Some pictures from the Harvest Festival

Days have become shorter, sun lower and our activities at the Queen’s Orchard are slowing down: the three signs of winter.

But looking back at the beginning of October, we cannot be disappointed about our Harvest Festival. We had a lot of visitors, fun activities involving children and families, bees and honey workshop and, last but not least, delicious vegetables and fruits.
I would like to share photos of that day with you. They were taken by Lee Yoong, volunteer and awesome photographer too! I hope these pics help you keep you warm and happy all winter long.

Beloved Lavender

Summer is almost gone, but the fantastic scent of lavender is still alive in the flowers we had cut and dried and it will be preserved in nice fabric bags for the next season and beyond.

The north wall of the Queen's Orchard has a colourful border of lavender in different shades of purple-blue, light blue, lilac, and also pink and white flowered spikes.

Each variety shows different characteristic in shape, colour, and also scent.

Hybrid varieties of Lavandula angustifolia such as "Grosso" can have longer spikes and a very strong scent, other varieties are shorter or have a lighter fragrance but they can be richer in colour as "Peter Pan" and "Hidcote" with their dark purple flowers. But if you are looking for some unusual colour you can have a look at the hybrid "Edelweiss" with its white spikes, or at the "Rosea" variety, the one with pink flowers, that also presents a quite sweet honey-like aroma.

Better be sure the variety you chose has the right characteristic you are looking for before plant it into your spot, anyway lavender is a gorgeous plant and can show its best in any kind of garden, from a formal bed to a country cottage border: for sure bees (and humans) will love it.

Last but not least: Lavender is also good for cooking, and we have a "lavender recipe" for you from the Pebble Soup's blog, enjoy it!

Lavender biscuits aka Cookies à la Lavande

Ingredients

125g butter (soften)

175g flour (sieved)

75g lavender sugar* or caster sugar with 1 small tablespoon lavender

2 drops of vanilla

Method

In a bowl mix the butter and sugar until fluffy (use a hand-mixer or fork)

Add the lavender sugar and the flour, mix it all together

Leave to rest in the fridge for 20 minutes.

Preheat the oven 200C = 180C fan = 400F = Gas mark 6

On a floured board, flatten the mixture and use a shaped cutter or a cookies press to make shapes.

Place the biscuits on a baking tray covered with baking parchement

After 8 minutes take a look and cook a little longer if necessary up to 12 minutes no more.

*Lavender sugar. To make your own, requires patience (a month of) but it's worth it, and makes nice presents. 1 tablespoon of lavender per 100g of caster sugar, seal in jars and leave for a month. Sieve it before using if you don't want the bit or use as such.

Peonies and Pinks

What an astonishing landscape's transformation: vegetation has doubled in size since last month and now the pond is almost totally covered of water lilies leaves.
Peonies are blooming in brilliant and warm shades of pink and red. After a few raining days we cut withered flowers out and tied the rest to supports to show them at their best.

Pinks, also known as Carnations or dianthus, will surely catch your attention with their unique scent and the vibrant colours of their flowers.

Sunny May

Flowers are glorious in these sunny days of May, our purple Aubrieta spreads all over the flowers beds and beyond: it tends to loose its seeds on the ground so some new sprouts have grown directly on the gravel below the beds and near the benches.

Delicate Cherry tree flowers have appeared along the wall and a lot of other plants are getting ready for summer.

The weather has become warmer and warmer since the end of April, some of the vegetables we sowed in the greenhouse have suffered the high temperature and drought, while luckily others plants like courgettes and beans have coped very well and are ready to be set outside. 

Vegetables on the raised beds deserve some watering and weeding, early peas now ready for climbing need to receive stable support, while some of the spring onions and garlic are finally ready for harvesting.

The ducks in our pond seem to enjoy spending the days at the Orchard, can you see them hiding through the high grass?

Seeds for a new season.

Freezing days are almost over and the Queen's Orchard is ready for a new season of plants, flowers, fruits, and visitors!

Purple and pink Aubrieta flowers are blooming like a colourful pillow around the "formal" pond follow through some white and red tulip. On the little hill in the middle of the Orchard grass and wild flowers such as the yellow Cowslip have started to show up.

It may be the right time for wearing gloves and gathering some new nettle (urtica dioica): you can use it for cooking delicious plates like omelette, risotto or soup. Wash it and chop it, but make sure to protect your hands with gloves or keep docks leaves nearby!

Something you also do not want to forget in April is seeding new vegetables indoor the glass house and outside in beds protected by net and wooden sticks to prevent birds and foxes damages.

Fancy a visit to the Queen's Orchard? The gate is now open to visitors and it will be until October three days a week - Wednesday, Saturday, and Sunday - more info HERE.