Living a contented creative life.

The year is swiftly flying by. August already and changes in the garden. The apples and pears are falling. Telling us they are almost mature enough to pick. Daily checking now to see if they yield when lifted gently. If they come away when cupped in the hand they’re ready to harvest. If they stay attached they need a little longer on the tree.

Some have fallen. When they hit the ground they bruise and are no good for storage but windfall apples can be used if gathered quickly before rot sets in. Small and under-ripe will still cook very well.

So I brought some in and made our favourite apple and cinnamon squares. I’ve discovered that these are even more delicious if I sprinkle a mixture of cinnamon and sugar on top of the cake mixture instead of onto the apples. Once it’s baked it has a crispy sweet topping which is really enjoyable. A sweet treat at the top of the cake and moist and piquant apple at the bottom with lovely crumby cake in between. Mmm!

I stewed a few small apples, slicing them into salted water before rinsing and cooking for a few minutes until fluffy. Because they were a bit sharp in taste I fancied making some sage and onion stuffing to have with the applesauce and chicken. Sage and onion stuffing is so easy to make. You just need an onion, some bread and a small bunch of sage leaves. Whizz them together in the food processor or chop finely and break the bread into small pieces. About 70g of bread. Salt and pepper. Then add 100mls of water and combine well. Bake in the oven at 190C for about 25 minutes or 5 minutes in the microwave. I think it’s nicer done in the oven but I was in a hurry so I microwaved it and it was still very tasty.

Sage is a good garden shrub. Its evergreen leaves are always available for cooking and the plant makes an attractive bush. There is a variety with golden, variegated leaves, a purple one and the classic green. Nice to just be able to pick a few for cooking when you need them.

The pears are being gathered in and stored for a while. Pears need a few days to ripen enough to be juicy and edible. Straight off the tree they’re rock hard but after a little wait they’re brimming with sweet juice and tender flesh. They ripen from the inside out so if you wait too long, although the outside looks good, the inside is mushy.

I usually preserve pears in sealed jars using my pressure cooker. I still have a few from last year to use up so may not do them this time.

Lovely Gatekeeper butterflies have appeared, fluttering daintily on the marjoram flowers. They always seem to be attracted to marjoram. It’s another good herb for cooking and the flowers are enjoyed by pollinators. Like sage, it retains it’s leaves in winter and they smell wonderful when crushed. I use them in my nutty sausages.

Cabbage White butterflies are not welcome in the veg garden but they look pretty sipping at the flowers.

The rudbeckias have started to open their beautiful golden daisy heads. Such a cheerful show towards the end of summer and they will flower for weeks. They leave lovely black seedheads afterwards.

Although I’m disappointed with the garden this year there are always things to appreciate if I look closely. Here are a few glimpses of bits I caught with my camera.

The cucumbers are producing now so I will make some pickles if I have enough. I need some for chutney later on too. They have lovely yellow flowers, another bonus.

I had a fig in a pot a few years ago which provided me with delicious plump figs. Sadly it died in a bad winter and I replaced it. The new one did nothing for years but I was delighted last week to find two tiny fruits on it. They may not ripen in time for this year but at least it’s doing something at last.

I’ve started a new painting. A vase of lovely roses and campanulas which I’m drawing in pencil then I will enjoy painting it with gouache. Might be a bit challenging with the colours and the light and shade in the petals but where there’s no pain, there’s no gain! Or so I’m told. We shall see.

With you again next week. Enjoy the fleeting summer days. Bye for now.

The weather has been gentle since the days of extreme heat but the garden has suffered. A few things look shrivelled and may be past their best. I’m hatching plans for an Autumn make-over. When one door closes another one opens!

Last autumn I planted several lilies. They were called “Brasilia”. A beautiful pale lily with a pink tinged edge to the petals. Only one has flowered and guess what? It’s not a “Brasilia”! It’s a deep pink one. Still pretty but not the delicate beauty I was hoping for.

