Clocks Spring forward

April 24, 2015

As clocks sprang  forward and after a somewhat stormy end to the month of March spring was finally  in the air.  The clouds lifted the sun has shone brightly.  Birds are busy nesting and evidence is clear from the pile of twigs and other nesting materials which have come down the chimney. Though, in recent weeks , we had left the sweep’s  brushes inside the chimney to discourage such activity. The past three weeks there has been a lift in the temperature. So it the plants which we had overwintered in the greenhouse have been brought outside. This has allowed us space to plant the tomato and pepper plants we grow in the greenhouse beds each summer. We finally planted the tomato plants today and the dahlias  are finally sprouting.

The germination rate was poor this year. Maybe I am losing my touch with planting seeds! “What do you do with all the tomatoes when you get a big crop at the end of the season?”  was one question discussed after breakfast this morning. For the past few years and faced with a ‘glut’ of tomatoes we make them into sauces and relishes or oven dry them for use on pizas As tomatoes do not keep indefinitely we skin the surplus and put into bags in the freezer. That way we can have tomato passata or soup later in the year.  Here is a recipe we have used successfully ourselves.

The final touches have been made to the stable block though the windows, floors and doors need to be cleaned. The cleaning team is due in to dust, buff and polish the inside. Last week the new parking area was created. it is amazing what a digger and loads of gravel can accomplish in a few hours. We still will need to spread a layer gravel in the stable yard itself.

 

Archway into stable yard

Archway into stable yard

 

 

Stables-22nd April'15 003

Centre of block was the harness room and coachman’s quarters.

 

Mornington Stable block

Parking for Stable block

 

 

 

 

 

 

Stables-21th April'15 001

Coach House

Harness Room and Coach House

 

 

 

 

 

 

Tomato Sauce

1clove        Garlic Crushed

1 large        Onion & 2 shallots Chopped

Centre of head of Celery chopped

2 tins     Chopped Tomatoes or 3-4 lbs fresh Tomatoes roughly chopped

Small bunch fresh Basil

Salt & Black Pepper

Olive Oil

2-3tbsp butter

2-3tbsp Sugar

Salt to taste

 

Method

  1. Prepare vegetables.
  2. Melt butter and olive oil together in sauce pan.
  3. Add chopped onions and shallot and garlic.
  4. Add celery.
  5. Sauté all vegetables until soft, but do not allow to brown.
  6. Add tomatoes and ½ can water or vegetable stock.
  7. Simmer until reduced to thickish sauce
  8. Taste and adjust seasoning if necessary!!!

 

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Horses

The Summer Show Season in Ireland has arrived. From show jumping and dog jumping to  heavy weight hunters, prize bulls, and cake competitions country shows in Ireland have it all! -The Summer Showing Season in Ireland has arrived. Mullingar International Horse Show is being held 30th May – 2nd June, June Bank Holiday at Mullingar Equestrian Centre.

We still have  accommodation available for next weekend’s events.

Phone us at:044 9372191

Fill Mornington for the night!

 

Bring your family or group of friends to Mornington and fill the house for a night or two! For Special Group Rate * (8-9 people)

Call us at 044-9372191 or email us at stay@mornington.ie

Cost € 99 per person per night. This offer includes bed and full Irish breakfast and three course dinner.

Later in the month,    

                   The National Road Race and Time Trial Championships                                                    are being held in the village of  MULTYFARNHAM.

http://www.lakesidewheelers.ie/national-championships-2014

Country shows in Ireland are an important part of the country person’s year. Dates are marked in calendars months ahead. Mullingar, Tullamore,  The Dublin Horse Show, The Ploughing Championships each has its own place in the cycle of rural life. Just as are Pony Club, Irish College and the Exchange student’s arrival dates are all part of the Irish student’s summer vacation.

The Next Generation

Our neighbour’s twin daughters, are following in their father’s footsteps as show-jumpers, so we will make a point of texting them to wish them well. Robert who was here for The Irish Donkey Society Training Day last year, competed successfully at Mullingar Show in 2013.

