Living a contented creative life.

May is almost over and the garden is progressing but not yet in full flush. Some things are a bit slower this year because we had a cold Spring. Even so, there are lovely things to enjoy.

The lupins are flowering and I love their peppery scent. They were replacement plants this year and so far only have one spike each. I’m hoping they will do as well as my old lupins and have abundant flowers eventually.

I had a border by an old hedge which never did well because the hedge roots sucked all the moisture from the soil. Last year the hedge was removed and a fence installed. The result is spectacular. The plants in the border are flourishing now. Full of lush growth and sensational flowers. Scarlet poppies, lemon-yellow poppies, purple alliums, forget-me-nots and aquilegias. I’m thrilled to bits.

Other pretty flowers are pleasing me too.

Another border was dry and plants struggled in it. I sowed clover to nourish the soil. It was described as crimson clover, a green “manure”, and was intended to be turned into the soil before it flowered. I liked the look of it so I left it to flower. Didn’t flower last year but it survived the winter and has begun to bloom. The flowers though, are white not crimson, so I’m a bit disappointed. On a more positive note, they’re attracting bees and lovely tiny mint moths.

Clematis “Voluceau” is opening its blooms. It never climbs high but it looks lovely.

The strawberries look promising. Lots of flowers, lovely healthy leaves and bees pollinating. My favourite fruit will be ready in my favourite month of June.

In the vegetable garden I’ve been busy planting. Celeriac is a lovely alternative to celery and I’d grown some beautiful little plants from seed. I’ve put them into one of the polytunnels to produce delicious roots for the winter months.

I planted Kale. I grow “Red Winter”, with slightly curly leaves which are sweet, and tender. Very nice steamed, stir-fried or even raw. Tiny plants now but by Autumn they will be providing good meals.

I’ve removed the bottle cloches from the sprouts I planted previously and I’ve added some seedlings of another variety alongside.

The runner beans are growing at a furious pace and I must plant them soon. Their natural inclination is to climb and wrap around a support. If they’re left too long they will entwine around each other. Then it’s difficult to separate them without breaking the growing point on the stems.

Salads are generous now. A classic English salad of lettuce and tomatoes with added bits like tiny spring onions snipped over and a fresh dressing of oil and vinegar is hard to beat on a hot day. If the lettuce is brought from the garden and immediately prepared and served, it’s crisp coolness is a tasty treat.

I make a simple dressing for lettuce salads. I mix a pinch of salt, a couple of grinds of pepper and a half teaspoon of sugar with a dash of cider vinegar or wine vinegar, then add a little olive oil. I give it a good stir, sprinkle over the salad and toss it gently to spread the dressing. Takes seconds and lifts the salad to a different taste experience.

Sometimes, though, I love an Italian-style salad, made with bread, basil, tomatoes and olives with garlic-infused oil. This is particularly good when I have homegrown basil and tomatoes.

I cut the bread into cubes. I crush a small piece of garlic, place it in a salad bowl, add salt and pepper and a tablespoon or two of olive oil and stir well. Then I toss the bread cubes in the oil to coat them. Works best if I use dry bread and not too much garlic. I add tomatoes cut into quarters, or halved if they’re tiny, with torn basil leaves and black olives. Mixed together, the flavours combine while I grate some cheddar cheese to serve with it. Absolutely delicious and satisfying.

I like to use my old yellow bowl for this. It makes it look even more colourful. I bought it years ago from a charity shop. I love its shape and yellow freshness. I serve the grated cheese separately to be spooned onto the plate.

I love vintage dishes and have several favourites. Glassware is especially nice for desserts. Pink glass for strawberries and cream or my strawberry mousse, and I use my green bowl every Christmas for cranberry sauce.

Lovely things to use and treasure for a lifetime.

I finally got round to finishing my pansy painting. Not profound or full of deep meaning. Not something I aim for in my art. It was very enjoyable to paint. Drawn from a photo I took in the garden. Some of it I outlined with a fine pen and painted with gouache. A pleasant hour or two spent.

That’s all for now. I hope you’re enjoying the warm days and garden beauties. With you again next week. Bye for now.

“N’ere cast a clout till May is out” A very old saying which might mean take care until the month is over. Or does it perhaps mean wait until the hawthorn blossom appears? Whatever it means, May Blossom as it’s also known, is a lovely sight in and around our garden and promises warmer days.

