Garden Roundup
Harvest Thanksgiving Thoughts
Not so much a blog, perhaps better described as a ‘Garden round up,’ a thoughtful appraisal of the year. How does this garden grow?
On Friday 10th October, around midday, Head Gardener Jennifer and I sat outside the Walled Garden Cafe in warm sunshine while I put pen to paper. Below are the results which we hope will be of interest.
Vegetable Beds
Potatoes
This year’s favourite potatoes were King Edward, Caledonian Rose and Vivaldi. All full of flavour, made smooth mash, crisp chips and roasters, baked tasting creamy and very ‘moreish!’
Disappointing varieties were Caledonian Pearl and Casablanca which lacked flavour and character.
The last variety ‘Majestic,’ awaits harvest. A potato dated back to 1910, until recently grown locally at North Darkland farm nearby. Using saved seed potatoes from the last crop it is hoped to save this flavoursome, high yielding potato. The proof as they say will be in the digging up!
Squashes and pumpkins
In spite of continual windy conditions, sunny, warm, dry weather has produced a fabulous harvest of both squashes and pumpkins, The best are ‘Sweet Dumpling,’ ’Uchiki Kuri,’ and ‘Crown Prince’ which has an unusual steel blue skin!
Brassicas
The most productive area included an excellent crop of kale, and a huge number of cabbages; ‘Kalibos’ a red cabbage and ‘Kalibro’ a firm hearted green one, both worth mentioning.
Broccoli and cauliflower however did not thrive during the prolonged spell of sunny dry weather. The crop bolted early in the season. However, it was possible to use the sprouting broccoli but the cauliflowers flowered to provide an unexpected food source for bees and other pollinators.
Sweetcorn
Growing in the brassica bed this plant is actually a member of the ‘grass’ family, closely related to barley, oats and wheat. Early maturing varieties ‘Early Bird’ and ‘Swift’ grew very well, the resultant crop being sweet succulent flavoursome. ‘Minipop’ was disappointing, although initial growth was good, it did not produce much of a crop.
A bright vibrant blue flower of the cat mint family named Nepeta ‘Purrsian Blue’ (note the pun) surrounded two of the vegetable beds, flowering well from May into September a continual ‘bee feast’ and eye catching colour contrast against many shades of green, a stunning sight. A success indeed.
Peas and beans
Pigeons certainly enjoyed more than a nibble!! To deter their enthusiasm for this year’s crop, the gardeners devised a way of hanging old cds round the peas in an effort to deflect the birds with questionable success! There remained a harvest of sorts but it was not a great one. In contrast, runner beans produced well despite high winds caused by Storm Floris which uprooted some plants.
Courgettes have been ‘superbly productive.’ This year’s favourites being ‘Defender’ and ‘Atena Polka’ a variety of golden yellow zucchini originating in Poland. Its sweet nutty flavour lends itself to simple recipes such as sautes, roasts, young and tender sliced into salads. Grated courgette keeps cakes moist. Least favourite was an unusual yellow round courgette called ‘Summer Sun’ which proved to be disappointing in flavour and texture.
Alium and root
Carrots!!! An early attack by the dreaded ‘carrot root fly’ had a detrimental affect on the crop which was disappointing.
Celery was dramatically affected by prolonged dry conditions which stunted growth, producing tough stems. ‘Utah,’ usually a successful variety did not do well this year.
In contrast, there has been an incredible crop of white onions (favourite ‘Centurion’) and shallots (favourite ‘Longor’). ‘Jolant’ the first early leeks are good; however later maturing parsnips, turnips, swedes, brussels sprouts and main crop leeks rest in the ground to await first frosts which burst plant cells to tenderise, releasing flavour and sweetness.
Garden pest advice
Potato blight: the first signs are brown circular oval lesions on the leaves. As soon as they are visible cut off the shaws then leave the potatoes in the ground for 3 weeks before harvest to allow fungal spores to settle.
Club root affects brassicas: recognised by yellowing leaves and gnarly clubbed knotty roots. This can affect leafy brassicas however turnips and Swedes being root vegetables are worse off and it can often spoil your crops. Prevention is by crop rotation and adding alkalis like lime or calcified seaweed to the soil prior to planting.
Carrot root fly, seldom seen, but under cover of darkness she deposits eggs whose larvae within eat carrots below ground. Beware when carrot leaves turn red, the beastie has been there before you!! To avoid attack plant carrots in raised beds because 35cm is the extent of flight path height! They are no high flyer!! Alternatively, cover growing ground planted carrots with fleece as a deterrent.
