Garden of All The Senses Taking Shape

In a few weeks there will be a special temporary garden in the centre of Wigtown for the blind, partially sighted and other disabled people.

The garden is a project of the enthusiasts of the Wigtown in Bloom project who are working hard to make it success, together with the support of sponsors and other well wishers.

Sharon suggested the garden be set up as she has always loved gardening. “I have always gardened and as I have lived around the world it has always been a great joy. I lived in high-rise apartments mostly so my balconies have been my garden. When I was in Spain, I had a real garden, not just a balcony, and it had lots of lovely flowers and fruit trees, such as medlars, quinces, apple, mandarins, oranges and even grapes.

“As my sight diminished, I found it more and more difficult and struggled. When I had my stroke about two and a half years ago it became impossible for me to garden. But my husband has taken up the gardening for me as I have a little patio which is ideal for pot plants – I give the orders, of course! But things are flourishing and I can see the big blobs of colour, such as my nasturtiums, sweet peas and petunias. And I can smell all the lovely herbs, which get used in our cooking almost daily.

“The idea of the Garden of All the Senses is so that people like me, who can't garden themselves, will be able to come along and enjoy the plants as if it was their own garden. Wonderful people are supporting the idea and will be donating plants for the displays.

“We still have some way to go in meeting all the expenses. I'm hoping, for example, that we might be able to get people to sponsor a pot at £10 a go or make other donations. My email address is sharon888bruce@gmail.com

“We will be setting a date for the garden to open soon and everyone is welcome to come along and enjoy the displays.”

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Never mind the lottery - try millionaire's shortbread

Sharon has been buying lottery tickets for ages but so far the fickle finger of fate has declined to shower her with cash.

Yesterday, she was in Stranraer, and couldn't resist popping into a traditional bakery and cake shop – John Gillespie and Son, in Castle Street. Not surprisingly, this street is right next to the castle and very easy to find.

There were beautiful shiny glazed strawberry tarts, mouth-watering meringues and other tasty temptations. “I fancied something chocolaty,” she said. “The lady pointed out the slices of chocolate-covered, caramel, Scottish shortbread known as Millionaire's Shortbread. Most appropriate, I thought, so I plumped for a slice which I have to say was one of the most delicious things I have eaten in a long time. I ate it when I got home with my afternoon cup of tea. I wish I had bought two so that I had one for today. Whenever I am back in Stranraer I will definitely be visiting Gillespie's.”

The shop also makes wonderfully-light potato cakes, which are a Scottish savoury tradition. They are like flat pancakes and are delicious, either warmed with breakfast or spread with whatever you like.

“I have still got my lottery tickets for the weekend,” said Sharon. “Think how many squares of Millionaire's Shortbread I can buy when I win.”

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Ospreys doing fine

Sharon called in at the visitor centre on the top floor of the County Buildings in Wigtown to see how the baby ospreys are getting on.

She was there soon after the three eggs hatched and saw the little fluffy babies being kept warm and looked after by their fussing mother. Now, six weeks has passed and the young ospreys have grown fast on a diet of fresh fish, caught by their father who is always off hunting, and fed to them in little bits by mum.

A few days ago the nest was visited for the first time so that the young birds can be ringed and it won't be long before they are flying.

The nest location is kept secret to protect the ospreys from madmen who steal the eggs. However, a live video feed is run into the County Buildings visitor centre and plenty of people call in to watch the young ospreys, and mum and dad. At one point, ospreys were nearly extinct in Scotland but conservation efforts and protection have meant that a considerable number of pairs is now breeding.

“They have gone from little fluffy biddies to wing flapping proper looking birds in such a short time,” said Sharon. “It just shows what fresh fish can do for you.”

Saturday, 31 July 2010. Update. Sharon called in at the County Buildings, Wigtown, yesterday to watch the video feed and see how the young ospreys are getting on. The only occupant of the nest was mum, who was busily tearing apart a fresh fish. Dad arrived about five minutes later with a big clod of earth, which he put in the side wall of the nest. The young ospreys are off flying about and come back to roost in the branches of the tree, although they do go down to the nest for feeding. Dad is teaching them how to fly properly and hunt fish. Towards the end of August, everyone will leave the nest, separately, and head down to West Africa for the winter. Next year we hope mum and dad will be back at Wigtown, although the young birds will probably stay in Africa for two or three years before heading back to Scotland to look for mates and their own nesting sites.

A few days earlier, Sharon had been amazed to see a replica osprey nest build in the town garden by local schoolchildren. "You can't tell on the video feed just how big the nest is," she said. It is the same size as a double bed, only round of course. It has got an edging all the way round, like a ledge on which you could sit and have a picnic with the family. And when you see it on the video, the birds almost fill the nest. The babies must be the size of turkeys."

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Home dried herbs

Making home dried herbs is easy – just grow them and dry them.

