Latest Longer-Read Articles
- Orchard Visit: Hidcote, Gloucestershire
A summer’s day in June was the perfect time to visit Hidcote’s orchards of mature, veteran and trained fruit trees. - Far Fewer Apples and Pears Than Last Year? Perfectly Normal.If your fruit trees aren’t carrying much fruit after an amazing harvest in 2020 then don’t worry, it’s quite natural.
- Orchard Visit: Snowshill Manor, GloucestershireIn June 2021 I visited the orchards at Snowshill Manor in Gloucestershire and here are my impressions.
- Gallery: Impressions of Four Cotswold OrchardsHere’s a brief taster of four orchards that I visited in early June (longer write-ups to follow in due course).
- More Canker! This Time on a Cordon Apple TreeAnother dose of apple canker, this time on a cordon tree and with an even more drastic remedy required.
- Thinning Apple Fruitlets in our Air-Pot Mini-OrchardNow is a the best time to hand-thin apple fruitlets, particularly on smaller trees and definitely on any that are growing in pots.
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All Posts and Updates
- Mary Smith, on Making ‘White Caps’Here’s an eighteenth century recipe for an iced pear tart that sounds simple to make and delicious to eat. Enjoy!
- Elizabeth Raffald, on Making ‘Green Caps’Here’s an eighteenth century recipe for another baked apple dish, although perhaps this is one you shouldn’t try at home…
- Henry Howard, on Making ‘Black Caps’A classic recipe from the archives today, for apples baked in wine and sugar, cooked in the oven until the tops are scorched.
- Georgiana Hill, on Pommes au NaturelNothing is more likely to encourage people to eat a lovely, fresh apple than bringing Satan into the conversation…
- Susannah Carter, on Making Flummery (two ways)Here are two recipes, one using almonds, for a dish of cold, congealed. flavourless mush… I’m really selling it, aren’t I?
- Orchard Visit: Hidcote, GloucestershireA summer’s day in June was the perfect time to visit Hidcote’s orchards of mature, veteran and trained fruit trees.
- Mary J. Lincoln, on Fresh Fruit at the Dinner TableWords of wisdom from a doyenne of the Boston Cooking School, published in 1891 and still, sadly, as true today as they were back then.
- Anon, on Making (Apple) FrytursHere’s a late fifteenth century recipe for simple apple fritters coloured with saffron and spiced with pepper.
- M. L. Lemery on Making Codlin or Pippin JellyThis 18th century recipe for a very simple staple – apple jelly – turned out to be typically not so simple to follow, unfortunately…
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