Thursday, 23 May 2013

The Gardens of Cregneash


Thatch-roofed Manx cottages are an iconic symbol of the Isle of Man. Though not many people live in them these days, a handful have been maintained for posterity on the southern-most tip of the island. Since 1938, the village of Cregneash has been open to the public as an open-air folk museum with the purpose of preserving farming culture from the 19th and early 20th century. It's there that you can learn about traditional Manx culture, language, cookery, and crafts all in a relatively authentic setting.

For the average visitor it's fairly easy to overlook the small gardens scattered through the village - there's just so many buildings to explore and farm animals to ogle. Especially those four-horned Loaghtan sheep. But as a gardener I was curious about their significance and wanted to learn more about traditional Manx ways of growing. Having both ferocious winds and cool summers, the Isle of Man can be a difficult place to garden and tips from the past could benefit gardeners growing in the present. 

Red Currants and Gooseberries staked in rows near the Chapel

Luckily for me, the head gardener at Cregneash, Cilla Platt, was gracious enough to take me on a tour. I met Cilla through my beginner's beekeeping course and she's been wonderful in sharing her many years of experience. Though she doesn't have keep bees in the village, Cilla comes in once a week to work on the village's gardens along with another gardener, Jan. Both are keen growers and over their respective fourteen and four years of gardening at Cregneash they've learned a lot about past gardening practices from clues left in the land, structures, and photographs.

Ordinary people in the village, and perhaps on the island in general, didn't seem to keep much record of what they grew and how they grew it. Photographs are the first point of call in learning and Cilla has a tough but fascinating job in trying to recreate some of the plantings. In reality today's gardens are a mix of old and new but every now and then some evidence of what actually grew in Cregneash crops up. One such instance is the discovery of Wormwood growing on one of the plots. How long had it been growing there? Did the people of a hundred years ago use it? Did it have medicinal or magical value to them? These are the kinds of questions that Cilla no doubt asks herself every time she discovers a new plant.

Sheltered gardens were where tender plants and herbs were grown. Note the 'Bink'

From what Cilla has learned so far, people in the past grew a limited number of crops that included grains, potatoes, turnips, and kale. These were planted in large fields outside the village and would make up a large portion of the basic diet. Each home in the village would also have a patch of garden behind the house, sheltered from the prevailing wind. In these gardens women would tend to their rhubarb, herbs, and flowers and also use the space as an extension of the house in the warmer months. In these gardens you can often find stone benches called 'Binks' where women would sit to shuck their peas and carry out their mending and sewing. The interiors of Manx cottages can be dark so it was only natural that they'd want to be outside when they could.

Many of Cregneash's gardens are filled with mixtures of herbs, fruit, and wild plants

It's interesting to learn that magical herbs were very commonly grown and that old pagan customs went hand in hand with Christianity. For example, Vervain was grown to ward off witches and also to make potions that would ensure a good catch when sprinkled on fishing nets. Growing alongside magical herbs were also fragrant flowers for the church since women would take turns decorating the chapel with bouquets of fresh blossoms. Manx people in times past must have had a curious blend of beliefs and amazingly some of them are still with us. Mugwort, another herb used to deter witches and evil spirits, is to this day a mandatory accessory for officials on Tynwald Day. It's also the Manx national flower.


Garlic Mustard growing against a sunny shed

These days Cilla and Jan nurse plants back into existence when they find them and the gardens are patchworks of vegetables, fruit, and flowers alongside wild plants and herbs. Garlic Mustard, also known as Jack-by-the-Hedge, grows any and every where it can and with Wild Garlic must have been an important seasoning. Another important herb is Woodruff which smells faintly of fresh hay when it's green but even more so when dried. It was mainly used to fill mattresses and to strew on the floor and would have been an optimistic reminder of sunshine even in the darkest days of winter. Woodruff also has a second purpose in that its roots can be used to dye wool a lovely orangey-red.

Woodruff was used as a bedding material and also to dye wool

Though Cilla and Jan manage many of the gardens, some are taken care of by tenants living in the village. Thick stone walls surround these little pieces of land and help to not only break the wind but soak up and redistribute heat. On the day I visited, the rocks were warm to the touch and long after the sun went down they would have continued to radiate warmth. I also suspect that the walls were used to keep lush greens and berries away from roving animals and mischievous children. Though they don't do much to keep the hens out, as evidenced by a hen setting on a clutch of eggs in one corner. Hens then and now are a nuisance in growing spaces and in the past the residents of Cregneash would drape fishing nets over parts of the garden to keep them out.