Not much to show in the flower garden until the asters and rudbeckias bloom. There are some interesting seed heads though and I spied a tiny green insect peeping out of one. See if you can spot it.

A lovely Goldcrest appeared in the pear tree by the house. A tiny, dainty bird with a streamlined little body, a sharp beak and a lovely golden stripe on the top of its head. Not something we see often in the garden. Such a pleasure to sit quietly watching as it bobbed about among the branches.

This week I’ve retrieved some photos from this time last year. So many lovely colours. I must replace some plants after the season is over and achieve the same results. Here’s a glimpse of past glory.

Fortunately the vegetables are mostly thriving. I only grow small amounts of what we like to eat but sometimes there’s a surplus. The beans are generous and come in three lovely colours.

The purple beans are striking to look at and have lovely delicate pinky-lavender coloured flowers.

They change to green when cooked.

The yellow beans are like a ray of sunshine. They keep their colour when they’re cooked and taste wonderful.

Runner beans are big producers but so far this year the weather has caused them to fatten the beans inside the pods much earlier than usual. We don’t mind because the pink beans are tasty too. If the pods have toughened I shell them to reach the lovely pink kidney beans from inside. They don’t keep their colour during cooking but they’re delicious.

I froze a few beans because if they’re not picked regularly they become tough and seedy. It’s very easy to do. I cut them into short lengths while I boil a pan of water. I put them in the boiling water, bring back to the boil and cook for 3 minutes. Then I drain and cool in very cold water. When I’ve drained and dabbed them a bit with some kitchen paper I spread them on a baking tray and open freeze them. When they’re frozen I put them into a container. By open freezing them like this they don’t form a solid lump and will shake out separately in the quantity needed when I want to cook some.

I need to preserve some ginger. Supplies are running low. I like to freeze some fresh ginger root but I also preserve some in sugar syrup like the jars of stem ginger you can buy.

To freeze ginger root, I wash and trim away any rough bits, cut it into useable chunks with the peel still on and freeze it in a container. It’s very good when thawed and handy to have for recipes which use fresh ginger.

For stem ginger, I wash, peel and cut the pieces of root into small chunks, cook in water until tender, then add lots of sugar and continue to cook until golden and syrupy. My instructions, if you’d like them, are on a previous post called “Woody Scents and Preserving Ginger”. Just scroll back to find it. Or the recipe is in my cookbook which you can find with this link: https://geni.us/eANQu

This picture is a bit dark. It’s really a lovely golden colour. Preserved ginger is so versatile and not difficult to do. You can add it to cakes, like my easy ginger sponge,

or to my Ginger Chicken one-pan meal. The syrup is delicious drizzled over ice-cream and puddings or with greek yoghurt.

I’m struggling with a new computer so I wasn’t able to put as many photos on as I would have liked. Hopefully by next week I shall be on top of it. So bye for now. I hope you have lots of good things to do and you’ll join me again next week.

At last the weather has cooled and the garden has slaked its thirst! Some things have suffered despite our efforts but hopefully they will revive and continue to give us pleasure.

One of the things I love about a garden is that it’s full of surprises. You never know what’s going to crop up.

This weekend we discovered that a branch of one of the pear trees had broken with the weight of the fruit. The tree was top-heavy with branches that splay and laden with swelling pears. The burden was just too much and the branch had almost snapped off. Allan sawed it off and put the pears in a bucket. They’re not fully grown but I’m hoping they just might ripen and be useable.

Another surprise was a field poppy blooming in the corner of one of the polytunnels! Not sure how that arrived in there. Very pretty though, so it’s forgiven.

After a long absence I spotted a hedgehog in the garden. A very welcome visitor. I thought they could no longer find a way into the garden after our neighbours installed some fencing. So it was a lovely surprise to see one snuffling about. I hope it will polish off the pesky slugs.

The evening light was lovely after those hot days. I tried to capture the way it lit up bits of the garden.

The setting sun coloured the clouds in a beautiful way.

