It is a beautiful spring in Christchurch and such an exciting time when new leaves and flowers are opening as the minutes tick by. There is a shrub which I have always wanted to grow, Garrya elliptica, and I have two which will go into our woodland garden this spring. An evergreen shrub which is not particularly attractive at the end of winter, it will sit well in spaces towards the back of the garden where it can be viewed from afar. It has long grey-green catkins which sway gently in a winter’s breeze. The garrya was named by the Scottish botanist, David Douglas, in honour of Mr Garry of the Hudson Bay Company. Mr Garry gave Douglas a lot of assistance in his plant hunting expeditions.
Garrya elliptica likes a wall for protection, and preferably a south wall as it’s not fussy about sun. It will also do well as a free-standing shrub in a sheltered position, growing to about two metres.
Photo 1: Hellebores in our garden. M.Long
Photo 2: The potager is well under construction for the growing season. The sweet pea stakes will support the variety of sweet pea called 'Blue Butterflies', whilst the rusty iron grids are in place for the fast growing delphiniums, which are also sheltered from most winds in this area. To the right of the sweet pea stakes one of our dwarf peach trees is coming into blossom. In the foreground are penstemons which will be cut hard back about the end of September, when the majority of frosts have passed. M.Long
Photo 3: Another view of the potager with broad beans in the foreground and rhubarb pushing through the pea straw to the right. M.Long
Photo 4: Early September reflections at Frensham. J Nicholas.
(Click the images to enlarge or view the gallery)
The silver beet and kale are still cropping well, but how to present them anew?!
Try this crustless quiche and serve it for brunch or as a lunch dish; or take it, on a warm spring day, out into the garden and enjoy a picnic with a warm-from-the-oven cake to finish!
Heat the oven to 200 degrees C and line a pie dish with baking paper.
This is equally delicious hot, warm or cold.
If you have left over grains in the fridge (rice, quinoa, buckwheat etc) add them along with the cheese and flour. Try different cheeses... regular cheddar, crumbled feta or ricotta etc
If liked you could serve the 'quiche' with a tomato-based sauce or salsa or perhaps thick yoghurt mixed with horseradish.