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On the show this week we visit Fairbrook Garden in Kilmeaden, Co. Waterford to meet it’s owner, the artist Clary Mastenbroek.
We’re joined by the Director of the National Botanic Gardens, Matthew Jebb to her about the upcoming Totally Terrific Tomato Festival.
Mags brings along some of her pickled Cucumber and shares her recipe, along with some other recipes for Cucumbers.
There’s Food News, Nature Notes and, of course, some jobs to do in the Garden:
- Spray spuds for blight
- Stake tall Dahlias & Lilies to prevent wind damage.
- Dead head Lilies for a better display next year
- Prune Wisteria after flowering by removing all the whippy side-shoots.
- Trim your Lavender plants after they’ve finished flowering
- Collect ripened seed and store for next year
Cucumber Pickle
Ingredients
- 900g finely sliced cucumbers (skin on)
- 3 small onions finely sliced
- 350g sugar
- 225ml cider vinegar or white wine vinegar
- 1 tbsp Salt
Method
- Mix the cucumber and onion in a large bowl, add the sugar, salt and vinegar.
- Make 1 hour ahead, if possible and store in a jar in the fridge.
Tomato and Cucumber salsa
Ingredients
- 4 ripe tomatoes, finely chopped
- 1/4 Cucumber, deseeded and finely chopped
- 2 cloves garlic, crushed
- 1/2 small red onion, finely chopped
- 1 tsp lemon or lime
- 1-2 tablespoons fresh mint
- Salt and pepper
Method
- Mix all together in a bowl. Serve as a dip or as accompaniment.
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