Spiraea “Gold Flame” is living up to its name and lighting up the border.

My peony is a little disappointing this year as it only has three flower buds. They’re still tightly closed and the ants are enjoying the sweet sugar on the surface. This doesn’t harm the plants at all and the ants move on when the flower opens. This peony is called “Sarah Bernhardt” and the second photo shows how fabulous the flowers are once they bloom.

Clematis montana “Elizabeth” is flowering high up in the old plum tree.

It’s not all straightforward in the garden. Slugs and snails cause problems here and there. As an organic gardener ( we should all be organic gardeners now we understand how nature works!), I try to leave them alone wherever possible. The hedgehogs and blackbirds need them and I have no quarrel with them unless they’re destroying something.

I found my potted hosta had some holes. Unfortunately, slugs and snails love hostas . I rooted around the top of the pot and found the culprit. It’s a favourite plant of mine and I’ve had it for about forty years. Such beautiful leaves and they look as though they’re sunlit on the dullest day.

I planted out some little sprouts seedlings and protected them with some large water bottles. This will keep the slugs away from the delicate, tasty leaves.

I found a lovely moth in one of the cauliflowers. How it got into the polytunnel, I have no idea! The door is always shut except when we’re watering. I hope it’s not left any eggs behind. I have had brown caterpillars on the cabbages in previous years. Perhaps this type of moth was responsible. Very pretty though. I gently removed it and put it outside.

I’ve harvested the garlic. Not a big crop but I’m pleased with the bulbs. I’ve spread them on an airy bench in the greenhouse to “cure” them. The sun and wind will harden the skins and wilt the stems so they’ll be ready for storing. There’s nothing quite like homegrown garlic; so fresh, sweet and full of flavour.

Things are growing nicely. Most of my seeds have germinated and look promising. It’s a bit overwhelming at this time of year when there’s so much to do, but I really can’t do without fresh vegetables. The weeds will have to wait although I know the problem just increases if they’re not removed before they set seed. Not a robot, so I will do just what I can!

The broad beans are flowering well. They’ll soon have pods developing and delicious baby beans to enjoy with new potatoes and mint sauce.

My mange-tout peas in the polytunnel also have flowers and tiny pods coming along.

Waiting for more lovely flowers to appear but here are some which are happy to bloom in May.

I’ve been using my fruit supplies from the freezer to make room for this year’s harvest. I had some frozen stewed plums and crusts from a bloomer loaf, so I made a bread pudding in my air-fryer on the bake setting. I put half the crusts in a bowl. I whisked an egg into 300mls of oat milk with two tablespoons of sugar and poured half over the crusts. Then I added the stewed plums covered with the rest of my crusts. I poured the remainder of the egg mixture carefully over the bread and pressed it down gently to make sure it was all soaked.

I baked it for 10 minutes at 175C then checked the centre. Because the plums were very chilled the centre wasn’t quite cooked so I baked again for another 10 minutes on a slightly lower setting. Came out looking really tempting. The top crusts were crisp and delicious and the pudding was moist and tasty.

I love the air-fryer. Such a clever idea. The food cooks quickly but the taste is superb. No loss of flavour or texture and saves a lot of electricity. I might buy a slightly bigger one now that I’m hooked.

I still have some frozen strawberries to use. I discovered that if I let them thaw a bit over the heat and add sugar before they stew, they keep their shape. The sugar syrup seems to prevent them from going too mushy. So delicious hot or cold. Hot with ice-cream, cold just as they are or with Greek yoghurt. Such a treat.

My knitting is progressing and I’ve almost finished my painting. Just a few details to add to the picture. Will share it with you next week.

Bye for now. Enjoy the pleasures of May. With you again next week.

Halfway through May and the weather has been kinder. The garden is full of birdsong and a few butterflies have been dancing about. Even though I’m overwhelmed with jobs to do, it really is time to sit in a warm spot and admire the developments.

A few wet days with sunny spells have brought a lush green look to the garden which makes the flower colours pop.

The Welsh poppies glow in a bright shade of yellow and they are full of pollen for the bees.

I have just three “parrot” tulips which spring up and surprise me in a border full of herbs. How they got there, I really can’t remember! Their frilly petals are exuberant and colourful.

