Easter time and the garden is bursting with life. Something new to enjoy every day.
The plum blossom was beautiful but falling now.
The pears are smothered in lovely cream petals. The view of the pear tree nearest the house is fabulous when we look through the landing window
The crab apple has deep pink flowers. Opening its blossom now and will make a splash of colour in a day or two.
There is nothing like the wonderful colour of garden flowers. So pure; sometimes startlingly vibrant, sometimes subtle with the delicacy of a watercolour painting. The textures are like satin and silk and hidden within the petals are the nectar and pollen so necessary to reproduction. The bees and butterflies need them and so do we.
The pond is full of wriggling, tiny tadpoles and the marsh marigold (Caltha palustris) is looking splendid with its astonishingly bright flowers.
The birds are very busy. Although I haven’t seen any of their well-hidden nests there is a broken shell in the big holly hedge and on the path. I think it’s a robin’s.
So much to see in the garden. The trees and shrubs are coming back to life. Acers are beautiful trees. I have the Japanese varieties which don’t grow too big. The leaves are lovely in Spring and glow with blazing colour in Autumn. Right now they’re unfolding their fresh foliage. One has red leaves and the other green at this time of year. I have another beauty which suffered last Winter but it has a bit of new growth. I’m hopeful it might revive. Acers need to be in semi-shade and out of strong winds. They can be temperamental but so beautiful when they’re happy.
A few other lovely flowers catching my eye at the moment.
In the vegetable garden I’ve almost used the celeriac. I thought I might try celery instead this year but the seeds don’t seem to be germinating. I will wait a little longer and if they don’t I will sow some celeriac again.
The garlic is coming along. I fed it with comfrey pellets and we’re keeping it watered now it’s growing rapidly. I planted it in the tunnels in October and it won’t be ready until June.
Some lovely little radishes are adding a hot crunch to sandwiches and salads. I always grow “French Breakfast”. They have a long tapering shape and are a pleasing red with a white tip. Very tender and sweet for a radish. I’ve sown another row to be growing while we’re using the current crop. I do this every few weeks to keep up the supply. They grow very quickly and are best eaten while small.
I’ve got lettuces and mustard leaves coming on and delicious fresh chives to enjoy. You really can’t beat the taste of homegrown food.
Rhubarb will be ready soon. It’s flavourful in Spring. The leaves are poisonous but make good compost. I always cut the stems into chunks and bring to the boil in a pan of water. When it’s boiling for a few seconds I drain and rinse in a colander then continue to stew it with some sugar. It helps to take away most of the characteristic bite that spoils rhubarb for some people.
Talking of food, before Easter I like to make my Iced and Spiced Squares. They are an easy alternative to hot cross buns and a favourite of ours. The recipe is in my Earthy Homemaker’s Cookbook , available with this link
but I will also give the recipe again here.
You will need a large baking tin. I use a roasting tin 30 x 25cm (12 x 10 inches)
Iced and Spiced Squares
140g Raisins or Sultanas or a mixture of both
Approx. 50g Candied Peel, chopped fine
200g Caster Sugar
4 large Eggs
200g Self-Raising Flour
20g Bran
1 teaspoon ground Ginger
1 teaspoon ground Cloves
1 teaspoon ground Cinnamon
2 teaspoons Baking Powder
1 tablespoon Dried Milk (optional)
200g Sunflower Oil
Icing Sugar
Grease the baking tin.
Boil the kettle and pour 100ml of water into a heatproof jug. Add the raisins and/or sultanas and leave to soak.
Chop the candied peel if not already done and add to the jug.
Heat the oven to 180C/ 160C for fan oven.
Put all ingredients into a mixing bowl.
Add fruit and soaking water. Mix well.
Spread in greased tin and bake for 25-30 minutes.
Press centre. If it springs back, it’s cooked.
Allow to cool completely.
Don’t worry if the fruit has sunk to the bottom.
Cut into squares and lift out with a cake spatula onto a suitable surface.
Mix icing sugar and a little water to a thick but spreadable consistency. Spread over the cakes.
If you want to freeze them, do this before icing.
Lots more of my Sweet-Treat Squares in my cookbook. Full of good wholesome ingredients and very easy to bake. Made in minutes and so satisfying.
I hope you have an Easter full of treats and plenty of sunshine. With you again in two weeks time. Bye for now.
Living a contented creative life. 