What’s been happen in the gardens this week



Well I am slowly recovering from my trip in the garden over the weekend did not do to much yesterday just rested and chilled with David and the dogs

Just realized I had not written my about page on my WordPress blog which I have done now


Still very warm indeed still a bit sore and does not help when kind hubby keeps telling me to rest   so nothing is getting done apart from watering the greenhouse and pots and containers

Dogs are being sensible and staying indoors


Last night I had a fly come close to my eye while eating a hotdog scared me but getting over it now

Slight inflamed this morning  but I am sure it will go down



Had a lovely talk and slide show with the title road to Gold from Peter Skeggs-Gooch https://www.thorncroftclematis.co.uk/about-us/nursery-and-garden.html


Plus on the 26 of STEPTEMBER Going to local nursery called The Walnut tree Garden Nursery being kindly taken by Cherry Cummingham


I can hear the thunderstorms but no rain yet

Had a couple of claps of thunder during the night as well



Last Night we had a lovely thunder and lighting with rain which did the garden lovely and the plants seem to be doing the happy dance this morning we meant for some more rain so I might try and put some plants in so if it dose rain they will get a good drink


Just planted some purple zinnia’s

Then went for a drive to Hemsbey with David and his younger brother and his family as they kindly picked me up on route

The wind has knocked my Hollyhocks about during the night

I see if I can tie them up a bit or trim them


Norfolk Master Composters – Social Evening with Chris Collins

Monday, 30 July 2018 18:45 – 21:00

Had a fab evening at County Hall with the Master Composters and a fab talk by Chris Collins and a big thank you to Jean Rochford for kindly picking me up


A friend’s recipe for shortcake


Red and Blackcurrant Shortcake

Prep Time

30 mins

Cook Time

30 mins

Total Time

1 hr


Course: Dessert

Servings: 12

Author: Cath


350 g plain, white flour

250 g vegan margarine or spread

120 g golden granulated sugar

3 tsp ground cardamom

60 g ground almonds

A pinch salt

300 g redcurrants and blackcurrants cleaned and desprigged


Pre-heat oven to 180 celsius (350F or Gas Mark 4)


Sieve flour into big bowl and add a pinch of salt


Add margarine and rub in until it resembles breadcrumbs


Add ground cardamom seeds (the little brown and black very hard seeds inside the pods) and sugar  and amalgamate well


Press half the mixture into the bottom of a 8 or 9 inch cake or tart tin (preferably with a loose bottom) greased and lined with parchment or greaseproof paper and lightly prick with a fork


Put in the oven for 10 minutes and then remove


Pour a mixture of red and black currants onto cooked shortbread base


Add ground almonds to remainder of shortbread mixture and mix well before pressing evenly on top of currants


Put whole thing back into the oven for another 15 – 20 minutes until golden brown


Remove and leave on rack to cool – mark out into slices and eat


Spent the afternoon painting my old labels ready for next season

Another nice day again hoping to get some plants planted if I can before it gets to warm if possible

A very good friend called Marina kindly sent me another lovely mixed package of veg and flower and herb seeds  which I am very grateful indeed later I might sort them out into like salad so that would be (toms spring onions lettuce beetroot radish) just for an example .


Going to be another warm day again today

Got to try and get outside but once David is up I must stay indoors then do my computer work or knit or watch tv but never mind

Stay save in this warm weather we are having

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