Some of the Apple Day activities for the children included planting crab apples from seed.

Glencoe revisited

We're on school holidays here so spent 3 days in and around Glencoe and had a thoroughly marvellous time.

The combination of the mountains and the sea lochs give this area great presence whatever the weather. I used to come up here every year for a long time but haven't spent a holiday here for ages so it was fabulous to return for more than a day trip. Especially with a visit to old favourite the Clachaig, albeit dining in the lounge bar rather than the climbers bar (life post children).

We took the easy option of a ride on the Aonach Mor gondola to get to just over 2000ft up the hill. Had a stroll out to enjoy the views and a visit to perhaps the highest children's playground in Britain. At least it was done nicely in timber without vivid plastic . This is the ski area for the winter season but with the gondola operational throughout the year it brings people in particularly for hillwalking and big downhill mountain biking. The record for the downhill from this point to the car park, a distance of 2.6km, drop of 520metres, is something like 4 minutes which it totally and utterly beyond belief. Thankfully the children thought it was too steep (but for how long?).

The Pap of Glencoe, a mere foothill to the wild and scary Aonoch Eagach ridge but nonetheless an impressive sight either from the woodland south of the visitor centre or from Loch Leven to the west.

Finally - top foodie find - the Lochleven Seafood Cafe which is on the north side of Loch Leven. The food was divine, service excellent, views across the loch wonderful. Sorry no photos but do call in if you're up that way. We'll certainly go back there.

Storms, the garden, the heat pump - bit of a catch up

Sunday morning was gloriously sunny so a couple of hours in the garden was fun. With work during the week and a wet n windy day on Saturday I've barely looked at the garden.
Behold - the ravaged spring greens aka caterpillar central. I've tried picking off the caterpillars and feeding them to the hens but in all honesty I don't think the hens like them; the hens easily demolish slugs and worms but perhaps these hairy black and yellow (cabbage whites) caterpillars aren't awfully tasty.


The ravages of Autumn....we've had some proper wild seasonal weather now; this is Loch Lomond on Saturday, looking more like the sea than an inland water. The changing stormy skyline looks impressive and its great having a refreshing walk by the Loch; but also nice to get home to a roaring woodburning stove and the cosiness of the house. Last night the heat pump switched itself to winter mode which essentially means its been consistently cooler outside now (ie the average outdoor temp including nighttime is below 10degC) so if the internal temp drops then the heating will come on in the house. For us we've set the internal temp to 20deg, although its usually 2 or 3 deg cooler upstairs where we have no heating.

Not sure if I'm pushing my luck by trying to sow a few seeds this late but 2 weeks ago I carved out three mini-plots with some old Aberfoyle slate and distributed spinach, sorrel and mispoona. The latter is a combination of mizuna and tatsoi; essentially an oriental style green which should work well as a salad or cooking vegetable. I tasted a few leaves today, it has a full buzzy vibrant taste like peppery rocket. So long as we get a bit more sunshine I think we'll get some pickings through October. Nothing ventured....

Other parts of the veggie garden are still in great vigour; we've just finished the courgettes and cauliflower but have recently started harvesting savoy cabbage. Brussel sprouts are forming nicely, the leeks are growing and of course the ever exuberant chard. Plenty of iron rich greens!

There's still plenty of colour in the robust calendula which seem to have survived the early Autumn storms. I do like this flower, its so simple, so happy. When I remember I pick a few heads and pluck then dry the petals; they make a good addition to a bath for relieving excema and dry skin. Even better when placed in a muslin type bag with organic porridge under a running tap - it really works.

Ex Battery Hen - 7 weeks on

Apologies for posting this photo again of 'scabby hen' as she's known by the children. When we first got hens we sweetly named them individually but after a fairly short while to be quite honest it was difficult to distinguish one from the other so the practice was soon dropped. Anyway here is scabby hen 7 weeks ago, very pale, fairly bald and with a very red sore chest and undercarriage. ...and here she is now....with lots of new feathers and a good appetite for the worms, grubs and greenery in the recently cleared potato bed. Nice happy hen story but its still sad to think that 85% of all eggs used in cafes, restaurants and pubs etc still come from battery hens.
Glad they and we are enjoying some sunshine for a few days. We got 8 eggs today, hurray!

Apple Juice Pressing

Sunshine abounds, such a nice day for a change. Lots of solar warmth in the house too. So after work had ended for the day we spent time outside. Then we roughly hosed off a load of apples we'd picked at a friend's house last weekend and crushed and pressed them for apple juice. We used lots of cookers so the result is a rather tart sharp juice in flavour; we've frozen half unsweetened and added a bit of sugar to the other half - I think the lack of sweetness indicates the lack of sunshine here recently. The crushing is done in a big bucket with a drill bit which is like a paddle mashing the apples to bits and then the pressing takes place with the lovely Vigo press we've had for a few years now. The resulting apple juice has that cloudy homemadeness about it - doesn't look that appetising really! Tastes good though..and its an exclusive limited edition 'single estate' cold pressing.....

Early Autumn?

The weather is too grim for words.

It has been overwhelmingly wet in this part of the world for the past 3 weeks. The fields are saturated with rivers and ponding where you don't usually seem them; Loch Lomond has reached winter water levels with the disappearance of beaches, shoreline and jetties; gardening activity has ceased except for picking veg for eating.

The horses could do with wellies.

However amid the gloom I've been preserving the summer as best I can with lots of jam and jelly making and my first attempt at lemon curd. I made this just before the village show; very fresh very free range eggs went into the mix alongwith the butter, sugar and lemons and I was a bit surprised just to get two jars in the end but it tasted divine...and got a third prize at the village show, hurray! We also won prizes for our spuds, shallots and plum jelly. There was a little tension in the house as 'my' potatoes beat 'his' potatoes but there's nothing like a bit of competition~#!?

Veg Heaven!

We're giving away lots of broccoli at the moment as it is in great abundance. The freezer is a bit full otherwise I'd maybe make some soup....need a bigger freezer!

This cauliflower however is the only one looking as fabulous as this; the others are much much smaller. This is the first time I've grown caulies and the baby plants were passed on by a friend so thanks to them I've grown something new to me.

Sarah Raven's Garden Cookbook is one of my favourites for veg oriented inspiration and this week I think I've tried a new recipe every day. Its not a veggie book as such but is terrific for new ideas when you're just about to present the family with another plate of steamed/boiled veg.

Top three recipe tips for your summer glut from Sarah's book - courgette and lemon salad, a fresh raw dish, v easy to make and tastes fab; grated beetroot salad with orange which is refreshing in both taste and the fact that usually I hate beetroot but actually really like this recipe with bbq food; and the lovely halloumi, mint, coriander and dill pittas which are great for lunch.

Chard - one of the easiest vegs to grow and more versatile than I first thought - the stems take a few minutes longer to cook than the leaves so its best to seperate them. Beyond steaming it I wasn't sure what else to do with the stuff -

so after consulting Sarah I picked an armful of varying coloured chards and prepared...
Chard Gratin.......which was gorgeous, I was quite surprised it tasted so good, and that is the test of a good recipe for me. Doesn't work for vegetarians as the recipe contains anchovies but the flavour was wonderful and I guess we had way over 10 'govt approved' portions of veg that day