The Good Life

You can barely mention ‘The Good Life’ without automatically thinking of the BBC series and its characters Tom & Barbara Good (Richard Briers & Felicity Kendal). But this is our homage to all the allotment and small holders that exist for real – a collection of greetings cards for anyone who would like a little more of the good life.

Eco-friendly cards: Card from responsibly managed forests (FSC®), vegetable-based inks, recycled paper envelopes, compostable outer slips.

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Card size: 160x160mm. Blank inside.

Photography: John Glover, Jason Ingram (L101), Stephen Farnsworth (L102), David Tipling (L103), Ian Cameron (L104), Jo Brownridge (L105), Ross Hoddinott (L106), Mark Hamblin (L107-108), Andy McGowan (L110), Patrick McGuire(L113), John Martin (L114, L118) & Sharon Cooper (L117), Christopher Nicholson (L119), Rich Lewis (L120), Dale Sutton (L121), Rory Trappe (L122), Adam Burton (L123-124), Mark Robinson (L126), Sophie Matthews-Paul (L127), Stephen Denning (L128)
Text on Reverse of Card

Code: L101		 ‘The highest reward for a person’s toil is not what they get for it, but what they become by it.’

John Ruskin (1819–1900)
 

Code: L102		 ‘Smelly’, ‘dirty’, ‘greedy’ – just a few words that have been used to describe this much misunderstood animal. Winston Churchill, however, clearly had other ideas. To paraphrase his words: dogs look up to us, cats are openly disdainful – but the pig is the only creature to treat us as equals. This may be fair enough, as research suggests that the pig is the smartest of all the domestic animals, and can be as clever as primates and more intelligent than dogs and three-year-old children.
 

Code: L103		 Barn owls are so called because they have adapted easily to using man-made structures. Typically a farm dweller, roosting in barns and outbuildings, this raptor may also be found in church towers, attics, steeples and even garden sheds!

It is unsurprising that the barn owl, with its distinctive looks – its heart-shaped face and pure white underparts – is often a feature of myth and legend. Common names, such as demon owl and ghost owl, reflect past fears held in many parts of the world that the bird was an evil omen; consequently, the barn owl has been persecuted.

These days, farmers are more aware of how useful the bird can be: pound for pound it eats more rodents than any other bird, proving very valuable at keeping pests down. A highly effective hunter, the barn owl uses its acute hearing to find prey rather than using its vision. Dusk is when you are most likely to see one, in open countryside or on road verges.
 

Code: L104		 A beautiful thing is never perfect.

Proverb
 

Code: L105		 Although the history of allotments can be said to go back to the Saxon era, over a thousand years ago, allotments as we know them were really the result of the Enclosure Acts – the majority of which were passed between 1750 and 1860. Common land and open fields were enclosed and people no longer had the right to use these areas for growing produce or grazing animals. This made life very difficult for poorer people, so laws were passed requiring local authorities to set aside land, small parcels of which could be rented to individuals or families. Today, there is more demand than ever for allotment space. Environmental concerns about the use of chemicals and pesticides, the desire to reduce food miles, and to be more self-sufficient and enjoy truly fresh produce are all factors, but allotments are also a great way to get exercise and meet people.

Did you know?
All councils in England and Wales (with the exception of inner London) are required by law to provide allotments.
 

Code: L106		 Robins are common visitors to gardens and allotments. Renowned for their fearlessness, these feisty birds seem content to keep a gardener company, often perching on the handle of a nearby garden spade. The reason for this is simple and is connected with the robin’s hunting technique. A garden spade provides an ideal perch for surveying the area, low enough for the robin to easily fly down and grab any grub it sees. As the gardener toils, he or she reveals earthworms, leatherjackets and other delights palatable to the robin. Many of the robin’s favourite foods are pests to the gardener – a perfect partnership!
 