The phlox are flowering now and their delicate perfume fills the evening air. The mauve and pink colours are so lovely, vibrant and yet not gaudy.

Not so many flowers this year, sadly. I think the weather has affected the garden and some plants need replacing or rejuvenating. Here are some little glimpses of what I can enjoy right now.

The veggies are yielding up their treasure and we’re spoiled for choice. Yellow french beans, runner beans, kohlrabi and carrots to enjoy. Purple beans are on their way and lovely little cucumbers are forming.

I grow an outdoor cucumber called “Marketmore”. It’s an old variety which is reliable in our local climate and I think it tastes far better than greenhouse cucumbers. The knobbly peel is bitter but once that’s removed the flesh is deliciously juicy and sweet with that lovely cucumber tang. Also brilliant for my pickles and chutney.

Allan snapped me coming up the garden with tasty treats for a meal. Kohl rabi, carrots and beans. I’d forgotten to take my trug so I was struggling to hold them.

Kohl rabi are a lovely alternative to turnips. Much sweeter and tender enough to eat raw in a salad. I grated one into a bowl with thinly sliced onion, bits of apple and celery and tiny florets of raw cauliflower. Sprinkled a little salt and pepper and drizzled some freshly made french dressing over and mixed together. Absolutely delicious.

The Cabbage White butterflies have started fluttering about, searching for my sprouts and kale. Although I love butterflies these are not welcome visitors. I have netting over the plants but the little devils find any available entrance and lay eggs through the top of the mesh if the plants are in contact. All part of gardening’s challenge though. Nature at its best doesn’t always comply with our plans.

For the last two years we used a moth trap in the summer. Don’t be alarmed, this isn’t a harmful thing. It’s just a large box with a light ledged on top which attracts moths during the night. In the morning we take photos and let them fly away. We haven’t used it this year.

I have missed the moths. It’s thrilling opening the box each morning and finding beautiful creatures which we don’t see by day. Here are some of those we discovered.

So many lovely moths. We were amazed to see the exciting colours and shapes. I bought a couple of books to identify them and kept a notebook to record the finds as well as the photos I took each morning.

I hope you find many interesting things in your own gardens. Bye for now. With you again next week.

With these hot days of summer the garden is curling up in places. The dry soil is slow to respond despite continuous watering. In places it’s crisp underfoot. Luckily the best part of the garden is the bit viewed from the house and that’s holding its own.

The bees are keeping busy and a few butterflies have appeared over the last few days. I haven’t captured any butterfly action with my camera yet but the bees are more obliging.

The lavender always attracts pollinating insects and I like the way some of the plants splay onto the paving with their fragrant flowers.

It seems a good year for lavender. My roses, though, are struggling for various reasons. I was dismayed to find that my “Scarborough Fair” has been munched by rose sawfly caterpillars. It was looking so pretty too.

Finding caterpillars on my roses is a first for me but this year I’ve had them on a potted pine as well. They can strip all the leaves very quickly. The only remedy is to pick them off and dispose of them. It’s important not to use insecticides because of the damage they do to bees and other creatures.

Late summer perennials are coming out or on their way. The marigolds are glorious and a few poppies are still popping up here and there.

Beautiful flowers appear in the veg garden too. Just look at this fabulous squash.

The squashes are tiny baby ones yet but they have plenty of time to grow for storing in the winter. These are called “Buttercup”. They have dark green skin and orange flesh. Much tastier than the “Butternut” ones, in my opinion, and delicious roasted with a light sprinkling of olive oil.

The basil in the greenhouse has loved the heat and the leaves are enormous this year. So good for Italian-style salad with bread cubes tossed in garlicky olive oil, tomatoes and olives and served with grated cheese. Great for pesto as well. My recipe is a bit different. It uses cashews instead of pine nuts and Lancashire cheese. The recipe is in my cookbook or you can find it by scrolling back to the post called “Delicious Pesto and Lovely Spoons”.