Sharon is keeping a close eye on the pots of herbs on her patio. There is rosemary, two types of oregano, masses of curly parsley, chives, dill, sage and other tasty leaves. These are now being added to salads and summer dishes.

To prepare for winter, the herbs are cut regularly and laid out on a big wooden tray. When the sun is shining this is put outside but when there is a hint of rain, and Sharon is an excellent weather predictor, the tray moves to a windowsill inside.

If you are not already doing so, get going with your own herb drying to see you through the long winter months.

Roses go to the dogs

Beautiful dog roses now line the lanes, their flowers attracting lots of bees. Dog roses are not only beautiful to look at but they also provide the key ingredient for rose-hip syrup, which provided big doses of vitamin C for people, particularly children, in wartime.

The dog rose is native to Europe, north west Africa and western Asia and the “dog” tag features in the name in many languages. The dog rose is the rose seem in medieval heraldry, on shields and coasts of arms. The rose grows happily it seems wherever it can find a footing and the flowers are small and delicate in a range of colours.

The hip, or fruit, of the dog rose is very high in vitamin C. Here's one way to make the syrup when the berries appear in autumn. Boil two cups of water and add four cups of rose hips and a cup of sugar. Let simmer for about 20 minutes then put into lidded containers and keep in the fridge. You can use honey instead of sugar, says one cook. Older people will remember being given spoons of rose hip syrup when they were children in the days during and after the Second World War.

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Taking time to appreciate plants

Sharon is greatly enjoying her pot plant patio. “I have spent my whole life gardening and loved every minute. But since I had my stroke I am not able to bob about like I used to with my pot plants. So now I have to ask my husband to do the watering and the feeding and the dead-heading. I have the smallest patio in town but it is looks lovely.

“The thing I have come to realize about being disabled as well as blind is that I now sit for long periods of time during the day. When my husband puts one of my beautiful flower pots on the table next to my chair I have lots of time to actually look at the flowers and appreciate how beautiful they are. Although I am blind, I can see some things especially bright colours. Flowers like nasturtiums, petunias and pansies are so brightly coloured. I actually have time now to appreciate all their hard work in growing from tiny little plants into beautiful coloured blobs for me to enjoy.”

What a waste of whisky

Recently Sharon and her chair pusher went along for a briefing on the wonders of Scotland's finest malt whisky.

The briefing was given by Lesley Gracie of the family-owned Glenfiddich distillery and there were generous samples to enjoy. Unfortunately, the Wigtown laws about being drunk in a wheelchair or drunk in charge of a wheelchair are severe and so the only sampling that could be carried out was by sniffing the rich aromas of the not-so-wee tots on the tables.

Lesley started by explaining the unique nature of malt whisky. This is made from malted barley and Scots water and is produced in batches. With the cheaper grain whiskies various grains are used and the industrial-like processes are continuous. Every batch of malt whisky has its own peculiarities and attractions, many acquired during the long process of maturing in wooden casks.

The first sample was 12-year-old Glenfiddich, which was described as: “Nose, distinctively fresh and fruity with a hint of pear. Beautifully crafted single malt, with a delicately balanced fragrance. Taste, characteristic sweet, fruity notes, develops into elements of butterscotch, cream, malt and single oak. Finish is long, smooth and mellow and the colour golden.

Next up was the 15-year-old Glenfiddich, described as follows: “Nose, intriguingly complex aroma with sweet heather honey and vanilla fudge combined with rich dark fruits. Taste, full bodied and bursting with flavour – silky smooth, revealing layers of sherry oak, marzipan, cinnamon and ginger. Finish, satisfyingly rich with lingering sweetness. Colour with reddish hue.

Finally, there was a generous measure of the 18-year-old Glenfiddich, described as follows: “Nose, remarkably rich aroma with rich orchard fruit, spiced apple and a robust oakiness. Taste, richly delivers luxurious dried fruit, candy peel and dates overlaid with elegant oak notes. Finish, warming, rewarding and distinguished. Colour, rich bronze.”

Sadly, most of the people at the briefing were driving and so huge quantities of beautiful samples were poured away afterwards. Sober, the wheelchair made its way home as straight as a die for a cup of tea which tasted, well, of tea.

Sharon says: “The 18-year-old smelled the best and was my favourite. It didn't burn the back of my throat. I am not a whisky lover but I could manage a tot of this some time when we are not rolling around the town.”

A treat from the bees

The big fat bees are buzzing around the flowers on Sharon's patio, so here is a recipe for traditional Scottish honey cake.

Four ounces of clear honey
Three ounces of butter
Three ounces of sugar
Two beaten eggs
Eight ounces of self raising flour
One level teaspoon of baking powder.

Cream together the butter and sugar and gradually add the eggs. Beat in the honey. Sift the flour and baking powder together and stir into the honey mixture. Put in a baking tin and cook for about 35-40 minutes in a moderate oven. After about 10 minutes turn out onto a wire rack to cool.