The Golden Garden

The golden garden 

Autumn arrived suddenly this year, you almost feel it was caught out by the continual warm weather and had to put on its golden coat in a hurry. That's why we have to appreciate it quickly, before it disappears in a rustle of dead leaves. 

                                            

In this garden the yellows and oranges catch the sun and really glow and the structural shrubs begin to turn the garden into a sculpture park. 

The little Magnolia stellata turns a lovely deep bronze, the cordon pear a sunshine yellow and the wild strawberry leaves very lemony.   

From left: magnolia  with golden privet, tree peony and cordon pear

The leaves rustle underfoot. - I'm not ready to rake them up yet because I wait until all the apple leaves have fallen - they are the last to go. 

My local park, has some interesting planting including trees, shrubs, hedges and perennials - for visual interest, for wildlife, for concealment of buildings and to create separate and varied spaces. It's in full autumn colour just now. I walked round it the other day and was enchanted.  

Varied planting in Caledonian Park

Rosa rugosa - hips and leaves

To add to my autumn pleasures, this week's organic delivery included a truly autumnal ridged yellow/orange squash which I will keep as an ornament on the kitchen table for a while before turning it into soup. Here is a very simple and delicious recipe for soup:

Squash Soup

1 tbs olive or rapeseed oil

1 squash cut into cubes - no need to peel

A handful of fresh sage, chopped 

1 bay leaf

1 small onion, chopped

1 1/2 pints stock

salt and pepper

Heat the oil over medium heat and sauté the onion and garlic for 3 to 4 minutes. 

Add sage,  bay leaf, salt and pepper, stock and squash

Bring to a boil, reduce heat and simmer for 20 minutes or until squash is soft. 

Remove the bay leaf and blend if you want or leave it more like a stew.

Good with a dollop of crème fraîche or Greek yogurt or a scattering of grated cheese.