Gardening Summer Glory, August 2010

August 17th, 2010

So far so good as far as this summer is concerned! We have been really lucky in this part of the world; it was a very cold winter with plants going into quite deep dormancy, enough rain to top up the underground supplies and soil moisture levels but not too wet for most plants. We had a late but incredibly colourful spring with wonderful blossom on most trees and shrubs.

Since then, warm dry days with the occasional bit of rain, have allowed everything to grow but kept at bay some of plant disease problems that you associated with cold wet growing seasons. Roses look good and not too much potato or tomato blight as yet. The importance of soil health is really obvious in dry periods. Soils with lots of organic matter in them and even better, soils with a good layer of mulch, hold their moisture longer and produce better crops. The investment in compost or bark is easily paid off by the improvement in the plants that are grown, and that’s all there is to it. If you don’t want to buy ready made compost and lug heavy bags from garden centre to garden , and if you don’t have a friendly farmer neighbour, then you should be making your own compost. Invest in 2 good sized compost bins, plastic, wood, metal; whatever you prefer, and collect all you uncooked vegetable kitchen waste, hedge trimmings and grass clippings. Make sure they get mixed up to avoid slimy heap, keep it moist enough to heat up and let nature do its thing.

Plant of the Month

I can’t remember a summer without hydrangeas. Their large blooms bring flamboyant colour to the garden in late summer and autumn. They are easy to grow, dependable and improve with age. Use them in big, bold groups in the border, or even try them in large containers.

Hydrangea arborescens Annabelle

Hydrangea arborescens Annabelle

Hydrangeas are deciduous and can be either treated as large shrubs or small trees. They are grown for their beautifully domed or flattened flowers which appear from late summer for about a month.

The flowers normally consist of a mass of fertile flowers surrounded by infertile flowers which give the hydrangea its large flower heads. Hydrangeas are recommended for the amateur and the experienced gardener alike.
Mop head hydrangeas (with rounded heads of large flowers) come from Japan where the native species with lace cap flowers (flattened heads of large flowers) have been grown for hundreds of years. When these plants reached the west in the eighteenth century they caused a sensation, initially treated as tender and grown indoors. There are now many, many varieties to choose from.

Soils for Colour

With Hydrangeas, the soil type determines the colour. Acid soils for example produce blue flowers. To create blue flowers on a chalky soil, use a blueing compound composed of aluminium sulphate. This can be purchased at your local garden centre. However, the results won’t compare with plants growing in a naturally acid soil.
Alternatively, you could grow a compact variety such as ‘Blue Bird’ in a large container filled with ericaceous compost and supplement its liquid feed with a blueing compound.

Site and Watering

Hydrangeas are true survivors and can be often seen flowering in overgrown and neglected gardens. Mop heads and Lace Caps prefer dappled shade against a north or west facing wall. If it is too bright they are likely to scorch. Their leafy shoots need plenty of moisture during the summer, apply a mulch of well-rotted compost to drier soils to help lock in moisture and promote decent sized flowers. Plants also need to be sheltered from cold winds which can scorch new foliage during the spring.

Pruning

Pruning isn’t essential but can be done each spring as new shoots appear. With established plants, just remove one third of the older, less productive stems and cut back old flowering stems to a strong pair of buds.
Leave old flower heads on over winter to provide frost protection for new growth. The brown papery domes look great when covered with hoar frost.
Left unpruned Hydrangeas will continue to bloom but the size of the flower heads will be reduced by the overcrowded stems. Hydrangea paniculata types need to be cut back completely each spring.
Hydrangea paniculata ‘Unique’
Hydrangea paniculata ‘Grandiflora’
H. arborescens ‘Anabelle’
H.villosa
H. quercifolia (oak leaved hygrangea)
H. seemannii one form of climbing hydrangea
H. ‘Blue Bird’
H. ‘Grayswood’
H. macrophylla ‘Altona’ (Pink)
H. macro. ‘Blue Wave’ (Blue)
H. anomala ‘Petiolaris’ (another climbing type)
Hy. ‘Forever Summer’ – - a new group of hydrangea varieties that flower on their current season’s  growth.