 

Donkey Training Day-2013 014

Look out for Robert  and his team at a show you visit and tell us you saw him.

 

 

 

Hens cleaning up in greenhouse.

Hens cleaning up in greenhouse.

 

Bumble bee drying out after being caught sleeping igreenhouse

Bumble bee drying out after being caught sleeping in greenhouse when plants were being watered.

 

Tree peony in full flower

Tree peony in full flower

Old Country Cure

Comfrey will be dried and use in foot-bath to sooth aching feet.

Comfrey will be dried and use in foot-bath to sooth aching feet.

Old country cure

My grandmother’s cure for ‘tired’ feet was to take a generous bunch of dried comfrey and pour boiling water over it to make an infusion or ‘comfrey tea’.

Cut comfrey as it finishes flowering. Tie in bunches.

Hang over the kitchen stove or in a warm dry space until dry as a bone.

Use as needed

Then to allow liquid to cool until cool enough to insert feet

 

Bluebells and Apple blossom

Bluebells and Apple blossom, Food Fairs and Farmer’s Markets

Bluebells and Apple blossom, Food Fairs and Farmer’s Markets May is upon us

Coming to Ireland? Plan to include s visit to a Food Fair or Farmer’s Markets.  The season of Food Fairs  May is ‘High Season’ for food fairs in Ireland. From The Kerrygold Ballymaloe Literary Festival of Food and Wine to be held 16th-18th May 2014; to

The Sheridan’s Food Festival http://tinyurl.com/lfx3ram From Ballymaloe to Cavan http://tinyurl.com/n9xwvy2

From Multyfarnham to Mayo  Irish food is celebrated. Our recommendation to any person visiting or living in Ireland is to include at least one Food Fair in your itinerary. Celebrate Irish Food and go to a Food Fair in May where Irish food is being celebrated. It is a great way of meeting some of Ireland’s best known or top chef’s.

Ross Lewis of Chapter One Restaurant is appearing both in Ballymaloe and at Sheridan’s Food Fair in Co. Cavan

Ballymaloe Literary and Food Festival

Ballymaloe Literary and Food Festival

For lists of Food fairs and farmers Markets For links to sites http://goodfoodireland.ie/markets irishvillagemarkets.ie http://www.bordbia.ie/aboutfood/farmersmarkets/pages/guidetofoodmarkets.aspx The season began at Easter here in Multyfarnham with their Country Fair.By all accounts it was a great sale.

Multyfarnham Country Fair

The next Multyfarnham Country Fair is to be held on 28th & 29thJune 2014 at the time the National Cycling Championships which are to be held in Tyrellspass and Multyfarnham, Co Westmeath

Bumper Parish Flower Sale- Apr’14 

Parish Flower Sale- Apr'14

Parish Flower Sale- Apr’14

Bumper Cake  and Plant Sale is to be held Saturday,  17th May’14, at All Saint’s Church, Mullingar,

A Busy Garden 

Taking a moment to perch on the patio wall and watch the many birds finding food for their young. It is non stop activity. Nests are well hidden, though as you walk around the garden you may hear the calls of fledglings as you pass by. The  blackbird nesting in one of the yew arches is seemngly oblivious to our passing. Whilst we ignore any noises and resist the temptation of taking a peek! Occasionally a break is taken and you are stopped in your tracks by a bird in full song. This morning, I stopped and had difficulty identifying the bird.

Bluebells have survived-May'14 008

Lawns mowed, edges shaggy, need clipping!

 

Bluebells have survived-May'14 020

Is this a chaffinch?

 

Bluebells have survived-May'14 018

Asparagus , elephant garlic and artichokes share a bed!

Bluebells have survived-May'14 019

Garlic and shallots were planted last autumn

Bluebells have survived-May'14 016

Apple blossom and Bbubells

Bluebells have survived-May'14 007

Overgrown grass laughing now mower belt needs replacing!