I’m also growing a pepper plant in the greenhouse. I don’t normally grow peppers because my husband hates the taste but I couldn’t resist buying one plant for myself from our local nursery. I’m thrilled to see little fruits forming now, following the nice white flowers. It will be my treat when they are big enough.

Regular readers might remember my recipe a couple of weeks ago for strawberry mousse. I froze some and when I thawed it I discovered that it’s even more delicious semi-frozen rather than just chilled.

I’ve been toying with variations of this mousse and here’s one I made at the weekend. Different than the fruity one but very enjoyable, especially if you love chocolate.

Toasted Pecan and Chocolate Mousse

25g Pecans + a few for decoration
40g Dark Chocolate
3 rounded tablespoons Caster Sugar
200g Cream Cheese
300ml Whipping Cream

Break the 25g pecans into bits. Heat the grill.
Place the pecans in a roasting tin or heatproof dish and brown under the grill. They will go dark but take care not to burn. Only takes a couple of minutes.
These must be completely cold before proceeding, so it's a good idea to do it the day before.
Place the chocolate in the fridge to chill.
When the chocolate is cool, grate it coarsely, or chop into tiny pieces.
Beat the cream cheese with the sugar and mix in the toasted pecan bits.
Add two tablespoons of the cream to the cream cheese and mix.
In a separate bowl whip the rest of the cream until soft peaks begin to form. Don't allow it to become stiff.
Stir the chocolate and the cream cheese mixture into the cream.
Place in dessert dishes and decorate with extra pecan halves.
Chill for several hours. 

With daisies in the garden and in the house they reminded me of a lovely meadow we saw ar Harlow Carr in Yorkshire, a few years ago.

I used my photograph of the flowers to paint them. Painted with acrylics on a canvas board. Not satisfied that I captured the beauty of the originals but it is a lovely reminder of a happy day. It hangs on our landing and the evening glow from the sunset lights it up.

Bye for now. Enjoy the summer but stay cool and safe. Remember to open windows while it’s cool in early morning and close them during the heat of the day to keep out the hot air. With you again next week.

This dappled light through the window during the evening is a pleasure to see. It set me thinking about how wonderful glass is. Everything from a window pane to a delicate crystal wineglass is a thing of beauty and yet so functional.

We don’t often appreciate the wonder of glass as a product. Even ancient civilisations made and used it and it contributes so much to our daily lives. A windowpane allows us to see the daylight while it also protects us from the wind and rain. A drinking glass enhances our pleasure whether we’re drinking water or wine and many lovely things are made simply to look pleasing as they capture or reflect the light.

I have always loved glass and have a few bits and pieces just because they’re nice to see. Like the old oil lamp we bought in Canada many years ago. We’ve never used it, of course, but the look of it pleases me.

Or the lovely scent bottle I found in a charity shop. The twists of glass as it was being formed make a delicate pattern and I love the stopper. It has maker’s initials scratched into the base. Perhaps someday I’ll track down who made it.

Here’s a selection of some of my favourite things.

Jewel colours and pleasing shapes. Lovely to see those in the garden too although it’s a bit forlorn at the moment. The early flowers have gone and the soil is so dry despite bouts of rain and our frequent watering. Still a few treasures dotted here and there though so I make the most of them while they bloom. Lovely marjoram, a herb which is good to eat and has pretty pale pink flowers which attract bees and butterflies. Alchemilla, with leaves which catch the raindrops like diamonds and golden flowers which splay in a pleasing way. Purple Iberis, known to some people as candytuft, with beautiful flowers glistening with raindrops. A few roses here and there as well.

Here are some flowers which caught my eye.

The vegetable garden is giving up tasty treats. The peas have been very generous and the lovely yellow French beans are now producing a crop. Runner beans are just producing tiny pods but will soon be ready.