Jobs for the Month –

In the fruit garden – early and mid-season strawberry plants need to be cut back tidied up and mulched to get the plants to recover after their exertion. Summer fruiting raspberry canes should be removed so that the new canes can grow well enough to be trained for next year’s crop.
Summer pruning is every bit as important as winter pruning
and is absolutely essential for fan trained peaches, nectarines and cherries, as well as for espalier and cordon apples and pears. Trim back the long side shoots so that they are only 1 leaf over the basal cluster or leaves – sounds tricky but is very obvious once you look at how the trees grow. If you are short of time you can always get the hedge trimmer out to take back the superfluous growth that is draining the plants and deflecting goodness from the fruit crop. Then trim back properly later in the year. While you have the secateurs handy and if you have a wisteria then apply the same rules to that and follow up with a further pruning in January.
Vegetable gardens – regular picking helps production – if you don’t pick then the plant will assume that no more is needed which will leave you a few leaves short in the veg trug!
Onions, shallots and garlic should be lifted and left in the sun to dry for better storage. Wet bulbs will rot.
Check potatoes and tomatoes for blight – any brown spotted and blotched leaves should be removed and burnt. Finish lifting early and second early potatoes before either the blight or the slugs make them unusable. Caterpillars will strip Brassicas a plant in not time. Check to see if they’re there. Either pick them off, or spray with pyrethrum [plant derived insecticide] or a manufactured product such as Provado Ultimate Bug Killer]. Crops are really best covered with a fine mesh such as Haxnick’s Enviromesh.
There is still time to sow salad and leaf crops for harvest this year. Radish, spinach, lettuce, parsley and rocket as well as herbs such as coriander and chervil.
Ornamental pots and planters need regular feeding and watering.  It is asking a lot of any plant to have 6 months flowering – so give them regular attention. Grass shouldn’t be cut too short in dry weather nor left too long in wet weather or you’ll never get through it. Still no news I’m afraid of the long awaited neat & evenly footed, low-methane grass eating animal that will do this job for us. Has to come one day I’m certain of that, and it could also help with shredding material for the compost heap.
Finally rose growers, a good feed and mulch now will help most sorts, except the species roses to recover strength for their autumn display.

Recipe of the Month – August 2010

August 2nd, 2010

Hamburgers!

They are named after the city of Hamburg – where they are believed to have first been made!
Mostly made with beef but you can use lamb or pork

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Latest from the Farm Shop – July 2010

June 28th, 2010

Taste Dorset and the South West at Orchard Park !

At last the fine weather is here and with it a cornucopia of Dorsetshire delights. From Child Okeford we have the most delicious young spinach, fresh garlic, baby cucumbers, mange-tout peas, broad beans, beetroot and lettuces. With Wimbledon comes strawberries and we have the privilege of bringing you the freshest fruit from the Ansty PYO and Farm Shop – strawberries and gooseberries are now in stock. We also have the last of the English asparagus from the New Forest. True to our motto of “fresh, seasonal and local” we hope you like what you see.

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Plant of the Month – July

June 21st, 2010

Which plant group is the backbone of the summer garden, delivering colour, fragrance and attracting the attention of beneficial wildlife and humans alike? The answer is perennials, that wonderful family of herbaceous plants that launch into life every spring.

Think of the stars of borders in gardens big and small and the chances are they will be perennials. Colour is key with perennials – there is such a varied palette to choose from. It’s up to you to decide the mood you want as the garden backdrop to your life – the excitement or vibrancy of red, the romance of pink or the calm of blue and for a plant family that offers all of these and more, look no further than perennial Salvia or sage plants.

Offering true perennial perfection, these are a wonderful choice for gardeners looking to bring stunning colour and style to their borders. There is an amazing range to select from, many of them Award of Garden Merit holders, so you can be sure of getting top performance. Now is a great time to plant container grown plants and many salvias are drought tolerant, once established. This makes them a fantastic asset if you are gardening in a drier area.

