’m not a natural when it comes to knitting patterns and this one was far too complicated for me. Bit off more than I could chew. I can understand the instructions to a point but easily lose my way. I had to abandon the fancy part of the pattern and continue in stocking stitch. I think it will look alright. I find it easier to think up my own using simple stitches. Not going to be beaten though, so stand by for another progress report later.
With you again next week. Meanwhile, stay warm, stay safe and I hope you enjoy some pleasant pastimes.
Living a contented creative life. 
Lovely to read your latest post, Freda. I love the shades of the yarn you are knitting with. Am going to try making the parsnip squares. Don’t have parsnips on our allotment, but Aldi usually comes up trumps for reasonably-priced veg. You are lucky to get a jay in your garden. We get lots of little birds on the feeders, my favourites being goldfinches, nuthatch and long-tailed tits. From Maggie x
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Thank you Maggie. We are very fortunate to have lots of birds. We even have woodpeckers occasionally. We have mature trees and I think they feel safe because of that. We love to see them. X
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