Rainy days

 Lets face it, it has rained a lot this summer, but as they say, every cloud has a silver lining and I suspect the rain has produced some of the juiciest fruit we have ever had from mca. I have spent many rainy days in the kitchen making strawberry milkshake, strawberry smoothies, jam and ice cream. We have collected bowls of rasperries and blackcurrants which haven't made it as far as the kitchen!  

look how much strawberry ice cream I have!!



Delicious



Unfortunately some of my crops have suffered badly. The wet conditions have caused my garlic and shallots to start rotting in the ground. I have had to lift them even thought they are pretty small, it has just been too damp. The onions are doing slightly better but really have not swoollen into any respectable bulb shape just yet. have cut the tops of the potatoes due to blight  but not yet been brave enough to see what lurks beneath the ground... more on that another time.

On a lighter the note the rhurbarb seems to be thriving and many gardeners have been surprised how much they have harvested so late in the year. Thanks Leonie for providing me with some luscious stalks, we had a lovely rhubarb and strawberry crumble. Check out our MCA Cookbook page for summer inspiration and send through any recipes you have tried at home with your own crops.

Courgettes make lovely cakes by the way....

Lorna mca

Elderflower cordial

 

Elderflower cordial

Makes about 3 x 500ml bottles

1.2 litres (2 pt)  water

1.8 kg (4 lb) unrefined cane sugar

6 lemons, juice and peeled rind

30ml (2 tbsp) of dry cider or white wine vinegar

20 head of elderflower

Method:

Pour boiled water into a sterilized container. Add the sugar, stirring until dissolved. Cool Add the lemon rind, lemon juice, white wine vinegar and elderflowers. Cover with a muslin cloth and leave to infuse for 24 hours. Strain the cordial through muslin and pour into glass bottles with metal-levered caps. Once made, leave the cordial for two weeks. Then serve chilled, diluted with still or sparkling water to taste. Store in a cool, dark place. Use within three months.

from Jekka McVicar, " Grow herbs: An inspiring guide to growing and using herbs"

Verdict: Easy to make, delicious but uses a lot of sugar!!!!

Leonie

 

July work day

Comfrey is one of those amazing plants - it is loved by bees and can be used to make a liquid feed twice as rich in potash as farmyard manure. It is also a perennial so there is no need to sow fresh seed every year. In honour of its greatness we now have a comfrey bed in front of the gazebo. Plants were kindly donated by 2 gardeners and natural wood was provided by the National Trust.

 Other communal activites included weeding the herb garden and strawberries in front of the polytunnel. Plants and pots were cleared away from outside the polytunnel and flowers planted in troughs around office. The National Trust cleared trees and the site got a general tidy up. Flamin' Nora got a roof erected and will be open for business soon...watch this space.

Lorna mca