Another pleasing surprise has been the first flower on a clematis which I thought had died a couple of years ago. Last year it suddenly sent up a small shoot but no flowers. Now it’s putting on a little show. One flower has opened and there are some other smaller buds. I think it’s called “General Sigorsky”.

Bluebells, with their white and pink variations, have been lovely and are still flowering. I think these are the Spanish bluebells. I do have some English bluebells which I grew from seed but I think they tend to cross with the Spanish ones if they’re nearby and produce hybrid versions. They’re all lovely and welcome in my garden.

Other beautiful flowers are catching my eye. Some almost over, like the anemones, and others, like the aquilegias and oriental poppies, just beginning to show their flowers.

Because we have an abundance of birds in the garden, feathers appear here and there. One was floating in the pond and a tiny, downy one had settled on a tomato leaf in the greenhouse.

Which reminds me! The tomatoes are doing well. They look very healthy so far, no discoloured leaves and the first flower buds forming.

The greenhouse bench is full of seed trays with various plants coming along at their own pace. Mostly vegetables but I’ve put some sunflower seeds in. My Cosmos are nice little plants now and I’ve put some of them out into the garden. Fingers crossed there won’t be a late frost and the munchers stay away.

There’s always something going on in a garden. Squirrels visit and try to nibble the birds’ food. They don’t do any harm and I love to see their acrobatic antics as they leap from the pear tree into the conifers close by. I managed to snap one as it sat weighing up the job.

When the time is right I’ll sow some basil. We love this for my Italian style salad and in various vegetarian meals. Before mine is ready I buy a potted basil from the supermarket. It’s easy to keep these going for two or three weeks if I feed them with cold tea every day. I stand the plant in a dish and just use the last drop of tea from the teapot after breakfast. I pour the tea into the dish so the compost soaks it from below. Works really well.

I also love mint. So deliciously aromatic and the taste is wonderful. Time to make mint sauce, one of my favourite things. I used to enjoy it with lamb or bacon and new potatoes but we eat less meat nowadays. Just as good with vegetarian meals like my nutty sausages.

Mint sauce is very easy to make and freezes well. It’s just like fresh when it thaws. If you love mint and its scent, you will love making this. The kitchen smells wonderful. The taste is very different than the mint sauce sold in jars and so much nicer, in my opinion.

Full instructions for making mint sauce and my nutty sausages are in my “Earthyhomemaker’s Cookbook”. If you’d like to find out more, this link will take you to it. https://geni.us/eANQu

Another vegetarian meal we like is stuffed mushrooms. The large flat mushrooms are very flavourful and ideal for this. I peel the outer skin and trim the stalk, then gently scrape out the inside into my food processor. I place the mushrooms in a baking dish while I prepare the filling. I add bread, sliced onion, herbs like basil or parsley and salt and pepper to the processor. Then I add either cheese or ground cashew nuts. I whiz them together and fill the hollowed-out mushrooms. I surround the mushrooms with tomatoes, cauliflower florets and oat cream with a sprinkling of salt and pepper. This produces a pleasant sauce as the mushrooms cook.

My recipe for nutty stuffed mushrooms is in my cookbook. Very simple to make and a tasty meal.

I haven’t finished my painting yet. So much to do in the garden and knitting is keeping me occupied while I’m relaxing. Here’s how it looks so far.

That’s all for this week. I hope you’re enjoying your own pastimes and all that the season offers. Bye for now. with you again next week.

It was an exciting weekend with the pomp and ceremony of the coronation. We have a new monarch and whatever you think of that it was a moment in our history. I certainly enjoyed watching it. A new era has begun.

Back to our daily life now. The garden is a bit bedraggled at the moment. The leaves and flowers are dripping. The lovely Meconopsis cambrica, Welsh poppies, were facing the sun a day or two ago but now their drooping petals are protecting their precious pollen for another day.

Two years ago I sowed oriental poppy seeds and the plants are now well-established. Their fat buds are just waiting to burst open and show their scarlet silky petals.

I had an enjoyable visit to my favourite nursery and bought lupins and other perennials to restock the borders. I love everything about lupins; their leaves, flowers and their peppery scent. Next month should be a blaze of colour. They have plenty of flower buds promising a lovely show. I have a pink one, two blues and a yellow.

Meanwhile there are other flowers to enjoy. The apple blossom is out and other treasures look wonderful even in the rain.

