New Shoots - The Winter Solstice

In the picture, you can see a couple of hyacinth bulbs in a pair of vintage bulb glasses that were a gift from a friend. I love them and use them every year. They're sitting on my office windowsill, alongside an oak block from some ancient shipwreck. It washed ashore at the south end of the Isle of Gigha, and lay there waiting for us to find it, one long gone summer. 

The other day, after a bitterly cold, misty spell of weather, the sun shone and I walked around the village, dropping off Christmas cards. It was quiet in the village with not so much as a dog barking, although one or two of them popped their heads up as I passed by. As I walked along the winding drive to the old manse of Gemilston, I was suddenly aware that the verges were already starred by bulbs, peeping through, little clumps of pale spikes, tiny teeth. I'm not sure whether they were snowdrops or crocuses - snowdrops possibly, because they come first. Before the end of January and well into February, they will be in bloom here in the west.

I don't much like winter, but if anything, I like autumn even less. I can admire the colours, enjoy the apple harvest, the brambles, the sloes. All that. But nothing lifts my heart like the first signs of spring. I'm a springtime person, and for me, spring comes early. As soon as the Christmas decorations are put away for another year, I like to bring springtime into the house, in the shape of snowdrops, catkins and early indoor hyacinths. 

Today, at 15.49, the time of the winter solstice, we were waiting with our bottle of fizz (Cava today!) and a couple of Victorian champagne glasses, and we raised a glass to the turning year and the return of the sun. It would not be an exaggeration to say that I find the way the light leaches out of the days in October and November profoundly depressing. (Especially at this miserable Covid time) - but almost as soon as the year turns I feel a small lifting of my spirits, a sensation that only grows as the weeks go by. 

I hope you do too. 

Apples - and a Recipe.

 

These are Golden Noble apples from the very old tree at the bottom of our garden. They're cooking apples, but much sweeter than Bramleys, so you don't need to add much sugar. The tree is so old that it's now on a two year cycle. It has a massive crop one year, and then rests up and has only a few the following year. The variety is old as well. As they ripen and mature, they turn a lovely golden colour. 

This year was an apple year. We have made apple pies, apple crumbles and apple scones. We've frozen some for winter. We've given a lot of them away to friends. You're not allowed to leave the house without taking some apples. We've given the small windfalls to a friend with horses - they love them, seemingly. We don't spray the tree, so there are no chemicals on them. The wasps have had a good go at the remaining windfalls, and the birds are doing the same thing. 

Now, most of them are gone, winter's on its way and I'm going to cook the last few. This isn't my favourite time of year. I love the colours that I can see from the window of the room where I work, but I hate the fading light, the way the nights draw in. The only positive thing is that it's easier to batten down the hatches and write. This year, in the sad old UK, with our energy prices rising to crazy levels, I'll be writing all wrapped up in woollies and socks and blankets, and hoping for a less chilly winter. I've got my fiction to keep me warm.

Meanwhile, I make my scones with about 500 grams of self raising flour, a couple of teaspoons of baking powder, a walnut sized lump of butter rubbed in, as many peeled apples as you like chopped into the mixture (lots) and a tablespoonful of sugar. I mix them with home made kefir, but if you haven't got that, buttermilk, or a big dollop of Greek yoghurt mixed with milk, or sour milk - all these will do. I like to add some vanilla essence, but you might prefer cinnamon. Your scone dough should be very soft - just not quite sticky. Better sticky than too dry though. Form into two rounds on a well greased baking tray, make a cross in the middle so that you can pull them apart later, and bake in a medium to hot oven, (about 200C) until well risen, and cooked all through. If you're baking them in big rounds like this, it's about half an hour. If you're making nice little scones, it'll be more like 15 minutes. Cool on a baking tray and eat while they're still warm with lots of butter. They freeze well too. 

When the gorse is in bloom, kissing's in season.

 Drove past 'Trump Turnberry' today, as always noting its faint resemblance to the Overlook, on the way to and from one of our local farm shops for tatties and carrots, freshly dug this morning. The carrots smell like a completely different vegetable and I'm going to make some of them into a salad with the last apple from the garden and a few cashew nuts. Too good to cook. Actually, it's the last-but-one apple from the old Golden Noble apple tree at the bottom of the garden. It's so old that it's on a two year cycle, a rest year and a fruiting year. This year was a rest year and it managed about six apples. I was waiting for the last huge apple at the top of the tree to fall, but by the time I got to it, it was a hollowed out shell - the birds had got to it. I couldn't begrudge them it. They give me so much pleasure. 

The whins are in bloom. That's the Scots word for gorse. And as the old saying goes, when they're in bloom, kissing's in season. Because they're always in bloom. But in spring, they are so bright that they dazzle your eyes and the scent of coconut is overwhelming. Now, they're strangely and sporadically in autumnal bloom - one or two bushes covered with vivid golden flowers, among several others with no flowers. Throughout the winter, here in the warmish west, you'll see a few flowers lingering here and there and then slowly but surely, you won't be able to tell whether they're last year's clinging on, or the beginning of spring. 

Always a cheering thought, because I hate November, and I hate mid-covid November even more, because usually there's Christmas to look forward to, but it looks as though we might be cancelling Christmas in this house, anyway. 

All the same, who wouldn't be cheered by the gorse? And did you know that you can cook up the blossoms and use the resulting liquid to flavour cakes and things? I didn't, until I watched the wonderful Nora On Food. I haven't tried the cheesecake yet, but I might make a perilous gorse flower expedition and give it a try.