Glorious June
‘June is burstin out all over’
Erupting into nature’s masterpiece, glorious, glorious June.
Fortified by cake and chat at a daily ‘bothy’ gathering the gardeners and keen volunteers sally forth.
And so first to the vegetable beds where this years promising crop of selected potato varieties are already ‘shored up.’ This is where soil is mounded up around the plant’s base to promote tuber growth and protect them from sunlight.
‘O’ that first boiling of new tatties! A true taste of summer.
Near neighbours, ‘the squashes,’ are dug in deeply to avoid wind rock which can snap off tender stems. It is interesting to note that the same applies to courgettes.
Then to ‘The Brassicas,’ members of the cabbage and mustard family!
A third sowing of kale is ready to transplant into the ground. Their cousins, turnips and swedes are already sown directly into the soil. Large root crops, once established do not appreciate being disturbed in their garden home.
As for the ‘Peas and Beans,’ in the legume family plot; potted seedlings are all planted out to ‘grow for it!’
Great to know that ‘Salad days are here again,’ for the first salads planted five weeks ago are ready to harvest. Subsequent second and third sowings will ensure a steady, freshly picked daily supply for the Garden Café and to sell in The Potting Shed Shop.
This year’s tasty mix includes rocket, ‘Lollo Rosso’, ‘Green and Red Salad Bowl’, ‘Crisp Mint’ and ‘Marvel of Four Seasons’!
In the ‘Roots and Aliums’ department planted leeks and onions are growing well.
Carrots are not through the ground as yet, due to early drought, however, there will soon be a second sowing of such sweet tasty varieties as ‘Autumn King’, ‘Eskimo’ and ‘Snowman’ to provide an extended supply.
Tomatoes and cucumbers are planted directly into the soil in the large greenhouse, each plant supported by a strong string secured to roof trusses. The string will allow plants to twine and climb as they grow. This is an alternative method to the use of canes where the tomato plants are supported by canes through their lives.
And still, mid-greenhouse, the bird of paradise is in flower although this may be the last of its spectacular blooms until next year.
A vibrant summer display awaits where large pots of seed grown aubergines, peppers and chillies are being assembled in the small greenhouse.
In the soft fruit beds strawberry plants are laden with berries waiting for a burst of sunshine and warmth to ripen. It will not be long until strawberry lovers can enjoy that first sweet succulent Gordon Castle home grown strawberry.
‘God could have made a finer fruit than the strawberry – but he never did.’
( Hon John Rae – Airyhall Gardens, Aberdeen circa 1800)
Tulips do not flower well in a second year so this year’s bulbs which gave such early pleasure are composted to feed future flowers. A potential idea for next year’s spring planting is to fill the beds with daffodils, grape hyacinths and Brunnera among the tulips. These new additions will be replanted elsewhere after the spring so that year on year the garden will fill with a tapestry of spring flowers.
Gordon Castle dahlias so carefully nurtured over winter are being replanted as I write, hopefully late frosts are past!
Our seed grown flowering annuals are planted out into imaginatively named colour co-ordinated cut flower beds.
Gosh what a show awaits!! The vivid colours of Gordon Castle Walled Garden hand-tied fresh flower bouquets are reflected in the multicoloured patterns of themed beds which create an aromatic garden stroll through psychedelic shades of leaf and flower.
Icy Glen
Nicotiana, Sylvestris, Ammi and Visnaga merge into pastel palette of cool white, pale blues and soft greens.
Golden Peat
Achillea, Bidens, and Panicum will set garden on fire as they mature in vibrant yellows, oranges and red.
Glowing Heather
An unusual display of flowers featuring Lychnis, Stachys and Dierama ranging in colour from pale pink to mauves and lilacs.
Scotch Thistle
The Scotch Thistle beds showcase plants such as Cirsium, Digitalis, and Setaria in dark red purples, magenta and indigos.
Cut flower trial beds
Different varieties of snap dragon, Achillea, sweet william and Geum fill this area.
Don’t forget the untamed loveliness of insect friendly wild flowers.