Lily of the Valley have pure white, tiny, bell flowers and their perfume is exquisite. I only have a few but I love them.

The strawberries are beginning to show their pretty blossom with the promise of delicious fruit next month. Strawberries are my favourites and I usually have a bountiful crop so I can freeze plenty for winter treats.

It’s time now to sow more tender crops. Things like runner beans, squashes, cucumbers and courgettes need warmth to grow and would perish if frost struck so I leave these until the weather is more dependable. I will have to protect them too from nibblers because slugs and snails love their fleshy leaves. The rain has encouraged them to slither out already.

While I wait for summer crops I have delicious cabbages ready. I harvested one and it made two meals. For the first one I softened the outer leaves with boiling water and filled them with a mixture of cabbage, breadcrumbs, onion, tomato, cheese and basil. I cooked these in the microwave oven but I think they’re better steamed. A tasty vegetarian meal.

For the second meal I did traditional bangers and mash. I steamed the cabbage over the boiling potatoes. Saved more vitamins in the cabbage and used less electricity in the cooking. I cooked the sausages in the air-fryer. Ten minutes, with a turn-over halfway through, left them cooked to perfection.

Although I read as much as I can, I do enjoy an end product from my sitting spells, so my knitting needles are clicking again. I couldn’t resist the new yarn I bought and I had some lilac coloured cotton which was tempting me. I’m making a summer jumper, something for those days when it’s not too hot but a bit warmer. An easy pattern, because I can’t do complicated ones, in a nice simple style with a pretty edging. I can really recommend this one.

Lots to do this month and looking forward to pleasant weather. I hope you will have pleasures of your own and the time flies by. Bye for now. With you again next week.

May – a month of blossom and Bank Holidays! Usually a lovely month, so gently warm and pleasant before the heat of Summer sets in.

The garden continues to produce it’s seasonal treasures but the last frost had some damaging effects. The rhododendron was looking fabulous but a night of frost followed by early morning sun ruined the flowers. In it’s old position it was never a problem but I think its new home at the bottom of the garden presents two extremes. The cold air falls down to that point and then the bush is exposed quickly to the full heat of the sun which thaws it too rapidly. I knew that was a problem with camellias but never expected it to be an issue with the rhododendron. Do we struggle with the heavy pot and splayed rhododendron to put it back in it’s old home or do we protect it next year when frost is forecast? Will think about that one.

Other shrubs are blooming. The Berberis has been a picture, the Skimmia has pink flowers and the Pieris has lovely, tiny bell flowers in graceful clusters.

My clematis “Freda” is a bit reluctant to put on a show this year but she does have a few lovely flowers.

The main apple blossom is only just beginning but the crab apple is just glorious right now. Whereas general apple blossom is an exquisite pale pink, this is a blaze of crimson petals, especially when the late afternoon sun falls on it.

Forget-me-nots are popping up all over the place along with some sneaky dandelions.

Lipstick red tulips are making a splash.

More restrained pleasures are delighting here and there.

Colchicums, known as Autumn Crocus, though they’re not really crocuses, are sending up their large fleshy leaves. It’s a curious plant which grows leaves in Spring, without flowers, and flowers in Autumn without leaves! The leaves are huge and very obvious. Not particularly decorative but the fabulous flowers later make it worthwhile having them.

Butterflies are appearing now. Orange Tip males and tiny Holly Blues are flitting about. The blues are very skittish and rarely land for a decent photo but I managed to capture a shot of a lovely Orange Tip as he rested on a flower.

Other signs of life included a snail with a beautiful shell and a curious insect on the house wall basking in the sun. It had a pointy, raised shape on its back just on the shoulder area. Looked a bit menacing but interesting!

In the vegetable garden things are coming along nicely. I grow purple mustard leaves for salad but they were growing rapidly and I didn’t want them to go to waste. I tried cutting off a bunch and steaming them and they were really good, very much like kale. Easy salad crops and they grow very quickly while I’m waiting for lettuce.

Also plenty to do indoors. I had an idea for a new cake recipe. Tried it out and was pleased with the result, so here it is.

