Uncategorized

In tents

by MarkDiac |

Apparently it’s been raining. I’ve been mostly in a tent for two weeks (not camping, obviously) but at the Hampton Court Flower Show, where the sound of raindrops pitter pattering on canvas was largely drowned out by the sound of one or two moaning stallholders. It was my first show* and it was fun. I ate pies, I made (and drank) numerous cocktails, I was visited by many fine folk who, almost to a (wo)man, said ‘well done’ on the Bronze medal the garden was awarded and said it should’ve been higher. See, that’s what you get when you serve cocktails.

And here‘s one of those cocktails – 31mins in. That Ann-Marie Powell really should be on the box more.  Monty also visited the stand for a chat – it’s 40mins in. You’ve only got until Friday to check it out should it so take your fancy.

The show was surprisingly hard work – long days of setting up followed by a week of performing and chatting, largely without a break. Very enjoyable, but tiring. Luckily I was staying at a very fine B&B, remarkably cheap, very near the show and run by a very lovely lady who kept me very well fed with an enormous daily breakfast in the Victorian conservatory of the house. Look, it’s even got a pool. I didn’t use it obviously – it’s rainy and cold remember (and there’s a ban on me exposing most of myself within the confines of the M25) but I got to look out of my bedroom window at it being rained on.

The lady who owns the B&B had an early evening party on the last night for a friend – one of the guests, a little lightened by some fizz, took a wrong turn and opened my bedroom door instead of the loo she was searching for, finding me in a state of considerable undress. I should relate how she greeted the sight with a ‘why, helllooooo there’ and how the evening porned-out from there, but in truth a shocked ‘ooh’ and hasty exit ensued.

One of the week’s highlights was experiencing a new taste, or should that be tasting a new experience. Paul Barney, of Edulis nursery, asked if I’d ever tried a green Szechuan peppercorn – I had only the merest nibble before. He too. We both popped a whole one. A middle aged dropping of acid equivalent if ever there was one. A woman nearby joined in. It is, I can assure you, like nothing else. Greener and fresher in flavour than the usual dry, pink peppercorns but the zing comes on very strong and very good. Saliva runs freely, the tongue and lips tingle like crazy and you have to laugh. It is, I promise, unlike anything else. And there’s the fine citrussy pepper to go with it. It may be better than the fully ripe, dry pepper that’s ready in September/October. The weekend will be dedicated to making pastes, oils and finding other potential routes for enjoying its loveliness.

Another blow-away moment was tasting this little chappy below – Tulbaghia “Fairy Star’. The little flowers are the summer’s find. Sweet followed by full on garlic, they’d be perfect in salads, cocktails, and crystalised on something or other I haven’t thought of yet. And no garlic breath. Into the new book they go.

And while I’m at it – this is Aztec Sweet Herb, which slid into most of the cocktails I made at the show. It grows tiny white flowers and has mint like leaves that smell of blackcurrant and mint with a hint (as elderflower has) of cat’s piss. It divides the room quicker than a dog fart, but the flavour is the thing – a tiny leaf is like 50 sugars – almost unbearbly sweet. All that sweetness and none of the calories or any cloying that can accompany too much sugar in cocktails. I recommend.

One thing I failed miserably to do, largely through want of trying, was to create a cocktail using Vietnamese coriander, below. This will be forthcoming.

So, after 12 days away I’m home. It’s very nice to be so. I have a car that smells of the Elephant garlic that still sits in the boot, bought from The Garlic Farm stand.

It’s squidgy underfoot outside and although the sun seems to be largely hidden the vines seem to be growing well. What we need is a clear, dry spell for the flowers to burst. Already later than usual, the popping of the buds needs dry sun to allow the flower caps to blow away for pollination to occur and fruit to form. Last year it didn’t happen and we had no grapes to piuck, no wine to make. Another year like that would be dull.

These are, of course, perfect conditions for the weeds and it is too wet to mow. So I shall carry on sitting here, writing nonsense, thinking up ways of using green Szechuan peppercorns and listening to rainy day music.

