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Peas, please!

Peas – those round, sweet, green things – even people who don’t much like veggies seem to approve of peas. It’s the perfect instant veg, to be whipped out of the freezer and cooked at a moment’s notice, but let me assure you they are even better when picked and eaten fresh.

Lots of people think growing peas is a bit of a waste of time and space… but they have probably never picked them and eaten them straight from the pod. They are so sweet and so delicious! I pick a few at a time, as they mature on the plant, and steam them for a couple of minutes, then run them under cold water and add to my salad alongside my home-grown leaves and broad beans creating a garden salad ­– delicious.

Peas are one of those things that we think of as essentially ‘British’. Fish, chips and mushy peas, pie and peas, pea soup… but as is so often the case when you look into it, they are a relatively recent arrival on our shores and originate from north-west Asia!

But our climate suits them perfectly and they thrive here. As a nation we certainly love them – we eat far more than any other country in Europe, chomping around 9,000 each per year. That’s a lot of peas! Fortunately, they are good for us combining fibre and protein with vitamins and minerals and must be the most popular of the ‘5-a-day’… or is it ‘10-a-day’ now? I can’t keep up!

They are relatively easy to grow either from seed, or you can buy them as small plants. The only real problem is with pigeons… they love them! Having lost an entire crop in one day a few years ago, I now cover them with netting. Even then, they still get a bit nibbled. But to me, the sweetness, the vivid colour and that pleasing ‘pop’ of the pod makes them all worthwhile

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Happy Birthday Chickens from Marjolein Bastin

This lovely image of chickens is painted by Marjolein Bastin, an artist whose works I really admire. So many of her designs that we have licensed are just brilliant. This particular image comes from her ‘Spring’ collection pad. Excuse me if I have a slight snigger at the rather weak joke of a ‘Spring Chicken’ card for a friend who possibly isn’t one anymore!

You can use so many different embossing folders with this style of card and although the ‘Best Wishes’ words are using the All Occasion (147) die – you could use any you have handy. The useful thing about our paper pad collections is that pretty much everything you need is on the page and, in this case, the fun spotty border with the hen is from the same page as the main image.

 

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Golden peacock – it’s one stylish bird!

This gorgeous golden peacock card is really elegant and not too hard to achieve – it’s one stylish bird!

How to:

The centrepiece is obviously the peacock – from our Signature Die SD344 – easy peasy! Die cut it in black or dark navy and then rub a little gilding wax across it. The borders are Mosaic Heart edger die cuts (SD359) – simples (as the meerkat says). Oh, and the buckle is SD316 – hurray for Signature dies – I do love making things that are fast, professional looking and easy!

Start with a black, or very dark, blank card about 7” square. Now wind some gold satin ribbon around the left-hand side – it helps to put a dot or two of glue holding the band inside the card while you fiddle with the front fixing. Thread the ribbon through the die cut buckle and then overlap, and make the ‘V’ notch in both ends, as per the picture.

Now cut some antique gold card to around 6” square and fix to the right-hand side (as shown). Cut some dark card about ¼” smaller and die cut along one edge, I will own up – I would be tempted to cut and edge a larger piece of card and then trim to the required 5 ¾” square… just easier sometimes and I love my little guillotine!

Cut another heart border in gold and attach that to the left. To decorate the blanker side of the die cut, snip a little strip of dark card and rub some gilding wax on – so much easier than using fabric ribbon.

Now cut a piece of gold card slightly larger than the peacock die and two dark card die cuts of the peacock. Attach the first die cut to the gold card and fix them to the main card. Now snip out just the peacock from its border and rub with gilding wax – place this on top of the dark peacock already fixed to the card to give height and – voila – you have an amazing card!

 

 

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Seagulls and Butterflies

Seagulls and butterflies  – these two cards are a lovely summery pair to inspire you to make a card, whether it’s someone’s birthday or to show you are thinking about them.

Both images come from the Marjolein Bastin Summer pad and I am constantly happy that we came up with the combination of “almost everything you need on one sheet” pads! It saves so much time and frustration if you all you need to do is dip into your stash for the blank cards and perhaps the odd embellishments or two.

