July in Bloom
‘Earth has not anything to show more fair: Dull would he be of soul who could pass by a sight so touching’ – William Wordsworth.
Is there anything indeed ‘fairer’ than this beautiful summer garden? A garden for all ‘senses,’ in sight, sound, scent, touch and taste, a place where lasting memories are created to brighten dreary days when in recollection it will illuminate the minds eye once more.
A heady scent from the distilling of lavender oil used in Gordon Castle skin products pervades and draws the eye to beds of vibrantly blue lavender which have been undergoing major refurbishment. The first phase is now completed as older lavender plants are replaced before they grow straggly.
The next replanting phase is planned for October. Meanwhile take time to sit, breathe summer scents and listen to the delighted hum of feasting castle bees. Lavender is well known for its perfume and skin care properties, less so for its culinary use in cakes and cookies, savoury roasts and infused sugars and oils.
The wildflower gardens and trial flower beds are affected by this year’s drought and sudden heat but judging by the buzz of undeterred pollinators they are extremely happy! Enjoy a leisurely stroll surrounded by dazzling summer!
Thinking ahead to Autumn wreath making, bunches of newly cut sea holly, straw flowers, baby buttons, poppies and nigella hang to dry from rafters outside the potting shed.
They are joined by similar bunches of aromatic flowers such as lavender and mint which will add unique flavour to the award-winning Gordon Castle Gin.
This month is about harvesting, weeding and mowing. A prolonged drought has led to early ripening, so gardeners and volunteers alike are kept busy while keeping the garden tidy.
The soft fruit beds are laden with strawberries, raspberries, black and red currants and gooseberries. The dry year and prolonged heat have ripened apricots, pears and already some plums!
Vegetables, vegetables and still more vegetables!! Re-sowing salads, chard and spinach is important to ensure a continuous supply for the Potting Shed Shop and Walled Garden Café. Courgettes, marrows, dwarf beans, runner beans, salads, radishes, baby turnips, garden peas, sugar snap peas, kales, cabbages, the first small tangy turnips, broccoli, cauliflowers; what a list!
The Potting Shed shop is bursting with fresh produce; such quality flavoursome fruit, vegetables and herbs are a cook’s dream!
The Walled Garden Café is open daily from 10am till 4pm Wednesday to Sunday. Here the menu reflects a true flavour of the gardens – view our summer menu here.
After a walk in the gardens take a taste home with you too. Here are some simple recipes to whet your appetite. Don’t forget a beautiful hand tied summer bouquet to brighten your days! – Book a visit here.
Try some of the delicious Summer recipes below!
Lavender sugar
A delicate sweetener for use in cream or drinks or baked into cakes or biscuits
500g caster sugar
1 tablespoon lavender flower heads
Mix well and cover to allow flavours to infuse for a week before use. Store in an airtight jar or container.
Lavender shortbread
Makes 30 biscuits
60g butter
50g white vegetable fat
30g lavender sugar
30g caster sugar
175g plain flour
30g semolina
1 teaspoon lavender flowers
Heat the oven to 180C (160C fan) 350F, Gas 4. Oil two baking trays. Cream the butter, white fat and sugars till light. Stir in the flour, semolina and lavender flowers adding a little water if needed to make a smooth stiff dough. Roll out on a floured board to ½ mm thickness. Cut with a fluted 2cm diameter cutter. Bake 15 to 20 minutes till golden and firm. Dust lightly with lavender sugar. Cool on a wire tray. Store in an airtight container.
Chef’s note: Add dried lavender flowers to home made oatcakes.
Purple cauliflower cheese scones
Makes 2 rounds of 8 scones
350g self raising flour
1 teaspoon baking powder
5 g sea salt
Grinding of black pepper
100g margarine
100g grated extra mature cheddar cheese
60g cooked chopped purple cauliflower
2 eggs
150mls milk
Heat the oven to 220C (200C fan) 425F, Gas 7. Oil two baking trays. Sift the dry ingredients into a bowl and rub in the margarine till it resembles fine breadcrumbs. Stir in the cheese and cauliflower. Add the eggs and sufficient milk to make a soft elastic dough. Turn onto a flour board. Cut in half. Flour well, lift each onto a tray. Using the palm of the hand shape each into a round approx 18cm to 20cm diameter. Mark with a long bladed sharp knife across the round into half, then quarters then into eights. Bake in the hot oven for 12 to 15 minutes. Cool on a wire tray. Break into scones while warm and enjoy.
