Author: Gordon Castle

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!