Ramblings of a Gardener

Hello all!!

Here at the office we love a bit of gardening gossip and are forever ploughing through interesting gardening sites to keep ourselves entertained (whilst working incredibly hard putting together a fantastic day for all you garden fanatics out there as well obviously!). Anyway we feel like there is so much going on all of the time that we just simply HAVE to share it with you all so here it is! It’s not going to be rocket science and we aren’t going to be solving the big bang theory it’s going to do exactly what it says on the tin so welcome to the Ramblings of a Gardener! I also want to let you know that there is no paying to appear on this page if we find a product and we love it we will tell you all about it!!

If you want to make any comments or add anything to the page please do email me at ginny.braynsmith@haymarket.com – I really do welcome any suggestions or comments at all.

 

07 June

Anyone who’s anyone is growing their own fruit and veg these days, so what's Adam Pasco's tips for those wishing to get started....?

 

"Growing your own is so easy, and there’s plenty of inspiration at the Show. Make a bee-line for the Grow Your Own area to see the productive gardens and stage shows. Also come and see me in action in the Gardeners’ Word Magazine Theatre each day for a practical demonstration on planting a Productive Patio. There’ll be strawberries, salads, tomatoes, golden courgettes, herbs, and even edible flowers!"

 

06 June

It's a hive of activity here at head office, but we've had time to catch Gardeners' World Magazine editor, Adam Pasco, for a few moments to get his recommendations for a great day out at the Show:

"There’s really so much to see, so take your time to enjoy a packed day. I’d start with a walk round the outdoor show gardens to get inspiration for new plants and features to develop in your own garden. Take a notebook with you to joy down plant names, and your camera or phone to take pictures so you’ll remember them. Then visit the numerous specialist plant nurseries to search out new plants. You can leave shopping in the Plant Creche to collect later, so you can enjoy the show without being laden down."

We think that a notebook has to be the best advice of all - there's always so many beautiful plants, it'd be impossible to remember all the names. So, get your notebooks at the ready and look forward to an inspirational day out!

 

04 May

Sorry all it's been a little while since we had a chance to let you know the news! Been so busy getting ready for the Show - not long to go now!! However we have put together a fabulous blog from one of the designers of one of our Show Gardens - they will be regularly updated! To read all about their exlpoits in the run up to the Show and then see how it all turns out at the Show please click here to see their blog.

 

09 March

This has got to be our favourite story here in the organisers' office that we have heard in a very long time! Alwyn Williams - a former Welsh Guardsman is planning on sailing across to the isle of man - nothing exciting about that I hear you cry - untill you realise he is planning to do it IN A PUMPKIN!

Can this really be true?

It is indeed - this pumpkin will weigh in at a minimum of 7000lbs and measure 14 feet in circumference, powered by an outboard motor for the 45 mile trip!

Alwyn is not in this alone however he comes from a line of horticultural stars - his father is Medwyn Williams - 10 times gold medal winner at the Chelsea Flower Show - so he is sure to be a great help!

The scariest part of all...

Alwyn hasn't even sown the pumpkin yet! - He is planning to sow at the beginning of April hoping to get a growth rate of 35lbs a day between July and August.

It's all for a good cause though - Alwyn will be doing this to raise money for Help For Heroes.

For more information please follow this link

http://www.iomtoday.co.im/news/Madcap-plan-to-sail-to.6124348.jp

01 March

Its all about Rhubarb!!!!

The news seems to be going a bit rhubarb crazy recently and we are loving the fact that Forced Rhubarb has now joined the ranks of Champagne and Parma ham on a list for Europe's specially protected food and drink!

The Yorkshire post said:

'It means only companies who produce the vegetable - in this case in the so-called "rhubarb triangle" between Bradford, Wakefield and Leeds - can use the name, guaranteeing the product is authentic and preventing imitation throughout Europe.'

http://www.bbc.co.uk/blogs/thereporters/markeaston/2010/02/the_rhubarb_triangle.html

 

Rhubarb is in season at the moment and BBC Good Food website has some great recipes for you but our favourite is definately James Martins Rhubarb, ginger, whisky and custard crumble tart with rhubarb compote - YUM!!!

Here it is for you - If you give it a go then do let us know what you think!!

Ingredients

For the tart
500g/1lb 2oz sweet pastry, rolled out to 5mm/¼in thickness
1.5kg/3lb 4oz rhubarb, cut into 5cm/2in lengths
3-4 tbsp caster sugar
4 tbsp whisky
3 pieces stem ginger, finely chopped
For the custard
150ml/5fl oz double cream
150ml/5fl oz whole milk
3 free-range eggs
2 free-range egg yolks
75g/3oz caster sugar
For the crumble topping
75g/3oz butter
150g/5oz plain flour
75g/3oz demerara sugar
Method

1. Preheat the oven to 180C/365F/Gas 4.
2. Place the rolled-out pastry into a deep loose-bottomed tart case and press the pastry into the sides. Place into the fridge to chill for 30 minutes, then remove and line the pastry case with baking parchment. Fill the tart case with rice or baking beans and place onto a baking sheet.
3. Place into the oven to bake blind for 15 minutes, then remove the rice or baking beans and baking parchment and return the tart case to the oven. Bake for a further 10-12 minutes, or until golden-brown and cooked.
4. Meanwhile, place the rhubarb onto a baking tray and cover with the sugar, to taste, whisky and ginger. Transfer to the oven to roast for 15 minutes, or until the rhubarb is tender.
5. For the custard, place the cream and milk into a pan and bring to the boil.
6. Place the eggs, egg yolks and sugar into a bowl and whisk to combine.
7. Pour the hot milk and cream mixture over the eggs mixture and whisk well to combine.
8. Return the custard to the pan over a low heat and bring to a gentle simmer, stirring constantly, until the custard has thickened.
9. For the crumble topping, place the butter and flour into a bowl and rub together with your fingers to form a breadcrumb-like mixture.
10. Add the sugar and mix to combine.
11. Pour the crumble mixture onto a baking tray and place into the oven to bake for 15 minutes, or until golden-brown. Remove from the oven and stir the crumble topping to break it up into pieces.
12. To assemble the crumble, place three-quarters of the rhubarb into the tart case, packing the rhubarb as densely as possible.
13. Pour the custard over the top, then transfer to the oven to bake for 15 minutes, or until the custard has just set.
14. Remove from the oven and sprinkle the custard with the crumble topping.
15. Place the remaining rhubarb into a small food processor and blend to a purée.
16. To serve, place a slice of tart onto each plate and serve with a spoonful of the rhubarb compote alongside.

 

For more rhubarb recipes and seasonal advice visit the BBC Good Food Website