Parish Cake Autumn 2017

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Your Country Lifestyle Department Store! CASTLE VIEW RESTAURANT AT L E E D S C A S T L E Our departments are: Equine • Small Holder • Pets & Wild Birds Garden • Gifts and Cards • Fuel Clothing including: Joules, Seasalt, White Stuff, Toggi, Jack Wolfskin, Hoggs, Jack Murphy, Hunter Outdoor and more... We have plenty of free parking, and we offer a free local delivery for orders over £50 (£2.50 charge for under £50) astle View Restaurant offers diners a relaxed atmosphere and spectacular views across the terrace of the near 900 year old Leeds Castle beautifully lit at night. You are welcome for drinks from 6pm and to take your seats for dinner from 6.30pm onwards. Parking is free and a ticket to Leeds Castle is not required. Book a table online at leeds-castle.com/restaurant or call 01622 767766 Open 8.30-5.30 weekdays, 9-5 Satudays and 10-4 Sundays Swattenden Lane Cranbrook, TN17 3PS 01580 713189 | info@charityfarmcountrystore.co.uk www.charityfarmcountrystore.co.uk 32 Parish Cake • Autumn 2017
In the Garden Tulipmania A brief history of tulips with Penny Royal THE SEASON of mists and mellow fruitfulness is almost in full swing and for us gardeners our thoughts are turning to the spring and bulbs. What shall we plant? The choice is almost endless but 600 years ago in Holland there was just one musthave bulb – the tulip. It originated in Turkey and Persia and it is believed its name came from the Persian for turban “toliban” which, changed into Latin, become tulipa. Its appearance in Holland dates back to 1593 when botanist Carolus Clusius became head of the new botanical garden at the University of Leiden where he planted the first known bulbs. Growing them purely with a scientific eye, others saw them as floral gold. Part of his meagre collection was stolen and so began a multi-million guilder industry. The tulip became a status symbol and in 1624 the craze had reached fever pitch. The white and maroon Rembrandt-type Semper Augustus commanded 3,000 guilders each, the equivalent to £1,500 today. Tulipmania reached its peak in the 1630s. Bulbs were sold in the same way as gold and the price of one bulb could have bought five swine, 12 sheep, one complete bed, 1,000lbs of cheese or a silver tankard. But 1637 saw the tulip bubble burst with people turning into paupers overnight. Its demise was on a par with the Stock Market crash of the 1920s. Thanks to Herr Clusius, the Dutch now cover a staggering 24,000 acres of land with three billion tulips each year. Fortunately, for most of us it is a case of planting some in beds or pots. But which variety to choose from the thousands on sale? The red and white Clusiana Peppermintstick; the spidery looking Acuminata; fringed, peonyflowered or parrots? Among my favourites are the magenta pink Doll’s Minuet, a true perennial; Burgundy, the lily flowered purple variety and its cousin White Triumphator and the red and white Estella Rijnveld, a very old parrot variety. Don’t be in a hurry to plant your bulbs. Leave it until October or even better November, as long as the ground is not frozen. Plant at least 20cm deep and if you have heavy soil dig a trench and line with grit or washed sharp sand for drainage. Then, stoke the fire put your feet up and start looking through plant catalogues to plan your garden for 2018! Let’s Cook! GINGER AND STAR ANISE SPICED APPLES It’s that time of year again when the Weald is alive with the sound of apple pickers! I believe the English apple is the finest and most versatile top fruit. Having a fruit-farming mother-in-law I am more than happy to share her recipe for these autumn delights. INGREDIENTS Serves 4 200ml white wine 200ml ginger wine 200g granulated sugar 2 broad strips of orange rind 2 star anise 3cm of root ginger, peeled and finely sliced 4 eating apples or 8 small ones Juice of 2 large lemons WHAT TO DO 1 Mix everything together, except apples and lemon juice, in a saucepan with 200ml water. Slowly bring to the boil. Stir occasionally to dissolve sugar. 2 If the apples are small halve and core them. If bigger cut into quarters, coring each piece. If apples have attractive skin leave on. Drop pieces into a bowl with lemon juice. 3 Bring the liquid back to a very gentle simmer, add apples and poach until tender. Be careful not to overcook. Take each piece out as they become cooked. Cool on a plate. 4 Boil the liquid until it has reduced to about a third. It should be syrupy and will thicken as it cools to room temperature. Strain, pick out the star anise and add to the apples. Pour syrup over the apples and chill briefly. 5 Serve with thick cream, Greek yoghurt or crème fraiche. Bon appetite! Emma Fraser Parish Cake • Autumn 2017 33
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