A FEAST FOR THE SENSES

The garden is waltzing into summer dressed by Mother Nature in an amazing techno-colour dream-coat. Sensational in every sense of the word.

Any artist would be over the moon to possess such a palette of vibrant colour. Trees,  shrubs, the herb garden, all bursting with growth, soft fruit bushes rich with ripening berries and ‘oh’ the flowers!. Local florists visit regularly to pick the breathtaking array of blooms from roses, to cosmos, delphiniums, lilies and colourful sweet peas to tender fragile Ammi that slender cloud of frothy white so prized by flower arrangers. Pick up a bunch of sweetpeas to take memories home or choose a bouquet for a special occasion – you can order one in advance.

Many of the flowers are edible adding colour and flavour to salads in particular, sweet viola, peppery nasturtium or a hint of onion with torn chive flowers to mention a few.

A rippling sea of purple and white lavender surrounding the lily pond calms the mind. Relax, inhale the scents of plant, flower, fruit and tree while wandering at leisure round the garden. No perfume bottle could ever capture such subtle scents floating in the warm summer air.

In the greenhouse ripening tomatoes exude mouth watering vine aromas. In the soft fruit garden fresh strawberries, raspberries, black, red and white currants along with gooseberries smell so inviting, a bountiful harvest to be picked, eaten and enjoyed. Some fresh, others as deserts, relishes and jams.

Overhead oyster catchers swoop and dive issuing a poignant welcoming call and, in the background the heady sound of buzzing bees as they flit from flower to flower collecting nectar for the castle bee hives.

The texture of plants, leaves, vegetables and flowers contrast just as vividly as their colours. Smooth and shiny, rough, hairy while others are delicate leaving a lasting fragrance on your hands, some are eye catching but beware they may be prickly!!

And what about the gardeners how are they getting on?

Planting out complete the gardeners had a small window to get on top of the ever growing weeds! Summer pruning of the step over fruit trees and pear tunnels removed extra leaves allowing the fruit to ripen easily.

Then full on into harvesting!

Let us start with new potatoes.

Red Duke of York, a heritage variety of superb flavour and good all round cooking qualities, makes especially good roasters.

Winston has a white waxy flesh good for salads and excellent for creamy tasty baked potatoes.

Foremost is a new potato to Gordon Castle. Information suggests that it is firm fleshed good for boiling and salads. However growing conditions can have an affect, so we wait and see or should I say taste!

The first courgettes are ready. Peas have done well: garden, sugar snap and mangetout including the popular dark purple variety ‘shiraz.’ Then there are tender young kales, the first cabbages and the continuous cropping of salad leaves for the restaurant and Potting Shed shop. The soft fruit this year is providing a bumper crop strawberries, raspberries, black, red and white currants and the new gooseberry bushes have fruited well too.

In the greenhouse heritage tomato plants are laden with ripening tomatoes of every shape and hue: Ailsa Craig, Golden Crown and Money Maker are only three of the twelve varieties grown this year. Don’t forget the cucumbers ripening as I write.

The restaurant offers home cooking and baking using freshly harvested fruit and vegetables. Open 11am – 4pm Wednesday to Sunday.

Drop in past the Potting Shed to take a little of the garden home with you. Buy plants to grow your own flowers, vegetables and herbs, or a scented bunch of sweet peas to remind you of a happy day. Freshly picked fruit and vegetables are for sale along with some free recipes to take home after your garden adventure.

For the gardeners this is a special time – the long lonely ‘winter’ of covid lockdown is past. They are free at last to share with visitors who appreciate the gardens and express interest in their work.

On the evening of Monday 12^th July the ‘Castle Team’ were invited by Angus and Zara to a celebration of their hard work and support which has endured through these testing times.  This is indeed a unique place of friendship valued by all who care to visit or stay to volunteer.

Remember The Historic Houses Association Garden of the Year – Gordon castle is the smallest and only Scottish garden in the competition so vote for us please at https://www.historichouses.org/garden-of-the-year/vote-for-garden-of-the-year/

Recipes

The garden salad bowl

Toss a mixture of torn freshly picked salad leaves into a deep bowl, top with finely shredded tender young sugar snap peas, a snipping of chives, sliced fresh strawberries and scatter a few viola flowers to decorate. Serve with a light oil and lemon dressing.

