June sunshine gave way to July rain, which I am not complaining about at all; better to be soggy than trying to survive temperatures of 40c+ like last year. It also makes allotmenting life that much easier if we’re not having to water several times a week.
I’m heads down on a complicated project up in Liverpool at the moment, but due to the vagaries of modern life it’s all conducted on Zoom, phone and email, and I’ve therefore never met most of the people I am working with. In some ways this is a wonder, but project management by proxy can be a challenge. What better way to de-frazzle than an escape to the hidden garden at Wilde Goose, up near Ludlow. A gorgeous and under-stated walled garden, at this time of year it is packed with late summer perennial colour, like a true Secret Garden. Even on a rainy afternoon the air was humming with bees, hoverflies and butterflies.
There’s colour on the allotment too, albeit in a more scruffy and haphazard way. The dahlias are coming into their own now and this week I had the first gladioli stem of the year, a sparkling magenta-red. The amaranth is flowering too, shocking in its vibrancy; for me this is one for drying as in the vase it’s just a little too much.
Fruit and veg are offering a slow and steady harvest, which is just as it should be. We’ve had a good picking from the red dessert gooseberries, and there’s several pickings a week of beans (broad, runner and French). All this makes for a full fridge and vases dotted around the house. There could be so much more, if I had the time to preen and prune and harvest to the plot’s full potential, but as we all know, enough is as good as a feast.
This recipe is a really useful bake to have up one’s sleeve for days when the cake tin is empty, time and inclination is poor, but the kids need something vaguely-not-terrible for lunchboxes or after-school snacks. It’s a cookie that uses oats and (if you want to) wholemeal flour, and can be stirred together in five minutes, baked in ten. I like to add dried cranberries or raisins to mine but if making it for Harry then chunks of chocolate get mixed in. Actually it’s that versatile a base recipe that you could add any kind of dried fruit, nut, seed or, if you wanted to, spice.
This isn’t my recipe at all of course, but comes from Hugh Fearnley Whittingstall’s endlessly useful book, Good Comfort.
Oaty cookies
Adapted from Good Comfort by Hugh Fearnley Whittingstall
125g butter
50g soft light brown sugar
125g flour – You can use either all wholemeal, or a mixture of equal parts plain white and wholemeal or spelt
75g porridge oats
1/2 tsp baking powder
A handful of chopped dark chocolate chunks or dried raisins/sultanas/cranberries
Preheat the oven to 180c and line a baking sheet with non-stick parchment. In a saucepan, gently melt the butter and sugar, stirring often. Leave to cool slightly. Add in the flour, porridge and baking powder and mix to a smooth dough. If you’re using them, stir in the chocolate chunks or fruit.
Place dessertspoon-fulls of the mixture onto the baking tray, patting them down slightly so they are smooth on top. Bake for 12 minutes or so, until they are turning golden. They will still be soft at this stage, but leave them to cool and they will harden up.
This recipe makes about 6-8 cookies, depending on how big your spoons are!
Also this week:
Harvesting: Runner beans, French beans, last broad beans, chard, new potatoes, kale, first courgette, raspberries, blueberries, blackberries, gooseberries, first dahlias, first gladioli, amaranth, cosmos, lupins, echinops, snapdragons.
Also: Last of the midsummer blooms in the garden, tidied up the debris ready for Act 2 (late summer): Pots of perennial foxgloves, sanguisorba, helenium are waiting in the wings ready to go in. Rain has brought a chaos of weeds to the plot but I have not had time to deal with them, as was ever true.
Cooking and eating: Enormous pizza at Rudy’s to celebrate end of term. Roasting carrots and beets with cumin (Mum’s garden). Notable steak and ale pie from Ludlow Farm Shop.
Reading: Wilding by Isabella Tree, the story of the rewilding project at the Knepp Estate.