Garden Design, Gardening & Landscaping, Gary, Stuart

In celebration of International Women’s Day 2021 (Monday 8th March), we’re taking a look at some visionary women who’ve had a huge impact on the modern garden. Read on if you’d like to learn more about some of the great women in gardening and some of the things they’ve brought to the horticultural world, from the British Isles’ past to fabulous present.

Gardening Greats from the Past

Gertrude Jekyll
1843 – 1921

Gertrude Jekyll ft. Begonia

Modern gardens have a lot to thank Gertrude Jekyll for. Her partnership with Edwin Lutyens lasted over 25 years and she was a key influence in Georgian garden design, while her simple approach championed colourful, easy to maintain borders and brought plants like the rose, begonia and hosta back into fashion. The way she used colour is still taught as a basic tenet of garden design today, and we can thank her for the trend of creating sections in a garden. You can still see some of her creations at Lindisfarne Castle or West Dean.

Norah Lindsay

1873 – 1948

Norah Lindsay x Cliveden

This Oxfordshire socialite made great strides in the world of gardening to become one of only a few female garden designers of her time. She was a pioneer of seasonal planting and creating gardens that would bloom all year round. The traditional country garden combination of mauve, pink and white were a signature of her design style. Her work and influence can be seen at the Blickling Estate in Norfolk, as well as at Cliveden in Buckinghamshire, Chirk Castle in Wales and Mottisfont Abbey in Hampshire amongst many other private country house gardens.

Margery Fish
1892-1969

East Lambrook

Image from Wikipedia by Ray Beer, CC BY-SA 2.0, Index

Our love affair with perennials and the traditional cottage garden can all be traced back to Margery Fish. Her design ideas became so popular that she released two books in the 1960s and had a column in Amateur Gardening magazine. Margery championed simple planting schemes, and the use of ground cover to save on labour. She was also one of the first to make extensive use of silver foliage. She was also a big fan of snowdrops and her gardens at East Lambrook have over 60 named varieties of the plant growing in them.

Vita Sackville-West
1892-1962

Vita Sackville-West and white Digitalis

Image from Wikipedia by DHRUVA SRINIVAS – Own work, CC BY-SA 4.0, Index

A prolific fiction writer, poet and gardener, Vita Sackville-West is the brains behind the gardens of Sissinghurst Castle. A poet and writer, she was known for her art and flair. Her early career was dominated by multi-layered planting and bright colours, but her real influence on today’s design was her White Garden –  a blend of traditional colours and textures that is still very much in fashion.

Kitty Lloyd Jones
1898 – 1978

A White Astilbe, a flower from the bog garden

Born to a doctor in Swansea and the ninth of ten children, Kitty was among one of the first professional female horticulturalists. Before her, most female gardeners found work through social connections, but in 1924 she graduated with a degree in horticulture from the University of Reading – one of the first women to ever do so. Kitty gradually built up a network of clients. Her best-known work was the redesign of the gardens at Upton House where her impressive bog garden still survives today.

Gardening Greats from the Present

Ann-Marie Powell

@myrealgarden

An award-winning garden designer and writer, Ann-Marie Powell is a modern garden great who shares garden inspiration on Instagram as @myrealgarden, as well as on her own site. With her innovative ideas and designs bringing gardening greatness to the country’s aspiring gardeners, and all while being a Greenfingers charity patron, we think Ann-Marie is the bees knees!

Paula Sutton

@hillhousevintage

A fashionable city girl turned country lady, Paula Sutton has moved from the fast-paced world of London, modelling agencies and fashion magazines to the quieter climes of the English countryside, and now shares her interior and exterior designs and inspirations through her blog and on Instagram @hillhousevintage. We think her use of British design to suit all budgets crossed with her country house chic is one to watch out for, ideal for anyone who wants to bring the feeling of the UK’s great green spaces to their own back garden.

Tania Compton

@taniacompton

An accomplished landscape and garden designer, Tania Compton is a garden expert who followed up on 12 years as Garden Editor for House & Garden magazine with moving to Wiltshire, and 6 acres of clay-filled land that she transformed into romantic and naturalistic gardens. Her Spilsbury gardens are sometimes open to the public and at Longford Castle you can see her redesigned parterre. Or, if you have a spare £4m handy, you can buy Reddish House when it comes back on the market and own some Tania Compton gardens of your own!