 

* And I owe huge thanks to Lena Linedance who did an almost perfect impersonation of someone happy to be asked to fetch this and place that in the build up. I did buy her a salady thing for her tea  AND let her have most of the cheesecake so I reckon that’s a clean slate.

  • That strawberry one with the Szechaun pepper on the top was amazing-any chance of the recipe?

  • Bah humbug, I can’t access BBC iplayer from France. Still, photos look gorgeous, enjoy being back home and happy birthday for tomorrow.

    • Thank you…it’s the day after, but still, I reckon that;s permission given for Birthday Eve celebrations as well as Birthday, Birthday Boxing Day and Birthday Weekend

  • I thought the tv coverage was really exceptional, had a bit more energy/anarchy than the Chelsea coverage, enjoyed your bit with Monty. It’s really whetted my appetite, so I’ll break my duck next year.

    • Meant to say Well Done! for the bronze but a bit of simple arithmetic had me flummoxed… and again…

  • I was surprised that the stands in the ‘Growing for Taste’ marquee were actually put up for judging. Whilst garlic might lend itself to a patterned design in 50 shades of garlic surely the point of growing for taste is just that and should be judged on that and not on a load of overly primped and primed vegetables and herbs. I have to say that my heart sinks when I see those beautiful and colourful designs in the Plant Marquee where perfect peppers, apples, fruits have all been polished to within an inch of their lives and laid out in pretty patterns. Aren’t we just playing into the hands of the big supermarkets if we give the idea that all fruit and veg should be in perfect condition and of a particular shape, colour and size? The veg in my organic box never looks that smart but it does at least look like veg. I felt your stand looked exactly right for what it was meant to portray and if that means you never get better than bronze then so be it. Or am I completely missing some point here?

    • It is something most of the stallholders enjoy and most know how the RHS judge – a stand of a dozen plants in 3 straight lines with bark hiding the pots and turf in between got a silver gilt – it was immaculately done and ticked all their boxes. I think once you’ve done a show or two you know enough to either go with what thery want or do a you like and ignore what you get.

  • Glad that you are still discovering more new and wonderful things to enlighten us, the Aztec sweet herb and Vietnamese coriander look intriguing. Your strawberry-thyme cocktail looks and sounds divine, is the recipe a trade secret or could you be persuaded to divulge it? We even have some Otter Farm strawberries basking in wooden planters on the roof of our woodstore to throw in, albeit basking in the rain as much as the sun this year. Very tasty despite the deluges…
    Sara

  • We have had a Szechuan pepper for a year or so now, originally coming from Paul at edulis, great looking plant and once they start to get their roots down they do seem to take off. Seems quite hardy too, so perfect for the biritish garden. looking forward to hopefully getting peppercorns from it one day….

  • Hi I read an article in the Guardian which I found very interesting. I have worked in vineyard management for 7 years, at one vineyard I managed in Berkshire, we had riesling and it never ripened even if you dropped some of the bunches! I wouldn’t recommend you plant it.

    Regards

    Graham

    • Not sure I will…I was asked what I’d experiment next with if I did and I’d maybve give a line a go as a trail – got a few hundred Gerwurtz and they’re slow but getting there

  • I have taken your advice and now nibble at plants randomly, just to see. Dave thinks it’s mice or slugs.

    That swimming pool is quite beautiful. Despite the fact that I cannot imagine removing my clothes outdoors in England every again, I feel oddly desirous of one.

    I once snogged a boy in a tent on a school trip (yes, just snogged – pretty much). He later wrote in my leavers book ‘from a fan of in-tents relationships. Well, it was a grammar school.

  • If you’re honest you have spent the last week half cut on peppercorns and herby cocktails.
    Have booked you a suite at the Priory.
    On the condiment corridor.

    Swimming in the rain is one of life’s great pleasures.
    As is dancing in the rain.
    Nudity is optional and, as you say, undesirable in a man of your age.

  • Cld you check with yr bank pls. Something up. Still no large deposit into my account in gratitude for help. V odd. Also ‘Nice Press Day clothes dry cleaning’ bill also unpaid.
    You defo deserved Gold, probably Best in Show.

Comments are closed.