Let them eat Cake – nearly.

There will be, I’m sure, be as many suggestions as there are people in the world for top festive food treats, so let me say right now you’re all wrong and I’m right which I’m sure is how you all feel about your preference. Thankfully this is not a vote, it’s an assertion.

Raw cake mixture. Out of the bowl, off the stirring spoon even from between the spiny things that I cannot at the moment name but, that’s the thing.

Never mind the Christmas pud or the cakes of various flavour, never mind the experts chocolates in their fancy boxes, all very nice I can confirm but not a patch on a drop of ‘the mixture’.

Of course the reality is that it’s got absolutely nothing to do with how good the cake might end up being or how good it might look, could be a complete dogs breakfast when it comes to the presentation- don’t care, and that’s because when you have a homemade cake and the maker of that cake invites you, you personally to enjoy that mix, well…

Yes it’s memory of people and place, warmth and happiness but it’s really about love isn’t it.

Happy are those who are offered the raw cake mixture for they know true love.

Merry Christmas everybody.

The Pool.

There’s something slightly sad about a outdoor swimming pool in December. This year there’s been a conscious decision not to cover its big blue winter coat but to leave it open and this comes with good and bad consequence.

On the positive side there’s just the relief of not going through the rigmarole of closing the pool up, it’s not like we get really cold weather in southern France and looking at the expanse of plastic cover and tripping over the ropes that hold it in place is a pain and that’s before you get to the physical pains of actually getting the cover on and off, so from that point of view as a person who does not have the benefit of an electrical retracting covering don’t miss it.

However as is ever in life missing out on one chore only means that other chores spring to life, all those leaves that previously landed on the cover now have to be fished out, all the dirt associated with winter storms well that’s straight in and straight to the bottom and that means you’d better get handy with the pool cleaning equipment because that lovely blue pool isn’t so lovely when it’s pea green.

I’d left ours and that’s where it had arrived when I realised my mistake.

The backwash of the filter system was the first job, I should have emptied the actual filters first but that didn’t occur to me until I was watching the continuing black swirl of water in the filtered – oops. Still both Jones got done and the leaves and dead mice that I found in the basket were ejected and the pulsing green soup was a smart at least.

Green. Not supposed to be green is it. New chemicals please.

An expedition to the shops that at this time of year has reduced its holdings of the required chemicals to a little above none at all got me the necessary and into the basket they went, I’d like to say with a fizz but the water at about the temperature of the North Sea precluded any such activity, still more stirring led to a slightly lesser green something a little less dense, something several grades up the tonal register what you might describe as progress.

So, more fishing for leaves in a storm and wet weather gear, more filtering and the path becomes clear it’s going to be a lot more work.

Stage 2 plus :

If you are the owner of an outdoor pool I’m sure you too have come across ‘the pool cleaner’ they are a joy and thoroughly life affirming experience to work with, ours is a Polaris – not the missile system just the in pool cleaning system or robot as we call it, although if the missile system is as temperamental as the robot then the UK défense system has a major problem. We’ve spent many happy hours making the most minute changes to this water powered contraption in a bid to have it travel the base of the pool cleaning for all its worth but what we more often end up with is the dance of a thousand coils as it spins round and round half way down the water column cleaning absolutely nothing but occasionally spraying us with water from its rear end. I think you can equate working with this device as playing the flute with one hand behind your back and some wit has put cello tape over the mouth piece.

But not anymore! Tada, with a single bound a new comer has entered the fray and electronics has hit winter pool life. Throw in, sorry, place the new pool cleaner in the water watch as it disappears into the gloom and be amazed as clean stripes start to appear on the pool bottom – its thrilling, really it is.

What not quite so thrilling is hauling it out and cleaning it up after the first foray, green gelatinous ooze and detritus whilst the rain continues to fall, still more steps in the right direction. More filtering, cleaning, chemicals please.

Stage- next:

At this point with a break in the rain and Christmas approaching I decided to take out the Polaris pipe, this means stick your hand in the cold water and unscrew from the wall, and what we find is its bloody cold and my hand at least achieves the blue that we’re looking for from the rest of the pool, certainly I think the Christmas Day swim is off my agenda.