A lot is written about growing runner beans. For instance, that they need masses of food and water to produce a crop. Old advice is to dig trenches and incorporate loads of compost material over winter. I used to do this years ago but since I grew old I’ve had to scale back some tasks. For a few years I’ve simply planted them without any special treatment except some homemade compost as a dressing on the bed and a few comfrey pellets. They’re watered regularly but have little attention otherwise. I have a huge crop, more than needed, so I think sometimes old ideas are not necessarily the best. Trying out other ideas can also bring about a desired result.

Salad onions have been a flavourful addition snipped over open sandwiches and the radishes have been tender and hot. I had some setbacks with lettuce seeds but luckily the few lettuces I have keep providing new leaves. I never pull up a whole lettuce. If I take the medium sized leaves from the outside and leave the middle to grow they continue to produce for weeks. I’ve grown my favourite called “Buttercrunch” this year. Fresh and crisp and sweet.

I used the first tasty kohl rabi of the season and some peas to go with my nutty sausages. I make these from cashew nuts, onion, apple, egg, breadcrumbs and herbs. The basil is abundant in the greenhouse with big flavourful leaves, so I added some with fragrant marjoram.

The sausages are easy to make and the nuts are a good source of protein. Good hot or cold and for a quick meal they are great with baked beans. My recipe is in my cookbook along with other ideas for using nuts. You can find it with this link:

https://geni.us/eANQu

Cashew nuts make a good alternative for vegetarian meals. Although cheese is a popular option, nuts give a bit more variety and are quite versatile. Cashews grind well and can make a creamy sauce to serve with vegetables or they can be used in nut loaves.

With so much gardening to do and time in the kitchen I haven’t painted for a couple of weeks. I need to search my photo library on the computer to find a good subject. Perhaps flowers, although a Still Life of other objects would be pleasing too. I brought in some flowers for my favourite vase so I might try painting these.

I hope you’ve enjoyed my ramblings this time and you are having many pleasures of your own. Bye for now. With you again next week.

As much as I love strawberries, I’ve had my fill now of picking and preparing them! We’ve had many scrummy bowlsful though and I have a good stash in the freezer. I will make some jam on a cold winter’s day. A favourite job in my warm kitchen when rain is lashing the windows and the garden has gone to sleep.

I kept some jars from jam I bought years ago with lovely strawberry patterned lids. I love to see my own strawberry jam glistening inside them.

Here is a recipe I came up with for a summer dessert.

Strawberry Mousse

200g Strawberries
3 tablespoons Sugar
200g Cream Cheese
300ml Whipping Cream

Wash and prepare the strawberries. Save a few nice ones for decoration.
Put into a small saucepan and crush with a potato masher. Don't add any water.
Add the sugar and stir well to dissolve. Heat until bubbling and allow to bubble for 5 minutes. 
Cool and chill. ( Leave overnight if more convenient.)
Whip the cream to soft peaks.
In a separate bowl mix the strawberries into the cream cheese.
Add the strawberry mixture to the cream and mix well but gently, making sure the strawberries are evenly distributed.
Spoon or pipe into dishes.
Place a strawberry on each dish.
Chill for a few hours before serving.
Can be frozen but don't add the decorative strawberries before freezing.





The peas have been very generous. Podding takes time but is worth the effort. The peas are delicious and my treat is eating them raw as I open the pods. That fresh Summer taste takes some beating. I grow a variety called "Sugar Ann". They can be eaten as mange-tout or left to ripen into peas. Both are really good.
I grow peas in the polytunnel. No little grubs to spoil them because the pea moths can't find them and lay their eggs. Perfect peas every time.

I harvested my small crop of onions. I planted these last autumn. They were tiny, bought plants and didn’t look promising. They haven’t grown very big but that’s fine. I don’t need large onions. I have spread them on the greenhouse bench to dry. When the tops have withered I’ll trim and store them.

The kohl rabi are swelling. They’ll soon be ready. Best eaten just slightly smaller than a tennis ball for tender sweetness. The French beans are just developing some pods.

Here are some other treasures in the garden at the moment.