Bluebells have survived-May'14 006

Off to pick flowers

Pear tree buds beginning  to opento open

Conference pear tree buds beginning to open

 

The April sunshine and occasional showers have brought on the ‘greening of Ireland’  as buds burst open on trees and hedgerows in the countryside. The palate of colours is changing as last years stubble has been ploughed, seeded and sown with this year’s crops. At Mornington the lawns have been cut and daffodils are in full bloom. Seeds sown in the last month are slow to emerge, but the onions, shallots and garlic are growing well.

The lettuce sown last autumn are growing well in the greenhouse. Fuchsia, penstemons and geraniums overwintered in the greenhouse have survived and were ”potted on’ last week, they will be planted out in the flower beds when the night-time temperatures improve.

 


1st April'14 006

 

Stable Block Studios

The stable block conversion into art studios is progressing apace. A little slower than we had hoped, but nevertheless is moving ahead. The studios will be available to rent by artists, sculpters, photographers, writers. They are available to be used by guests staying in bed and breakfast accommodation, either here at Mornington or with other providers in the area.

 

Arch leading into the stable-yard has been re-built.

Arch leading into the stable-yard has been re-built.

 X

Stonework being realigned. new windows will be installed.

 

Anne O’Hara’s Fruit Cake ( Gluten free)

The fruit cake recipe we have used for years was adapted  to be suitable for family members who are gluten intolerant. It has more ground almonds and may need more liquid than regular flour. The cake improves with ‘keeping’  for at least 3-4 weeks before cutting. We were very pleased with the result. Not a crumb was left!

 

Makes 1x 7.5” diameter cake Makes      2x 10” diameter cakes
6 24 A Gluten free flour Available from most food stores.
½ 2 tsp A Mixed spice Sieve together with flour
5 20 oz B Butter Needs to room temperature
5 20 oz B Soft brown sugar We use soft dark moist brown sugar
8 32 oz C Currants
8 20 oz C Sultanas
5 20 oz C Raisons
4 16 oz C Glacé cherries Put into sieve, rinse with cool water to remove syrup. Dry on paper towel. Cut into quarters. When dry coat with a little flour
3 12 oz C Chopped mixed peel
1 4 oz C Lemon Rind Zest only
8 24 oz C Ground Almonds I used additional ground almonds
1 4 oz C Whole Almonds Skinned and cut into quarters lengthways.
4 16 D Eggs Large, at room temperature
Milk

*Read recipe and make sure that you have everything to ready and to hand before you begin.

 

Oven Temperature

Convector /Fan Oven

150°C (Celsius) for 20

125°C (Celsius) for 2 hours 40minutes ** The cake takes roughly 3 hours to cook, depending on oven, tins, etc. etc.

 Method

  1. Line tin with double layer of parchment. Allow paper to stand 2½”-3”above edge of tin.
  2. Mix fruit (C) together in a very large bowl.
  3. Using either a wooden spoon, hand held mixer or food processor cream butter and sugar until light and fluffy.

 

  1. Beat eggs together in a separate bowl. Add a little beaten egg into sugar/butter mix. Beat in very well after each addition of egg.
  2. If mixture begins to separate start adding flour a little at a time.                                                                         Otherwise when all egg has been added
  3. Foldi n flour a little at a time, alternate with mixing in milk.

NB. Do not beat or cake will have a shiny crust.

  1. Add egg/ sugar/flour mixture to bowl of prepared dried fruit and chopped and ground almonds.
  2. Fold in and mix well.
  3. NB. It may be necessary to add additional liquid. (For the 2 x 10” cakes I use ¼ to ½ cup milk.)1 cup = 8fl.oz.
  4. The mixture needs to be soft enough to allow the fruit moves around in the mixture. Not sloppy.
  5. We wrap a double layer of newspaper around the outside of the tin.
  • Cut to the same height as the parchment lining the tin.
  • Secure with masking tape by overlapping the tape. Some tapes will become ’unstuck’ in the oven.
  • Add whiskey or brandy when cake is cold after baking.Make holes into bottom of cake with a fine skewer and using a teaspoon pour in brandy or whiskey.