Code: L107
  • Cattle were first domesticated around 5,000 years ago, and there are now over 900 different breeds in the world.
  • Cattle have an acute sense of smell and can, apparently, detect odours from up to 6 miles away.
  • A dairy cow can provide nearly 200,000 glasses of milk in her lifetime.
  • The Sanskrit word for ‘war’ literally means ‘a desire for more cows’.
 

Code: L108		 ‘All the wars of the world, all the Caesars, have not the staying power of a lily in a cottage garden.’

Reginald Farrer (1880–1920)
 

Code: L109		 The apple tree originated in Western Asia, and its wild ancestor can still be found there today. It has huge cultural significance and features in Germanic mythology as a symbol of fertility and youthfulness. In ancient Greece it was associated with the goddess Aphrodite, and to throw an apple at someone was to declare your love for them. Rather than attack your loved ones with fruit, why not make them this delicious apple and ginger crumble?

Ingredients: 170g plain flour; 85g butter; 1/4 teaspoon ground ginger; 170g unrefined brown sugar; 450g cooking apples, peeled, cored and cut into 1cm chunks. Serves 4.

Method: Preheat the oven to 180°C/350°F/Gas 4. Mix the flour, butter, ginger and 85g of the sugar in a large bowl, then rub it together with your fingertips to resemble breadcrumbs. In another bowl, gently mix the apple chunks (so as not to bruise them) with the remaining sugar and a teaspoon of water. Tip into a shallow, ovenproof dish. Scatter the topping over the fruit and bake for 40 minutes, or until golden. Serve with cream, custard, ice cream or even Greek yoghurt, if you’re feeling unconventional.
 

Code: L110		 ‘The Earth Laughs in Flowers.’

Ralph Waldo Emerson (1803–82)
 

Code: L111		 Drying flowers is a great way to preserve some of the beauty of your garden and bring it into your home. The simplest method is air drying. Gather the flowers into small bunches and wrap the stems tightly with a rubber band or string, then hang them upside down from the ceiling or in a warm, dry place such as an airing cupboard. It’s important that they are out of direct sunlight, as this will fade the flowers. Leave some space between the bunches to allow the air to circulate. Drying times vary depending on the type of flower and the humidity, so allow up to 4 weeks.

Useful tip
Flowers with a high water content will not dry well. Good choices include African marigolds, delphiniums, cornflowers, poppy heads, lavender, love-in-the-mist, globe thistle and roses.
 

Code: L112		 Many flowers are edible. Here are a few you might want to try.
  • Marigolds and violets can add interest to salads or be used to garnish dishes. Nasturtiums are also an ideal addition to salads. Not only do they look sensational but they also have a slightly peppery tang, which really enhances the flavour of the dish, especially when combined with watercress and rocket.
  • Rose petals are great in jams, sugars, syrups, jellies and teas.
  • The tiger lily has long been a component of Chinese cooking. The striking orange petals can be cooked and used to stuff fish.
  • Always take care over the flowers you choose to chomp on. If picking your own, do not use anything that you have not had correctly identified first. Remember, some may be poisonous or treated with pesticides – plus pinching them from your neighbour’s garden is likely to result in an ASBO!
 

Code: L113		 ‘Grief can take care of itself, but to get the full value of joy you must have somebody to divide it with.’

Mark Twain (1835–1910)
 

Code: L114		 ‘Opportunity is missed by most people because it is dressed in overalls and looks like work.’

Thomas Edison (1847–1931)
 

Code: L115		 Ingredients:
1 punnet of fresh strawberries; ½ tsp vanilla extract; 1½ cups low-fat vanilla or natural yoghurt; Greek yoghurt or vanilla ice cream; 400ml apple juice; a handful of crushed ice (optional). Serves 4 – depending on thirst levels!

Method:
Wash the strawberries and remove their stalks. Add your choice of yoghurt or ice cream to a blender with 100ml apple juice. Switch on, then throw in the strawberries and ice if you like; blend until smooth. Finish by adding the remaining apple juice – add less if you want a really thick smoothie – and blend until smooth. Serve immediately.

