Well, sort of...I have been eating my own Endive all Winter...But now it was possible to harvest the first Rhubarb (recipe below), and that is a festive moment every year, as for me it means the start of the months of plenty.
Also plenty of watering, plenty of battles with slugs, and plenty of tiny disappointments, as there are always those as well.
Still, today I was chuffed. The sun was shining, the storm had only blown over one of my obelisks, but it was fine and hurray, my resident mouse had not been able to get at my fresh batch of sown seeds.
I looked at my shiny, fresh Broccoli and Paksoi, and wondered at the huge plant that Really Likes my veg bed.
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The first seedlings coming up are the Physaelia, which I have sown especially for my bees. The Candula and Wild Carrot are not showing yet.
Do you see that monster? It is a Ganzenbloem, or Glebonis coronaria. And no, I did not invite it to my veg patch, it gate crashed. Me being me (read: unable to banish a perfectly healthy plant that is full of flower buds), it can stay.
The first of my tulips. It is Tulipa 'Pallada'.
The rest are all still in bud. We've had a very chilly couple of weeks. Which is normal for this time of year. The citizens donning their shorts just because the sun is out, are MAD.
You can see by my garden they are. It is very much an early Spring garden. And the air is definitely chilly! I am still in my thick winter coat.
I pruned half of my Buddleias, still have to do the other half, and it is time I trim my grass paths as well.
Nothing says 'allotment' better than stakes waiting for the climbers, right? There are roses against these. The Broad Beans there last year were a disaster, so I will stick to flowery climbers.
Oh, by the way, here is my recipe for Rhubarb compote:
- as much Rhubarb as you like
- wash, then cut into 1cm thick slices
- add some water (some!)
- add some sugar (it's up to you how much...I try to be careful with the stuff)
- add a small handful of dried fruit (to make up for the sugar)
- boil, then simmer until all the Rhubarb is soft
- add cinnamon if you like that
This time I used some raisins, cranberries and apricots. It will keep in the fridge for a couple of days, but in my house it never lasts that long!
Oh...you'll have noticed I am a very nonchalant cook! Meaning I assume you know the basics, and know something about measurements. Mind you, people that eat my food are always extremely happy to do so.
This, for instance, I prepared to share at our April 1st celebration, to commemorate the town's liberation from the Spanish oppressor in 1572.
Many Brielle residents dress in 1572 garb, and re-enact a battle between the Spaniards and the Gueux (Geuzen), ending with the public hanging of the Spanish commander, but mainly it is a great day to eat and drink and be merry with your neighbours. I think it is great!
Two of my friends and me, eating my wraps. It is tradition to 'chalk' the windows in the night of March 31st, keeping out of reach of the police, as it is forbidden, but that's the fun of it. Traditionally the young would write funny local political statements, but lately it has turned to personal stuff. For example, on this window, which belongs to my friend who was a teacher, it reads 'learn your sums'. But I also saw so many dicks, visibly drawn by the same hand! I swear, there is some young man in our town who is extremely frustrated, poor guy.
This is it for this week. Have a good weekend!
You can access my website by this link Renée Grashoff Schrijft
Renée Grashoff
