Let’s be Organised
The days are getting longer, however, this wet, unreliable Spring has produced wonderful growth, with an abundance of tulips, daffodils and now lilac. Somehow you don’t get these gorgeous treasures without weeds and long grass.
I am inside today – although the day is quite pleasant and has warmed up after a chilly night. Our unseasonal snow is still sitting on the hilltops and we didn’t get snow around the house like many in Clyde, Ophir and Twizel where they had a late winter wonderland. The Lilacs and wild flowering Thyme are all in full bloom and thrive in this environment. I think Lilacs are my favoutite, but they both create a wonderful lavender hue amongst the rocky landscape.
We have had a week in Auckland looking after Asher and Emme during school holidays - lots of cooking and activities at the zoo, Motat and ferry rides for ice cream!! Loads of fun for what was a cold Auckland. Between Air BnB guests, we managed 24 hours in Dunedin. Time enough though for catching up with friends, introducing our French house sitters Louise and Benoit to fish and chips and the inevitable lawns and weeding. Never long enough to enjoy the garden which was looking stunning.
Tours for 2025 have strong bookings. Italy is fully booked. If you missed out for next year, I will be repeating this tour in 2026 and I‘m just waiting for confirmation of the dates.
The beautiful French tour has a space for a single or a couple.
Stunning Autumn in Victoria is over half full. I have just confirmed Annie Smithers again and the amazing garden of Artist Ralph Bristow who’s been featured in the July 2024 Edition of Gardens Illustrated Magazine. It is such a delight to travel within 1 ½ hours of Melbourne and find so many gardens, chefs and stunning landscapes.
In September when you think Spring is around the corner but it’s not and you are sick of Winter, think Turkey as it has a few spaces left and is the perfect medicine to embrace the warm Mediteranean and the stunning food and culture of Turkey. It is the perfect boost to end the year and work toward yet another Christmas.
We are enthusiastic in our garden, trying to finish the landscaping and get down to maintenance and more enjoyment. After 3 1/2 years the growth has been remarkable - but not fast enough and you still have to have your vision goggles on to imagine the result.
We are cutting bunches of asparagus every day now. The Jersey benny potatoes have been planted for Christmas, and we have hundreds of onions that will keep us going for the following year. The greenhouse is full of seedlings ready to be pricked out, and as usual, I got completely carried away with ordering!! Surprise!
My favouirte recipe at the moment is sauce called ‘Gribiche’ - I fell in love with this at a wonderful regional restauarnt called -L’Escale beside a canal in Burgundy. It is delicous served with the blanched asparagus often picked 10 minutes before cooking ,
Sauce Cribiche
4 eggs
1 teaspoon Dijon mustard
½ cup extra-virgin olive oil
1 teaspoon white wine vinegar
¼ cup small capers; drained, rinsed, and squeezed dry
1/3 cup gherkins, drained and chopped
about 1/4 cup mixed chopped herbs; flat-leaf parsley, chervil, tarragon
salt and freshly-ground black pepper
Cook the eggs in boiling water for 10 minutes. Remove from heat, drain away the water, and cool the egg by adding ice and cold water to the pot. Cool. Peel the egg and remove the yolks. Push them through a sieve into a bowl. Beat until smooth with the mustard.
Whisk in the olive oil drizzling in very slowly. Add the vinegar.
Chop the egg white and gherkins into fine cubes, the size of the capers. Add them to the sauce along with the capers. Stir in the herbs and add salt and pepper. Taste, and season with additional salt, pepper, and vinegar, if necessary. Serve at room temperature.
Wherever you are, I am sure Spring growth is gorgeous in your region. It’s a special time of the year.
But give yourself time to think about a tour in 2025 before they are all full. The special character of each tour, incorporating exceptional private visits and many memorable meals and wines is what we are all about.
Best Wishes from Tarras and Two October birthday girls - the lovely Susan who spoils us every year in London
Website: www.judith-cullen.com
E-Mail: judith@judith-cullen.com