Gardening Greats of the Future

Could these be some of the gardening greats of the future to feature in next year’s collection of female horticulturist visionaries?

 

Allotment, Gardening, Gardening Year, Gary, Grow Your Own

September is the month to enjoy the fruits if your labours.  A lot of your product will be ready to harvest this month, but it’s also time to start thinking about preparing for the frost and planning for next year. 

General

  • Complete pruning of soft fruit bushes –  apple and pear trees, in particular, will benefit from this
  •  Sow green manure, such as grazing rye – suppresses weeds over the winter
  • Feed all late crops with a general fertiliser – do this now for great crops when the time comes 
  • Dig up and compost any plants that have finished their season – ensure you have great soil for next years planting
  • Cut back old canes of blackberries – do this after fruiting and tie in the new canes

Harvesting

  • Beetroot
  • Cabbage
  • Carrots
  • Cauliflowers
  • Courgettes
  • Globe Artichokes
  • Kale
  • Kohlrabi
  • Lettuce
  • Leeks
  • Marrows
  • medlars
  • Onions
  • Pumpkins
  • Radishes
  • Spring Onions
  • quince
  • Spinach
  • Sweetcorn
  • Turnips

Sowing 

  • Alfalfa 
  • Beansprouts 
  • Broccoli 
  • Cauliflower
  • Fenugreek 
  • Radish
  • Red onion
  • Spinach 
  • Spring cabbage 
  • Crimson clover and Italian ryegrass – they act as ground cover during the winter. When dug in, they conserve nutrients and improve soil texture.

Pests and Diseases 

  • Watch tomatoes for blossom end rot, and other ripening problems. These are usually caused by irregular watering
  • Wasps are attracted this time of year due to the ripening of your fruit. protect any grapes or fruit from wasps with netting or mesh. 

 

 

Animals, Blog Series, Gardening, Gardening Year, Gary, Wildlife

Garden Weeds

September is the time of the year where things start to cool down, the wind picks up and the days get shorter. This is the month to get started on your preparation for spring whilst enjoying your garden as much as you can before the frosts come in. 

General 

 

  • Net ponds – protect your pond before leaves begin to fall 
  • Clean out water butts – keep your irrigation in the best condition in preparation for autumn rains 
  • Clean ponds and water features of weeds – Remove duckweed, pondweed and algae from water features and ponds
  • Collect and bin brown apples and pears – reduce the spread of this fungi and protect your good crops 
  • Order bare-root fruit trees – to plant later in autumn or winter

Plants 

  • Divide herbaceous perennialsensure healthy, vigorous plants in the spring
  • Collect and sow seed from perennials and hardy annuals opportunity to increase the number of plants in your garden for free
  • Plant spring-flowering bulbs –  daffodils, crocus and hyacinths are a priority for the end of the month 
  • Sow hardy annuals –  cerinthes, ammi, scabiosa and cornflowers should be planted now  for flowers early next summer
  • Deadhead container plants –  encourage more blooms and keep your patio displays longer into the Autumn 

Wildlife 

  • Wash and disinfect bird feeders and tables – maintain good hygiene on your tables and you will see birds throughout the winter
  • Plant nectar-rich bulbs –  crocus, snake’s head fritillary, alliums and grape hyacinths can be planted now to feed next year’s hungry emerging bees
  • Start putting out fat balls – help those birds staying for the winter
  • Leave garden borders intact – don’t cut these back in autumn. Try to leave at least one border intact where seedheads can provide food for birds and fallen stems can create shelter for amphibians, insects and small mammals

 

Allotment, Gardening Year, Gary, Grow Your Own, Halloween, Recipe

The best part about growing or foraging your own food is the delicious delights you can make with what you find. We’ve put together some easy recipes you can make with the top produce you can forage or harvest from September to November 

 

Raspberry Jam

Time: 30 mins

Makes: 3lb Jam

Note: you will need to sterilise your jars before you begin cooking your jam. You can do this by rinsing them in soapy water, then place on a baking tray in a low oven to dry completely. Keep them warm until you fill them

 Ingredients

  •         1kg raspberries, halved
  •         juice of 1 lemon
  •         1kg bag jam sugar

