This week began with the Autumn Equinox, the festival of Mabon, which starts on September 21st
The hedgerows are filled with creamy elderflowers. It’s time to forage! Choose elderflower heads that are in full blossom and at their most fragrant to make delicious drinks, skin care and preserves.
I’ve been busy in the kitchen making elderflower champagne, liqueur, vinegar, sugar, oil and dried elderflowers too. Here are the recipes.
This is the fourth in my series of blog posts, explaining how to grow vegetables and herbs which can be sown now to see you through the winter and spring – no hungry gap in 2018!
I have added the category No Hungry Gap, so you can find all of the blogs easily using the search facility.
A deep red, warmly spiced drink which tastes delicious drunk neat in tiny glasses (it is strong!) or as a nurturing hot toddy if you are feeling under the weather during the winter months. It makes a great cocktail too, try mixing with ginger beer.
Perennial fruit bushes play a key role in my garden, producing an abundance of delicious berries during summer months. These I preserve, to enjoy year round: jewel coloured jams, cordials, liqueurs, chutneys and other delicious additions to my homegrown larder.
Friday 21st April was uniquely special for Charles and myself. Two very exciting events happened quite by chance on the same day: our book arrived at the publishers and Charles was featured on BBC Gardeners’ World. Life has been so busy since that it has taken a week to be able to find the time write this post 🙂
This has been a brilliant summer for tomatoes, I’ve harvested so many and they are still ripening even though the polytunnel plants have now been affected by blight. I remove the blighty leaves and any damaged tomatoes – these are composted, it is fine to do this in the UK.
Basil flowers are beautiful to look at, smell gorgeous and attract bees and other beneficial insects. It is tempting to leave the flowers on because they look so pretty, but removing them encourages the plant to put its energy into continuing to produce abundant leaves for longer – for salads, pesto, preserving and summer cooking.