It's almost that time again.. The perfect excuse for a walk in the countryside this weekend.. Eldeflower Cordial Recipe here

See what and how here..

Alliums as garden flowers have continued to soar in popularity, year on year.. And no wonder; the brilliant array of colors and forms available, plus an reliable appearance at Chelsea Flower Show, mean that these ornamental members of the ever-brilliant Onion Family are being planted in their droves right now.
So let's not forget their functional cousins! The ones we can actually eat!
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Garlic, Shallots, Red, White and Brown Onions.. All of these can and should be going in the ground now too. Yes, they can be planted in Spring, but for the fattest results (and the greater choice in variety) then you should be looking at an autumn planting.
They are some of the easiest, tolerant, most well-behaved veggies you can grow.

Try it for yourself. Need help or planting tips? Click here for a separate post, which gives all the info you need.

Ok, I know; it's just cold lettuce soup, but vichyssoise sounds so much more inviting! There's something a little uninspiring-sounding about 'lettuce soup' - like a description of how the veg patch looks right now!
So let's be posh, and delicate, and delicious, and serve our guests Vichyssoise (and use up that salad glut at the same time!)
The METHOD is simple; Sweat the aromats in the olive oil, then add potato, bay and stock. Simmer till potato is soft then add your greenery. Cook for only a few mins, so the lettuce softens but doesn't start to loose it's colour.
Blend with stick blender then stir in Creme fraiche if using. Chill down for a couple of hours before serving.

The word May is thought to come from the Sanskrit 'mah', meaning 'to grow'. Sounds pretty logical to me..! Even the most office-bound of us cannot fail to notice the huge change in the landscape that happens over this month, as the last traces of brown give way to green and the countryside becomes alive with bug, blossom and bloom,,,

Mayflower. Said to be the first flower that the Pilgrim Fathers saw when they arrived at Plymouth Rock, Massachusetts, this is how Epigaea repens got it's colloquial name.
For this reason, it was chosen as the State Flower of Massachusetts.
A small, spreading, evergreen shrub, the flowers can be pale pink or white. It is rarely seen outside of its native situation on the East Coast of the US and has been in decline in recent years due to loss of habitat.

Let me just say that I'm not advocating cutting down our native woodland willy-nilly, no sir..
But if you, or someone you know, has even a small patch of woodland, there will no doubt be hazel growing somewhere in it.. Get your hands on it now!

Make it your TOP JOB for this gardening weekend we call 'Easter', and coppice yourself as much as your arms can take! Hazel will be coming into leaf any moment now, and you really want to catch it before that happens (it may root in your garden if it's already too lively!)
Not just useful for peas; use these versatile, bendable beauties on anything that requires support or protection through the summer, in the allotment, and the flower borders. Even something quite rudimentary, as above, still looks charmingly rustic, but get creative and try your hand at hoops and domes - it's easier than you might think..
Make sure to cut a mixture of feathery tops, for protecting & supporting twining plants (like peas), and longer, straighter poles, for structures such as below.
I never think I'll use all the piles and piles of sticks I lug into the barn each February..
But I always do... 
For further tips and weaving methods check out this helpful page from the gardeners Upton Grey (which is a totally charming garden to visit during the summer months).

Better than a rhubarb crumble, these flapjacks are chock-full of wholesome oats, fragrant fruit and some special ingredients to add that extra bit of secret deliciousness.
Quickly roasting the rhubarb first intensifies its flavour and sweetness. YUM!

      INGREDIENTS

• 250g Rhubarb Stems ('forced' is ideal but not essential)
• 170g Golden (or regular) Caster Sugar
• 200g Golden Syrup (or use some honey/agave if desired)
• 200g Butter (or Coconut Oil for dairy free)
• 400g Whole Oats
• 100g Desiccated Coconut (unsweetened)
• Optional Extras 
• Natural Coconut Flavouring or Essence
• 1/4 teaspoon of Rosewater

METHOD

Line the base and sides of a 20x30cm (approx) tin with non stick baking parchment and preheat the oven to 180℃/Fan 160℃.

RHUBARBY BIT

• Chop all the rhubarb stems into (1cm ish) chunks. Put about 3/4 into a small baking tin with 20g of the caster sugar and roast for 10 minutes. 
• Remove from oven and add the Rosewater if using. Add the remaining uncooked rhubarb to the mix and give all a little shake/stir so evenly coated and sticky. (Resist the urge to eat at this stage...)

FLAPJACKY BIT

• Place the remaining caster sugar, golden syrup and butter (or coconut oil) in a large pan. Heat, stirring occasionally, over a moderate heat until the butter melts and sugar dissolves. 
• At this point add between 10-20 drops of coconut essence (taste dependent). I do 20. I like coconut..
• Add the oats and desiccated coconut to the pan and mix well.

ALTOGETHER NOW... 

• Tip about 2/3rds of the flapjack mixture into the prepared tin and press down firmly with the back of a fork.
• Distribute the rhubarb mix over the top of this then top off with the remaining flapjack mixture. Some bits of rhubarb poking through is ok. Good, in fact!

BAKE

• ...In the preheated oven for approx  30 minutes or until the outside edges are golden brown and the top golden. 
• TIP This is one of those instances where a little over baked is better than a little under baked.  Extra chewiness is good, and there will be moisture from the rhubarb, so it wont dry out.
• Leave to cool before cutting into squares - it's easier to cut the flapjack into neat(ish)pieces

Get yourself along to a Potato & Seed Day near you this month. Seed swaps, heritage and heirloom seeds, potatoes sold by individual tuber and advice on tap from the growers themselves! There really is no smarter way to get stocked up for the coming growing season. 

Makes approx 16

• 75g Good quality Peanut/Almond Butter or Tahini 
• 75g Dried Fruit (raisins, sultanas, dates, prunes, figs etc) very finely chopped/food processed.
• 50g Nuts (Hazelnuts, Almonds, Brazils work best) toasted in hot oven for 5 mins and very finely chopped/food processed
• 1-2 tablespoons of Chia Seeds - lightly ground in pestle & mortar
• 1-2 tablespoons honey/agave (for vegan)
• 1-2 tablespoons Cacao
• Optional extras - I've tried adding candied peel, stem ginger, spirulina, sesame seeds, ground cinnamon/ginger... Experiment with what you have, taste as you go.
• Desicated Coconut &/or Cacao or other seeds/finely chopped nuts to roll in.

Start with the nut butter and add the processed nuts and fruit until you have a mixture that looks like you could work into balls.  
​Add the other ingredients as desired - the wet/dryness of the mixture should stay roughly the same with the addition of the honey/cacao & seeds. Taste a bit and add any 'extras' you might like to.
Shape into balls, no bigger than ping-pong size, then roll in cacao and coconut to seal. 
Keep in the fridge for up to a week (in tupperware or sealed in tin foil). 

Perfect fodder for a pre-breakfast run.