Method

  1.   Put a plate in the fridge or freezer
  2.   Put your raspberries and lemon juice in a large saucepan over a low heat and mash with a potato masher. Leave to cook until just boiling
  3.   Put the raspberries through a fine sieve to separate the seeds
  4.   Put the pulp back into the pan and add the sugar
  5.   Bring to a rapid boil for about five minutes
  6.   Drop a bit of your jam onto your cold plate. If it solidifies and wrinkles when you run your finger through it, it is ready. If not boil for another two minutes and try again, keep doing this until its ready.
  7.   Fill your sterilized jars

 Damson & Apple Crumble

Time: 60 mins

Serves: 6

Ingredients

  •         800g-900g damsons
  •         50g light soft brown sugar
  •         knob of butter
  •         1-2 tbsp sloe gin (optional)
  •         2 apples, peeled, cored and sliced
  •         For the crumble
  •         250g plain flour
  •         150g unsalted butter, cold
  •         80g light soft brown sugar
  •         80g demerara sugar
  •         50g ground almonds

Method

  1.   Heat the oven to 200C/180C fan/gas 6
  2.   Put the damsons into a pan with the sugar, butter and sloe gin if using (or a splash of water if not) and heat gently until the damsons start to give off their juices
  3.   Tip into the base of a large shallow gratin dish (about 25cm long) and stir through the apple slices
  4.   Rub the butter and flour together until the mixture goes crumbly. Add the rest of the crumble ingredients and mix together
  5.   Put the crumble over the damson mixture and put into the oven for 30-40 mins until golden brown and the mixture is bubbling.
  6.   Remove from the oven and leave for 5 minutes
  7.   Serve with custard or ice cream

 

Aubergine and courgette bake

Time: 80 minutes

Serves: 4

Ingredients

  •         2 large aubergines cut into 1cm discs
  •         2 courgettes, cut into 0.5cm strips
  •         1 tbsp olive oil
  •         1 onion, finely chopped
  •         1 red pepper, finely chopped
  •         2–3 cloves garlic, crushed
  •         1 heaped tsp dried oregano
  •         1 x 400g can chopped tomatoes
  •         50g Parmesan cheese, finely grated
  •         120g reduced-fat mozzarella, thinly sliced

Method

  1.   Preheat the oven to 180°C/gas mark 4
  2.   Grill the aubergines and courgettes until lightly browned on each side.
  3.   Meanwhile, add the oil to a pan with the onion, stirring occasionally for 5 minutes or until they go clear
  4.   Add the red pepper, stirring regularly for another 5 minutes
  5.   Mix in the garlic, oregano and tomatoes, and simmer for 5 minutes
  6.   Add some of the sauce to an ovenproof dish and layer the aubergine mixture and parmesan and top off with the mozzarella.
  7.   Bake in the oven for 30–40 minutes until golden brown
  8.   Serve
  9.  

Nectarine puff tart

Time: 1 hour

Serves: 4

Ingredients

  •         1 sheet, ready-rolled puff pastry
  •         1 egg, beaten
  •         3 large nectarines, thinly sliced
  •         3 tbsp runny honey
  •         50ml  dark rum or amaretto
  •         large pinch ground cinnamon
  •         Zest of 1 lime

Method

  1.   Preheat the oven to 220C/200Fan/Gas 7
  2.   Lay the pastry sheet out on a sheet of baking paper and roll the pastry edges up to form a 1cm border and brush with beaten egg
  3.   Mix the nectarine, honey, rum and cinnamon in a bowl and mix well
  4.   Arrange the mixture in the middle of the pastry and bake in the oven for 15-20 minutes until the pastry is puffed up and golden.
  5.   Remove from the oven and leave for 5 minutes
  6.   Sprinkle the lime zest on top and serve sliced

 

Pumpkin Bubble & Squeak

Time : 30 mins

Serves: 4

Ingredients

  •         700g mashed pumpkin
  •         200g chopped cooked cabbage
  •         6 rashers bacon
  •         2 carrots, sliced
  •         1 onion, sliced
  •         2 tbsp butter
  •         2 tbsp veg oil
  •         salt
  •         pepper

