A Flock of Redwings

Redwings

A flock of about 30 Redwings visited my garden this afternoon flying down from my tree to eat the juicy red berries on my neighbours Pyracantha hedge. They usually strip my hedge of berries but unfortunately this year for some reason my berries have gone black - they have either caught the frost or have some disease. 

http://www.rspb.org.uk/images/cache/redwing300_tcm9-141642_v2.jpg

Bees, Butterflies & Blooms

Sunflowers & wild flowers growing in a Kent field

Did anyone else watch the new series on BBC2 Wednesday night 'Bees, Butterflies & Blooms' with Sarah Raven? 
http://www.bbc.co.uk/programmes/b013pw23

 Sarah is encouraging people to plant more wild flowers and insect friendly flowers to halt the decline in honey bees and insect pollinators. 

Comfrey Plant

Although I've been clearing my allotment over the past year I have left lots of Comfrey plants. The flowers not only look beautiful but they are also covered in bees. The Comfrey leaves can be used to make a great organic plant food and when the leaves are added to the compost heap they act as a compost activator.


False Nettle


 I intentionally left what I think is a false nettle (looks like a nettle but doesn't sting) as it was covered in tiny flowers throughout the summer which looked pretty and were smothered in bees. I started trimming it back a few weeks ago as it was getting a bit unruly and discovered ladybirds hibernating in the centre so I shall leave it until the weather warms up. I've also planted lavender, chives and marjoram which look good, attract bees and can all be used in cooking. After watching Wednesdays programme I plan to encourage even more wildlife into my garden and allotment.

Here are a few photos I took when we went on a family walk in Kent a few years ago. Although the sunflowers are being grown as a crop there are loads of wild flowers growing beneath them. I think I recall the farm we walked through being organic which might explain the abundance of wild flowers.

Patchwork Cushion

This is my first attempt at a patchwork cushion and I'm really pleased to have finished it. All except one of the fabrics have been recycled from old clothing - floral dresses from charity shops and a linen skirt that used to belong to my daughter. The backing is made from left over curtain lining material and the buttons have also been recycled. I also included some hand embroidery - running stitch and french knots.

French Knots in pink, blue & green

The linen skirt fabric already had a machine sewn chain stitch design which I embellished using running stitch.

Running Stitch decoration

I made an envelope backing to the cushion and although I added buttons there are no button holes. Instead I attached popper fastenings behind the buttons to help hold the cushion pad in. I'm hoping to re-learn how to do button holes as I've not attempted them since I was at school (and that was a long time ago......)

Running Stitch and Button decoration

Vincent Van Gogh Paintings

With Spring just around the corner I thought you might like to share these beautiful paintings by Vincent Van Gogh of blossoms and flowers.

Almond Branch in bloom, 1890

Blossoming Orchard

Peach Trees in Blossom

Olive Grove Orange Sky

Vase of Flowers,1887

A Vase of Roses,1890

Blossoming Almond Branch in a Glass, 1888

Bouquet of Flowers c.1886
I love cottage garden plants and planted a very similar red Hollyhock on my allotment last year which will hopefully flower this Summer.

Fruit & Nut Teabread Recipe

 This is a lovely moist, dense teabread recipe which I tried for the first time a few weeks ago. Don't expect a dry cake-like texture. The fruit needs to be soaked overnight so don't forget to plan ahead with this recipe. I doubled the ingredients up and made three at once, one in a 2lb loaf tin and two in 6'' round cake tins. They also freeze really well either as a whole cake (wrapped in foil and put into a sealed freezer bag) or in slices (in a container separated by greaseproof paper) and the flavour seems to improve with age. Perfect with a cup of tea or coffee. I think this will be a favourite to take with me to my allotment!

Ingredients 

(for one 900g/2lb loaf tin)

350g (12oz) mixed dried fruit

(I used currants, raisins,a few chopped up dates, glacé cherries, mixed peel)

50g chopped walnuts (optional)

225g (8oz) light brown sugar

300ml (10oz) hot tea (made using 2 teabags/2 teaspoons loose tea)

275g (10oz) self-raising flour

Finely grated zest of 1 lemon

1 egg, beaten

 1.Put the mixed dried fruit and sugar into a bowl, pour the hot tea over it, stir to mix. (Add orange juice, alcohol or a combination of liquids instead of tea if you prefer). Cover the bowl and leave to stand in a cool place overnight allowing the fruit to plump up.

2. Grease and line the loaf tin with non-stick baking parchment. 

3. Preheat oven to 150oC/Fan oven 130oC/300oF/Gas Mark 2

4. Add walnuts, flour, lemon zest and beaten egg to the fruit mixture and stir well. The mixture may appear quite runny but don't be tempted to add more flour.

5. Put the mixture into the lined tin and level the surface with the back of a metal spoon.

6. Bake in the middle of the oven for approx 1hr 15mins - 1hr 30mins or until the teabread is well risen, golden and firm to the touch. A fine metal skewer or sharp knife should come out clean when inserted in the centre. I found that the teabread I made in the round cake tins required a further 10-15 mins cooking time in the oven.

7. Remove from the oven and allow to cool in the tin for about 10mins then turn the teabread out onto a wire cooling rack. When completely cool remove the baking paper and store in an airtight tin. 

 Teabreads standing to cool for 10 mins before being turned out onto wire cooling rack.

Teabread cooled and sliced

Enjoy Eating!