Winter is here, and Spring is just around the corner
During the second week of January, on a day of bright winter sunshine I drove to Gordon Castle with baked goodies to cheer the gardeners hard at work in The Walled Garden.
Like a theatre stage cleared of its last production, the place was illuminated in bright light as if a ‘super trooper’ spotlight had been switched on in the sky above. Every nook and cranny glowed whilst the neatly pruned branches of espaliered and step-over fruit trees were silhouetted against a clear blue winter sky.
A little robin had joined the gardening group, hopping around with puffed red breast and busy beak, tussling with some large juicy worms. That little bird afforded such entertainment; would he or wouldn’t he win the ‘tug of worm?’ He was spoilt for choice from a winter feast, the gardeners forks tilling the earth as they pruned and tidied the herb gardens.
I spent quite some time trying to photo that wee bird! Where’s Robin? I promise he is there; can you find him?
It was a lovely day of crisp dry weather and much activity; definitely ‘the calm before the storm’ for soon ‘The north wind did blow, and we did have snow!’ The gardens resident robin is still there no doubt watching the white blanketed garden with his beady eyes. That snow covering is a good thing because it insulates the soil, trapping warmth underground to assist mother nature in her ‘Spring Production.’ Indeed a few green shoots have appeared in beds, planters and pots, signs of the colourful display which will certainly be ‘centre stage’ in a few weeks time.
Undeterred the gardeners work on pruning and tidying as they go. Ed Bollom the Head Gardener has time to spend in the office pouring over seed and plant catalogues making planting plans and compiling orders. In February there will be a lot to write about; plans for new trial beds, courses to attend on growing your own and much more besides.
Already organisation of the spectacular Gordon Castle Highland Games is well advanced. A first date for your diary – Sunday 21st May! A super day out for everyone to enjoy.
The Walled Garden Shop is open once more to welcome visitors as they arrive and The Potting Shed Shop still has apples, leeks and some parsnips for sale.
The Café is open Wednesday to Sunday from 11am till 4pm. The pensioners’ menu and special cake and coffee deals are popular.
Some delicious recipes to try:-
Hot Winter Salad
Plenty shredded lettuce – like iceberg or little gem.
Add grated carrot, apple or cabbage if you like.
Dressing:-
1 tablespoon sunflower oil
1 teaspoon mustard seeds
¼ teaspoon chilli flakes
1 large tomato – finely chopped
¼ teaspoon sugar
Sea salt to season
1 table spoon extra virgin olive oil
Squeeze of lemon juice
Generous splash of balsamic vinegar
Heat the sunflower oil in a pan, add the mustard seeds and heat till they start popping add the chilli flakes and tomato to sizzle lightly then remove from the heat. Add all the other ingredients and stir well together. Pour over the lettuce in the bowl and toss together. Serve at once.
Anne’s treacle scones
Makes 12 scones
You will need:-
225g (8oz) self raising flour
11/2 teaspoon bicarbonate of soda
1 level teaspoon each of cinnamon and mixed spice
¼ teaspoon salt
30g (1oz) butter
30g (1oz) soft brown sugar
30g (1oz) black treacle – warmed
1 egg
Milk to mix
Heat the oven to 220C (200C fan) 425F, Gas 77. Oil a baking tray. Sift the dry ingredients into a bowl, rub in the butter then mix in the warmed treacle along with the gg and sufficient milk to make a soft pliable consistency. Deposit onto a floured board and sprinkle with flour. Pat out with the palm of your hand to 2 cm (3/4in) thickness cut with a scone cutter about 5cm (2in) and lay on the tray. Gently knead the trimmings together and repeat. Bake for 10 to 12 minutes till risen and firm. Cool on a wire tray and enjoy freshly baked with plenty butter.
Spring is just around the corner!
