Every month we feature two blogs written by volunteers, one describes an object in the Palace and one a plant from the Garden. It is a great way to learn more about the Palace. If you would like to contribute there is no set format so please do send in your ideas.
Our delicious Walled Garden preserves and chutneys are the result of the hard work of Sarah Nicholl-Carne, Garden Volunteer and Beekeeper Volunteer. Read on for the secrets of the success of these wonderful spreads.
When Fulham Palace closed its doors at the end of March, the only people allowed in were the garden team, and one or two Palace staff, to keep an eye on the buildings. Once a week, the beekeeping team (classified as agricultural workers, and therefore exempt from the lockdown rules) came to check the hives. Otherwise, all was silent for three whole months.
The gardeners and garden apprentices worked hard, but claimed they missed the 50 or so garden volunteers, who regularly used to do some of the work. And, of course, the wonderful organically grown fruit and vegetables in the Walled Garden kept growing. In normal times, these are sold on the Barrow, but with lockdown, there was no outlet for them.
Harvested and in need of a home.
Since 2015, I have been making chutneys and jams for sale at the Palace, especially when there is a glut of cucumbers, cherry plums, apples, etc. But this year, everything needed to be made into a preserve, or it would go to waste.
First up was the rhubarb. I started off making Rhubarb and Ginger Compote (55 jars), then tried Rhubarb Chutney, which turned out quite well. Next, the cucumbers in the Vinery came on at an alarming rate; I made 144 jars of Snozzcumber Pickle, which has become popular at the Palace over the past 6 years. Snozzcumber, or course, is a word invented by Roald Dahl, and is described as a huge, hairy cucumber, eaten by the Big Friendly Giant. Our version uses cucumbers.
There was a little soft fruit, to make Strawberry, Raspberry and Gooseberry Jam, and then the Palace opened again, to the public and the garden volunteers. There were still surfeits of beetroot, resulting in Spiced Beetroot and Orange Chutney, and excess tomatoes in the Vinery have become Spicy Tomato Chutney.
The tomatoes happy as chutney.
Now Simon has joined the chutney team (of 2), making Rhubarb & Ginger Jam, and Apple & Marrow chutney.
All these are available on the barrow, Tuesday – Saturday, and we will have a stall with a huge selection at Apple Day; Sunday 4th October in the Walled Garden.
Our thanks go to Sarah for writing up this piece and for her excellent preserve and chutney making!