I spotted a beautiful dragonfly resting on the rosemary.

With so many strawberries to eat I overlooked a couple of bananas. They were very ripe but still edible so I made some custard and sliced them into it. Haven’t done that for years. It was really nice.

I’ve never mastered the art of making custard from eggs and milk ( except in a baked flan or pudding). The tubs of custard powder make quite good custard though and take the strain out of the process. It’s easy to make it thick or thin and here’s a tip you might not know. If you sprinkle sugar, lightly and evenly over the top of the hot custard it will not make a skin as it cools.

That’s all for now. I hope you too are enjoying summer fruit and lovely flowers. With you again next week.

It’s been a busy week in the garden and kitchen. Harvesting is in full swing and I don’t want to waste a scrap. Strawberries are ready every day so I’ve been squirelling away all the surplus. The freezer is almost full now with scarlet treasure for the winter. I might make strawberry jam this year. Such a power-pack of flavour on hot buttered toast on a cold day.

Broad beans have almost finished. The last few were growing faster than we could eat them so I’ve frozen a few to prevent them from becoming tough. I always “blanch” them first. This is cooking in boiling water for two or three minutes before cooling quickly and freezing. I spread them on a baking sheet first to open-freeze them then transfer them to a container. This way they don’t stick together in a frozen lump and it’s easy to shake out as many or as few as I need when cooking a meal.

I froze only enough beans for a couple of meals and with the cost of electricity it’s not economical but it’s satisfying to have your own produce stored away for later.

I also made and froze mint sauce. For some reason my mint is a bit sparse this year. I usually use my favourite apple mint but had to add some spearmint this time. I had enough to put four little tubs away. It tastes exactly like fresh when it thaws and it’s such a treat.

So easy to do and delicious. The kitchen smells fantastic while I’m doing it! The recipe is in my Earthy Homemaker’s Cookbook. You will find it with this link: https://geni.us/eANQu

Thank you to everyone who left a review about my cookbook, on Amazon. Your kind comments are so much appreciated.

The garlic had dried off on the bench in the greenhouse so I trimmed the dry leaves and outer skin. Stored in a basket in a cool place, it’s ready for use now and will last for a while. Tastes wonderful.

Still lovely flowers to enjoy when the hard work is done.

And on a hot Summer’s day it’s cool and lovely under the trees. I love the dappled light filtered through the leaves and the shadows cast over the paving.

I was delighted to see a hedgehog in the garden the other day. I haven’t seen one or any traces of them for a while. They are very welcome in our wildlife-friendly garden. They will eat the slugs and snails which make gardening a frustrating process at times.

These light mornings often wake me early and inspired me to write another poem.

Summer Mornings

Sleep eludes me on these Summer mornings
As light fills the room.
Blackbirds herald the early dawnings
Wakened from night's pitch-black gloom.
They speak to me of day's renewal,
Time to stir and rise again.
The sun is shining like a giant jewel
And the moon is on the wain.
All thoughts of sleep are fast receding,
I'm wide awake, alert and keen.
The energising light of day is leading
To pleasures which are yet unseen.

I was up very early on Saturday and baking by six o’clock. I’ve been toying with a recipe for carrot cake. I know there are numerous recipes out there already but I’d like to create my own using my quick methods and wholesome ingredients. I want it to have a good texture and plenty of flavour so that it can be eaten with or without icing. For some reason, carrot cake is usually served with cream cheese frosting but I’m not too keen on it. Although I love other kinds of icing, I’d like to make a cake good enough to be enjoyed for itself.

I did a try-out but I’m not satisfied yet. Wasn’t bad. Nice crumby texture. But I’m going to tweak my recipe to see if I can make it special. I will post it if I succeed.

Meanwhile, much to keep me occupied. The peas are swelling their pods so they’ll need using or freezing for later, roses and campanulas need dead-heading to encourage them to flower again and constant watering of our dry sandy soil always needs doing.