Orange and Pecan Squares

1 Orange
50g Pecan Nuts (+ a few halves for decoration)
200g Caster Sugar
4 large Eggs
200g Self-raising Flour
2 teaspoons Baking Powder
15g Wheat Bran
200g Sunflower Oil

Grease a roasting tin, approximately 30 x 25cm (12 x 10 inches)
Scrub the orange, then grate it. Squeeze the juice from half.
Break the 50g of pecans into small pieces.
Heat the oven to 180C/160C fan oven.
Put the ingredients, including juice, into a bowl and mix well.
Spread in the roasting tin. Drop pecan halves on the top of the mixture to decorate.
Bake for 25 - 30 minutes.
Test centre with a skewer. If it comes out cleanly it's done.

Grating can be an uncomfortable activity! If you hate grated knuckles try to find a grater like mine which has a smoother side. Just as effective but no injuries.

More easy and delicious cake recipes in my Earthy Homemaker’s Cookbook.

You’ll find it with this link.

https://geni.us/eANQu

When I bake cakes I rinse the eggshells and put them at the bottom of the oven while the cakes are cooking. It’s a gardening trick I picked up somewhere a few years ago. I do this so that I can easily pulverise the shells to add to the compost bin or sprinkle into my tomato bed for a calcium feed. I have a wooden tool for doing this but putting them into a bag and bashing them with a hammer works very well. They break down so easily when they’ve baked. I have mentioned this gardening tip before but perhaps worth saying again.

Even though I rinse the egg shells, sometimes the white sticks to the dish during baking. So I fill the dish with warm water and add soap powder; dissolves it all and no need for scrubbing. This works for all baked-on residues after baking or roasting. Works like magic!

Had an urge to paint a picture so I’ve started one. Colourful pansies in a pot. I drew it from a photo I took in the garden last year, outlined the flowers with pen and now I’m painting it with gouache. Enjoyable and absorbing. Will share it when it’s complete.

With you again next week. Happy gardening, baking or relaxing in the meantime. Bye for now.

The garden in late April is a bit in-between! The crocuses are over, the hyacinths have faded and there will be a lull before the perennials put on a show. Here and there though I find some lovely flowers and the blossom on the fruit trees is far from over. Apple blossom is yet to show but pears are shedding their petals like snowflakes. Some are drifting into the pond.

A few late daffodils are pretty, and forget-me-nots are growing where they will. The rhododendron is beautiful and gives a pleasing splash of colour in the far corner of the garden. Pansies and a few other treasures are still giving lots of pleasure.

Spring shrubs are flowering too. The berberis is lovely with its egg-yolk yellow blossom and the rosemary has abundant blue flowers.

We enjoyed the first rhubarb of the year. Brought to the boil, drained, rinsed and drained again to reduce that “bite” on the teeth, then gently stewed with sugar for a few minutes. A delicious Spring treat.

My F1 Hybrid sprouts haven’t germinated well. Only a few popped through the seed compost and those that did have distorted leaves. I suspect it was poor seed because I’ve had no problems with other things. I will have to sow again but with different seed. Can’t do without my Christmas sprouts.

The “Red Winter” kale is over now. It began to form flower buds as the plants matured but these are even more of a treat than the leaves. I can eat them raw, they’re so sweet and tender. When I’m preparing the kale for steaming I’m nibbling them all the time.

Sprout tops are really good too. The small leaves which grow at the top of the plant are far too good to throw away. They have excellent flavour and steam to a soft texture in minutes or good to add to a stir-fry.

The outdoor onions are growing well but need weeding. Unfortunately, I daren’t remove the fine mesh cover to do that or the Allium Leaf Miner fly will get in and lay eggs on them. The resulting larvae just destroy the crop, so the weeds will have to stay. It might be safer next month because the fly lays eggs from March through April.

Finally took the plunge and removed the winter lettuces from the greenhouse bed. They’ve been wonderful, tasty and generous, but I really needed to plant the tomatoes. The bed was refreshed with homemade compost and loam. The loam was made from clumps of grass enclosed in bags and left for a couple of years to break down. Lovely stuff.

Now the tomatoes are in. I planted them a bit deeper than in the pots so that extra roots will form around the base of the stems and I put some canes in place to support them as they grow. They’re looking green and healthy. I will feed them with comfrey pellets or liquid seaweed when they start to produce fruit. Fingers crossed for lots of tomatoes in the summer and preserves later.

