Season of Mists & Mellow Fruitfulness
Season of mists and mellow fruitfulness
Close-bosom friend of the maturing sun.
( To Autumn by John Keats)
Jack Frost arrived early this year bringing an early morning mist which followed the river Spey and floated in wisps across the awakening garden.
An early frost effectively stops growth which in turn offers the gardeners the opportunity to cut down and tidy; the borders in particular. The annuals are cleared while perennials are pruned; it is time to pick the last of the pears and harvest remaining apples. Although small in size fruit has been abundant in quantity and of good quality: over two tons of apples and pears have been sent for juicing and there will be more to follow.
The last tender vegetables, such as pumpkins, squash and runner beans are harvested before stripping out the plants and clearing the vegetable patches.
In the soft fruit garden the last of the strawberry runners are dug up then the beds restored ready for fresh planting in the spring. At last tomatoes in the greenhouse are ripening in the bright autumn sunshine – an extended crop this year!
This time of year is referred to by head gardener Ed Bollom as ‘ Taking the garden apart!’
However vibrant yellow rudbekia, bright cheerful dahlias and asters remain in flower intermingled with ornamental grasses illuminated by the low autumnal sun. The gardens are looking lovely. The pear tree leaves are turning from green to flushed gold, while Autumnal fire paints colour on tree and shrub with the promise of a spectacular display in the weeks to come.
The Walled Garden workshops this year have been very popular, we just had our dried flower wreath workshop on Saturday which went very well, all of our attendees created and went home with a beautifully unique wreath, and learnt a few tips and tricks along the way!
This year the garden are hosting twice as many Christmas Wreath making workshops which have booked up quickly, although there are a few places left to book online here.
The Potting Shed Shop is full of garden produce from pumpkins to kales, tomatoes to runner beans, onions, chillies and cabbages.
Not forgetting the opportunity to pick and mix from the selection of heritage apples and pears filling the shelves. A unique opportunity to enjoy a flavour from gardens of the past. Cooking apples like Scotch Bridge (1850) a good keeper with acidic flavour is thought to originate in the borders. Then there is Gordon Castle’s own Beauty of Moray first grown here in 1883; it is an excellent apple for jams and jellies. Eating apples like sweet sharp Greensleeves (1966) or light crisp tasty Ingrid Marie (1910) an apple of Danish origin. Louise Bonne of Jersey is a juicy pear of melting texture first grown in Normandy by Longueval Avranches in 1780 or choose the better known aromatic, refreshingly juicy Beurre Hardy another French pear from Boulogne (1820). Too many to mention; all clearly labelled and described!
Halloween beckons and plans are in the making – visit our events calendar for more information.
Join us for an evening in our café on Saturday 26th of October, a Halloween themed evening to enjoy some good company and delicious food.
As well as monthly evening services The Walled Garden Café serves freshly prepared food using garden produce, open Wednesday to Sunday 10am till 4pm.
All table bookings can be made online here or by calling 01343 612317 (wed-sun 10-4pm).
‘The red breast whistles in the garden croft
And gathering swallows twitter in the skies’
( To Autumn John Keats)
As we say farewell to summers darting swallows and welcome red breasted robins
It is a busy time for any cook.
Here are a few ideas.
Warming winter squash or pumpkin soup
Serves 4
1kg (2.2 lbs) winter squash – peeled and chopped
1 large onion – peeled and chopped
2 tablespoon vegetable oil
2 heaped teaspoon ground cumin
1 litre (1.75pts) vegetable stock
Salt
Chilli flakes ( optional) just a sprinkle
Heat the oil in a deep pan and sweat the onion till soft. Add the cumin and stir fry to release the flavours for a few minutes. Add the squash and stir to soften and mix. Add the stock and bring to the boil. Reduce the heat and simmer in a covered pan for 30 minutes. Blitz smooth and season with salt and a pinch of chilli flakes to taste. Serve with a dollop of thick yoghurt or cream and a few whole cumin seeds.
Himmel und Erde
Heaven and Earth is a German dish traditionally served with fried onions, sausages, crisp bacon or black pudding.
Serves 4
900g starchy potatoes likes rooster or maris piper
450 g cooking apples – peeled, cored and sliced
30g butter
Salt, pepper and nutmeg.
Cook the potatoes and apples in boiling salted water till tender. Drain well, steam then mash smooth with the butter. Season with salt, pepper and nutmeg and serve hot. Delicious with roast pork.
Moroccan spiced green beans
Serve hot or cold as a side dish or with pasta.
1 tablespoon olive oil
1 teaspoon raas-el-hanout spice
300g chopped green or runner beans
Salt to taste
1 tablespoon tomato puree
1 tablespoon balsamic vinegar
Heat the oil in a deep pan and add the spices to heat, toss in the beans and stir. Season with salt, add puree and vinegar and a splash of water. Reduce the heat and cover the pan to simmer for 10 minutes. Serve hot or chilled as a salad on the side.
Autumn apple pancakes
Makes 8 to 10 pancakes
115g (4oz) self raising flour
1 teaspoon baking powder
1 level teaspoon ground cinnamon
30g (1oz) honey or golden syrup
1 large egg
Milk to mix
2 eating apples – peeled cored and grated (60g/2oz)
Heat a girdle or thick bottomed frying pan on medium heat. Make a batter by sifting the flour, baking powder and ground cinnamon into a bowl. Add the honey or syrup and egg beating in sufficient milk to make a thick soft dropping consistency. Fold in the grated apple. Test the girdle or frying pan by shaking on a little flour, if it turns golden brown the temperature is ready for cooking – if it burns it is too hot!! Rub a little oil on the surface. Drop dessert spoons of the batter onto the hot pan and leave till bubbles appear band burst on the surface then flip over using a fish slice or palette knife to cook the underside, tapping the cooking side to release trapped air and ensure an even bake. Cool on a wire rack wrapped in a clean tea towel. Repeat with the remaining batter and enjoy warm and freshly baked.
Fudgey chocolate pear cake
115g (4oz) margarine or butter
115g (40z) soft brown sugar
1 tablespoon golden syrup
140g (5oz) self raising flour
30g (1oz) cocoa powder
2 eggs – beaten
2 pears – peeled, cored and chopped
Turn on the oven at 180C (160C fan) 350F, Gas 4. Oil and line a square baking tin20cm (8in). Cream the margarine, sugar and syrup till light, beat in the eggs and then fold in the sifted flour, cocoa and chopped pears. Pour into the prepared tin, even the top of the cake, tap the base of the tin on a hard surface to remove any trapped air. Bake in the middle of the oven for 20 to 25 minutes till risen and firm and the point of a skewer inserted in the middle comes out cleanly. Cool in the tin. Serve warm with cream or ice cream as a dessert, or cold dredged with vanilla sugar as an afternoon tea cake.