I haven’t worked out how to get the old rattlebag out yet but it can definitely wait for another day.

Review;

Mmm, a kind of watery green with a view down to an increasingly cleaner bottom after repeated sessions with Dr electric. There’s a kind of floating miasma that the filter systems working on, let’s call it ‘tinted’, better than soup not quite transparent.

Is it worth it, not putting the cover on? Well, i suppose we would have had to do what we’re doing now but in spring so it’s not extra work it’s more bringing it forward, although the joy of pool work in December is a mixed blessing. Still no ropes stakes and covers to contend with and that is a major plus.

Sad, did I say sad, perhaps not sad just a tinge depressing with the occasional uplift as we are delivered from greenness.

Right then: more filtering, cleaning and chemicals please, where did I put the pool scoop?

Bulbs

Here we are again, bulb planting time, so it’s out with the bulb planting kit and find out wether the recent rains have softened the soil any, answer: a bit.

The first hole we tried resulted in a near hospitalisation as the cutter penetrated about a centimetre before coming to a halt, extra depth was only managed by me jumping into the air and onto the side bars numerous times, it was definitely one-nil to the garden and a sinking feeling as we surveyed the amount of bulbs that needed planting.

Still, nil desperandum, next hole please. A better result, thankfully and the thought that maybe we’d been to close to the big walnut tree with our first attempt.

In reality I think that since the garden exits on a base of clay and short of monsoon like rains for several weeks nothing softens it much below the very top few centimetres we really should have expected what we got. And we we got was some hard work.

All in all results for the hole digging have been a little mixed in the field or areas that haven’t seen much work it’s like a pan of concrete elsewhere not quite as bad.

We tend to the throw them out and plant them where they land methodology for siting our bulbs which can lead to some interesting results for the more ‘lusty’ throwers even leading to recalls from time to time but it’s been great to get out on on with the job for a few reasons, first the summers heat is gone and it’s a whole lot more liveable in the garden and second and maybe more importantly it’s the dream of seeing them next spring.

Anyway back to the throwing!

Ttfn

Colours

Great Autumn colour is one thing that makes these days such a wonder our iron wood is everything I mean from green to red with burnt oranges and wonder all the way

Harvest time.

If like us you’re drowning in one our two specific veg – great i’n it !

I confess that as usual we planted far to many tomato plant , didn’t keep on top of the them as any decent and even half educated growers would and have still ended up with too much for the freezer.

This year we got it down to less than 60 tomato plants, has it helped – no. Have we (almost) to many to deal with – mehhh.

I have 20+ squash in the summer kitchen and more on the potager. The allotted shelves are full as is the freezer and my suggestion of squash pate did not go down well.

What to do.

To be sure I don’t want to waste the autumnal bounty that’s all around me, I’m storing rosehips that I collect everyday from my dog walks for later processing, squash are hardy enough as long as still on the plant so they can wait and although the temperatures are falling it’s not a disaster, so it’s triage. What needs to be done now.

The tomatoes the ripe one use or store, I’m hitting green tomato recipes hard and I have to say the hot green tomato salsa is pretty good straight off with time in the jar I expect great things. The hedgerow brambles I’ve taken as much as I think I can deal with whilst storing the rosehips in the freezer ( actually I read that a spell in the freezer after minimal prep will help the breakdown when I get back to them).

Apples are in ( well mine are but I’ve noticed other going begging so expect midnight raids). Pêche de vin: small red fleshed peaches in the vineyards – no one uses them – get in and help yourself. They take a little time to breakdown but I’ve got jars of jam already.

It’s a busy time and it’s hard to keep going but remember it doesn’t last for ever and this is the time to capitalise on all that hard work from early in the year – make hay while that autumn sun still shines. Ttfn

Walnut Tree

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The house came with a fully grown walnut tree. In south-west France, most houses of any age do. I reckon our tree was planted around the same time the house was built, which must be well on for over a 100 years ago now.

In France a walnut tree is a ‘Noix’ – quite literally a nut. As if no other nuts or nut trees existed. There’s only one, and it’s a walnut, you fools.