Strawberries are full of vitamins C and A, plus a good source of minerals such as potassium and calcium. This is a delicious, healthy way to enjoy them. The low-fat yoghurt is a healthy alternative; Greek yoghurt will give a creamier taste and the ice cream is ideal for when you need to indulge! If it’s a boiling hot day, add ice for a frosty, cooling drink.
 

Code: L116		 This fiery chutney is great with cheeses.

Ingredients:
900g cooking apples, peeled, cored and chopped; 225g onions, chopped; 110g raisins; 350g light brown muscovado sugar; 425ml cider vinegar; 1 tbsp salt; 1 tbsp cayenne pepper; 1½ tbsp finely chopped ginger; 3 fresh red chillies, finely chopped (remove the seeds if you prefer less heat); 10g black mustard seeds, ground. Makes 4–6 jars.

Method:
Put all the ingredients in a large pan and bring to the boil, stirring frequently. Reduce the heat and simmer to boil off the liquid. Cook until a jam consistency is achieved, stirring every so often to avoid sticking. Cool, pour into the jars, cover and store in a dark cupboard for two to three months before eating.
 

Code: L117		 Chickens were first domesticated over 10,000 years ago. The three ladies pictured are hybrid breeds; from left to right we have Nikki, a ‘Silver Nick’, Pepper a ‘Speckledy’ and Thorne, a ‘Rhode Star’. With the cost of living on the rise, the idea of owning chickens is increasingly attractive. So, if you want fresh eggs for breakfast from hens that you know are healthy and happy, here are a few basic tips to get you started:

  • Check with your local authority that there are no restrictions on keeping livestock.
  • A solitary chicken is a miserable one. Four to six birds should provide a suitable supply of eggs for most households.
  • A 2m x 2m hen house should be roomy enough to sleep four to six chickens. It will need to be cleaned weekly. During the day, the chickens will need a large pen to roam in – make sure this is secure to protect them from predators such as foxes.
  • There are many different varieties of chicken to choose from. Alternatively, you could adopt ex-battery chickens via the British Hen Welfare Trust. For more info check out www.bhwt.org.uk.
 

Code: L118		 Commonly known as Swiss chard, this nutritious vegetable is actually a Mediterranean native and was prized by the ancient Greeks and Romans for its medicinal properties. Although it is related to beetroot, it is comparable to spinach. Its leaves are added raw to salads or cooked for a more refined flavour. Much underrated, chard is one of the world’s healthiest foods, packed with vitamins, antioxidants and minerals.

Why not try … Chard Pesto?

Ingredients:
1 knob of butter; 200ml extra virgin olive oil; 3 garlic cloves, chopped; 1 bunch of chard, roughly chopped; 60g pine nuts; 100g freshly grated Parmesan cheese; 1/4 tsp black pepper; 1 large bunch of basil leaves; salt. Serves 8.

Method:
Melt the butter in a pan with the olive oil. Sauté the garlic for 2 minutes. Stir in the chard leaves, then cover and cook for 5 minutes. Toast the pine nuts, then add to the mixture along with the basil and Parmesan. Blend, then add salt to taste. Toss with hot pasta or spread it on bruschetta and top with tomatoes and Parmesan for a tasty snack. Can be kept in the fridge for up to 3 days or frozen in small pots.
 

Code: L119

Charles Dudley Warner commented in 1871 that what a gardener needs is a ‘cast-iron back, with a hinge in it’. A trusty wheelbarrow also comes in handy, and has done so for far longer than many might realise. Some historians believe that it was invented in Ancient Greece, and its Chinese counterpart has been depicted on tomb murals dating from the 2nd century. One Hungarian village is so enamoured of the wheelbarrow that they hold an annual international sports event dedicated to it – the Wheelbarrow Olympics. 
 