Garlic butter kale with oats and walnuts

Serves 4 people as a side dish allow 4 or 5 stalks of fresh young kale

Wash well, remove the stalk and retain. Dice the stalk and keep separate to the leaves. Blanch the leaves in boiling water for 1 minute then refresh in cold water and drain well. Repeat with the stalks for 3 minutes and drain well.  Shred the leaves and mix with the stalks – try to remove as much water as possible.

Melt 30g (1oz ) butter in a deep frying pan or wok, add the garlic and cook in the butter till softened. Add the kale and stir fry for about 3 or 4 minutes. Season with salt and plenty ground black pepper.

Topping:-

30g ( 1oz) butter
30g (1oz) chopped walnuts
60g (2oz) porridge oats
Salt and ground black pepper
Melt the butter in a small pan, add the walnuts and oats and keep stirring to toast, season with salt and ground black pepper.

Serve the hot kale and juices in a heated dish and top with a spoon of the walnut and oat mixture. Serve the remainder in a side dish for diners to add as they require.

The topping is excellent hot or cold for salads and freshly cooked young new vegetables.

Courgette, lemon and black pepper salad
 3 or 4 tender young courgettes – washed and grated
Zest of 1 lemon
Freshly ground black pepper

Dressing:-

Juice of 1 lemon
1 tablespoon extra virgin olive oil
1 clove garlic crushed or 1 level teaspoon garlic granules
¼ teaspoon sea salt
1 dessertspoon runny honey

Sprinkle:-
15g ( ½ oz ) pumpkin seeds – lightly toasted
Mix the grated courgettes with the lemon zest and sprinkle liberally with plenty freshly ground black pepper. Choose a jar with a tight fitting lid and add the dressing ingredients. Secure the lid and shake well to mix. Pour over the courgettes and toss together. Leave to marinate for about 10 to 15 minutes. Sprinkle with pumpkin seeds just before serving. Delicious with smoked or barbecued fish, meats and game.

Raspberry Vanilla Cake
Makes a tray 20cm x 30cm (8x12in)
115g (4oz) soft butter
175g (6oz) caster sugar
200mls 7fl oz) double cream
2 large eggs
1 teaspoon vanilla essence
200g (7oz) self raising flour
175g (6oz) fresh or frozen raspberries

Heat the oven to 180C (160C fan), 350F, Gas 4. Oil and line the baking tin. Cream the butter and sugar till light then beat in the cream till the mixture starts to thicken. Beat in the eggs and vanilla essence then fold in the flour. Add a little milk if needed to make a soft dropping consistency. Spread evenly in the tin then scatter the raspberries over the top. Bake in the middle of the oven for 25 minutes till firm and risen and the point of a skewer inserted in the middle comes out cleanly. Cool in the tin, cut and eat freshly baked.

Erdbeer Kuchen
German Strawberry cake
Makes a round tin 20cm (8in)
2 eggs
60g (2oz) caster sugar
60g (2oz) melted butter
1 teaspoon vanilla essence
100g  (3 ½ oz) plain flour
1 teaspoon baking powder
Pinch of salt
115g (4oz) strawberries
1 tablespoon strawberry or raspberry jam

Heat the oven to 190C (170C fan) 375F, Gas 5. Oil and line the base of the tin with greaseproof paper. Whisk the eggs and sugar together till they are thick and creamy, stir in the butter, flour and baking powder very gently to keep as much air as possible in the mixture. Pour into the prepared tin and tap on the counter to ensure it is evenly spread and to remove any air bubbles. Bake for 15 to 20 minutes till risen and firm to touch. Cool a little in the tin then remove from the tin by loosening the sides with the blade of a knife. Place the cake sponge side down onto a wire cooling rack, tap gently on the bottom of the inverted tin and the cake should drop out onto the rack.

When cool spread the top with a little of the jam. Trim and slice the strawberries and lay overlapping on top of the jam spread cake. Melt the rest of the jam and brush gently over the fruit to glaze. Enjoy freshly baked.

