DOMVS Enterprise Club Inspired Living - Issue 3 - Summer 2018

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Nettle and Apple Bircher Primrose Matheson, Owner, Primrose’s Kitchen Spring has well and truly sprung, and wild greens are springing up all over the place. When I am not chewing on punchy wild garlic leaves for their vitamin C and blood-thinning properties, I am brewing pots of tea made from cleavers, nettles and primroses in order to absorb their beneficial nutrients and stimulate the lymphatic system, for which they have a great affinity. This really is my favourite time of year. As a lover of breakfast and a maker of muesli, I wanted to find a way of using one of my favourite wild plants, the Nettle (often thought of as a weed), and decided to combine it as part of traditional Swiss Bircher muesli. Ingredients: • 150g porridge oats • 10g dried apple (sulphite-free) or half a fresh apple grated • 10g sultanas • 2-3g of dried, crushed nettles • 4g chia seeds The only ingredient you will need to prepare ahead of time are the nettles. You will need to refer to a wild food manual to identify this plant if you are not familiar. I suggest picking the fresh tops of the nettle plants, as this is where the plant holds all its energy and the leaves are softer here, so if you are careful you can avoid getting stung. Gather at least 100g fresh weight (enough to fill a kitchen mixing bowl), so you will have some to store once dried. We don’t want any stalks. Put the oven on the lowest setting and lay out the nettles on wire racks. Leave the oven door just open and dry like this for 4-6 hours or until the leaves are crumbly when you scrunch them up in your hands. This destroys the irritating stings. Another way to do this is to hang the nettles over radiators or in a hot green house. Once dry, they should crush easily rather than be bendy. Measure out all the ingredients from the list and place in a bowl. Cover with your favourite milk the night before you want to eat it, so it can soak. Soaking oats allows them to be more easily digested. If you are using fresh, grated apple, add this in the morning just before you eat it. Nettles are one of the best sources of iron, vitamins C and A and calcium, so sprinkle your new store of dried nettles into as many meals as possible as a good nutrition source. Chia seeds are a fantastic source of protein, fibre and omega 3 fatty acids, and oats nourish the nervous system. primroseskitchen.com 11
In the Garden with Sarah Sarah Talbot Garden Design <strong>Summer</strong> at last, but mind the gap... Have you ever noticed how our gardens have a pause between the early and late summer-flowering plants? Here are some suggestions to help you bridge that gap: • Roses: They do require time and effort if they’re to look their best and many have their peak time in June, so choose ones that repeat flower or can provide a structure for other climbers – and scent is a must! Some lovely ones are ‘Malvern Hills’, ‘Phyllis Bide’, ‘Gertrude Jekyll’ and ‘The Generous Gardener’. For an informal hedge try the rugosas; only a single flowering, but with wonderful red and orange hips. • Clematis: Delightful climbers and so many to choose from. Try ‘Prince Charles’, ‘Abundance’, ‘Jackmanii Superba’ or any of the viticellas, such as ‘Venosa Violacea’ or ‘Minuet’, and so simple to prune. Between them they will give a wonderful display from June to October. Perfect for training through roses. • Hardy Geraniums: These are some of the most useful plants in the garden; many will flower all summer and into the autumn. ‘Ann Folkard’, ‘Mavis Simpson’, ‘Tiny Monster’ or ‘Rozanne’, and many more, are all perfect for covering the bare ankles of your roses. • Honeysuckle: ‘Lonicera Periclymenum Serotina’ flowers July to October and has a delicious scent. Ornamental grasses such as Stipa, Miscanthus, Pennisteum and Hakonechloa will be looking good now and preparing to flower, already giving airiness and movement to the border, but more of those next time. If you are undecided as to what to do with your garden, then landscaper Alan Horley and I are happy to assist. Over the years, we have developed a very successful working relationship and if you’d like a little help, we’re happy to share our expertise. Just call. sarahtalbotgardendesign.co.uk M. 07808 471937 T. 01305 751230 12
Page 1: Inspired Living DOMVS Enterprise Cl
Page 4 and 5: DOMVS Enterprise Club Members Our m
Page 6 and 7: Create an Inspirational Cocktail us
Page 8 and 9: Here Comes the Sun Sarah Dale, Owne
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Page 14 and 15: Follow Your Nose Find a fragrance f
Page 16 and 17: ‘Spring in Suffolk’ by Hugo Gre
Page 18 and 19: Dorchester Art Gallery Follow us at
Page 20 and 21: Capturing the Best of Dorset Every
Page 22 and 23: A Quintessentially British Summer L
Page 24 and 25: Supported by DOMVS On 23rd June the
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Page 28 and 29: Photograph © Jane Adams Photograph
Page 30 and 31: From Fordington with Love Fordingto
Page 32: READY WHEN YOU ARE Stuart Bramley A

DOMVS Enterprise Club Inspired Living - Issue 3 - Summer 2018

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