 

The saga of  Holly and Noddy

Holly and Noddy waiting expectantly for carrots

Holly and Noddy waiting expectantly for carrots

”Are you busy on the 1st of March?” A simple question which elicited another simple question “why?” Our daughter and fiancé had decided to get married! In such a simple way, the advent of a wonderful day was announced. Ferry tickets booked, wedding cake made,  house sitters arranged, an alarm call booked and the morning of departure arrived.

Katy on the way to her wedding

Katy on the way to her wedding

So on the 1st March, St. David’s Day, we waited to take Katy to her wedding. On the way out of the hotel, she was serenaded by the Flint Male Voice choir who were also staying in the hotel. I do not think any bride could have received a more rousing send off. Particularly appropriate as her great grandfather, Evan Evans, was Welsh. As the young couple are living and working in England, they opted for a small family wedding near to their new home in Cumbria. It gave Warwick and I the opportunity to visit an area that we have visited a number of times in the past.

Katy and John in Cartmel

Katy and John in Cartmel

1238120_10152058124626220_679439364_n Walking to reception

Walking to the reception

1798616_10152058134926220_606723512_n Wedding Cake

Katy and John’s Wedding cake with shamrocks and roses

 

Portion of wedding cake

Portion of wedding cake served to guests

* I am including the recipe for the gluten free cake later in the blog.

Another Great Celebration

Last Saturday, nerves jangling and kept sitting on the edge of our seats as the Irish rugby team edged towards a win against France and at the same time winning this year’s  Six Nations Championship. For Brian O’Driscoll, it was his last match in an Irish Jersey so we were already in great spirits on St. Patrick’s Day. In the past, St. Patrick’s Day was an occasion to pack up the car and travel either to the local parade with uniforms and tin whistles or to Pony Club hunter Trials. This year, it was spent in the garden cutting shrubs back as we get ready for the opening of our season and the arrival of our first guests. All day long, we were serenaded by a robin, who hopped from branch to branch, occasionally, dropping down onto the freshly turned soil to hunt for worms or other tasty morsels. At one point, there was a quick scuffle in one bush as two cock robins ‘squared off ‘ against each other. Fighting for territory, no doubt. Dispute over and the hunt for food continued.

Cock Robin, the entertainer in the 'Sheep'snose' apple tree.

Cock Robin, the entertainer,  in the ‘Sheep’snose’ apple tree.

Potato Plantinag and St. Patrick’s Day

Country people traditionally begin planting potatoes about the time of St. Patrick’s Day, beginning with  ‘first earlies’,  Main crop potatoes are planted later. However, the  seed potatoes, we had ‘ chitted’ in February had developed good shoots, so they were planted last week. We laid the potatoes out in tray and covered them with newspapers to keep out the light. In Warwick’s father’s time the men on the farm would sit in the harness room or the coach-house and cut some of the previous year’s potatoes into pieces, ensuring that each piece had shoot buds.This would usually be done in February and was dirty, cold work.

Chitted potatoes ready for planting.

Chitted potatoes ready for planting.

The Renovation takes shape.

Faced with a semi derelict stable block apparently in terminal decline we took a big step in deciding to convert it into Studios and Exhibition spaces. In partnership with Leader, we started to halt that decline which we began by emptying the stable block last autumn. (see November’s Blog). Now re-roofed with some of the original and other salvaged slates; new floors have been poured  and the plumbing and electrical systems are going in. The project is heading towards completion.  The plan is to  provide facilities for guests staying in the house and other similar accommodation operators in the area.  For small business meetings, family events, possibly even small weddings.

Clumps of daffodils moved from side lawn during landscaping.

Clumps of daffodils and snowdrops  moved from side lawn during landscaping.

Daffodils in Lady's walk wood

Daffodils in Lady’s walk wood

Saffodils 005

Next landscaping project is to conceal lids of tanks!

Harvesting is well under way so roads have been busy with tractors, trailers and combine harvesters.  Moving From field to field and farm to farm as farmers and contractors race to bring in crops. So different from late spring when farmers were bringing in straw and hay from England and France to feed their stock. In the walled garden, seeds initially slow to germinate, saw growth ‘take off’ as the hot weather arrived in June. In July and August growth accelerated at a rate not seen for several years.The garden has raced through summer resulting in an early harvest of onions, shallots,  beans and peas. Jam and chutney making has been going on alongside our main priority, welcoming guests.