It is Tuesday, 25^th May; the weather is dull and less than warm as I drive along the avenue of green towards the castle gardens. Suddenly a bright field of sunshine yellow rapeseed flowers illuminate my path and, in their midst, in majestic contrast stand two ancient copper beech trees surveying the scene. Wow! What a welcome!

The cold wet spring has left us longing for some sun. Both Mother Nature and the gardeners have been soaked and chilled but, in-spite of the cold, they press on undeterred. The Head Gardener, Ed Bollom says’ It is either cold and wet or hot and dry at this time of the year so we just adapt and get on with it. This year everything is very late.’

There is a lot to do; weeds seem to thrive in bad weather so the battle against them continues. Weeding never ends!

Today is Thursday 27^th May, and as I write suddenly the clouds have parted, the sun has arrived! Still waiting patiently by the greenhouses over 10,000 plants grown from seeds earlier this year are ready to be transferred into the prepared beds.  Planting out is top priority so the gardeners will be pleased to feel warm sun on their backs as they work. The tulip bulbs which gave such a riot of colour earlier will be replaced with multi-coloured successors such as cosmos, cornflowers, larkspur, poppies, snap dragon – the list is endless!  Sweet peas are already producing tentative tendrils as they begin their slow ascent of the trellis up which they will grown to produce a wealth of scented blooms in just a few weeks time. A bunch of sweet peas is indeed the epitome of a summer day.

Both the potatoes and their companion rows of salads are vibrant green and growing steadily. Fresh salads are a feature on the restaurant menu and new varieties like fiery mix will be cut fresh each day. Broccoli, cauliflower and Brussels sprouts will join kale and cabbage already growing in the brassica bed. Young tender kale should be ready for picking soon.

The garlic is doing well promising a good crop. Beetroot, carrots and onions are going into the earth very soon to be followed by runner beans, courgettes and ‘giant;’ pumpkin plants. One to watch! I wonder how big the pumpkins will grow?

Meanwhile the artichokes have re-seeded filling the border with strong plants.

Nearby the asparagus beds still yield a good crop, which has been especially good this year and hopefully will continue into June. Please order in advance to avoid disappointment.

An exciting new development is Liz Allan’s trial bed where she is growing a selection of heritage vegetables.

Liz has already planted Highland burgundy red and Shetland black potatoes, Pasatenaga negra (Spanish black) carrots, Burpees golden beetroot, sweet Spanish yellow onions, golden ball turnips and early white Milan turnips. Waiting in the greenhouse are young romanesco cauliflowers and red drumhead cabbage plants which she will be planting out soon.

The results will be of great interest and I for one look forward to trying some recipes!

At one end of the large greenhouse bright red earthenware pots filled with vibrant green tomato plants catch the eye and at the opposite end is a colourful display of flowers alongside a bed of budding roses sheltering from the changeable weather so they are ready to cut for special occasions. The small greenhouse will soon be emptied of ‘plants in waiting’ which will be replaced by a variety of cucumbers and melons!! Last year’s melons proved succulent and sweet, may this crop prove as delicious.

Across the garden in the soft fruit area a carpet of white blossom covers the strawberry beds. Watching over erect, green and promising a rich crop, the raspberry canes stand silently waiting. New step over gooseberry bushes are bursting with growth and close by the black and red currant bushes are starting to form clusters of berries. Recently planted gooseberry bushes are growing well. The hard work establishing this area shows all the signs of bearing a prolific soft fruit harvest.

We must not forget the oyster catchers who return each year. One pair has taken up residence in the pear sculpture which sits in the centre of the maze. I tried to capture a photo of the first chick but mum and dad were not so keen.  The antics of these black and white feathered birds with that distinctive orange curved beak are a joy to watch as they dot round the gardens looking for tasty morsels to feed their young.

At the potting shed a selection of colourful ready to go flowers including the ever popular geraniums will soon be on sale.

The garden is coming into vibrant life when all is fresh, growing and green. It is a good time visit.  After a walk in the grounds enjoy the café which serves delicious home bakes and freshly prepared light meals using garden produce where they can.

