Posted in Autumn


My compost needed work as it had gone awry! It was overtaken with vegetation, especially nettles. I forgot to take a photo before me and my wonderful garden helper started our work, but all three compost bins were looking like the one on the far side of this photo.

I think I will be able to fill our brown bin several times with the foliage we cleared away, although I do like to keep as much as possible within our garden. I may well find a place in a dark corner to put it, so that any creatures can snuggle into for the winter.

We topped off the heap that was being put to bed to do it’s thing, with leaves raked from our paths

and then covered it and secured it with pieces of paving.

The compost below is ready to be used to mulch in the polytunnel and some saved to sow seeds in the spring. Then as you can see it is next to be filled with our yummy waste for the worms etc. to make into compost for us.

Below is the heap that is next to be used. I just want to show you this because on the top is wool carpet which I used to help to suppress the nettles that has started to compost down. I will now put that in with the new compost I’m making with our other organic waste, ready to make the next lot of compost.

My compost bins are now a thing of beauty ready for over wintering.

Posted in Preserving

Homemade Rosehip Syrup

If you’ve never had Rosehip Syrup before go for it, it’s easy to make. if you are in the UK, there’s still time to make it. There is still a few rosehips around on the hedgerows and on footpaths. It tastes wonderful and is packed full of vitamin C. I picked 1 KG (with the help of my friend picking some from her garden).
Whizz up in the blender with enough water to cover the hips each time.
In a very large pan, add the mushed up rose hips to 1ltr of boiling water, bring to the boil and simmer for 15mins.
Drip through a jelly bag or muslin for 30mins or more (do not squeeze)
Add 325g sugar for every 500ml of liquid and put into the cleaned pan.
Heat until the sugar is dissolved and the boil for about 3mins.
Then decant into sterilised bottles and seal while still warm. Note: I sterilise my bottles by washing them in hot soapy water and then rinse them and put them on a baking sheet in a low oven for at least 15 minutes. Take them out of the oven when your syrup is almost ready and fill with syrup while the bottles are still warm.
There you have some amazing syrup to have over ice cream, pancakes or whatever you might normally have syrup on. Enjoy!