Greenhouses
Large Greenhouse
Tomatoes
In the large greenhouse an abundant crop of tomatoes has delighted the gardeners. Favourite ‘Blue Bayou’ distinctive purple topped fruit of dark red skin with a rich sweet flavour. Into mid October fruits continue to ripen in un-seasonal mild sunny conditions. Any unripe fruits will not be wasted; chutney makers will be pleased to simmer them into tasty condiments.
Cucumbers
Cucumbers produced a good quality, high yielding crop. Varieties to mention are ‘Crystal lemon’ which has a lovely mellow citrus taste but unfortunately contains a lot of seeds! Others of note are ‘Telegraph Imp’ and Mini-munch’ produced prolific early cucumbers but stopped fruiting abruptly before all the others.
Small Greenhouse
Aubergines, red peppers, chilli peppers and small snacking peppers grew well here. Small snacking peppers ripen more quickly, certainly one to grow again. They are delicious, halved, deseeded and stuffed with cream cheese or humus.
All in all, weather has been quite a challenge. Three to four months of drought or very little rain necessitated increased sprinkler use to keep plants alive. Constant often high winds coupled with dry conditions has dramatically affected the quality of cut flowers which are shorter and stubby in growth, going over faster to die in early Autumn. Such unusual conditions stress plants leaving them open to mildew and aphids. Nevertheless, a few stalwarts have done well including Verbena bonarensis, and Sea Holly (Eryngium). Dahlias on the whole have been small caused by a combination of weather and the fact that large tubers were split in the spring to rejuvenate the plants. The dormant plant will gather more energy over the winter months to produce a spectacular come back in 2026!
General work includes trimming topiary, digging out flowers and vegetables which are dying back and leaf fall is collected to produce leaf mould.
A fun Autumn trail is designed to lead explorers of all ages round the gardens to discover all the different varieties of pumpkin and squash. The trail is free with garden entry but ends on the 24th October, just in time for our Halloween trail – with carved pumpkins hidden in the garden to find!
Our Christmas wreath workshops are filling up fast with only a few spaces left – book online here to avoid disappointment.
Fruit
Soft Fruit
Strawberries have been amazing! The first berries ripened in mid-May; still the plants are producing fruit! Everyone agrees this year’s winner for taste and succulence is ‘Malling Opal.’ Another called ‘Christine’ lacked taste and character.
Red currants did not fruit this year, showing signs of slowly dying back they have been propagated and replanted beside the artichokes.
Gooseberries produced a big crop of flavoursome berries.
Black currants gave a super crop full of flavour. See below for a South African Black currant conserve recipe.
Raspberries again a large crop most of which went to make Gordon Castle raspberry jam and Gordon Castle raspberry gin.
Plums ripened slightly later than normal; 150kg went to make the famous Gordon Castle Plum gin . Try making your Christmas cake with it this year, see recipe below.
Pears a bumper crop, mostly sent to be juiced.
Eating apples; a large crop of smaller apples most of which have been sent to make into Gordon Castle Apple Juice or Gordon Castle Apple Cider and the delicious ‘cider champagne made with fruit apples and pears by Methode Champenoise.
Favourite eating apples this year were ‘Peasgood Nonsuch,’ originally grown by Mrs Peasgood of Lincolnshire in 1850! Along with Ananas Reinette, a delicately sweet pineapple flavoured apple of Dutch origin dated 1826. ‘Katy,’ a vibrant red skinned cider apple glows perhaps with the promise of cider to come!
The harvest is gathered in so now over to the cooks and bakers.
Try some of the delicious Autumnal recipes below!
Green tomato chutney with ginger and cumin
Makes 5 x 225g jars
1kg chopped green tomatoes
225g eating apples – peeled, cored and chopped
225g – chopped dates
300g soft brown sugar
115g chopped leeks
300mls malt vinegar
2 teaspoons ground ginger
1 teaspoon ground cumin
Put all the ingredients into a strong deep pan. Bring slowly to the boil stirring till the sugar is dissolved. Simmer slowly till the mixture darkens and thickens – up to 1 hour. Pour into clean jar and seal with screw top lids. Cool in the jars and label when cold. Store in a cool dry place.
Moorish spiced apple cakes
Makes 36
175g margarine or butter
85g soft brown sugar
85g caster sugar
3 eggs – beaten
200g self raising flour
Topping
3 eating apples – peeled cored and chopped
Juice of half a lemon
1 teaspoon vanilla essence
1 teaspoon ground cinnamon
Heat oven to 180C (160C fan) 350F, Gas4. Arrange cup cake cases on a baking tray or in patty tins. Cream the margarine and sugar till light, beat in the eggs alternately with a little of the flour. Fold in the rest of the flour. Divide into cup cake cases and top each cake with a spoon of apple mix. Bake 15 minutes till risen and firm. Cool on a wire tray then drizzle with lemon water icing simply made by mixing icing sugar with fresh lemon juice to make a thick pouring consistency. Drizzle off the point of a teaspoon or fill an icing bag with a fine pipe and drag back and forwards quickly over the cakes. Put the cakes on a tray to do this to save a sticky mess!! Enjoy freshly baked.