As the 1744 Gordon Castle family hymnary says, ‘He shall be like a tree planted by a river which in his season yields his fruit and his leaf fadeth never.’ (Ps 1 verse 3)

And so it is, this is a special place to appreciate the wonder of nature in all its hues.

RECIPES

Parmesan and asparagus quiche
20cm (8in) quiche
115g (4oz) short crust pastry
30g (1oz) butter
30g plain flour
240mls (8fl oz) full cream milk
30g (1oz) parmesan cheese
Salt and ground black pepper
Fresh lemon juice
1 egg – separated
115g (4oz) steamed asparagus – chopped
30g (1oz) grated parmesan cheese plus extra for dusting

Heat the oven to 180C (160C fan) 350F, Gas 4. Line a flan dish with the pastry. Melt the butter in a pan and stir in the flour. Stir in the milk and then keep stirring over a low heat till the sauce thickens and boils. Remove from the heat, add the parmesan cheese, seasoning and lemon juice to taste. Beat in the egg yolk and stir in the asparagus Whisk the whites till softly stiff and fold into the sauce. Pour into the pastry case, dust with a little parmesan and bake on a baking tray in the middle of the oven for 25 to 30 minutes till set and golden on top. Serve hot or cold.

Steamed asparagus with lemon butter and flaked almonds

Quick and so delicious!

Allow 12 stems of freshly picked asparagus per person (or more if you like)
30g (1oz) butter
Grated lemon zest
A small handful of flaked almonds
Simply wash and trim the asparagus and steam 4 minutes. Meanwhile melt the butter adding freshly grated lemon zest. Quickly toast the almonds under a medium grill.
Serve the asparagus with warm lemon butter, scattered with the hot flaked almonds and enjoy.

Rhubarb and custard upside down cake
140g (5oz) chopped fresh rhubarb
15g ( ½ oz ) soft brown sugar
85g (3oz) butter
60g (2oz) caster sugar
1 large egg
85g (3oz) self raising flour
20g ( ¾ oz) custard powder
2 tablespoons milk
Demerara sugar to sprinkle

Heat the oven to 180C (160C fan) 350F, Gas 4. Oil and line the base of a 18cm (7in) round sandwich tin. Sprinkle the soft brown sugar over the base then scatter the rhubarb evenly over this. Cream the butter and sugar till light, beat in the egg and then stir in the flour, custard powder and milk to make a soft dropping consistency. Spread evenly over the rhubarb. Bake in the middle of the oven for 20 minutes till risen and firm and the point of a skewer inserted in the middle comes out cleanly. Cool in the tin. Turn out onto a flat plate, sprinkle with Demerara sugar and enjoy freshly baked.

Rhubarb gingerbread cake
Makes a tin 18cm x 30cm (7in x 12in)
140g (5oz) light soft brown sugar
140g (5oz) softened butter
85g (3oz) golden syrup
2 large eggs – beaten
140g (5oz) plain flour
2 teaspoons baking powder
½ teaspoon bicarbonate of soda
2 teaspoons ground ginger
85g (3oz) porridge oats
85g (3oz) chopped rhubarb
4 tablespoons milk

Heat the oven to 180C (160C fan) 350F, Gas 4. Oil and line the baking tin. Cream the butter and sugar till light, beat in the syrup and eggs (the mixture will curdle don’t worry). Sift eh flour, raising agents and spices into the bowl, add the oats, rhubarb and milk and stir everything together. Pour into the prepared tin; spread evenly tapping the base of the tin on to work surface to remove any trapped air. Bake 25 minutes in the middle of the oven till risen and firm and the point of a skewer inserted in the middle comes out cleanly. Cool in the tin. Cut into squares and enjoy freshly baked. Store in an airtight container in a cool place for up to 5 days.

Today is dry and sunny with a hint of a breeze as I turn into Gordon Castle. What a lovely surprise to glide up the newly tarred road to the gardens to meet up with Ed Bollom, the head-gardener during what is the busiest time in the gardening year.

