Flowers, Food and Art

April! A month of sunshine and showers, if it conforms to tradition. Things being the way they are now, weather patterns are very unpredictable. Hopefully though, because Spring is here, everywhere will blaze with colour and the air will be filled with the sound of birdsong.

There’s certainly new life in the garden. The frogspawn is almost at the tadpole stage and there was a caterpillar on a stem in the pond. I couldn’t identify it but it was interesting to see it there. I also saw a shield bug basking in the sun on a poppy leaf.

The plums are opening their beautiful, pure white blossom. It looks so delicate and yet it’s the first of the fruit to burst flower buds. Frost can still be a problem but they’re pretty hardy. Sparrows have been pecking the buds. They’re probably a sweet, tasty treat. I love to see the birds in the garden though. Mostly, they do a lot of good.

Here are some other lovely flowers in the garden this week.

Some fascinating fungi have sprung up in a bark-chip path. I don’t know what they are. Possibly morels? Don’t know enough about fungi.

Looked them up and they do seem to be a type of morel. Here are a few photos to give some idea of how they look.

The rhubarb is growing nicely. There is only a small patch but it’s enough for a Spring treat and a little for the freezer. We usually have it simply stewed with sugar and eaten with greek yoghurt. Really delicious.

I have mentioned before, but I think it’s worth repeating, if you like the flavour of rhubarb but not that sharp feeling on the teeth, try my method. I put the rhubarb chunks into a pan, fill with hot water and bring them to the boil. As soon as it boils, I drain and rinse the rhubarb.

Then you can carry on with whatever you’re going to do, like making a crumble or just stewing it gently with sugar. It doesn’t take away the flavour or colour but it reduces that “bite”.

I’ve been using last year’s strawberries. I had a bumper crop and froze a lot. They are a bit lack-lustre when they thaw but cooked with a little sugar, they’re truly scrumptious. Especially good if the frozen fruit is placed in a heatproof bowl, sugar sprinkled on and stirred a little, then microwaved until the fruit cooks and the sugar dissolves. Three or four minutes. Hot with ice-cream or cold with yoghurt or cream. Mmm!

I also make a strawberry mousse with them. Just a combination of 300ml whipping cream, 200g of cream cheese, 3 tablespoons caster sugar, and 200g stewed strawberries mixed in.

Stew the strawberries on a low heat so the juice runs. Cook gently and sweeten with the sugar. Cool completely and mash a bit. Beat the cream but not too stiffly. In another bowl mix the cream cheese with the strawberry puree. Fold the strawberry mixture into the cream. Spoon or pipe into dishes and chill.

It can be done with fresh or frozen strawberries. Simple but nice!

I’m hoping to grow more food this year. I didn’t do well with Brussels sprouts last time. I love sweet, small, home-grown sprouts for my festive flan at Christmas. Last year my plants failed to produce and I had to buy them. They just don’t taste the same. Commercially grown sprouts are bred for pest resistance, hardiness and yield. That all results in a loss of flavour. You simply can’t beat the taste of garden-grown vegetables.

I read that F1 Hybrid seeds form better sprouts, so I’ve sown some called “Doric”. There were very few seeds in the packet . I hope they all germinate.

Courgettes didn’t do well for me either. Sometimes the seed is poor and if they don’t get off to a good start they never amount to much, and it was such a dry Summer. I love small courgettes fresh from the garden, sweet and flavoursome. I also need a good supply for my pickles and chutney. Their flowers are edible too. Not tried this but I so appreciate their beauty.

So, this year I must really pay attention and succeed! Food is not only less nutritious and flavourful from the shops, it’s also more expensive now. Having said that, when I think of all the work farmers have to do to keep us fed, we probably should be paying a lot more. Farmers are struggling as supermarkets drive prices down. They deserve our support.

Organic food costs more but I think it’s worth buying whenever possible. It’s not only more nutritious but it has less environmental impact in the way it’s produced. I’m more concerned with quality than quantity when I’m buying food. At least growing some of my own I can have the best.

Indoors, I’ve been painting again after a break. I thought I would have a change of subject. I don’t normally do animals but I had a photo I took of a squirrel, opposite the kitchen window, nibbling on something as it perched on a pot. Had a go at capturing it’s likeness. I drew the outline and painted it with gouache.

I’m not entirely happy with the result! It’s difficult to reproduce that spark of life and I’m not very good with shapes. The pot is wonky and the squirrel could be better. Might stick to flowers and Still Life in future. I think I can make a better job of those. Oh well. Can’t win them all! I’m only an amateur artist, after all. It kept me occupied and relaxed for a few hours and that’s what matters.

Bye for now. Enjoy the season, good food and happy pastimes. With you again next week.