Runner beans and leeks in the walled garden.

Runner beans, red cabbages and leeks in the walled garden.

Herbaceous border in full bloom.

Herbaceous border in full bloom.

41st August'13 021

Mushrooms growing under an old oak tree.

Mushrooms growing under an old oak tree.

Preparing for the Fair

Warwick picking peppers in the greenhouse.

Warwick picking tomatoes and peppers in the greenhouse.

Warwick and his tomatoes. From Seed to Fork!

Warwick and his tomatoes. From Seed to Fork!

Multyfarnham Country Fair

Multyfarnham Country Fair was held this past weekend.This year it was a two-day event, with Talent and Cake Competitions running alongside the sale. The stall-holders were very grateful for the cover provided by the new marquees, as on Saturday, it was very wet. Musicians and dancers entertained the crowd under cover, and sales were brisk.

Sunday by contrast dawned sunny and warm. We were up before the dawn chorus. It  wakes us later these mornings as we are over the cusp of summer. The crowds came and were certainly prepared to buy our jams, chutneys and beans. The advertising campaign had featured scarecrows at strategic locations beside the roads of Co. Westmeath. Some were on display at the fair itself. The hard-working committee members are certainly to be congratulated for the success of the fair.

Multyfarnham Country Fair '13 010

competion

Taking a break at Multyfarnham Country Fair.

Sales force ready for action

Sales force ready for action.

Toadstools for sale at the fair.Taste before you purchase is a good motto!

ot sure who this is meant to be. Do you know?

Not sure who this is meant to be.                   Do you know?

Multyfarnham Country Fair '13 014

Our own 'Best customers?'

Our own ‘Best customers’?

Runner beans'13 003                   Red admiral and peacock butterflies taking advantage of late summer sun.

Noddy and Holly munching on windfall apples.

Noddy and Holly munching on windfall apples.

We use peppers and other vegetables in the a dish of  couscous. It is very tasty and goes down well with guests, friends and family. A useful dish for entertaining.

Cous cous Mornington style

Cous Cous – Mornington style

Cous Cous Allow 250gm / 1 cup for two people

Water 375ml/ 1 ½ Boiling water and other liquid*

1-2                     Shallots-finely chopped

1-2                     Cloves of garlic-crushed

1                         Chilli Peppers, de-seeded and finely chopped

1 Centre of head of celery-Remove outer stalks from head.(retain for stock or other uses)

1-2 Tbsp            Turmeric ground

Olive Oil

Butter

1                         Orange rind and juice*

1                         Lemon rind and juice*

1                         Lime rind and juice*

Small bunch Coriander fresh -snipped

½ Red Pepper, De-seeded and finely diced

½ Green Pepper, De-seeded and finely diced

Dried Apricots  ½ cup cut into strips

Dried cranberries ¼ cup

Dried blueberries ¼ cup

Salt & black pepper

Cashew nuts toasted or browned in a little butter and olive oil, then chopped.

Method

  1. In a small sauté pan sauté shallots and garlic in a little olive oil and butter, until golden brown.
  2. Add turmeric and continue to fry for 3-5 min. until raw taste has gone.

.*May need a little more oil.

  1. Add orange juice, lime juice and lemon juice to make a smooth paste.
  2. Add boiling water to couscous a little at a time until ½ the amount has been absorbed.
  3. Add turmeric / juice mix and stir into cous cous until well combined.
  4. Add remaining water.
  5. Add chopped vegetables, dried fruit and herbs.
  6. Adjust seasoning as needed

Spring has finally arrived.
April showers and blustery milder weather has announced Spring is finally here. Growth has been very slow, so the donkeys took matters into their own hooves. Breaking through the electric fencing tapes they have had a great time grazing on the newly emerged perennial geranium leaves, pulmonaria and other tasty morsels in the front bed.

Noddy and Holly look as if butter wouldn't melt in their mouths.

Noddy and Holly look as if butter wouldn’t melt in their mouths.

