It’s a strange combination I know but it seems to work. And look down there in the corner, there are some lovely primroses too. The daffodils are absolutely at their best today. What’s more the sun was shining at last on this little dark corner of the garden. The thing about my daffodils is that they come out in stages. This was wholly unplanned but they start in early March and keep coming until the end of April. Here are today’s front garden gems:
And these ones are still waiting to come out.
Today I moved various garden projects forward. I fixed a collapsed raised bed and discovered a spider colony hiding in the long grass beside it:
I hope you’re not scared of spiders. They are the good guys so to be encouraged. I liked the colours on the faded wood as well.
Then I planted some more seeds, including this birthday card which has wild flower (or maybe weed?) seeds in the card:
Thank you to my sister and her family for this. Looking forward to seeing what comes up.
Then to do some cooking. I harvested a bowlful of rainbow chard which had survived the winter and sprung into new growth:There’s still some more to come and new rainbows have been planned, with this year’s rainbow chard seeds just beginning to germinate.
Finally, to do something with the rhubarb, I adapted a recipe that worked quite well last year with plums see here . Revised rhubarb flapjack recipe below:
Rhubarb (or plum) flapjack
- 450g plums or rhubarb
- 1/2 tsp mixed spice or ginger
- 50g dark sugar
- 250 g dark sugar
- 350g butter
- 300g rolled porridge oats
- 140g plain flour
- 50g chopped walnuts
- 3 tsbp golden syrup
- Halve and stone the plums (or rhubarb cut into small pieces), toss with the sugar and spice and leave to mix up nicely.
- Mix together all the other dry ingredients
- Melt the butter and the syrup in pan
- Mix the melted butter with the dry ingredients to make the flapjack mixture.
- Grease and line a baking tray.
- Empty half the flapjack mixture onto the tray and flatten out.
- Cover with the plums/rhubarb
- Cover with the other half of the flapjack mixture.
- Cook in a hot oven (200c/gas 6) for about 45 minutes until golden brown.
- Remove from oven and leave to cool.
- Cut into slices
But don’t eat the daffodils – just look at them