Thick stone walls created borders for small gardens

A hen nesting in the corner of an old garden

An ancient well, probably fed by a fresh-water spring, is another site where gardening takes place, though of a wilder variety. A long stone pathway leads the way to a well where people would lean down to fill their buckets. Alongside the path was constructed a ditch that fresh water from the well could drain into. Whether there by chance or by deliberate planting, Watercress now lines the ditch and is available for anyone brave enough to harvest it. Considering that the ditch isn't accessible to cattle and sheep it would in theory mean that the watercress is safe from infecting people with liver flukes. It's not difficult to imagine that the high walls that you must climb over to get onto the pathway, and the high walls that run along it, were built specifically to ensure safe watercress crops.

Watercress grows wild in the ditch leading to the old well

Flowers in the garden are also a mixture of old and new. Through the years Bluebells and Campion have colonised beds filled with Green Alkanet and heritage variety (and very hardy) tulips which must have been originally planted a hundred years ago. Close to the ground native yellow primroses intermingle with modern cultivars and on stone walls twine honeysuckles and fuscias. The variety is a fitting symbolism of Cregneash as a whole and again one wonders if some of the flowers and herbs were used for other things aside from their beauty on the chapel's altar.


Flowers include Primroses, Green Alkanet, Old strawberry varieties and Turk's Cap Lilies

Though bumblebees happily lapped up nectar from swathes of bluebells the one insect that was missing in its entirety was honeybees. Cilla claimed to have not seen a single one this spring and since the last hives in the village are now gone it makes me wonder if the high and windy terrain has created a barrier to other bees finding their way there. It's clear that the village's site was well chosen since the winds pick up quite ferociously as soon as you make your way to some of the outer fields and roads. Within the space of thirty feet you'll go from freezing in a bitter wind to strolling in a light breeze. I suppose that's another gardening lesson from the past: pick your location wisely.

Plenty of bumblebees are foraging in the gardens but no honey bees are to be seen

Another one of their techniques is one that Cilla uses regularly - adding animal manure to the soil. I tried to specifically focus on growing spaces for this post but no proper piece on Cregneash would be complete without mentioning the livestock. In this case I have a relevant reason too. The land that the village sits on is composed of very heavy clay as I saw in a deep ditch in one of the fields. It's so thick that you could practically form pots out of it - I'm actually surprised there isn't a potter in residence spinning clumps of it on their wheel. Though clay is rich in nutrients, it's very thick and acidic and hard for plants to grow in. Adding manure to the soil would unlock the stickiness and together with lime (added either manually or washed down from the cottage walls) would help create a soil structure and PH balance that crops could thrive in. Years of adding manure has improved the soil in the village and transformed it into a more productive growing space. Animals were and continue to be key to Cregneash's farming legacy.

Farm animals help improve the land with their manure

Cregneash then and now are very different places but there's still some sense of what life a hundred years ago could have been like. In this place people were born, had children, and died and in between they worked the land. It's initially shocking to learn that some of them didn't step foot out of the village their entire lives but it shouldn't be surprising since the village and surrounding land and sea provided nearly everything they needed to live. Even though they're not here to tell us exactly how they went about growing their crops and gardens, clues are still here in the land and in photographs like the one below. There's a lot to be said for the hardy people who clung on here on this little community and a lot to learn from how they lived. 

Cregneash a hundred years ago and today

Thanks very much to Cilla and Jan for their tour and hours of fascinating information on gardening at Cregneash. I learned so much more than what I've been able to squeeze into this post and greatly appreciate their sharing of time and knowledge. They work the gardens every Tuesday so if you're visiting the village make sure to say hello and perhaps take away some gem of information for yourself. Cilla is also on the look-out for gardening volunteers at Cregneash so if you're interested you could also drop in for a chat about what you can do to help.



Monday, 20 May 2013

My Garden in May


For most of my other gardening posts I generally tend to focus on my allotment. I suppose it stands out to me more since it's a trip to visit my little rented plot and such hard work to keep it going. So in a way I almost take for granted all of the growing space I have around the house. However after last year's Introduction to Permaculture course I decided to make a few changes to how I garden, one of which involves growing food like herbs and greens closer to the house. With them being so near, it's convenient to just nip out and cut some chives or pull up a head of lettuce.