Gordon Castle Plum Gin Christmas cake
There is nothing like the tantalising aroma of a slowly baking Christmas cake to herald the feast to come.
225g (8oz) currants
225g (8oz) raisins
225g (8oz) sultanas
To soak the night before baking the cake:
2 tablespoon Gordon Castle plum gin
4 tablespoons hot water
Cover the bowl and leave in a cool place.
115g (4oz) cherries- washed and dried
115g (4oz) mixed peel
175g (6oz) chopped ready to eat apricots
350g (12oz) plain flour
2 teaspoon baking powder
¼ teaspoon ground nutmeg
½ teaspoon ground cinnamon
1 teaspoon ground mixed spice
225g (8oz) butter
175g (6oz) soft brown sugar
60g (2oz) honey
The grated rind and juice of 1 orange
5 eggs – beaten
2 tablespoons Gordon Castle plum gin
To feed the cake:-
Gordon Castle plum gin
Put the currants, raisins and sultanas into a bowl add the water and gin and soak overnight. Oil and line a baking tin 23cm (9in) square. The following day, heat the oven at 160C (140C fan) 325F Gas 3. Weigh the cherries, mixed peel and apricots into the bowl of soaked fruits and stir together. Sift the flour, baking powder and spices into a bowl. Cream the butter, sugar and honey till light then beat in the orange rind and juice followed by the eggs alternately with a spoon of flour to prevent curdling. Fold in the remaining flour along with the gin. Fold in the fruits and soaking juices. Gently spoon the cake mixture into the prepared tin and lightly tap the base of the tin on the work surface to even the mix. Wet a clean hand in warm water and use the palm or back of the knuckles to flatten and smooth the surface, particularly in the middle to help prevent the cake rising to a peak while baking. Bake 60 minutes then reduce the oven heat to 150C (130C fan) 300F, Gas 1 for a further 30 minutes. Test the middle of the cake by inserting a skewer or point of a sharp knife. If it comes out cleanly and the cake feels firm and springy to gentle pressure, the cake is ready. If not bake a further 15 to 20 minutes and repeat the test. Cool in the tin. Pour over 2 tablespoons of plum gin while warm and repeat twice as the cake cools. Leave 24 hours to set in the tin. Remove, wrap in foil and store in a cool place. Bake the cake at least 1 week in advance to allow flavours to mature. Marzipan and ice as required.
Orange and sumac plum conserve relish
Makes approx 4 x 225g jars
1100g ripe plums – stoned
150g soft brown sugar
Zest and juice of a large orange
3 tsp sumac
3 tbsp balsamic vinegar
Put the ingredients into a large deep saucepan and bring slowly to the boil stirring until the sugar has dissolved. Simmer on a low heat till beginning to thicken and darkening in colour. Pour into clean jars while hot, cover with screw top lids and cool. Label when cold and store in a cool dry place.
Serve as a relish with smoked fish or meats. Also delicious served on freshly baked scones.
France’s blackcurrant jam
My South African friend makes jam with soft brown sugar. Her black currant jam is truly delicious.
Easy to make there is not recipe as such.
Allow equal quantities of cleaned black currants to soft brown sugar.
Put into a strong deep pan, add 300ml of water and keep stirring over a low heat until the juice from the black currants has dissolved the sugar. Bring to the boil and simmer slowly for 10 to 15 minutes till set. Pour hot into sterilised jar, seal, cool and label.
Cook’s tip
The saucer test is a god way to test jam. Drop a little onto a clean saucer and leave to cool. Push the blob with you finger, if it wrinkles the jam is ready. If still runny simmer a few more minutes and try again.
The rule of thumb for most jams is equal amounts of sugar and fruit.
Be adventurous by jamming a mixture of fruit together. Rhubarb is good with strawberries, apple with gooseberries and so on.
Simple blackcurrant vodka
Choose a container with a tight fitting lid such as a kilner jar or plastic tub.
500 to 600g blackcurrants
250g granulated sugar
1 litre vodka
Put the cleaned fruit into the bottom of the container, add the sugar and cover with vodka. Seal well and store in a cool dry place for at least three months. Give a little shake now and again. The long you leave the drink the smoother the flavour.
Decant into a jug through a fine sieve leaving it to drain naturally. Do not squeeze the fruit because this will cloud the drink and reduce its keeping qualities. Pour into sterilised bottles using a funnel. Seal, label and store in a cool dry place. Enjoy!
