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Saturday, 25 February 2012

Spring in Staffordshire

I feel like this week I can officially talk about Spring! Beautiful days, longer days and the very smell of hope and promise. I have enjoyed a fabulous afternoon taming a rambling rose in the garden. One of my absolute favourites "Wedding Day" which I have had for over 12 years. It is very much a one hit wonder in early June, but boy what a hit. Positioned in a south facing spot near the patio doors, it fills the air with the most heady scent which wafts through the house and gets positively narcotic in the evenings. Starting out as a mass of tiny little yellow buds, opening into properly old fashioned, single petal flowers that become whiter and whiter and turning slightly pink at the edges. It is an event I look forward to every year - almost to the point that I won't arrange any kind of holiday in that time!

It is, however a bit of a brute and fancies itself taking over the entire garden and inviting itself into next doors too, so I have had to have a word this year with a pair of loppers. This was brought on by the necessity for a new fence and desperate measures were called for. Despite the fight back (scratches all over) it now looks smart, tidy and pulled into the right directions against the new fence and ready to go ramble again this spring.
In another garden wonder, I have also managed to pull some leeks worth eating (not something that my veg patch has blessed me with before). A simple Leek & Potato soup is called for, to make the most of that beautiful strong flavour you get with home grown leeks.
2-3 leeks, chopped and washed
1 onion, sliced
a little butter and olive oil
1 medium to large potato, cubed but not peeled.
1l of good vegetable stock (my fave is Bouillon powder)
I simply soften the onion and leeks in the butter and oil, taking care not to brown them. I then add the potato and coat with the buttery juices. Pouring over hot stock, I cover and simmer for about 15 minutes, until the potato is soft. We like it whizzed until smooth and served with hot bread rolls, but you might want to indulge in a swirl of cream to finish. I season at the end.
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1 comment:

Wren said...

This sounds wonderful. I will have to try it. Thank you. Greetings from Montreal, Canada.