I have three “Roma” and three “Lampadina St. Marzano”. Both varieties are plum tomatoes. I like these for their sweet juicy flesh, few seeds and thin skins. Perfect for processing in preserving jars, using my pressure cooker, for winter storage.

Although I can’t keep animals myself I was pleased to hear that our neighbours have had chickens. Three hens and a lovely little cockerel. There is one big brown hen and two pale grey hens with their handsome cockerel who has the same beautiful silver-grey feathers. We’re enjoying hearing him announcing his presence. I took a few photos. Poultry keepers will know exactly what kind they are.

I shall draw some pictures of the cockerel and enjoy painting his beautiful neck and tail feathers. Might paint with acrylics or oils to capture that subtle pale grey colouring.

Here’s a very colourful cockerel I painted a few years ago.

Feeling creative reminded me it was time I restocked my knitting yarn. I haven’t any immediate plans for knitting but I love to have a stash of yarn ready to dive into when the mood strikes. Such wonderful colours and textures stir the imagination and help to pass the time when not much else is happening.

I thought perhaps after the Winter there might be sales on and I could find a few bargains. I found some gorgeous yarns. Acrylic mixed with wool, cotton for summer tops, double knitting and chunky textures. So exciting to see them waiting until I decide what to do with them.

With you again next week, when I’ll have my latest cake recipe to share with you. Enjoy the last days of April. Warmer days next month, I hope, and more to do in the garden. Bye for now.

Halfway through April! Sunshine and oh, those showers! Heavy downpours and strong winds. How the plants stand up to it is one of nature’s mysteries. A few flowers were a bit mud splashed but most things survived.

The little rain-catchers were well filled. They serve no useful purpose but we enjoy their wet rustiness.

Despite the weather, life is thriving in the garden. I see something most days. A bright green caterpillar nestled in an anemone flower and a smaller, pale one was sheltering inside a leaf in another border. Ladybirds are popping up here and there with their shiny red jackets.

Sadly where there’s life there’s also death. A beautiful robin’s egg lay on the path. One destined never to hatch. Our neighbours cut back their side of our large holly hedge and I think they must have disturbed a nest.

The pear blossom is looking lovely. Pale pink buds opening to creamy white flowers.

New flowers appear as the earlier ones fade. The erythroniums are lovely under the trees. I only have a few but they’re beautiful.

The rhododendron was moved to a new location at the far end of the garden when we had some hard surfaces redone. It seems happy there and putting on a splendid show.

The winter clematis has finished flowering but as the blossoms fade they leave lovely silken tassels.

In the greenhouse I’ve pricked out Cosmos seedlings. They have nice little true leaves now and a good root system so I put them into “plugs” to bring them on a bit more until the risk of frost is past, then I’ll plant them in the garden. I’m hoping for a lovely show during Summer.

The winter lettuce have been fantastic since February and are still producing but I’m afraid they’ll have to go soon as I’ll need the greenhouse bed for tomatoes.

Lettuce is a fantastic crop if you want to save money and have something fresh and delicious to eat whenever you choose. Packets of seed are generous and the seeds germinate easily. Salad crops like mustard leaves and radishes are easy to grow in a limited space and taste far better than anything in the shops. It’s not even necessary to pull up a whole lettuce, as I mentioned last week. I’ve been picking leaves from a few plants two or three times a week since the days lengthened.

Of course, it’s always been important not to waste food but especially now with the high cost of living. I like to use up scraps of meat and make them into something delicious. Last week I had some cooked lamb leftover so I whizzed it up in the food processor, with an onion, a slice of bread, salt and pepper and an egg. With floured hands I made two patties and fried them in a little olive oil. Really tasty with some leftover gravy. These also go really well with chutney or sauce.

This works well with any kind of cooked meat, chicken or turkey. A good way to use meat which is a bit tough or dry.

One of our favourite meals uses leftover cooked sausages. I slice an onion and cook it gently in a spoonful of oil until softened, then add a little water and half a vegetable stock cube, sliced carrots, florets of cauliflower and some frozen rice. I slice the sausages into chunks and add these to the pan. I bring it to the boil and check the water. Not too much or the rice will be sloppy but enough to keep the pan moist. Then I turn the heat down and simmer it for about 15 minutes with the lid on, until the vegetables are tender and most of the water has evaporated. When it’s ready I remove the pan from the heat and stir in a spoonful of soured cream. This makes a delicious creamy sauce. Simple, tasty and satisfying.

