Despite the changeable weather, fifteen of us were at the garden this afternoon for this year’s Big Dig.
We managed the first four of the seven tasks on the notice board, but also had time to sit round the fire and chat
I was asked for the recipe for the oat and blackberry flapjacks I brought. Its based on one on the Carnation website, but omits the extra sugar – its sweet enough!
350 g softened butter or similar (I used Yeo Valley spreadable)
350 g condensed milk (this stuff is 50% sugar)
300 g porridge oats
200 g wholemeal self-raising flour
100 g blackberries (I used ones picked at the garden last autumn & frozen. You can substitute other berries, dried fruit, nuts, chocolate, or whatever comes to hand)
Heat oven to 180deg
Cream the butter and condensed milk together (tip: weigh the condensed milk into the bowl)
Mix in the other ingredients thoroughly.
Using two spoons, scoop 4cm diameter blobs of the mixture onto a baking tray, keeping well separated. You should get about two dozen.
Bake in the oven for about 15 minutes until they’re begining to brown. They will have spread into each other.
Allow to cool on the tray and firm up before removing with a palette knife.
On Sunday, a dozen of us came to a willow workshop led by Hilary of Hangers Garden Group. She brought hazel boughs, home grown willow, and commercially grown willow wands from Somerset for us to use.
At this time of year, the wands are very pliable, and can be made more so by working them between your thumbs. The basic building block is a hoop made by curving a wand back on itself and then winding the end round and round. This can then be used to stabilise hazel rods, and the whole strengthened by weaving more wands between the rods
By the end of the afternoon we had a number of willow structures for future use
Just to say that our Greening Petersfield/Good Life Garden stall went well today, with lots of interest and enquiries. All the intro leaflets were given out, so some of these may translate into email enquiries.