Any change, even a change for the better......

 ..... is always accompanied by discomforts - Arnold Bennett

So, I can now reveal one of the things we / I have been very stressed about for the past few weeks. As you can see from the link below, the owners of Whitmuir Farm have put the farm up for sale. This of course leaves Quercus in a vulnerable position. Although the farm is being sold as a going concern, there is no guarantee that we will be kept on as tenants and the alternative of having to find a new home for Quercus or ceasing to be doesn’t bear thinking about. We have put so much, time, energy, passion and money into creating an amazing business, garden and nursery we can’t bear to think we won’t be able to continue here at Whitmuir. Our customers love what we are doing, the inspiration we give them, the amazing wildlife habitat we have created, the great, hardy plants we grow here on site and the great advice and lovely atmosphere we have created here at Quercus Garden Plants has become very important to many people.

We hope we can work with the new owners to make Whitmuir an amazing place once again for people to come and spend a day exploring the farm and the small independent local businesses on site. We have so much more we want to do with Quercus Garden Plants to make it even more amazing and would love to be able to do this.

As you can imagine, Junkshop Antiques is in the same position and I'd like to say a massive thanks to Viki for being so supportive and I hope I have been too, we possibly have been propping each other up!

Of course if you know anyone who would like to take on Whitmuir and make it amazing and work along side Viki and I, please do send them this way.

https://www.galbraithgroup.com/.../str210065-whitmuir...

Bracken inspecting the veg box and deciding its not for him

This weeks's useful plant from the garden is Broad beans, kindly given to us by Gather Market Garden who are growing in the polytunnels at Whitmuir. You can follow them on Instagram.

Broad Bean Hummus

Ingredients

550 g / 3 cups podded beans (=400 g / 2 cups of shelled one)

approx. 80 ml of water

3 and ½ tbsp lemon juice

1 garlic clove, pressed

1 level tsp of fine sea salt

about 12 fresh mint leaves

a few grinds of fresh pepper

a few pinches of hot chilli (optional)

2 tbsp extra virgin olive oil (optional)

 

Method

~ Boil a pot of water on the stove. Put podded and washed beans into boiling water and simmer for about 5 minutes. Test one to make sure the inside is cooked.

~ While your beans are cooking, put a few ice-cubes into a bowl of cold tap water. As soon as the beans are ready, drain them and then chuck them into the bowl with icy water. This step isn’t necessary, but it will ensure that the beans keep their vibrant colour.

~ Shell the beans (ie remove the outer shell) by making a tiny incision at the top of the bean and pressing the inside out.

~ Shell the beans (ie remove the outer shell) by making a tiny incision at the top of the bean and pressing the inside oPlace shelled beans (you should get about 400 g or 2 cups), minced garlic, lemon juice, mint leaves, salt, pepper and chilli (if using) into a food processor.

~As the processor is churning the mixture, gradually add cold water (about 80 ml) until the mixture loosens up. Add 1 tbsp of olive oil, although you can skip it if you want.

~Taste and adjust seasoning if necessary. Serve with a bit of extra virgin olive oil (1 tbsp) on top – it will prevent the spread from drying up once served. Serve with bread and chopped up veg sticks.

Broad beans 

Broad bean hummus

Here in the nursery and gardens late summer colour is drifting in to autumnal hues. The work has become more relaxed, though don't get me wrong there is still much to do but there is not the frenetic madness of spring and early summer. It means I get to enjoy the gardens more and take time to wander around and enjoy the fruits of our months long hard work. I've been gather lots of seeds from the gardens for sowing next spring. I love this job, its relaxing and rewarding and I look forward to seeing them germinate and grow next year.

Looking good around the nursery and gardens this week

Allium Carinatum pulchellum

Allium lusitanicum and Stipa tennuissima

Crocosmai 'Lucifer' and Veronica longifolia

Crocosmai 'Lucifer'

Another task I've been working on is sorting all the plants I've laid out behind the office that have come over from the poly tunnel over the summer. These are getting potted and going out into the stock beds, though to be honest I've ran out of room lol. I need a stock bed extension, in fact I need a nursery and polytunnel extension too! 

Sidalcea 'Elsie Heugh'

The pink border 

The railway garden

Its great to see the fish more active and the waterlily flowering both of which have happened since we took the fountain out the herb garden pond a couple of weeks ago.

Monday was a day off at home, catching up the domestic chores, cutting the grass and finishing off a garden design for a customer then a late afternoon walk along the road from the cottage. Sometimes its good just to be at home.

This dog! Has more energy than he has had in years, is super bouncy, eats like food is going out of fashion and has got his mojo back with extra mojo to go! We will always have to be very vigilant about his diet as the pancreatitis he has been diagnosed with will be lifelong but he is eating well and is so much better in himself and that is so good to see.

She's taking photos again!

Tuesday and a visit to the dentist, it felt like I was being treated very reluctantly and sadly after over 20 years I think its time to find another dentist! Then a lovely lunch at The Bridge inn at Ratho, which has special memories as its the place David and I went out for dinner on our second date 9 years ago. We then had a lovely walk along the canal in the sun before heading home.

Enjoying a walk along the canal

Thank you David for a lovely pre-birthday dinner at The Horseshoe Inn. Food and company were excellent and great service too. Another fabulous local business.

Scallops with cauliflower puree

Seared duck with blackcurrent sauce

Creme brulee

Irish coffee to finish off a lovely evening

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