Method

  1.   Preheat the grill
  2.   Grill the bacon until crispy
  3.   In a bowl, mix the cabbage with the pumpkin and other veg. Season to taste
  4.   Form the potato mixture into round patties
  5.   Heat the butter and oil in a large frying pan
  6.   Fry your patties on both sides until just starting to crisp. Remove from the pan and put onto a metal tray. Grill until crispy
  7.   Meanwhile, fry or poach your egg
  8.   Remove the potato mixture from the tray and serve with the cut-up bacon and the egg 

Pickled Beetroot

 Makes: 20 portions

Time:  20 mins

Notes: You will need a rack or tray to put in the bottom of your pan for the last step to keep the jars off of the bottom of your pot

Ingredients

  •         1.5kg beetroot, destemmed
  •         130g caster sugar
  •         1tsp pickling salt (can use sea salt if necessary)
  •         330 ml white wine vinegar
  •         8g whole cloves

Method

  1. Sterilise jars and lids by putting in boiling water for at least 10 minutes.
  2. Place the beetroots in a large stockpot with water to cover. Bring to the boil and cook for around 15 minutes or until tender. Drain and reserve half of the beetroot water
  3. Once the beetroot has cooled, peel.
  4. Fill each jar with beetroots and add several whole cloves to each.
  5. In a large saucepan, combine the sugar, beetroot water, vinegar, and pickling salt. Bring to a rapid boil. Pour over the beetroots in the jars and seal lids.
  6. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to the boil over high heat, then carefully lower the jars into the pot leaving a 5cm space between the,. Pour in more boiling water until the water level is at least 2.5cm above the tops of the jars. Bring the water to a full boil, cover the pot and cook for 10 minutes.
  7. Leave the jars to cool and store in a cool place

  

Roasted Plums

  •         6 dark plums, halved and pitted
  •         1 tbsp unsalted butter, melted
  •         1 tbsp sugar
  •         280g Greek yoghurt
  •         2 tablespoons chopped roasted hazelnut
  •         2 tsp honey

Method

  1.       Heat oven to 160°c /140 fan / Gas 3
  2.       Line a baking sheet with parchment paper. Place plums cut side up on the sheet
  3.       Brush with butter and sprinkle with sugar
  4.       Put in the oven and bake for 15 minutes or until soft and some juices run off
  5.       Divide among 4 bowls, top each with 2 tablespoons yoghurt, sprinkle with nuts and drizzle with honey

Pumpkin Soup

 

Time: 45 minutes

Serves: 6

Notes: Can be frozen for up to 2 months

Ingredients

  •         2 tbsp olive oil
  •         2 onions, finely chopped
  •         1kg pumpkin ,peeled, deseeded and chopped into chunks
  •         700ml vegetable stock or chicken stock
  •         150ml double cream

Method

  1.   Heat the olive oil in a large saucepan
  1.   Gently cook the onions for 5 minutes until soft
  1.   Add pumpkin to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.
  1.   Add the stock to the pan and season with salt and pepper. Bring to the boil, then simmer for 10 mins until the veg is soft.
  1.   Add the cream into the pan, bring back to the boil, then purée with a hand blender.
  1.   Serve

 Apple Bread and Butter pudding

Time: 60 minutes

Serves: 4 

Ingredients

  •         75g  raisins
  •         100ml  cold tea
  •         3 apples, cored
  •         squeeze lemon juice
  •         400ml full-fat milk
  •         125g unsalted butter, plus extra for greasing
  •         3 eggs
  •         100g brown sugar
  •         2 tsp cinnamon
  •         1 tsp freshly grated nutmeg
  •         1 tsp vanilla extract
  •         ½ large bread loaf

Method

  1.   Grease a baking dish and preheat the oven to 200C/180C Fan/Gas 4
  1.   Put the raisins in a small bowl, add the cold tea and leave them to soak
  1.   Peel, core and slice the apples and keep them fresh in a bowl of water with a squeeze of lemon juice
  1.   Gently warm the milk in a saucepan, then add the butter and allow it to melt. Set the milk and butter aside to cool slightly
  1.   Put the eggs, sugar, cinnamon, nutmeg and vanilla in a bowl and beat with an electric hand whisk until well combined. Whisk in the milk
  1.   Tear the bread into pieces and layer in the greased baking dish. Strain the raisins, discarding the tea, and scatter them over the bread, then top with the sliced fruit. Pour in the batter and sprinkle with some extra brown sugar
  1.   Bake for 30 minutes, or until the pudding has set and has a golden crust on top.