The Seagull card is simple – some matting and layering on white and grey card with a trellis style backing paper. Then the border and decoupage pieces are all from the same sheet on the pad.

The pretty little butterfly card uses the addition of the Signature Dies Jessica lace border (SD514) and some rhinestones as well as all the interesting little embellishments included on the page of the Summer paper pad.

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Divide and rule!

David Perry demonstrates how to divide a clump of Miscanthus.

This week, I’m handing over to my partner in crime writing, Julia, to tell us about her latest trip to RHS garden Rosemoor where she received some seasonal advice.

It is such a treat to visit Rosemoor on a regular basis, as I am doing this year attending a series of talks, and to see the garden evolving with the seasons. Last week, I went on a garden talk entitled ‘What now? Spring’

The course notes said: ‘Let the RHS experts help you through the gardening year providing a whistle-stop tour of techniques, tips, tricks and advice on seasonal tasks so that you know what you could be doing when. Spring topics covered – dividing and planting herbaceous perennials, spring shrub pruning, cutting back of ornamental grasses, plus other topics of seasonal interest.’

This was exactly what I needed as I am never entirely sure what I should be doing when especially when it comes to pruning. Somehow, I had it firmly in my brain that I had to cut everything back in the Autumn… and was then surprised how many plants I manage to kill off every year! There really is no excuse for such ignorance as there are tutorials online and thousands of excellent gardening books but, somehow, it is always better to be shown how to do something first hand.

Our tutor at Rosemoor was Garden Manager, David Perry. Pruning is always a thorny topic, but within the first minute, David had explained two pruning terms that I had followed but did not know why – prune back to two buds and cut on an angle. Why two buds? If the top one gets frosted and dies, you still have the second one. Why cut on an angle? To provide a difficult surface for water, dust or parasites to settle on. Obvious, really!

The ‘bare bones’ at Rosemoor, beautiful in their own right.

Shrubs grown for their colourful stems or foliage, such as dogwood, need to be cut down in the spring to encourage new growth, known as coppicing. No wonder they hadn’t done well for me before, as I had chopped them off in November! He also demonstrated how to prune shrubs and roses into a ‘goblet’ shape, cutting out shoots that cross over, or were growing inward, to allow free airflow and a general rather lovely shape.

Buying plants can be expensive, so it is really useful be able to identify ones that can be divided to create more. All clump-forming herbaceous perennials, including ornamental grasses, can be divided and, when done regularly, helps ensure healthy plants that will continue to perform year after year. While perennials can be divided at almost any time if they are kept well-watered afterwards, David said it is best to do it when the plants aren’t in active growth. He demonstrated how to divide a substantial clump of Miscanthus using two garden forks back-to-back as levers to loosen and break the root mass into two sections. He made it look easy!

It was interesting to see the ‘bare bones’ of the garden at this time of year. The shape of espaliered and step-over fruit trees were art forms in themselves and it was also great to see the wooden supports staff were creating with coppiced sticks – so much more natural than bamboo poles!

How to divide perennials

Here are simple tips for dividing perennials from the RHS website:

  • Lift plants gently with a garden fork, working outwards from the crown’s centre to limit root damage. Shake off excess soil so that roots are clearly visible
  • Some plants, such as Ajuga (bugle), produce individual plantlets which can simply be teased out and replanted
  • Small, fibrous-rooted plants such as Heuchera, Hosta and Epimedium can be lifted and pulled apart gently. This should produce small clumps for replanting
  • Large, fibrous-rooted perennials, such as Hemerocallis (daylily), require two garden forks inserted into the crown back-to-back. Use these as levers to loosen and break the root mass into two sections. Further division can then take place
  • In some cases, a sharp knife, axe or lawn edging iron may be needed to cleave the clump in two
  • Plants with woody crowns (e.g. Helleborus) or fleshy roots (e.g. Delphinium) require cutting with a spade or knife. Aim to produce clumps containing three to five healthy shoots.

Top photo: Lovely pair of pottery chickens by Somerset artist George Hider.

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