At home I have four square raised beds, a shady flower and rhubarb bed along one side of the house and two oval shaped beds in the back that I use to grow lavender, wildflowers, and Calendula. I also use a lot of containers and have them dotted around the garden and on the brick drive and patio near the front door. I've been trying to wean myself off of containers since they need constant watering but in reality they help to create more growing space in areas that you normally might not be able to dig.

My strawberry plants are growing well in their new planter


Larger containers might be more my style though. You can grow more in them, water them less often, and they make very striking features in the garden. Two weeks ago I designed and built a strawberry planter out of a wooden pallet and the plants that went into it have been doing great and are growing plenty of new green leaves. I expect to have a decent harvest of strawberries from them but just to ensure pests don't get to the fruit I'll be attaching copper wire around the container's feet and netting the whole thing once I've started to spot unripe fruit.

Clockwise from top left: Catnip, French Lavender, Valerian, Radishes, Garden Sage, Coriander (Cilantro) Seedlings, Mullein, Chives


I have scores of herbs and flowers growing in the back garden. Some of them are culinary, others are to attract wildlife, and quite a few of them are used in my Lovely Greens products. One of my favorites in the garden in Lavender since it can be used for all three. I also grow various medicinal herbs such as Feverfew, Valerian, and Mullein. The last of those is relatively new to my garden and I plan on experimenting with making cough medicine from its leaves in the next few weeks.

With everything that I grow I'm fast running out of space and am looking at options to move into other parts of the garden without having to dig up too much of the lawn. Generally this means introducing more large containers but I'm also planning on building a dark border on the north side of the patio. It only receives a few hours of direct sun a day but there are a few things that can grow there.

Our hens provide eggs but our plants love their nutrient-rich manure


One thing I really appreciate about gardening at home is having the chickens so close. Chicken manure is loaded with nutrients that plants love and when it's aged a bit, there's nothing better to encourage strong green growth. Last year I kept my compost pile inside their run and I'm planning on re-building it up this afternoon. They love scratching around in the pile and droppings help start the compost action and reduce the amount of effort I expend in turning the compost manually. The relationship I've created between the hens and the garden is another Permaculture related idea - it's a design that creates natural relationships in order to benefit the land, reduce costs, and break down dependence on outside materials.

This small currant bush started off as a cutting taken six months ago


At home and in the back garden is also where I do most of my propagating. Cuttings are grown both inside the house or planted directly into containers outside, like the red and black currant cuttings I took last winter. Many of my vegetables, both annual and perennial, are grown from seed inside the house then moved out to my cold frame to harden off before being taken to their final places both in the garden and at the allotment. I don't have a greenhouse (yet) but this system works well for me and even tender plants like tomatoes can be grown this far north if given the right care and situation.

Though I direct-sow some veggies, most of my plants are started off inside the house


Hardening off plants is one of the most critical steps if you choose to jump-start your plants growth indoors. Plants started in a warm conservatory have delicate leaves that aren't used to the cold and wind. You have to gradually introduce them to life outdoors and the best way I've found to do this is to place them in a cold-frame for at least a week. You leave the top down at night and when it's cold and windy and you open it up when it's warm. If you don't have a cold-frame of your own yet, you can easily build one from scrap wood and an old window like I've done. The clear top should be constructed at a slant so that rain water can drain off and so that taller plants can be placed inside at the back.

A cold-frame is essential to starting plants off indoors and just so happens to be very easy to build.


Since sunny space is limited I'm also experimenting with vertical gardening this year. I've used old wire fencing to create two 'towers' in which I hope to grow a good crop of Pink Fir Apple potatoes. The material I've planted the tubers in is primarily old straw and chicken manure but there's some compost and soil added in as well. I've also started throwing grass clippings and green material destined for composting inside as well. I've also started throwing greens not healthy for chickens in the towers - primarily onion skins and leek greens.

The very first green potato leaves are now visible and as they flesh out and become stronger I'll continue adding more compost and material on top so that the potatoes grow up and up. The idea is that as the plant grows vertically, it's able to produce tubers throughout the full height of the tower.