The greenhouses are filled with trays of flowers, herbs and vegetable plants sown earlier, potted on and now ready to be planted out. Today is brassica and pea planting day for the gardeners and willing volunteers. As they work with the sun on their backs there is a hum of friendly banter as row upon row of leafy green appears in the rich earth.
Nearby, freshly planted hardy annual flowers for cutting such as salvias, aquilegia, calendula and cornflowers promise vibrant colour in a few weeks time.

Two new yew hedges encircle the blossoming cherry orchard and new topiary beech trees in the centre of the garden will soon be speckled with delicate green leaves as they shed their dowdy brown autumnal coat and dress once more in the bright green of spring.

Already tulips in tubs and beds fill the garden with early colour, soft pink, bright lemon, darker pink and fiery orange. Here I must say a big thank you those who braved the cold a few months ago to plant those bulbs: 2000 in total!! The striking new pergola and hops maypole stand erect facing one another across the soft fruits garden, and raspberry canes, peppered with delicate green, shelter the recent step over gooseberry bushes which stand out vividly green against the paler leaves above. Round each garden gateway and in front of the iconic ‘Gardeners cottage’ climbing roses like soft pink Rosa Albertine and creamy white Claire Austin promise a subtle frame of fragrant flowers in the months ahead. Other rose bushes such as Queen of Sweden are growing in the greenhouse to protect their blooms to add to the bouquets of freshly cut garden flowers for which Gordon Castle is renowned.

And all the time there is the weeding!!
Like painting the Forth Railway bridge; an endless task!!

The large collection of heritage and modern apples has been augmented with four more eating varieties planted as step over trees. One in particular originated in this very garden. Called Beauty of Moray it was propagated by John Webster who became head gardener in1850 living with his family in the Gardener’s Cottage. He died in 1890 after forty years in charge of the gardens and policies, with a brigade of 40 gardeners under his management!
The obituary to him in the Moray and Nairn Express reads – ‘As a gardener he excelled and was looked upon as an authority in horticulture; he was adept at the art of rearing new trees for seed and the excellent Beauty of Moray apple was his propagation.’ He was succeeded as head gardener by his son Charles. The fragrant blossom on the espalier fruit trees stands out brightly against the red sandstone background while the smaller step over trees are illuminated by a carpet of blue and white anemones beneath.

In between times wild flower seeds have been sown and a plot of heritage vegetables is taking shape planted and tended by gardener and heritage enthusiast Liz Allan. Nine varieties of salad are already growing in the garden little gem, bright red lollo rosso, fiery salad mix, mild mix and more besides. Those fresh leaves will soon be ready for the Cafe which re-opens on Wednesday 28th April from 11am till 4pm Wednesday to Sunday. A freshly prepared menu uses seasonal garden and local produce. The café will offer light lunches and afternoon teas. Please book to be served indoors in the café and outside lean to covered dining area where it will be table service only. Carry out home-bakes and coffees are available to enjoy at the patio tables and in the gardens for those who care to arrive on spec! Social distancing and masks are required. Families and special diets are all catered for by Roz and her friendly staff. The shop will also re-open and there is also a chance to buy to grow your own vegetables, herbs and flowers, pick up your seedlings at the Potting Shed on your way home.

To celebrate the opening I have created a cake reminiscent of the light flavours of spring and early summer.

FRESH ORANGE LEMON CURD CAKE
Makes a 20cm (8in) square tin
200g (7oz) crème fraiche
3 eggs – beaten
Zest and juice of two medium oranges
325g (11oz) self raising flour
½ teaspoon bicarbonate of soda
175g (6oz) soft butter
140g (5oz) caster sugar
45g (1 ½ oz) golden syrup or honey
Filling
2 tablespoons lemon curd
Glaze
2 tablespoons orange juice
Mixed with 3 tablespoons icing sugar

Heat the oven to 180C (160C fan) 350F, Gas 4. Oil and line a square baking tin. Whisk together the crème fraiche, eggs, and 60mls (2floz) orange juice. Sift the flour and bicarbonate of soda into a bowl. Beat the butter, sugar and syrup or honey in a bowl till light and fluffy, beat in two thirds of the orange zest. Gradually stir in the crème fraiche mixture along with the flour. Spread half the mix evenly over the base of the tin. Spread the lemon curd over this and then spread the remainder of the mix on top. Smooth the top with the palm of your hand dipped in a little warm water. This will help prevent the cake rising to a peak in the middle. Bake in the middle of the oven for 20 minutes then reduce the heat to 160C (140C fan) 325F, Gas 3 for a further 20 to 25 minutes till the cake is risen and firm and the point of a skewer inserted in the middle comes out cleanly. Cool in the tin. Mix the glaze ingredients and pour over the cake while it is warm. Cool completely in the tin. Serve cut into thick slices decorated with fresh orange zest.