As we emerge from short days of winter to the longer daylight hours of April we have been spending more time in the garden. In the past we have almost been able to tell the date by looking at the plants which have emerged. Snowdrops, often visible in the new year, Daffodils, if not in bloom by Warwick’s mother’s birthday certainly by his own birthday in early March. Primroses, violets and then bluebells all followed in quick succession. Not this year! So at in the middle of April the daffodils have only just emerged into full flower and the wild flowers are still to open fully. With the Gulf Stream back in it’s usual place we have the promise of milder, sunny, showery April days. So it has been “all hands to the plough” so to speak to get the garden in order.

I have just been reminded that this year The Festival of Fires presents Gathering at Uisneach at The Uischneach Inn on  4th  & 5th  May.  Not on the The Hill of Uisneach but at the bottom of the hill at The  Uisneach Inn in Kilare, Co. Westmeath. There will be a 2-day celebration of music, culture and more For details of this exciting event see: http://festivaloffires.com/

On Sunday, 5th May at 11.30a.m. Multyfarnham Country Fair will be taking place in the village park opposite the Catholic Church. Stalls range from jams, chutneys and cakes to chicken, ducks and turf.

A fine cockerel or sale at  Multyfarnham Country Fair

A fine cockerel or sale at Multyfarnham Country Fair

March garden 013

Newly emerged early rhubarb

Sunny day in april-2013 020

Noddy after rolling in dry leaves

Sunny day in april-2013 009

Blustery day in walled garden at Mornington

Walled Garden Notes

The chitted potatoes have been planted in the walled garden. More potatoes were planted in a newly ploughed area outside the chicken house. Only after the job was done to have our very kind neighbour call in to tell us that as he hadn’t been satisfied the job he had done the first tim, so  he had come back and cross ploughed and harrowed again. Resulting with potatoes no longer in ridges!!!! No doubt they will still come up.

Beetroot and seeds for vegetables and herbs are all planted.

The greenhouse has been tidied and moss removed from the outside of the roof.

Rhubarb and ginger jam is in the process of being made.

Margaret and Julia

Margaret and Julia were friends. Each week, Margaret would mount her ‘sit up and beg’ bicycle and head off to meet her friend Julia. They had first met when working as members of the staff at Ballinagall House. Working from early morning they would have dusted, polished, laid tables, served trays of afternoon tea in the conservatory or small drawing room and polished the brass stair rails weekly.  Ballinagall displayed the finest of Irish craftsmanship and was owned by the Smyth family. In Irish houses, just as in Downtown Abbey, history brought about changes in the fortunes of landed families and the next generation was not always in a position to take on responsibility for the ‘family place’. So after Mrs Smyth’s death the estate was sold, furniture auctioned and staff retired.

When I first saw it it the front door was hanging open, the enormous gilt mirrors were standing propped against the wall in the front hall. Where the gentry had once danced at The Westmeath Hunt Ball, someone had tried to remove the ornamental stone slabs of the floor apparently with mixed success. The brass stair rails were still in place and the fine shamrock plasterwork of the library ceiling still beautiful, although showing evidence of damp; forecasting its’ ignominious end on the floor below. The ornamental lake in the land below the house was long drained, and was now being grazed by cattle, or used for growing barley.

The shelves of the butler’s pantry still housed the remnants of the Meissen and other fine china dinner and tea services which had once been used for the dinner parties and afternoon tea for the ladies. Overlooked by the auctioneers who had catalogued the contents of the house for “The Auction”, the odd cups were being taken over to the stud manager’s house to be used by manager and his wife. Better that they had the dignity of coming to the end of their days ‘in service’ than that they ended in a pile of broken china as the roof finally fell in.