Less space in my garden means that I'm now experimenting with vertical gardening


Gardening at the allotment is a wonderful way to connect with fellow gardeners but sometimes it's nice to just pop out the back door with only a furry friend to keep you company. Our two Korat cats follow me everywhere and have to be involved in everything. Sometimes I don't need an extra hole being dug or a particular type of manure being added to the soil but I can't get angry with them...they're just so darned cute! I'm also lucky to have a husband who works from home so it's nice to just be a shout away from asking for a nice cuppa from time to time ;)

One of the best things about gardening at home is having my little furry gardening helpers around


Now in the middle of May it truly feels like Spring and everything seems to be growing well. Within a few weeks the greens will be coming in thick and fast and before long there will be squash trailing along the patio, strawberries dangling from the new container, and peas plumping up in their pods. The area around the house is far more sheltered than my allotment so many of the plants I've had trouble growing up there will find new places here. It's a wonderful thing to have so much growing space but in assessing the area I'm sure I could grow a lot more than I do at the moment. Time and experimentation will tell so I'll be sure to post again on how my home garden grows.



Tuesday, 14 May 2013

Sourdough Pancake Recipe



I don't tend to make bread in the winter since the house is colder and it takes a long time for the dough to rise, especially sourdough. So for the past few months my sourdough starter, which is usually found bubbling away on the kitchen counter, has been languishing at the back of the fridge waiting for warmer days. Mixed with flour to a thick consistency, I've found that the wild yeast can survive up to six months if kept very cold. I've never left it for longer but wouldn't be surprised if it could hang on indefinitely.

Sourdough has been touted as one of the most healthy breads available for several reasons. Unlike modern quick yeasts, wild sourdough organisms break down gluten and starches resulting in food that is easier for people to digest. Sourdough also protects the integrity of vitamin B1 and frees up trace minerals in the bran part of the flour, making sourdough bread more nutritious. Research it further if you'd like but one of the main reasons I bake and cook with it is that it tastes great!


It took my starter about 48 hours to wake up after its winter long sojourn in the fridge

Three days ago I took my starter out of the fridge and started whipping it back to life. It took around forty-eight hours and a more liquid environment for the yeasts to fully recover but by this morning it was ready for action. Sourdough is alive and needs to be fed every day, meaning more flour and water, so if you're not planning on making bread you'll either need to find ways to use the extra starter or you'll soon have a stockpile of it. Fortunately there are plenty of great recipes that call for it and you can easily find instructions for making sourdough biscuits, cookies, and crackers among other goodies.

The way I use mine is to make sourdough pancakes, which not only uses two full cups of starter but is a really delicious treat. Their consistency is similar to American style pancakes but the light and sweet flavour has a subtle tang that goes perfectly with maple syrup and summer fruits. Given the choice of ordinary pancakes and sourdough I'd always choose to make and eat the latter.




Sourdough Pancakes
Makes 4 servings

2 cups Sourdough Starter
4 Tbsp oil
2 Tbsp Brown Sugar
1 Egg
1/2 tsp Sea Salt
1 tsp Bicarbonate of Soda (Baking Soda)
1 Tbsp Warm water
Butter
optional: berries (preferably frozen)
optional: flour for thickening


1. Place a small pat of butter in your pan and preheat it to med-high - on a heat scale of 1-10 I use 6. Pre-heat your oven while you're at it and place a plate inside. As each of your pancakes is cooked, put them on the plate to keep the whole stack warm until breakfast is ready to be served.

2. Dilute the Bicarbonate in the warm water and set aside. Then whisk together the sourdough starter, oil, sugar, egg, and sea salt in a medium sized bowl. It should be as thick as any other pancake batter so if it isn't then add a little extra flour at this point to thicken it up.

3. Check to see if the pan is sizzling hot. If so, then add the bicarbonate-water to the rest of batter and whisk again. The bicarbonate will cause the batter to fizz up and expand which will in turn give the pancakes lift and lightness.

4. To make pancakes of the same size as those in this recipe, use a 1/4 cup measuring cup to divvy up the batter. Once the batter has been poured in the hot pan, work quickly to scatter berries over the tops. You can use fresh or frozen but I find that frozen berries retain their form a lot better when cooked in recipes like pancakes and muffins.

5. Cook for a minute or so and when the edges start to look 'dry' and browned, flip the pancakes over and cook until the second side is brown and the pancake is cooked through. It will take approximately the same amount of time that the first side took.

6. Repeat the process until all of your batter is used up. Also remember that each new batch of pancakes will require its own pat of butter or equivalent frying medium. I told you this recipe is good but I'm not about to declare it low-fat ;)

7. Serve with your choice of maple syrup, jam, fresh fruit, and/or butter. Enjoy ~




Frozen summer berries make this recipe extra delicious




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