There is still plenty of gardening to do on the shortest days, says Stephanie
The winter solstice on December 21 is the shortest day of the year. Although we are still deep within winter, with much of the worst weather likely still to come, it is a reassuring thought that every day going forward will be that little bit longer. We can look forward to spring, and the new growing season to come.
I like to spend the solstice in the garden, gathering all the homegrown ingredients for Christmas dinner. Weather is unpredictable and so it is worthwhile harvesting everything in advance, in case of heavy frosts or snow. Digging out frozen solid parsnips is not the easiest of tasks! One winter, the ground was so frozen I couldn’t get a spade in and had to buy parsnips from the shops until the ground thawed.
Usually over winter I pick seven days’ worth of veg and herbs from the plot every week. Short days mean that for most of us it is dark after we get home from work, so it makes sense to be prepared and have the food easily accessible in the kitchen.
Look after wildlife
In the garden, there’s still time to plant garlic and broad beans, weather permitting. Traditionally bulbing onions are sown on Christmas Day, and I do rather like having a short, relaxing gardening job to do. It’s lovely to step outside into the fresh air and sow a few seeds in the greenhouse. If that’s not practical, sow into trays on a sunny windowsill.
Every morning when I let my ducks out. We have four Welsh Harlequin slug eaters here, and I refill their water pools and also check the water supplies for the wildlife. Fresh water is crucial, for drinking and bathing, so I have several dishes placed around the garden for them. Keeping these clean is very important, to help prevent diseases.
Happily, there’s always more mulching to do, an excellent opportunity to enjoy some fresh air and exercise. Other seasonal gardening jobs include checking all the ties and supports for plants which can become damaged during wild winter weather. I keep a ball of string and a pocket knife to hand for quick repairs.
It’s also lovely to sit in the garden with a hot mug of tea and a tasty muffin, and enjoy just being there. It’s not been the best of growing years, but there’s always next year to look forward to. As Audrey Hepburn said: “To plant a garden is to believe in tomorrow.”
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How to make double chocolate, apple and cranberry muffins
This delicious combination creates a moist muffin filled with seasonal flavours. They’re fantastic for a decadent breakfast on Christmas morning, or to take to the allotment for a flavourful and filling snack.
In theory they keep for three days or so in an airtight tin, but ours never last that long!
If you have reached ‘peak chocolate’ over the festive season, replace the chocolate chips with chopped nuts, such as walnuts or pecans, for a wholesome crunchy muffin.
Makes approx 15 regular sized muffins.
Ingredients
Dry:
250g plain flour (white or wholemeal)
125g caster sugar
2 tsp baking powder
0.5tsp bicarbonate of soda
1 tsp cinnamon
1 tsp ginger
Wet:
2 large eggs, beaten
125ml sunflower oil
125ml milk
2 tsp vanilla essence
Filling:
200g chopped or grated apple (approx 2 bramley apples)
100g chocolate chips (plain or milk, whatever you prefer)
100g fresh, frozen or dried cranberries
Topping (optional)
50g chocolate, melted
Method
Preheat the oven to 180°C fan (200°C, 400°F, Gas Mark 6)
Place paper muffin liners into the muffin tins.
1. Combine all of the dry ingredients in a bowl and mix with a spoon.
2. In a larger mixing bowl, beat the eggs and add the other wet ingredients. Stir to combine, making sure all of the flour is incorporated, but don’t over mix. The mixture will be sloppy and a little lumpy.
3. Fold in the apple, cranberries and chocolate chips.
4. Spoon the mixture into the prepared muffin tins, dividing it equally.
5. Place in the oven and bake for 20-25 minutes, until golden on top and cooked. The actual time will vary from oven to oven.
6. Meanwhile, if you’re adding the chocolate topping, spread a sheet of greaseproof paper over a cooking rack.
7. When cooked, place the muffins on the cooking rack to cool.
8. Place the chocolate in a bain marie and melt over a low heat. Using a spoon, drizzle the melted chocolate over the muffins. (The greaseproof paper is to catch any chocolatey drips, so that those can be eaten and not wasted!)
9. Store in an airtight container for 3 days or so.
Tip: I prefer to chop up a bar of chocolate into chunks, rather than buy chips. These make a more chocolatey muffin and works out cheaper, too.
Tip: Fresh or frozen cranberries add a delicious tart burst of flavour which compliments the sweet chocolate and muffin mix. If you prefer a sweeter flavour, use dried cranberries.
Tip: If using frozen cranberries, tip them into the mix when still frozen to help keep their shape.
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