I hope you’re finding jobs which bring you pleasure and not just work. With you again next week. Bye for now.

I love Summer. Longer, light-filled days. The calm and gentle atmosphere of the garden in the evening after a very hot day. The welcome showers after the dry heat. The abundance of flowers, fruit and delicious vegetables. So much to enjoy.

June is my favourite month with roses, foxgloves, poppies, marigolds and campanulas. Bees humming as they sip their nectar and collect the golden pollen. So much to see and appreciate.

The opium poppies have lovely buds, flowers with their silky petals and are just as fascinating when they have seedheads.

My peonies have only a few smaller flowers this year but very pretty. They’re a fabulous shade of pink. Romantic and beautiful. I just have one plant now, called “Sarah Bernhardt”, which grows in a pot.

Fruit is growing well. Apples and pears will not be ready for a few months but are looking decorative. The redcurrants are my gift to the blackbirds but the strawberries are precious treats for us. I do leave a few outside the nets and there are tiny wild strawberries for passing creatures.

As you can see from my last photo, even the sepals from the strawberries look lovely.

Good things to eat now. Broad beans, peas and another meal from my quirky cauliflower.

One of the things I love about the garden is finding surprises. This big fungus popped up the other day. I think it’s a puffball but I know very little about fungi.

Another unexpected find is possibly a wild orchid! I’m not certain but here it is.

I’ve been sowing seeds a lot but I was also thinking about the other kind of sewing. Different spelling, different process. Although I love sewing, my dress-making days are over. I have a lot of patterns, some of which haven’t been used. Far too good to throw them away. My lovely neice, a keen sewer, said she’d like them. Very happy to see them going to a good home. Here’s a small selection.

Long Summer nights with plenty of light have encouraged me to paint. I dug out a photo from my huge collection and spent a few happy hours stroking the paper with my brushes. I haven’t used my acrylics and oils for a while. Instead I have painted with gouache , a favourite medium of mine. It’s quick, clean and satisfying. I like the boldness of the paint although it’s also possible to produce subtle effects. Here is my latest picture.

That’s all for this week. I hope you’re enjoying Summer too. With you again soon. Bye for now.

The weather is very changeable. One minute the sun is beaming, the next the clouds are covering the sky and the rain comes splashing down. The garden though is loving it. All the plants are thriving with the warmth and moisture.

I dug up a few new potatoes. Still small but really delicious. The skins just rubbed off and they cooked in a few minutes with broad beans and mange-tout peas. I shall use the broad beans as quickly as I can while they’re small and tender but I will allow some of the peas to fill their pods for later. If black fly strike it’s best to nip off the tops of the broad bean plants and dispose of them. That usually solves the problem as the aphids collect on the tips.

The runner beans are climbing their canes. One has had the growing point bitten off by a snail but the others are healthy and strong. The French beans have suffered badly from slugs or snails but I have replacement plants coming along in the polytunnel. Where there’s life there’s hope! I shall allow them to grow a bit bigger before I plant them out. Perhaps sturdier plants will withstand the nibbling.

The roses are opening their lovely blooms. Sadly, some have a problem with a fungal infection called black spot. Fortunately it doesn’t affect the flowers and they are a joy to see.

Campanula persicifolia, the beautiful bell flower, pops up all over the garden, growing wherever the seed falls. I leave them alone to do as they like because they are so lovely to see.

I love to see their satin bells with raindrops. I painted a small picture a couple of years ago to try to capture the beauty.

The new paving seems to have redirected the rain water onto the borders at either side. They have never looked so bushy and abundant. Previously the old crazy paving soaked up the water but now it has to run off at the sides, so the plants have benefitted. An unexpected bonus!

Most of the cabbages have been used now. I made my cheesey potato bake last week to make the most of another one. This is a homely meal which is simple to do and very satisfying to eat.

