Blossom – it’s a lovely full, rounded, blousy word (or onomatopoeic if you want to be fancy!) – and at this time of year, there’s a lot of it about.
I absolutely adore seeing trees and hedgerows in bloom and can’t wait until things bursting out, usually in March. The best blossom occurs after cold snaps, so a good chilly winter should mean billowing blossom. Each blossom flower lasts for one or two weeks, weather permitting – so fingers crossed this year’s don’t all get blown or washed away too soon.
First up in the countryside in early March are the blackthorn hedges. Devon, where I live, is blessed with wonderful hedgerows and up on Dartmoor the frothy blackthorn blossom is really striking against the stark moorland. Blackthorn really makes the most of its blossom as it emerges before the leaves, so the white flowers contrast beautifully against the bare branches.
In domestic gardens, the wonderfully showy magnolia should also be out by this time and Cornwall is a great spot to see magnolias in bloom early.
Once things start to warm up, ideally by April (fingers crossed!), we can look forward to the gorgeous sight of cherry blossom. I love seeing its pretty pink and white blooms, so cheering. I have been fortunate enough to visit Japan several times through work, and if you can time it to coincide with the cherry blossom, it is a wonderful sight to behold. They have over 200 varieties of ornamental cherry and it is such an important part of Japanese life that they have a daily ‘Cherry Blossom Forecast’ to tell people where the best blossom can be found as ‘The Cherry Blossom Front’ sweeps slowly north.
Unsurprisingly, the month of May sees the arrival of may blossom, or hawthorn. Again, Dartmoor is a great place to see may blossom where hawthorn is widely used to produce tough stock-proof hedges.
Apple blossom, so delicate and pretty, will start to appear in May. Apple orchards are wonderful things and it is great to see how much work has been put into saving old apple varieties, or ‘heritage’ apples as we are supposed to call them. Just the names make me feel all nostalgic – Worcester Pearmain, Orange Pippin and Egremont Russet – like characters from a Wodehouse novel!
June sees pretty much the end of blossom in this country and the last one to make a showing is the enchanting elder, its frothy blossoms being wonderful in cordial and wine. While many other parts of the world have exotic and technicolour blooms, I remain immensely fond of our delicate and slightly restrained spring blossom.
I enjoy crafting and cardmaking most of the time, even the most complex designs, but just occasionally I think how nice it would be to have a pretty card made without too much effort or angst going into it – just a relaxed few minutes at your craft spot, whether it be the kitchen table or a desk.
This Thomas Kinkade project is so simple, hopefully you should find it a great way to chill and craft! The ingredients are all fairly simple and, of course, you can tweak which main design you use, and change the backing paper to use something you may have in your stash.
I think crafting can be compared to cooking – sometimes I want to make my own stock and sauces from scratch – and at other times I just want to get on, and an Oxo cube will do nicely thank you! I hope you enjoy this one.
- Joanna Sheen’s Thomas Kinkade cardmaking collection volume 1 (6″ x 6″)
- Signature Dies Sabrina Lace Border SD407
- Cardstock in grey and white plus a white square blank card – this one is 8″ x 8″, just trimmed a little
- Backing paper comes from Joanna Sheen 8″ x 8″ paper collections volume 2 – but you could change that!
- Mat some of the backing paper on grey card – add that to the card blank. I use double sided tape, but use whatever you like to use.
- Cut the border from the sheet in the Thomas Kinkade pad, add two-thirds or so of the way down (as in photo).
- Die cut the Sabrina border and make sure it is the same width as the grey card. Stick on with whatever glue you enjoy using – I use either glossy accents or a quickie glue pen.
- Mat the main image onto white card and attach that to your design and then cut out the little sentiment also on the sheet and add that – hey presto …. done!
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!
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.
Lots of people are thinking about Easter cards at the moment – I can always tell as sales of chicks, rabbits and now our Faberge eggs are really strong! We decided to have some Faberge eggs in the range as I thought they would make a much more flexible die than just plain Easter eggs. That’s the only trouble with seasonal designs, they can be a bit limiting – you are not likely to use a Santa in August or a Happy Father’s Day in October!
Faberge eggs are a true symbol of wealth, indulgence and fabulous decoration. I have had a play with decorating real eggs and it’s a wonderful skill – I wasn’t too adept, but my teacher was just amazing and I still have the egg she gave me. Faberge eggs were created from 1885 through to 1916 when the Imperial Russian family were removed by the revolution. The detailing on the eggs and the contents were just breathtaking.
Now I am not saying we mere cardmakers can produce anything quite so fabulous but you can have a lot of fun playing with gold, flat backed crystals and pearls and family pictures peeping out of the little opening door! So maybe you could create a beautiful anniversary card with a Faberge egg on a stand – or just enjoy creating! I have to admit that sometimes I just make cards because I can, it’s so therapeutic and relaxing.
This week has been British Pie Week – the list of ‘national awareness days’ just keeps on growing! The past week has also been ‘National Conversation Week’ (and I do mean conversation and not conservation!) and the whole month of March is designated ‘National Bed Month’! But let’s focus on the all important Pie Week… I decided to do some Googling about pies and it was quite a surprise!
Pies have been around a very, very long time. Technically, everything used to be a pie. The pastry shell was originally nothing more than a baking dish and storage container for the filling. The Romans would use meats, oysters and fish in their fillings while a mixture of flour, oil and water made a sturdy shell, or case, to keep the filling in place. Not surprisingly, the pastry was tough and inedible and designed to be thrown away. Our wonderful west country pasty’s distinctive ‘D’ shape was apparently designed to enable hardworking miners and labourers, with grubby hands, to eat their meal more easily using the thick crimped crust as a handle.
It’s hard to believe a culinary dish can have a sinister side to it, but the pie does. As someone always on the look out for an ‘interesting’ way of finishing people off for murder mystery purposes (literary, not literally!), I was amazed at how often the pie has been used as a way of killing characters.
The evil Sweeney Todd has to be the most famous pie-killer. He and Mrs Lovett baked their victims in pies and sold them. A fictional character who first appeared in a Victorian ‘penny dreadful’, it has long been speculated that it was based on true events, but I couldn’t find any clear evidence. Even the bard himself, William Shakespeare, has turned to the pie as a weapon and killed off two characters with a pie! In Titus Andronicus, Titus wreaks revenge on Queen Tamora and her family for their evil deeds by baking her sons into a pie and serving it to her. Ugh!
That king of killjoys, Oliver Cromwell, virtually banned the pie in 1644, when he decided it was a ‘pagan form of pleasure’. It wasn’t a complete ban on pies though, just a ban on Christmas celebrations and foods that were associated with the ‘pagan’ holiday, such as mince pies and turkey pies. Fortunately, the ban was lifted, but not until 1660.
I think most of you will remember the nursery rhyme ‘Sing a song of sixpence’ that contains the rather worrying line ‘Four-and-twenty blackbirds baked in a pie’. It seems that in 16th century England ‘surprise pies’ were all the range among the upper classes and live animals would jump out when a pie was cut open – extraordinary! All kinds of creatures were placed inside pies including frogs, squirrels, foxes and, as we know, large numbers of blackbirds. Some records even suggest that at a dinner attended by Charles I, a huge pie was put on the table and when the crust was removed, a dwarf jumped out! My goodness, we think there are some strange things on the internet these days, but it seems some people have always had a taste for the bizarre!
After discovering such a lurid background, I’m not entirely sure I shall ever be able to regard a pie as just a tasty thing to eat ever again!
Main photo: @britishpiesweek