Some Salvias are great for attracting beneficial wildlife, including butterflies and bees. This will give a boost to the overall health of both your garden and the surrounding environment – so what are you waiting for? Like most perennials, Salvias are easy to look after. Some are fully hardy across the UK, but others are less so and in certain areas may be better looked on as annuals. The name Salvia comes from the latin ‘to heal’. We still use culinary Salvia in stuffing, perhaps unconciously helping our digestion!
Here are some suggestions: Salvia nemorosa ‘Caradonna’ – a wonderful perennial reaching about 75cm in height, bearing violet to purple flowers, fully hardy. Chelsea 2010 Best in Show Award winning designer Andy Sturgeon highlighted this variety in his BBC TV interview prior to the show. Salvia officinalis – a foliage plant with culinary uses, evergreen and hardy, up to 80cm high; Salvia coccinea ‘Lady in Red’ – great for a summer show of red flowers (tender). The closely related ‘Lady in White’ bears white flowers. Salvia patens ‘Cambridge Blue’ is frost hardy (safe down to -5oC’) and produces very elegant, pale blue flowers. Salvia pratensis is a clump-forming perennial with a woody base. Up to 90cm in height and bearing flowers of violet, though in some case may be pink or white. Hardy.

Salvias are a sun-loving plant, so grow in either full sun or dappled shade. Soils need to be well-drained and moderately fertile. Remove flowers once they have ‘gone over’ (dead heading) and trim in late spring any shoots that spoil symmetry.

July Gardening – The Great Summer Deal

June 21st, 2010

I dare not predict the weather. It’s looking good at the moment and the barbeques are running well but I don’t have the resources of the Met Office or the BBC, or even an old strand of sea weed, so I will resist the temptation of putting my head on the block and say what a great summer we are going to have because it could all change in the next month or so. We live on an island. Surrounded by water, much affected by tides and in the northern hemisphere. That means the weather can be changeable to say the least. In the centre of continental Europe the challenge is less as weather systems tend to be more stable and more predictable. Actually weather charts recently have been quite encouraging, nice area of high pressure over our bit and a dirty great smear of rain bearing cloud from Germany down to the South of France. Gardening at this time of the year is absolutely wonderful; you can hear things growing. I look at my vegetable patch and I can see the difference from day to day and that gives me a real boost especially as it seems to have been such a long time and has involved so much effort in actually producing anything remotely edible. I blame the late frosts and the cold winter but the soil did seem to take a long time to warm up and some of the early sowings were less than productive.

I have managed to get out and about a bit and am not long back from a late spring trip to visit my expatriated brother-in-law in the Czech Republic; fascinating country and still has much of the elements of its communist past still in place. Severe, gaunt grey buildings and rather dismal residential areas. There are some very beautiful historic buildings and dramatic castles that have been brought back to life. It’s a habit that I probably share with other gardeners, but I always like to have a look at what other peoples gardeners are like. Food in Czech Republic is not as varied as Dorset and garden produce seems to be mostly potatoes, onions and broad beans. It’s too cold to overwinter brassica crops so if you grow dense white cabbages you have to harvest and store before mid November. Salad crops seemed to be a rarity but it might be that they hadn’t sown them yet although the tomatoes were well up and planted out. There was a definite change since our last visit with evidence of new buildings in the villages and more ornamental gardens. Fruit trees still line the roads leading to the village; in the old days villagers ask the village organising committee if they could look after a particular tree [all numbered] and harvest the crop. That would be an excellent scheme here I think and a worthwhile extension of the allotment system.

Orchard Park Birthday Celebration – an Event to Remember

June 16th, 2010

5 Year Celebration at Orchard Park5 years have flown past at Orchard Park, established on the edge of Gillingham’s Royal Forest on the Shaftesbury side of town. The original idea came out of a casual conversation between Ron & Sheila Clarke of Park Farm whose Farm Shop specialised in traditional beef breeds born and bred in Gillingham, and Richard & Sue Cumming with their country garden and plant centre at Milton Garden Plants which had become a real horticultural gem for gardeners in the area.