Ours, like all, is beautiful at all times of the year. The structure in winter showing its spread and reach, the leaves in summer oblong, pinnate and casting a welcome shadow. The branches can reach right down to the ground and we have a constant debate about whether to cut them off and raise the level (John) or leave them trailing romantically to the ground (me). We intend to hang a rope and plank and make a swing off one of them at some point in the next year.

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As Wikipedia tells us, Walnut trees are any species of tree in the plant genus Juglans, the type genus of the family Juglandaceae, the seeds of which are referred to as walnuts. All species are deciduous trees, 10–40 metres (33–131 ft) tall. It is said that they can live for a thousand years.
It is also said that nothing will grown under a walnut tree because it produces a non-toxic, colourless, chemical called hydrojuglone which is found in the leaves, stems, fruit hulls, inner bark and roots. When hydrojuglone is exposed to air or soil compounds it is oxidized into the allelochemical juglone. Juglone is highly toxic. I heard this said again on Gardener’s Question Time only a few months ago. We don’t appear to have this problem – fighting stuff back is as much as we can do.

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It might have the reputation for killing things that grow under it because it does cast such a dry and wide shade. In our garden that is very welcome, and in the summer Cedric will retrieve a cushion from the house and take it out to rest his head on in the shade of the walnut tree.


Of course, the nuts are great! I have written before about Vin de Noix and we are looking forward to sampling ours this Christmas. But walnuts just as they are are beautiful and fresh from the tree they have a buttery, milky quality that you never get with dry ones from the supermarket. We are about to parcel a load off to my GBF in the UK as he is used to getting them for Christmas.

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Monks in the middle ages widely planted the walnut for its nuts and the medicinal properties of its leaves, hence the modern name “walnut” which derives from the German “welche Nuss”, which means “foreign nut”. As a pair of ‘foreign nuts’ ourselves it is perhaps fitting that we love it so much.

Waiting for frost

It is the end of October, the day the clocks have gone back and our gardening thoughts are pretty much filled with waiting for frost. The garden reaches a kind of autumnal peak at this time of the year

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but we know of course that one frost will blacken, sap and kill, and winter will have begun.

In my experience so much of gardening is anticipation of the pleasures to come, and remembrance of the fulfilment that has been, that it takes me a conscious effort to enjoy the here and now, what is looking wonderful, the delight of eating and processing our home grown produce, and the contentment of well grown and propagated plants.

So it is with the frost, we look at weather forecasts on three different apps, compare notes with other gardeners and vignerons and get up early to see if ‘it‘ has happened overnight.

As I write, I am greenhouse-less (although one is to come this month, built out of old oak windows that we got for nothing from a person emptying their garage in anticipation of a move) so yesterday all the tender plants were moved into the house and are currently occupying every available windowsill and table. They will move out again in a couple of days because the weather apps say it will not drop below 8 degrees for the following 10 days and I always think plants are happier outside than in.

I also cut some dahlias for the house so that if it was frosty last night as promised, then at least we would have those for a week. The promised frost did not appear.

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This is the time of year when the morning sun is at its most theatrical, backlighting everything so that it looks silvered and luminous. We notice that the sun rises in a new place every morning now. Its first beam hits the garden at around the time we get up, and it comes from an apparently more northerly direction and stays low all day. Since June we’ve lost four hours of light; we’ll lose another four by December.

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There is a strange sense of ‘hurry up and wait’ hanging over us. There are still chillis and aubergines in the vegetable garden, and beetroot seedlings waiting to be planted. Winter salad is coming through and celeriac and leeks are in the ground waiting to be pulled. It feels like we cannot be sure at all of how long the chillis will be with us, but on the other hand we are waiting to see if the tiny beetroots will grow. We are gamblers, with fruit and vegetables as our currency.

The birds who inhabit our garden to a far greater degree than us are urgently making the most of whatever easy food is available, fattening up for the winter. They are noisier and more visible than in the heat of summer. A robin (is it more than one?) is constantly in view and hanging around for whatever is dug up, blackbirds sing beautifully at dusk and do their ridiculous panic call for no apparent reason. A lesser spotted woodpecker visits our walnut tree and picks up walnuts and hits them impossibly quickly against the trunk to break them open. The swimming pool is covered and birds bathe in the pools of water collecting in the cover.

