Newsletters

TENTERDEN & DISTRICT HORTICULTURAL SOCIETY – NEWSLETTER  MARCH 2016

Dear Members

In Jan Parson’s absence, I am guest editing the first newsletter of the year! There are several important dates for your diary and, most importantly, the CELEBRITY RECIPES that you will need for entering two of the Cookery classes in the Spring Show!  We decided this year that we would add both a sweet and savoury class with recipes created by Celebrity chefs. The judge will be provided with the recipe and will take great pleasure in tasting and judging your versions! We hope that these recipes will be new to you and so add to your repertoire!

Happy Gardening

Lindy

 

BUT FIRST:

MEMBERSHIP RENEWAL REMINDER:

If you have not yet renewed your membership, please send the completed form (attached), together with a cheque payable to ‘The Tenterden & District Horticultural Society’ (TDHS) to the Treasurer, Mr Alan Barsley, Hibbsden House, Rolvenden  Road, Tenterden, TN30 6TT.  Please include an A5 (6” x 9”) stamped, addressed envelope with a first or second class postage stamp, to receive your 2016 Handbook by post.  Alternatively, Members can collect their Handbook at our first meeting on Friday 4 March.  For membership queries please contact Jill Barsley on 01580 765401, or email:  jill@barsley.net

DATES FOR YOUR DIARY

GARDENING WORKSHOP

Wednesday 2nd March 10am – 12 noon 

Getting Started

Sharing information on seeds, compost and growing conditions.

Venue: Hibbsden House, Rolvenden Road, Tenterden TN30 6TT

TALK

Friday 4th March  7.30pm

Success with Seeds with Mr Tim Ingram

Tim Ingram, together with his family, has developed Copton Ash Garden and Nursery. The garden features alpines, perennials for drier gardens and woodland plants, particularly those that we can grow in the South East of England. Tim will explain how the key to germination is based understanding the growth patterns of each plant.

SPRING SHOW

Saturday 2nd April at Highbury Hall

Do look at the Handbook as soon as you receive it and plan your entries – there is a class for everyone and you do NOT have to be an expert!  Help is always available!

Please don’t forget to get your entries in by Thursday evening – this year you should e-mail or phone Lindy (01580764505 or alanandlindybates@yahoo.co.uk).

FOR ANYONE WISHING TO TRY THEIR HAND AT FLORAL ART  – LINDY WILL RUN A PRACTICAL WORKSHOP FOR ENTRIES IN CLASS 43 (A Decorated Parcel) and CLASS 44 (Drifting Daffodils) ON WEDNESDDAY 30th MARCH. PLEASE PHONE (01580764505) or e-mail (alanandlindybates@yahoo.co.uk) to express interest as soon as possible so that a suitable venue can be found.

 

A LAST CHANCE …….

INTERNATIONAL GARDEN PHOTOGRAPHER OF THE YEAR EXHIBITION

A collection of images from the prestigious International Garden Photographer of the Year competition will be displayed at Sissinghurst Castle Garden until 28 February.

The exhibition will show some of the best garden, plant and landscape photography from amateur and professional photographers across the globe.

Open daily from 11am, last admission 3.15pm, free for NT Members, winter prices for others

SOMETHING YOU MAY NOT KNOW….

“2016 is the Year of the Garden marking the 300th anniversary of the birth of Capability Brown.  There are events in gardens all over the country but here in the South East Hampton Court has a number of happenings.  There is an exhibition of 60 watercolours of the Hampton Court Estate on loan from the Hermitage in St Petersburg and for the first time ever the public can go behind the scenes and see the work of today’s gardeners.”

SOMETHING ELSE YOU MAY NOT KNOW…

The Royal Academy in London has a fantastic exhibition on until 20th April:

Painting the Modern Garden: Monet to Matisse.  I felt as if I was in a garden throughout the exhibition – the passion the artists had for their own, and others gardens, was so obvious and such a pleasure to share.

 

CELEBRITY RECIPES FOR THE SPRING SHOW

The recipes are printed as given by the chefs. Please adjust to suit the size or number you should enter!

Class 40 Celebrity Special – a Sweet Dish

Cardamon and Honey Friands by Great British Bake-Off Finalist, Dr. Tamal Ray –

3 Friands should be entered in the show

These simple, chewy little cakes are a variation on a French classic. Browning off the butter (beurre noisette) gives their characteristic nutty flavour. If you have silicon moulds, you can bake them in those, but otherwise just use a cupcake tin and paper cases.

Ingredients (Makes 8)
125g unsalted butter
3 egg whites
50g plain flour
110g ground almonds
100g icing sugar
1 tsp ground cardamom
2 tbsp runny honey

Melt the butter in a saucepan and keep heating until it turns dark brown. Pour into a heatproof bowl and set aside to cool.

Mix together the egg whites, flour, almonds, sugar and cardamom to a paste, then add the cooled butter.

Pour the mix into moulds or cases, then bake at 160C/315F/gas mark 3 for 12 minutes. The tops should turn golden brown.

Once ready, remove from the oven and drizzle over the honey. Enjoy with a nice cup of tea.

 

Class 41 – Celebrity Special – a Savoury Dish

A small bowl of Jamie Oliver’s Winter Pasta Salad (enough for one portion)

Ingredients (enough for 6 – 8 servings)

2 cloves of garlic

A few sprigs of fresh thyme

300g wild mushrooms

300g left over higher-welfare ham or turkey or chicken

500g of short pasta

Olive oil

3 tablespoons of crème fraiche

200g baby spinach

Parmesan cheese

1 lemon

 

Peel and finely slice the garlic, pick the thyme leaves and clean and tear up the mushrooms. Shred the meat.

Cook the pasta in a pan of boiling salted water according to the packet.

Heat a little oil in a large pan, add the garlic and cook for 1 minute, until golden. Add the thyme, mushrooms, sea salt and black pepper and fry for 5 – 8 minutes.

Stir in the meat and continue to cook for 5 minutes so everything gets some colour. Stir in the crème fraiche and remove the pan from the heat.

Drain the pasta – saving a mugful of cooking water – and let it cool slightly. Toss the pasta with a little oil, then stir into the sauce. Add a little cookery water to loosen if needed.

Stir in the spinach, add a good grating of Parmesan, squeeze in the lemon juice, then season to taste before serving.