However, back to Julia and Margaret’s story. After Mrs Smyth’s death it was arranged that Julia would go to work for Mrs Harvey Kelly at Clonhugh, whilst Margaret would go to Mrs O’Hara at Mornington. So Julia and her belongings were collected in a donkey and cart and driven over to Clonhugh by young neighbours. Margaret, her bicycle and all her belongings came to Mornington.
The two ladies would meet up each week on their ‘half day’, taking it in turns to mount their ‘sit up and beg’ cycles and ride fearlessly, through the country lanes to each others ‘houses’. There they would ‘take tea’, enjoy the latest ‘chat’* It was on such an occasion that I first met Julia. Margaret had  invited me into to meet ‘her friend’, to take tea and sample her home made cake specially made for the occasion. So on a sunny August afternoon, after a morning of great flurry  in the main kitchen; with a even more  ‘toing and frowing’ after lunch, all was ready. So on the stroke of four o’clock  as instructed by my mother in law I knocked on the door of the servant’s hall and entered to take tea.

*local gossip

‘sit up and beg’ was a type of bicycle often used by women. They were very heavy but allowed a woman to ride in skirts.

If you were offered a ticket to go to an Olympic event, which event would you choose?

No 1 hubbie aka Warwick chose ….. Beach volleyball!

So whilst great jollifications were had on Horse Guards Parade, back in the garden the marrows and courgettes were getting bigger, the mangetout and beans needed picking, tomatoes and peppers in the greenhouse were being overrun by  weeds. whilst those in the garden were in ‘take-over’ mood. Then to cap  it all, we both took a brief break to catch up with family  in England. So weeds took over the garden!!!

Whilst in England we took the opportunity to visit some properties once owned by W’s great, great grandfather. One is now a business centre and the other a housing estate.

A summer’s day or The Irish get everywhere.

Picture a typical hot summer’s day in an English village, even the duck’s are taking a rest. A sign in front of the ancient church saying, “Cream teas from 3-6pm” Who can resist the next cup of tea? Ignoring the pub lunch eaten just two hours before, in marched the men! Needless to say we followed. Or at least I was pulled up the path and pushed into the  cool of the ancient interior. We are welcomed by other participants. Pews had been turned to allow tables to be set up. Inevitably we are asked where we are from. My husband’s reply” Ireland”, elicited an exclamation  and response of “So are we”! from two ladies at the same table.

Animated conversation followed. One lady had been a music teacher at Mercer’s school. (one of the schools which had been subsumed into King’s Hospital School.)  I mentioned that I had worked at Wilson’s Hospital School; the same lady asked whether Jimmy McKeon was still alive. The lady in question had taught ‘little Jimmy’ to play the piano. The ladies were Mrs Rachel Young and Mrs Agnes Curtis

Cream Tea

Cream Tea on a sunny Sunday afternoon

 The ducks from the village pond were snoozing

Ducks snoozing on a sunny afternoon

Ducks snoozing on a sunny afternoon

As Mornington and it’s garden have been been whipped back into shape so we are beginning the annual round of jam and chutney making. A friend advised us to dig the whole potato crop to avoid damage by worms.

Cutting tomatoes for chutney

2012 crop of potatoes

2012 crop of potatoes in Nocholas Moss bowl.

2012 potatoes in Stephen Pearse bowl

2012 potatoes in Stephen Pearse bowl

Potato Soup

5-6 large Potatoes

Centre of head of celery – roughly chopped

2-3 Onions – diced

2-3 Leeks (if available) – cut up

Chopped Parsley

2 litres Chicken stock

Cream

Salt & pepper

Method

  1. Bake potatoes in moderate oven or cook in micowave oven
  2. Cut potatoes in half lengthwise
  3. Scoop cooked flesh out of potato with a spoon or melon baller.* *Keep potato skins and flesh separately.
  4. Sauté onions and celery heart until soft but not brown.
  5. Add cooked potato flesh and chicken stock.
  6. Simmer for 5-10 minutes.
  7. Add chopped parsley and chives.
  8. Process with soup gun or food processor until smooth
  9. Season to taste and adjust consistency.

Meanwhile, back in the garden the marrows have been picked and will be made into chutney and pickles.

Courgettes and marrows

Courgettes and marrows heading to the kitchen

Tomatoes grown in the greenhouse some chopped for chutney. The cherry tomatoes cut, brushed with olive oil and dried for salad and pizza toppings.

Preparing tomatoes for chutney and relish