It has been a blisteringly hot summer and the last frost was at the end of March (not early May like the year before) and the autumn has been perfect – long and warm with honeyed light and perfect evenings in the dusk. Frost marks the moment that those days are over and the winter, which has its own joys, begins.

The controversial Vin de Noix

We bottled our Vin de Noix today. Vin de Noix is literally ‘Walnut Wine’.

It’s controversial because we haven’t made it in the locally approved way – which is to use the  young leaves of the walnut tree and Eau de Vie along with various other ‘take it with you to your grave Grand-mère’s recipe’ ingredients.   When I happily announced to some locals earlier in the summer that I had started my Vin de Noix off, I was briefly interrogated as to my ‘recette’ and summarily dismissed.    So anyway this is how I made it – out of a book not from my Grand-mère.

I got the recipe from Wild Food by Roger Phillips which is a source of endless intriguing things to make although to be frank last year’s Red Clover Wine was filthy stuff.   Anyway I have high hopes of the Vin de Noix.

Basically you get 30 young walnuts (still green) and quarter them, put them in a big kilner jar with 5 bottles of red wine, 1 bottle of vodka, 675g of sugar, the zest of an orange, a vanilla pod and 5 cloves.   Stir it all round and leave it in a cool dark place.  You will get the young walnuts late June to early July so that is when you make it,  so leave it until the end of September.

At the end of September, bottle it and leave it again until Christmas when it makes a lovely aperitif.   If you taste it in September which we just did you might decide it needs a bit more sugar.

EE0A36EA-EE0F-4276-B595-EA57F24D8E95We got 10 small bottles.  We will probably victimise our friends and relatives.and give some away.

White foxgloves

Today I have been planting out white foxgloves in the shade of the walnut tree.   Being biennials the theory is you grow new ones each year to flower the following year.  The practice being you forget til it’s too late or your lovely husband lets the first lot of seedlings burn to a crisp in the ‘canicule’.   No matter, a second batch was sown and has been nursed through the heat and planted out today.

I love these kind of jobs.   All kinds of propagation I get a real kick out of – something about the nurturing and creating life, as well as the abundance of plants you can get for not much or no money all appeals to me.

Plus, white foxgloves, man.  I love them.   Here are this year’s lightening the shade.   Bobby dazzlers as my darling would say.

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Crab Apple Jelly

First pick your crab apples.  We have three trees all quite new – a Golden Hornet which was covered in small hard yellow apples, a Jelly King which had quite a few fruit – looking like extra small yellow and pink apples, and a Red Sentinel which has in between sized orange-y fruit.

Then spend the next three years of your life destalking them – I got a blister but in hindsight I think a pair of scissors might have been the thing.

Put ’em all in a pan and add enough water to make them float and simmer them until they turn into a mush.   I found the Jelly King mush-ed up quite quickly but the Golden Hornets took a couple of hours.   Keep adding water so it doesn’t stick.   You want the final thing to be mush-y not water-y.   Kind of a wet porridge.

Now then, necessity is the mother of invention and all that.   So rig yourself up something to strain the mush through overnight.    We used a bag that is supposed to be for pressing apples rigged up on a washing dryer.

In the past I have used a pillowcase, an old t-shirt and on one notable occasion actually some muslin (which is what you are supposed to do it with).   The finer the cloth, the clearer the liquid that will come out of it and therefore the more sparkly and clear the final jelly.  But you get a lot less liquid through with a finer cloth.  So it’s a trade off between aesthetics and volume in which generally in my life volume always wins.

Leave it for about 24 hours to drip drip drip into your receptacle.

Rescue the liquid, and add some sugar.   The amount of sugar depends on the amount of liquid but more or less the same weight.  I used jam sugar but there’s a lot of pectin in crab apples so you probably don’t need it and ordinary sugar perhaps with the juice of a lemon would be fine.   I had a litre of liquid and used about 750g of sugar.

Boil it up until it reaches a good ‘rolling boil’ and test it will set by dabbing a bit on a saucer and waiting to see if it stays liquid or not.

Sterilised jars – I got three and a bit over.

Lovely stuff with cold meats, pork, in sauces or just on toast or crumpets.