I boil potatoes in a steamer with the cabbage on top in the perforated section. In a baking dish I soften sliced onions in the microwave. I heat the main oven to 200C. When the potatoes are tender I mash them and add crumbled Lancashire cheese and sometimes a spoonful of creme fraiche or sour cream, if I have them. I put the cabbage on top of the onions and then spread the cheesey mash on top of that. I rough up the surface a bit with a fork, then bake until the cheese turns golden brown. About 25 minutes.

Really good with chutney or tomato ketchup. Tasty, filling and easy to do. I sometimes add tinned organic sweetcorn to the cabbage layer for extra nutrition and flavour.

I have a family visit coming up so I baked a pecan pie, a great favourite of ours. Very rich and calorie-laden but a sensational dessert for special occasions. It freezes well and is good warm with ice-cream or cold on its own or with single cream.

The recipe is on a previous post with the title,”Pecan Pie and Painting” or in my cookbook compiled from my recipes, some of which I posted on my blog. You will find the cookbook with this link, https://geni.us/eANQu

I hope you’re enjoying the Summer and finding pleasure in your own way. With you again next week. Bye for now.

There’s been quite a buzz going on with the Platinum Jubilee celebrations. I have not been involved although I’ve enjoyed the atmosphere. I’ve been busy in my own way.

You might remember from last week I had a disaster with mail-order grafted tomatoes. Not good, I’m afraid. The plants perished and I panicked at the thought of not having my own tomatoes this year. However, after I sent out an SOS, offers of help came my way and I’m now the happy owner of some gifted plants.

Fruit and veg are coming along well. The strawberries are not quite ready but with the benefit of sunny days they will soon ripen. Celeriacs are growing nicely in the greenhouse and will soon be snugly planted in one of the polytunnels to grow slowly for Winter meals. The onions I planted in autumn are fattening now too.

I saw a beautiful tiny spider on a rose yesterday and managed to take a reasonable photo. I know spiders are not everyone’s cup of tea but just take a look at how colourful it is.

Not many butterflies sadly, but the bees are sipping nectar in the flowers and there was a very busy, shiny, black beetle scurrying about as well.

The roses are opening their lovely blooms and the campanulas with their shining bells are pretty in blue and white. I brought in a few blossoms to enjoy in a vase.

Here are some flowers gracing my garden right now.

It will be good to have ripe fruit in the garden. I bought some nectarines, a favourite of mine, but the fruit was rock hard and sour. These are meant to be ripened at home but they’d been harvested too soon and would never reach a stage of sweet juiciness. All was not lost however! Unripe nectarines stewed with a little sugar are not just nicer, they are a gourmet treat.

I sliced them and removed the stones. Not easy when they’re under-ripe but worth the effort. Placed them in a pan with a small amount of water to prevent them sticking and cooked them gently for about 20 minutes. It’s a good idea to stir occasionally to make sure they all reach the hot juices as they cook. Once they were tender and had turned a lovely pink colour I stirred in a couple of spoonfuls of sugar. Not too much or the flavour would be lost.

While they’re warm, they’re delicious with vanilla ice-cream and when they’re cool, lovely with greek yoghurt. A flavour sensation, a wonderful colour and an amazing transformation from the unappetising originals.

I had an idea for some little sweet treats. These are little baked cookie-type bites.

Nutty Bites Makes 12

2 large Egg Whites
50g Pecan Nuts
50g Plain Flour
50g Caster Sugar

Grease a baking tray.(A silicone sheet lining is a good idea if you have one, as these can stick to the baking tray.)
Grind the pecans in a food processor or nut mill.
Heat the oven to 180C.
Beat egg whites until stiff and no liquid is left.
Fold in the ground nuts, sugar and flour.
Drop small amounts, to make twelve, onto the baking sheet.
Bake for 10 minutes.
Lift off with a spatula.
Best eaten on the day they're made.

Still some showers around but the garden needs them even if we don’t. Here are some glimpses of wet flowers.

I hope everyone enjoyed the Jubilee celebrations and the rain stayed away for you. With you again next week. Bye for now.