The new garden centre was officially opened by David Howard who was then Prince Charles’ Head Gardener at Highgrove. David called in again on Friday to see how things had progressed and witnessed first hand the activities at Orchard Park as the garden centre and farm shop celebrated their 5th anniversary with two days of events.

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Latest from the Farm Shop – May 2010

May 7th, 2010

Last month I said that I would have some news for you on wines and sherries. A technical hitch has put this on hold, but with a following wind we should have something for you in June. New this month will be a range of fruits, nuts and snacks from Julian Graves, who you may know from their shop in Shaftesbury (and elsewhere). We also now have a really DELICIOUS range of ice creams from Purbeck Ice Cream. If you don’t do anything else new this spring, I urge you to try these quite exceptional delights. We have all the usual flavours plus one or two surprises – Mango Sorbet, Honeycombe Hash and even ChilliRed – yes, chilli ice cream. We also sell them in the café in 125ml tubs for £1:40, so you can try the smaller sizes before splashing out on a half-litre tub (£3:95).

We have been attending the Anonymous Travelling Markets in Shaftesbury Cattle Market on the last Saturday of every month, so come and see us on Saturday May 29th when we’ll be selling burgers and sausages, meat, cheese and eggs.

Recipe of the Month – May 2010

May 7th, 2010

Rump Steak

We were really hoping to bring you a fantastic offer on lamb this month, but prices have stayed resolutely high. This may not be good news for all meat-eaters, but I’m sure that all those farmers will be grateful. In any case we have got another great offer for you – Rump Steak at £9:99/kg (£4:54/lb.). Rump steak is sometimes overlooked in favour of Fillet or Sirloin, but for my money it is the best of the lot. Certainly for flavour it can’t be beaten. Fillet is undoubtedly the most tender, and sirloin too, but the combination of flavour and texture in a rump steak that has been hung for 21-28 days is exceptional. The recipe I’ve got for this is meant to bring out this flavour with little or no fussing about.

Ingredients :

1 8oz. rump steak per person.
Salt and pepper.
A splash or two of red wine.
Watercress.

  • Remove your steak(s) from the fridge at least half an hour before cooking.
  • Warm your plates (the recipe will take about five minutes from start to finish).
  • Have a pan of boiling water ready.
  • Heat a good heavy frying pan, ideally a non-stick one.
  • Grind some black pepper into the pan and add half a teaspoonful of salt, preferably sea salt such as Maldon.
  • Put the steak into the (very) hot pan, pressing it down. Cook for 30 seconds.
  • Turn the steak over and repeat.
  • Turn the steak over again and add half the red wine.
  • Repeat and plunge the water cress into the boiling water for 30 seconds.
  • Drain the watercress, take the steak of the heat, put on top of the watercress and serve.

This is for a rare steak – you will know exactly how well-done you like yours, so amend the cooking time accordingly. Ditto the seasoning – you may want more or less salt and/or pepper, although you will need some salt to bring out the flavour. Serve with whatever potatoes you like – sauté are usually a popular choice.

Latest from The Farm Shop – April

April 21st, 2010

Not quite the start to Spring that we were hoping for, but we do have cheer of another sort to offer you. As you can see from the pictures we have started selling fruit and vegetables again. We hope you like the range we are offering, but please let us know if there is anything that you would like us to stock.

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Recipe of the Month – April 2010

April 15th, 2010

Pork Chops

Well this one couldn’t be easier. As usual, you can make it as complicated as you like, so here is a basic recipe with some suggestions.

1 pork chop per person, not too lean (the chops, not the person).
Sage – just beginning to grow again now, so fresh if you have it in your garden is best. Sage has quite a pungent taste, so two decent-sized leaves per chop should be enough.
Cider and cider (or balsamic) vinegar.
Cream or crème fraiche.

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