Cornucopia Cooks has a tiny courtyard garden (entrance on Mill Street), where Sandy Hellig grows over 30 herbs for the delicious dishes she creates - and for the final touch that others need, to complete the dish they are cooking. Food sourcing doesn't get more local than this. Pop in for a chat about how to use and grow them on Saturday 28 June, as part of your Open Garden weekend. Stay for tea and cake - all proceeds to Bartholomew Educational Trust.
UPDATE 26 June: share your herbal lore while you’re here, with Joan from Eynsham News. Penny says rosemary keeps the witches away! What would your granny say? Feel free to pass on any other ideas, to keep Eynsham News fresh and useful.
Recycled oil cans from the Cornucopia kitchen make perfect containers for a row of herbs - all grown from seed or gifted cuttings. Left-right: cornflower shoots with a tiny piece of cotton lavender; winter savoury with blue pansy; dill; curry plant; parsley; 2 mints; chervil; fenugreek (methi); basil. And there is so much more ...
Singer Anne L Ryan takes a break in the garden, after a heartwarming session that certainly encouraged visitors to linger. Her Community Choir had its first public outing in the Market Square this morning; a community singing workship is to follow tomorrow afternoon.
Music and gardens go together like ...
Home-made scones and jam sold out in no time, with clotted cream from Upper Norton Dairy up the road.
One of the indispensable ingredients for a bouquet garni.
The borage is enjoying the sun and already looking great in readiness for Open Gardens 2014.
Salad burnet - old-fashioned and easy-going.
Came out just in time for Open Gardens this afternoon.
A froth of fennel provides a lacy screen from the houses over the road, in the heart of the old village - with a banner for Eynsham Carnival to complete the scene.
Possibly not edible but much loved by the bees. Here is Sandy's recipe for honey cake, one of her contributions to the Eynsham Cookbook:
350 g/12 oz butter
265 g/10 oz caster sugar
4 large eggs
150 g/5 oz ground almonds
150 g/5 oz self-raising flour
1 teasp baking powder
50 g/2 oz flaked almonds
4 tablesp runny honey
Preheat oven to 160°C/325°F/Gas 3. Grease a round 24-cm/9-inch cake tin, lining the bottom with a circle of greaseproof paper. Cream butter and sugar, add eggs one at a time, beating as you add them. Sift the flour with the baking powder and add to the mixture with the ground almonds, mixing thoroughly. Spread the mixture in the tin, flattening it out smoothly then cover with the flaked almonds. Bake for 45 minutes - keep an eye on the top to ensure almonds do not burn - you can lightly cover with foil if they start getting dark. The honey cake is cooked when it feels springy as you gently feel it. Finally trickle the honey over the cake as soon as it comes out of the oven, while it is still hot.
More multi-purpose planting here: the nasturtium is tasty as well as pretty - look in on Open Gardens weekend (Saturday 28 June) and Sandy will tell you more.
Feast your eyes on almond blossom in the courtyard - a dual purpose plant if ever there was one. After careful restoration of the wall in 2009, Sandy's courtyard garden has developed over the seasons with a style all its own. It opens on warm Friday evenings once a month for Eynsham pop-up wine bar. Access from Mill Street.
The old iron railings come into their own - recycling isn’t hard ...
Plums ripening against the south wall - advice and recipes to follow.
A glimpse from the kitchen powerhouse, where activity never ceases ...