................. All things seem possible in May." - Edwin Way Teale
I'm going to do a two week catch up blog this week, running behind, been a bit exhausted and under the weather, and busy busy busy in the nursery. Another week gone, and they are going, I can't believe we are into May already in this part life existence we have. The great weather continues, though we have had some frosty mornings and I've had to scrape the windscreen, but no plant damage. This week has seen the new garden completed on the middle terrace in the nursery, planted up and ready to show off to our customers when they are allowed to visit again. I'm continuing to pot up seedlings in the tunnel and bring last years propagated plants out to go in the stock beds for sale. As soon as I make space in the stock beds or tunnel it quickly gets filled again! Water is essential everywhere as the weather continues to be dry and I am now at H in the stock beds. H for I wish I would Hurry up and finish lol.
|A gift of tulips from David|
The gardens are really colouring up now in the nursery, the plants growing and filling out and started to look how I see them in my designs and plans. It is a joy to see that happening and the plants growing away ready for another year. The railway garden is now planted and complete, propagation continues and we are still getting orders to deliver or for click and collect. This method of getting our plants and customers together has got us through April and into May, meant we can pay bills and I can still get a wage. There is still no sign of the lock down being lifted in Scotland, it's too early, its still a frightening situation. We continue to try and remain positive that both businesses will make it through this situation. though I admit I've struggled this week to be positive. Here are some plants looking good in the gardens to cheer us up. Caltha palustris 'Flore Pleno', Primula chungensis, Onoclea sensibilis, golden Saxifrage, Rumex sanguineus var. Sanguineus, Tulip 'China Pink', Tulip 'Kingsblood', Tulip 'Ronaldo' and Tulip 'Apeldoorns Elite' all make an appearance here.
The weather has been a bit of a mix this past week or too, still very dry and warm most days, but frost is still making an appearance, the odd dose of rain (much needed) and some lovely skies (or not) on the way home at night.
|Sunlight playing on the stair wall in the cottage|
|Blossom in the cottage garden|
|Another week, another bunch of flowers!|
|A dozen roses from my wonderful hubby|
Exciting news last Tuesday on our day off as if the roses weren't enough! David and I were having a wander around the woodland area part of the cottage garden, looking at the bluebells. We were chatting about the owl box in one of the trees and wondering if it was used as we hear the owls every night. I was casually wandering past the owl box tree when I saw a fluffy bundle! Turns out it wasn't a piece of sheep wool from the neighbouring field but a fledging owlet and even better there were two! Made my day, so cute. Oh and they are tawnie owls in case any one was wondering.
Useful Plants from the garden - Golden thyme, Thymys vulgaris 'Goldentime'
Seared Mushrooms with Garlic and Thyme
Seared Mushrooms with Garlic and Thyme
2 tablespoons olive oil
12 ounces mushrooms (such as maitake, oyster, and/or king trumpet), cut into large pieces
salt, freshly ground pepper
4 tablespoons unsalted butter, cut into pieces
2 sprigs golden thyme
2 garlic cloves, crushed
1.Heat oil in a large frying pan over medium-high until just beginning to smoke. Arrange the mushrooms in a single layer and cook, undisturbed, until the bottom side is golden brown, about 3 minutes. Season with salt and pepper, toss the mushrooms, and continue to cook, tossing often and reducing heat as needed to avoid scorching, until golden brown all over, about 5 minutes more.
2.Reduce heat to medium and add butter, thyme sprigs, and garlic to the pan. Tip toward you so the butter pools at bottom edge. Spoon foaming butter over mushrooms until butter smells nutty, about 4 minutes. Remove mushrooms from pan with a slotted spoon and serve with a dish of your choice. We had it with some good quality sausages and a potato gratin.