That’s all for now. Fingers crossed for sunny days and warmer nights. Enjoy whatever you’re doing come rain or shine. Bye for now. With you again next week.

I hope everyone had a happy Easter, however you celebrated. The weather was perfect for that first real opportunity to feel the goodness of Spring.

The garden is a little mixed right now. The Pulsatilla, or “pasque flowers”, named for their habit of flowering at Easter are not putting on a show this year. Usually their lovely purple petals and feathery foliage are giving me such pleasure. Here’s a photo from previous years to show what they’re like.

Lots of other pretty flowers to enjoy though. The magnolia is showing off it’s lovely blooms. I think ours is a variety called “Susan”. Lovely colour.

A few things seem a little slow. I think the prolonged severe spell of frost we had has affected some. Here are those lovely flowers which are bravely putting on a display.

The rhubarb is looking tempting but I will leave it to grow a bit. Then I can freeze any surplus.

The Spring cabbages are coming on nicely. In two or three weeks they’ll have delicious ball heads for salad or steaming. So sweet and crisp raw, and tender and tasty when cooked. I always grow these in the polytunnel for maximum protection although they can be grown outside. Every bit stays in good condition under cover, so I can use the larger leaves to make stuffed cabbage. A really good vegetarian meal.

The pear trees are just beginning to burst their buds. The apples will be a little later. One of the pears stands just behind the house and gives a lovely view from an upstairs window when it blossoms.

Behind our garden there’s a small coppice of silver birches and other trees. They form a lovely backdrop to our outlook and the seasonal changes are a pleasure. Crows previously nested in the birches and they have returned. We can hear them “cawing” to each other and occasionally they land in a treetop in the garden when they’re hunting for food. I spotted one tearing small branches from the plum tree and carrying them away in its beak for nesting.

My tomato seedlings are growing well in a warm windowsill. I have another half dozen which I put into the greenhouse to see how they’d cope with the cold nights. They’ve hardly grown. The ones in the house have romped away and look sturdier. I potted them in a compost made from one part garden compost, one part leafmould and two parts topsoil. The mixture will nourish and keep them moist without being too soggy.

There’s always a danger in growing seedlings in a windowsill because they constantly stretch towards the light outside and can become thin, straggly and what gardeners call “leggy”. I turn them at least twice a day and because it’s south facing they seem to have avoided this problem.

As soon as the threat of frost is over I shall plant the best six in the greenhouse border. I still have winter lettuce in there and I want to leave them as long as possible because they’re still producing tender, crisp leaves. Delicious with a simple French dressing made with a pinch of salt and pepper and a pinch of sugar, stirred together in a few drops of cider vinegar, with a drizzle of extra virgin olive oil beaten in at the end. Just drizzled over and the leaves gently tossed to coat them, it makes a salad special.

Seed catalogues sell lettuces which are described as “cut and come again” but I’ve found that you can do this with any lettuce. It’s not necessary to grow a special type. I mostly grow “Little Gem” and I simply pinch out the leaves I want from between the outside and centre and leave the plants to produce more. Important to leave the central growing point intact. Garden plants are so generous if you treat them with respect.

Lots more seeds to sow soon. Kale, French beans, more salad crops and later, runner beans, squash, cucumbers and courgettes. Best not to be too hasty. Once the risk of frost is over, young plants grow rapidly with the extra warmth and light.

In the kitchen I made hot cross buns. I wasn’t going to do them because I’d made iced and spiced cakes which I told myself would be nice instead and so much easier to do. But, I’d got the bug and decided I would have a go anyway.

I made the dough in my breadmaker. Came out perfectly, divided it into eight balls and put them to rise. It seemed to take forever! Eventually, I decided they’d have to go into the oven. I made a cross on them with flour paste, very messily unfortunately, and baked them. Made some sugar syrup and brushed it on when they were still hot and freshly baked.

They looked ridiculous, so I didn’t take a photo, but actually tasted very nice. Sliced in half and slathered with butter, mmm! Four went into the freezer but they won’t be there for very long. Satisfying with a cup of tea.

Here is a little sketch I did a while ago of marigolds in a jug. One of my favourite flowers. So simple and unpretentious and grow like weeds in my dry sandy soil. I drew these in pencil, outlined them with a fine pen and painted them lightly with gouache.

