I’ve lots of photos to share this month. Some of the plants I’m showing you have been established at the cottage for many years, like the red-hot-poker plant (Kniphofia) and the blue Lupins (Lupinus angustifolius) and some, like those in the flower border, were only planted out last year but are already giving us a colourful mid-summer display.
The Flower Border
There's plenty happening in the new greenhouse
And I have a old sink full of Coriander...
The hens are currently enjoying long lazy days out in the field. So much so, one of them caused me a little concern this month. Hens , you see, cannot see in the dark and so go to roost at dusk - but this month - it has been well after ten thirty when they have toddled back to the hen house to be shut in for the night. It was around the time of the longest day, when Kylie was not to be found sitting safely on her perch with Britney and Beyonce and I feared she had been taken by a fox. The whole family went out looking for her with torches, calling her name, (yes, she normally does reply when spoken to!) to no avail. Thankfully, as I had hoped, having not made it back to the henhouse in time for nightfall, she had sensibly found herself a place to hide and sleep until daybreak – which was at three thirty am - when she woke everyone by making an awful lot of noise outside the kitchen door. The chicken version of Mummy I’m Home!
This month’s recipe is inspired by the success of the spinach-beet growing in the old butler’s sink outside the kitchen door. It’s a hearty summertime lunch dish which I like to serve up with a tossed salad and slices of bread and butter. My Aga is off for the summer and so I cooked it in my stand-by electric fan oven. Hence it's a bit browner on one side. Never mind, it tasted good!
A savoury short crust pastry to line your dish, part baked.
Bacon chopped and fried with 2-3 spring onions. I used smoked back bacon.
A good handful of spinach-beet or spinach leaves.
A helping of cheese, grated. Use whatever you have including soft cheeses like ricotta or feta.
Eggs, beaten. I used 8 – but you use however many you need to ¾ fill your pastry case.
Add the spinach to the pan when the bacon and onion are cooked.
Sweat down for one minute. Add to the base of your pastry case.
Beat together as many eggs as you need with a splash of milk.
Grate the cheese into the egg, bacon, onion and spinach mixture.
Cook in a medium-hot oven of around 200 degrees/Gas 6.
That's about it for June. Oh, I've played around with the blog settings again, after folk emailing to say they had tried but given up on leaving a comment. This time, I really think I done away with the complications - so please do feel free to leave a comment or a suggestion. I'd love to hear from you and I promise to reply.
See you at the end of July....?