Cavolo Nero stir-up
Serves 4
2 tablespoons olive oil
1 small chilli – deseeded and chopped
2 cloves garlic – crushed
1 large onion – peeled and sliced
200g chopped cavolo nero
150g grated carrot
2 tablespoons water
1 sprig rosemary
150g grated courgette
Salt and black pepper
Heat the oil in a saucepan over medium heat. Add the chilli, garlic and onion and cook slowly to soften. Stir in the cavolo nero, carrot and water. Add 1 teaspoon of salt and a grinding of black pepper. Lay the rosemary on top. Cover and simmer 10 minutes. Stir in the courgette. Cook 5 minutes till soft and thickened. Taste and season and adjust seasoning with salt and pepper. Serve hot as a side dish or cold as a salad.
Carrot Rosti fishcakes
Makes 6
100g flaked cooked fish
120g grated carrot
1 small clove garlic – crushed
30g finely chopped onion
A little snipped fresh rosemary, or parsley, or both.
1 level teaspoon sea salt
Ground black pepper
1 egg
Mix all the ingredients together in a bowl. Heat a frying pan on medium heat and add a drizzle of oil, when it is hot, add tablespoons of mixture shaping them into a round shape. Cook gently to allow the heat to reach the middle of the rosti without burning the outside. Cook about 4 minutes on each side, drain well and serve hot with a salad.
Aromatic early summer vegetable curry
Serves 2
2 tablespoons sunflower oil
1 small red onion finely chopped, or a handful of spring onions chopped
2 cloves garlic
2 teaspoons each: –
Ground cumin
Ground ginger
Ground coriander
Generous pinch of chilli flakes or a small amount of chopped deseeded fresh chilli
140g peeled chopped carrot
300mls vegetable stock or water
1 level teaspoon salt
90g fresh broad beans
150g baby new potatoes – scrubbed and halved
(I used rocket the first potatoes of the year.)
1 tablespoon tomato ketchup
1 dessertspoon mango or similar chutney
Salt and pepper to taste
Heat the oil in a saucepan on medium heat. Sauté the onion and garlic to soften then stir in the spices and stir to heat through. Add carrot, stock and level teaspoon of salt then bring to the boil. Reduce heat, cover the pan and simmer 10 minutes. Stir in the broad beans and potatoes. Simmer a further 10 minutes. Add ketchup and chutney and simmer to a thickened sauce for a few minutes. Season to taste. Serve hot with boiled rice and Turkish carrot pickle on the side.
Cook’s tip:
A basic recipe to which you can add any new garden vegetables such as peas, mange tout, bashed tomatoes, Shredded cabbage or other brassicas, courgettes or squash as they are ready in the garden. Remember to add tender young vegetables that will cook quickly. Allow them 5 minutes to simmer till al dente.
Gooseberry curd
Makes 3 x 200ml jars
250g gooseberries – washed , topped and tailed.
120g sugar
100mls water
Stew till soft then pass through a sieve.
Put the puree into a pyrex bowl over slowly simmering water adding zest of half a lemon, 30g butter and 1 large egg. Keep stirring till the mixture sets similar to lemon curd. Pour into clean jars, cover when cold. Store in the fridge and enjoy freshly made.
Lemon’s cello cake with a basil twist!
Makes a tin 22cm x 22 cm
175g caster sugar
25g golden syrup
200g margarine
Zest of 1 lemon
3 large eggs
200g self raising flour
1 tablespoon chopped fresh basil
2 tablespoons limoncello to soak
Heat the oven to 180C (160C fan) 350F, Gas 4. Oil and line the baking tin. Cream the sugar, syrup and margarine. Beat in lemon zest along with the eggs. Fold in the flour and basil adding a little milk to slacken the mixture if needed. Pour into the prepared tin and spread evenly. Bake in the middle of the oven for about 30 minutes or till risen, firm and the point of a skewer inserted in the middle comes out cleanly. Pour the lemon cello over the hot cake and leave to cool in the tin. Cut into 16 when cold and enjoy freshly baked.