Guest blog by Liz Ashworth – Thank you Liz

It seems the whole world has been turned upside down this spring, but outside nature carries on as normal, the birds are singing, the grass is growing and the first green shoots of spring are beginning to appear. It’s hard to resist listening to the radio or continually checking my phone for the latest news but the constant flow of information can be overwhelming. For me the best antidote is to get outside, clear my mind and just listen to the sounds of nature. Life goes on.

Seeing empty supermarket shelves is a sobering reminder of how reliant we are on other people to feed ourselves. Every year 70,000 migrant workers come over from Europe to help on our farms and the majority of our fresh produce is shipped over from Spain and Italy. The supermarkets only keep 36 hours-worth of stock in reserve. We need to get back to basics and re-start that wonderful British tradition of growing our own, it’s time to dig for victory!

There is no better way to stay healthy than get out and tend to your garden. With the weather warming up, the light increasing and plenty of unexpected free labour from bored children, now is the perfect time to get going! Why not dig up a patch of your lawn and create a new vegetable plot? There is still plenty of seeds and compost available in the supermarkets, I’m sure you’ll be glad of fresh, free food in the months ahead.

If you can get hold of some seed potatoes you can get planting right away, you don’t need great soil, just add a little fertiliser and plant each tuber about 15cm deep and 30cm apart. You can use a cool windowsill to grow beetroot, leeks and pea seedlings in pots of multipurpose compost, ready to be planted out into the garden after a month or so. Kale and cabbages will give you a year round supply of fresh greens if you start now, and from May onwards you can sow more tender crops such as French beans, runner beans and courgettes to give you a harvest later in the summer.

In the walled garden we’ve got a busy year ahead. Caring for such a huge space without the help of our beloved volunteers, students and part time gardeners is going to be tricky, but we’ll cope because we have to. Of course, growing as much fruit and vegetables as possible will be our main priority. We scrapped plans for a new trails bed and every spare inch of ground will be taken over to grow food. Very soon asparagus shoots will appear, and the tart-but-sweet tender stems of forced rhubarb will be ready for the first crumbles of the year. The glass houses are filled with tiny seedlings promising a garden full of food before too long. We’ve already planted 150 metres of potatoes, hundreds of onion sets, broad beans, peas, lettuce and lots more.

At home we’re bracing ourselves for a very long Easter holiday and trying to come up with ways to keep the kids entertained and ourselves sane. Freddie and Amelie have been busy planting up the vegetable beds, weeding and watering as well as taking cooking lessons, flower arranging and drawing. Not being able to see their friends is going to be tough but they can stay connected via the computer and at least they can still get out and run off some surplus energy. Under the watchful eye of her brother, Amelie has learnt to ride her bicycle and is very happy zooming around the garden whilst I watch on waiting for the inevitable crash, grazed knees and tears!

Whilst is seems so sad that there is almost no-one here to see our lovely tulips and daffodils or the bees buzzing around the fruit blossom, the Walled Garden has survived two world wars, the Spanish flu and countless other trials and tribulations, the Coronavirus won’t be the end of it. Over the next few months we want to do as much as we can to help, later in the year we’ll have plenty of produce available and we’ll be filling our website and social media platforms with cheerful pictures of life in the garden as well as hints and tips on our website and social media platforms so you know what you should be doing now in your garden so please get in touch if you need any help or advice.

The Walled Garden is an oasis of peace and tranquillity, a great place to get away from it all and forget the woes of the world for a while.  When everything calms down and life starts to return to normal please do come and visit us, this wonderful space wouldn’t exist without the support of our visitors. In the mean-time from us all at Gordon Castle, stay safe, look after yourself and get gardening!