I hope Easter was a pleasure and you’ll have many sunny days to enjoy now Spring is here. Bye for now, with you again next week.

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.

Only one week left of March. Soon we will have lovely Spring days, blossom and trees bursting out everywhere. The garden is filling with colour already.

The hyacinths are so lovely and their scent is wonderful wafting on the air. They seem to like our soil. I’ve had some for years and they continue to pop up and flower.

Such vibrant colours at this time of year. It’s almost as if they’re shouting to be noticed. Fabulous and very welcome after the drabness of Winter.

More delicate flowers are dotted here and there. Quietly putting on their own show and just as much appreciated.

Our magnolia has lovely buds, waiting to unfurl magenta petals very soon.

My Cosmos seeds are germinating. The seed trays are full of tiny shoots. I’m excited about the stunning show they’ll make later on.

In the greenhouse I’ve sown some vegetable seeds as well. I have chilli peppers, sweet peppers, and Brussels sprouts. I grew one sweet pepper plant last year, bought at our local plant nursery. First time I’d grown them because my husband doesn’t like them. I loved them! So sweet and tender compared to supermarket ones. So,I thought I’d try growing my own from seed. Will let you know how it goes.

I’ve also sown celeriac. Celeriac seeds are so tiny, like grains of salt. It’s tricky handling them. Drop them and they’ve gone! Too small to find if they’re scattered. It’s hard to believe that big leafy plants will develop from them and form a tasty bulbous vegetable. Fingers crossed, but they usually do.

I spotted two beetles on one of my rosemary bushes the other day. Possibly a “courting couple”! I’ve never seen rosemary beetles in the garden before although I did know about them. Perhaps another effect of climate change. Other pests have appeared in recent years. They’re very attractive with shining, bronze-like bodies. They don’t do a great deal of damage so I left them to get on with it. In a balanced environmental system you have to take some of the rough with the smooth. I snapped a photo of them.

It will soon be Easter. I made my Iced and Spiced Squares as an easy alternative to making hot cross buns. In my recipe, included in my Earthy Homemaker’s Cookbook, I used some dried milk to add nutrition and a little something extra to the cake. But dried milk seems very expensive now unless you can find a regular use for it, so I decided to try baking them without it. Result was good. No noticeable change to the taste or texture.

If you love hot cross buns, you’ll love the taste of these cakes and so simple to make. The icing on top adds a delicious sweet treat which enhances the spicy flavour. If you already have my cookbook, you’ll find them in the Sweet Treat Squares section. Thank you so much for buying it.

To find my Earthy Homemaker’s Cookbook, just click this link.

https://geni.us/eANQu

Although I love baking and cooking, I do like it to be easy and uncomplicated. I think a lot of people are put off by endless lists of ingredients and instructions which are vague and unhelpful. I know I am. Time in the kitchen should be a pleasure with a delicious treat to follow and the satisfaction of the creative process. All my recipes are simple to do and I think they taste good and are nutritious.

Of course, it doesn’t always go to plan! I hadn’t enough icing sugar to coat all the squares so I tried to spread the icing a bit too thinly. Because it hadn’t set, it was very sticky and pulling up the surface of the cake. The result was one untidy mess. I should have checked my icing sugar supply before I started and allowed the icing to set before I cut the cake into squares. A lesson learned! They still tasted really good though and most will be enjoyed before Easter. Here are some looking very scrappy.

Regular readers know my outlook on life is about the pleasure of being creative, looking after myself and a quiet life. Of course we all need to make a living but contentment comes when energy is saved to spend on these things. Baking a cake or cooking a delicious meal, sewing or knitting something, painting a picture or growing some of our own food can bring a surprising amount of happiness. They increase independence, self-esteem and soothe a busy mind. No-one needs special talents for these things. Everyone finds their own level. I certainly can’t do as much as when I was younger and fitter but I still find creativity is essential to a healthy mind.

Look for beauty in life and you will find it everywhere. I hope you find a little of it on my blog. Thank you for reading and sharing my pleasures.

Here is a little painted sketch of Muscari flowers, also known as grape hyacinth, although they’re not really a hyacinth. They grow like weeds in our garden but are very welcome. Drawn with pencil, outlined with pen and painted with gouache.

Bye for now. With you again next week.