Code: L120

The first engine-powered farm tractors used steam and were introduced around 1850. Since then the tractor has had an enduring appeal. Yes, boys love them, perhaps because they combine fun with danger – to paraphrase author, Bill Bryson, rolling over in a tractor is one of only three things that can kill a farmer (if lightning or old age doesn’t get him or her first). It’s not just boys of the human variety that can’t get enough of these agricultural toys (sorry, machines), however; according to a Guardian news story, a male mute swan from Germany, called Schwani, has been besotted by a particular blue tractor for years – waddling after it wherever it goes!
 

Code: L121

Your garden, allotment, or even your potting shed is not just a place of retreat for yourself it is also a valuable haven for wildlife. The wood mouse is one of Europe’s most common and widespread small mammals, weighing just 13–27g. A gardener might not be too pleased to discover that these mice will feed on bulbs, beans, peas and tomatoes. However, any damage they might cause is likely to be offset by their consumption of weed seeds and invertebrate pests. Seems like a fair deal!
 

Code: L122

‘No philosophers so thoroughly comprehend us as dogs and horses.’

Herman Melville (1819–91)
 

Code: L123

What is this life if, full of care, 
We have no time to stand and stare.
No time to stand beneath the boughs
And stare as long as sheep or cows.

No time to see, when woods we pass, 
Where squirrels hide their nuts in grass.
No time to see, in broad daylight, 
Streams full of stars, like skies at night.

No time to turn at Beauty’s glance, 
And watch her feet, how they can dance ...
A poor life this if, full of care, 
We have no time to stand and stare.

Excerpt from ‘Leisure’, by William Henry Davies (1871–1940)
 

Code: L124

‘In seed time learn, in harvest teach, in winter enjoy.’

William Blake (1757–1827) 
 

Code: L125

A pumpkin is not just for Hallowe’en! Why not try this warming soup? It’s perfect for autumnal nights.

Ingredients: 

2 tablespoons olive oil; 1 onion, finely chopped; 1 leek, finely chopped; 1 garlic clove, crushed; 1/2 teaspoon ground coriander; 1/2 teaspoon ground cumin; 1 tablespoon curry powder; 1kg pumpkin, peeled and diced; 1 sweet potato, peeled and diced; 1 litre vegetable stock; 125ml single cream; salt and ground black pepper. 

Serves 6.

Use a large pan to heat the oil over a low heat. Add the onion and leek, then cook for 3 minutes or until softened but not coloured. Stir in the garlic and spices, then add the pumpkin, sweet potato and stock. Bring to the boil, then cover and simmer over a low heat for 30 minutes. Allow to cool slightly, then purée in the blender in batches. Return the soup to the pan, stir in the cream and reheat gently. Season with salt and pepper to taste. 
 

Code: L126

‘Where did all the grass go?’
 

Code: L127

Pictured looking unfazed by the snow are Judith (on the left), a blue laced red Wyandotte, and Daphne, a Light Sussex. Keeping chickens is one of the UK’s fastest growing hobbies, but what should you do to keep them healthy and happy in winter? 

Chickens, all supplied with their own personal feather duvets, are actually quite hardy. They are susceptible to wind chills and rain, however, so it’s a good idea to prepare for winter by checking that coops are waterproof and draughtproof (making sure that ventilation is above chicken-head height should help). Frequent security checks are crucial, as predators such as foxes are likely to be hungrier in the winter months. Chickens should have access to water at all times – check that this hasn’t frozen over, and add warm water to slow down the freezing process. Shorter days mean more time in the coop for the hens and more mess to be cleaned up – a lovely job for a chilly winter’s morning!

For more info on keeping chickens – or to adopt an ex-battery chicken – check out the British Hen Welfare Trust (www.bhwt.org.uk).
 

Code: L128

O, wind, 
If Winter comes, can Spring be far behind?

Percy Bysshe Shelley (1792–1822)  
 
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