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Saturday 11th June, 2011
E
Absolutely Fabulous & Blue Moon
Hi
GETTING ALPHABETICAL
It's a pretty awesome sight at the Nursery with all those roses down on the weed cloth. From potting they get put down in groups of the letter that their name starts with. The next major task is to get them all into strict alphabetical order, so out we go armed with this huge list and move them into nice neat tidy rows. It will take a bit of time and is well worth the effort as it makes it easy to find the rose that you are after.
I enjoy it as I get to look and reacquaint myself with all the pictures and names of the stock that are here and there are just so many different roses and styles of flowers.
Hybrid Teas are a modern classic flowers and quite often I'll describe them as being a florist like bloom with that beautiful shape that we all love. Mostly a (Hybrid tea) HT will have more petals than say other types of roses and hold their form for longer. The plant will also tend to have one rose per stem. Now I have to add that what I'm saying here, is not cut and dried, as over the years the newer HT's may exhibit characteristics of other rose types like say a Floribunda.While cruising through the standard roses the other day I saw that we had a couple of old favourites grown as standards,. Blue Moon was one, (vintage 1964), a rose that many know and is not usually available as a standard. Deliciously fragrant and in that amazing silvery blue lavender colour. Now another on a standard is Papa Meilland (1963) one of the best dark reds and again with a beautiful scent. Also on a standard and brand new to us is Mum in a Million.
Now Floribundas are quite like Hybrid teas but they tend cluster flower (to have many flowers per stem) and usually less petals than an HT (Hybrid Tea). They will make an amazing show in the garden and or in the vase. A classic old floribunda that everyone knows is Iceberg but there are many others both old and new. Absolutely fabulous is a newie, Fragrant and yellow. Margaret Merrill is a well known, classic, white and beautifully fragrant.
Austin roses or English roses are really modern roses that are bred to look old. The Englishman David Austin has crossed good repeat flowering modern roses with classic old ones to create the range that we have today. Full and fluffy, drawn and quartered or that classic old cup shape. There are quite a few new ones here that were around last year in limited numbers Tea clipper. Windermere, Summer song, Darcy Brussell to name a few
Oxtail stew
Dad decided to throw a dinner party the other night and Oxtail stew was on the menu. We arrive over to find dear old Auntie in fine mettle due to half a bottle of good sauvignon blanc being checked for quailty prior to dinner. I haven't had oxtail stew for years and this version was really delicious
He found this recipe in the Next magazine
3 Oxtails
3 Carrots
3 Medium sized onions
3 stalks of celery
1/4 cup good quality olive oil
2 tablespoons of Butter
2 Tablespoons of flour
6 Tablespoons plum jam
6 Tablespoons of red wine vinegar
3 tablespoons brown sugar
2 Cups of good quality beef stock
2 Cups good red wine (I used Speights old dark beer)
1 Bouquet Garni Herbs of choice but I used bay leaves, Thyme and Celery stalks
Salt and pepper to taste
1. Trim the fat from the oxtails and cut the tail into sections between the joints
2. Peel the carrots and onions,trim the celery and cut into even sized pieces about 2cm square
3. Heat the oil and butter in a frying pan and brown the oxtail well on all sides.Transfer the meat into a large casserole.
4. add the vegetables to the pan and toss regularly until they are well browned.
5. Add the flour and cook for 2-3 minutes until the flour begins to brown lightly.
6. Add the plum jam, vinegar, sugar, beef stock,red wine, and bouquet garni and stir well to make a
smooth mixture.Bring to the boil andf pour over the oxtail.
7. Cover and cook at 150degrees centigrade for three hours until the meat is very tender and falling
off the bone.
8. Taste the sauce and season with salt and pepper.
9. If you can, leave the casserole to stand overnight to allow the fat to rise to the top and set. Skim
off and reheat. Serve with creamy mashed potatoes with chopped parsley.
Note. If the sauce needs to be thicker mix an extra 1 tablespoon of flour with 2tablespoons of butter and stir into the casserole 5 minutes before the end of cooking time
Cheers, Lloyd and Harry
Make it a Wairere weekend where gardenings not a drag
Wairere Nursery
826 Gordonton Road, RD 1, Hamilton
07 824 34 30
www.wairere.co.nz
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2011 Newsletters...
Plums (17th February, 2011)
Friends in need (27th February, 2011)
Feijoas Roses Pears (5th March, 2011)
Pear Puddings (13th March, 2011)
Figs and Things (22nd March, 2011)
Hips and Hedges (1st April, 2011)
Lemons and things (7th April, 2011)
Camellias (15th April, 2011)
Hedges (29th April, 2011)
Blueberries (21st April, 2011)
and more hedges (6th May, 2011)
Garlic Asparagus Roses (20th May, 2011)
New Roses (27th May, 2011)
The Rose Story (4th June, 2011)
..... HT Floribundas and Austins
Winter Solstice (18th June, 2011)
Grapes (25th June, 2011)
Plums and more (2nd July, 2011)
Flowering Cherries (9th July, 2011)
Squally weather and potting (23rd July, 2011)
Key Lime Pie (16th July, 2011)
Bird Seed Cake (30th July, 2011)
Changes in the garden (6th August, 2011)
Magnolias (13th August, 2011)
Fruit tree pruning (20th August, 2011)
Daphne (27th August, 2011)
Lily of the Valley Shrubs (3rd September, 2011)
Judas Trees or Cercis (11th September, 2011)
Chook Sequel (17th September, 2011)
Weeping Trees (24th September, 2011)
Shade trees (1st October, 2011)
Roses start to flower (13th October, 2011)
Hostas (21st October, 2011)
Azaleas and Clematis (29th October, 2011)
Garden Visits (6th November, 2011)
Hydrangeas (12th November, 2011)
Dagwood (19th November, 2011)
Melbourne Garden Tour (25th November, 2011)
Tools, Books and Melbourne (5th December, 2011)
Xmas lilies and Lemon Granita (16th December, 2011)
Merry Christmas (24th December, 2011)
HL Nurseries Limited t/a Wairere Nursery
826 Gordonton Road, R D 1, Hamilton 3281 Ph: (07) 824 3430 Email: