The blossom might have been late this year, but there’s been a lot of it, and it isn’t over yet. The apple trees are still looking more pink than green, and with the bees working hard we may get a good fruit crop in the autumn.
On the pear trees, which had flowers a few weeks ago, there are signs that the bees have done their job – tiny fruit starting to form. We’ve just finished a jar of pear and ginger jam from Honey & Co. that I was given earlier this year. It was really good, and I’d love to have enough pears from the garden to try making some at home.
The last couple of days have been beautiful – warm, sunny and long, just as late spring days should be. Soon it will be time to get the tender plants that I’ve raised from seed out into the garden. At the moment it’s a daily chore to bring them out of the cold frame and greenhouse in the morning, and back in the evening – the days are getting warmer, but the nights are still quite cold. Looking at all the young plants though, I’m beginning to wonder where they will all go… it’s the usual problem of too many plants, too little space.
Until this weekend, there were trays of plants filling the garden table during the day. The table sits in one of the sunniest spots in the garden, and is the perfect place for young plants to get as much light as possible. But with the weather getting better again, the plants have had to move so that we can eat outside… and the menus are turning from soups and other warming dishes to salads. Last night’s tea was a real joint effort – my son made a delicious Thai green curry using a recipe from a book he was given at Christmas, and my offering was this very easy to make dip to go with breadsticks and some fresh vegetables.
For a final photo, this is the view from just beyond the table which is right outside our back door. I’m sending this off to Cecilia at thekitchensgarden who is writing a lovely series of posts incorporating views from all over the world – a real insight into other people’s gardens. Now, I know that a lot of you already read Cecilia’s blog, but if you haven’t visited before, I’d really recommend a look – great stories, fantastic writing and some wonderful photos.
Oh, and the dip recipe – well, not so much a recipe as a list of ingredients to mix together…
Yoghurt & herb dip
½ cup Greek yoghurt
½ cream cheese
1 shallot, finely chopped
¼ tsp celery salt
4 tbsp fresh herbs, finely chopped
2 tbsp lime juice
Put the yoghurt and cream cheese into a mixing bowl and stir until blended together. Add all the other ingredient and mix thoroughly.