The smaller ‘Aqua’ meadow of varied blues, whites, mauves and purple colours, is a contrast to Crab apple meadow beyond sown with ‘Pixie’ an unusual combination of purples, yellows, orange and ivory tones.
To whet your appetite for a summer of Gordon Castle summer events
Hand-Tied Bouquet Workshop – 14th June
Still 1 space left!
11am till 12.30pm
Next upcoming bouquet workshops are: 12th July & 15th August
Gordon Castle Gin School for 2 – 14th June
Still 2 spaces left!
10.30am till 2pm
Gordon Castle Gin School for 2 – 28th June
Still 1 space left!
10.30am till 2pm
Evening at the Walled Garden – 28th June
Booking essential – deposit required.
5.30pm till 8pm
2025 Open Air Theatre begins:
5th July – 7pm till 9pm
The Most Perilous Comedie of Elizabeth First
Book here
8th July – 4.30pm till 6pm
Wind In The Willows
Book here
The Garden Café is open Wednesday ‘til Sunday 10am ‘til 4pm. Freshly picked garden salads are once more on the daily menu.
Sunday Specials in The Walled Garden Café:
Roast Lunch – 12pm until 2pm
Classic roast beef lunch, served with Yorkshire puddings, potatoes, and seasonal vegetables or salad.
Lunch booking advised – Book here
Cream Teas – 2pm until 4pm
Tea or coffee for two, served with our freshly baked scones, Gordon Castle jam, and clotted cream. £12.50 for two ppl.
No booking needed
The Potting Shed shop is open daily from 10am ‘til 4pm. Take a little of the garden home with vegetables, herbs, flowers and plants to grow in your own garden. A freshly hand-tied Garden Castle bouquet to fill the house with colour and soon… the very first salads and strawberries too!!
The Walled Garden is a welcoming, calming place to take time to be at one with a glorious explosion of tree and flower in early summer’s warm, long, lighter days.
Kindly written by Liz Ashworth for Gordon Castle Walled Garden.
Try some delicious recipes below.
Moroccan New Potato Salad
Serves 6 to 8 people
450g new potatoes – scrubbed and cut into equal sizes if needed
Dressing:-
In a jar with a tight fitting lid shake the following together:-
2 tablespoons each of fresh lemon juice and extra virgin olive oil
1 clove fresh garlic crushed or ½ teaspoon dried garlic powder
1 level teaspoon harissa seasoning or add 1 level teaspoon each of cumin, cayenne or chilli and coriander
½ teaspoon sugar
½ teaspoon salt
1 bunch chives snipped into small pieces
Cook the potatoes in boiling salted water till tender and drain well. Toss into a serving dish and then pour over the dressing to allow the flavours to soak into the potato. Snip fresh chives or spring onions over and toss well together – enjoy warm or cold.
Erdbeer Kuchen
German Strawberry cake
Makes a round tin 20cm (8in)
2 eggs
60g (2oz) caster sugar
60g (2oz) melted butter
1 teaspoon vanilla essence
100g (3 ½ oz) plain flour
1 teaspoon baking powder
Pinch of salt
175g (6oz) strawberries
Raspberry or strawberry jam
Heat the oven to 190C (170C fan) 375F, Gas 5. Oil and line the base of the tin with greaseproof paper. Whisk the eggs and sugar together till they are thick and creamy, stir in the butter, flour and baking powder very gently to keep as much air as possible in the mixture. Pour into the prepared tin and tap on the counter to ensure it is evenly spread and to remove any air bubbles. Bake for 15 to 20 minutes till risen and firm to touch. Cool a little in the tin then remove from the tin by loosening the sides with the blade of a knife. Place the cake sponge side down onto a wire cooling rack, tap gently on the bottom of the inverted tin and the cake should drop out onto the rack.
When cool spread the top thinly with jam. Trim and slice the strawberries and lay overlapping on top of the jam spread cake. Melt the rest of the jam with a little water and brush gently over the fruit to glaze. Enjoy freshly baked.
