Country Living UK August 2021
Whether you live in the town or countryside, in Country Living you’ll find a wealth of ideas for your home and garden, learn about traditional crafts, keep informed of rural issues, enjoy irresistible dishes using seasonal produce and, above all, escape the stress and strain of modern-day life.
in this issue
a note from the editor
A few weeks ago, I came across a heartwarming quote from Luther Burbank, a pioneering American botanist. He said: “Flowers always make people better, happier and more helpful; they are sunshine, food and medicine for the soul.” I couldn’t agree more. Putting together this issue, I have particularly enjoyed the abundance of stories celebrating the pure joy that flowers bring to our lives. On page 130, Sandy Coppen’s bountiful potager shows just how beautifully flowers and vegetables can sit side by side. As a keen vegetable gardener, I’ve always struggled with the notion of giving precious growing space to flowers. But this feature, together with our interview with cut-flower grower Tammy Hall (page 80, below left), has convinced me to give it a try. Next year, I intend to plant a…
august
HAPPY 135TH BIRTHDAY TO THE HORSE TRUST The world’s oldest equine charity has been providing working horses with restful retirements for 135 years. It was founded in 1886 by Ann Lindo, after she was inspired by the story of Black Beauty. Initially a sanctuary for cab horses, today’s residents are mainly ex-police or military. Current occupants of its Buckinghamshire stables include Boris, a Metropolitan Police horse awarded a PDSA Order of Merit for bravery in the London riots, and Viscount, a gelding who served 22 years in the Household Cavalry (horsetrust.org.uk). 5 OF THE BEST… sea pools and lidos Cool off with a dip in a scenic outdoor pool ILKLEY LIDO, YORKSHIRE A pool with a view, this Art Deco lido boasts Ilkley Moor as its backdrop (bradford.gov.uk). TINSIDE LIDO, PLYMOUTH, DEVON This semi-circular pool…
emporium
Follow @CLArtisans on Instagram to see more unique products from talented makers FOR STOCKISTS see Where to Buy PRICES AND AVAILABILITY CORRECT AT TIME OF GOING TO PRESS. POSTAGE/DELIVERY IS IN ADDITION TO THE PRICES QUOTED HERE…
view from here
There is only one thing nicer than friends popping round to say hello, and that’s when they arrive bearing gifts. Take my dear friends Amanda and Graeme. They are keen allotmenteers and often drop in on the way back from working their plot. I never quite know what to expect when I open the door. The most recent visit brought rhubarb stalks and a bundle of purple sprouting broccoli. In the past, I have received a beautiful bunch of dinner-plate-sized dahlias, a box of courgettes and, once, a perfectly plaited string of garlic. It was such a work of art, I hung it in the kitchen and couldn’t bear to use it. I have grown my own fruit and vegetables in the past, so I know the time and effort it…
the good life in the country
AUTHOR AND JOURNALIST Sally Coulthard The courgette is a treacherous vegetable. Almost overnight, mine seem to morph from petite bombs of sweetness to waterfilled barrage balloons. Turn your back and they double in size – I swear at this time of year I hear the raised beds creaking. My tactic for dealing with them has always been to eat them small and often, although an elderly neighbour of mine used to lean over the fence and complain I was cruelly picking them off “like baby ducklings”. For her, the bigger the better. Personally, I’d rather eat an espadrille than one more stuffed marrow. August is the month of gluts. It’s a compliment really – a sign that all your hard work and love has paid off – but unless you make…
freezing your assets
POTATOES Cut into chunks or chips, parboil until nearly cooked, plunge into iced water and drain. Lightly toss in oil and freeze on a baking tray so they’re not touching. Once frozen, transfer to a freezer bag and pop back in the freezer. Oven roast straight from frozen. SPINACH/CHARD Blanch your greens in boiling water until the stems are tender. Drain, cool and then squeeze out as much excess water as possible. Divide into ice cube trays or individual portions and freeze. GREEN BEANS Snap off the ends and de-string if needed. Blanch in boiling water for three minutes, plunge into iced water and drain. Freeze laid out separately on a tray and then re-bag into freezer bags. TOMATOES Just wash and hull fresh tomatoes, then bag up and freeze whole. If you…
