Summer also the time to think ahead for winter and all those months, when we all want is a well stocked larder. Pickled shallots, blackcurrants jelly, wild strawberries jam, runner bean chutney and even sour cherry vodka.

SUMMER


Busiest season at Splatt Mill. The garden is in full bloom, and the vegetable patch is giving us constant flow of the best quality produce. It is a very satisfying feeling to cook your lunch or dinner directly from your own garden, or picking your fresh raspberries and black currants for your breakfast pancake or waffle. These are the things we have always just dreamed of before.​

The arrival of the first bok choy always makes my Taiwanese-born-lived-in-Greater-China-girls extremely happy; served on top of a strong broth filled with udon noodles and other goodies. What a great treat on a chilli summer evening!

I absolutely adore broad beans; having them finally grown in the garden is fantastic. Once the spongy pods are opened large beans pop out and after blanching them the vivid coloured beans are revealed like emeralds. Fresh fava beans fried with chorizo sausage is a supper that puts a smile on anybody's face. 

Using the natural setting of Splatt Mill with sparkling water from the streams running off the Quantock hills, combined with the mild climate of Somerset, this place provides the perfect environment to grow wasabi plants. Loving the shade provided by the giant leaves of the gunnera plants growing at the streams edge, and after spending the winter in the greenhouse to protect from frosts. the wasabi enjoys the whole summer in the running waters and gravel of the mill stream.

Globe artichokes standing in the garden like aliens from "The Day of the Triffids"; just the perfect companion to a lazy weekend afternoon lunch with hollandaise sauce. 

WINTER


Waiting for the first frost to bite the sloe berries and preparing sloe gin, is one of the highlights of the mild winters in Somerset and a perfect complement to the holiday season. 

After two years growing, the horseradish also makes it to the table, while the vegetable patch is full of brassicas enduring the winter months.


SPRING


After a mild winter in Somerset, the first spring harvest comes around in the beginning of April with the arrival of the asparagus, poking through the tired looking soil. Raspberries start to produce their fruit in spring and continue to do so till the first frost in late October.

In this season lots of different coloured swiss chard and radish also make it to the table from the garden. 

AUTUMN


With the arrival of autumn, work doesn't slow down in the garden; the long autumn season brings all different kinds of apple, pear, quince, walnut, plum and even Chinese gooseberries  and tomatillos to us.  

My personal favourite; pepper sauce, made at Splatt Mill, inspired by the Caribbean islands, sweet, sour and definitely has a great kick to it from a variety of chilli peppers such as Zimbabwe black, chocolate habañero, Trinidad moruga scorpion and scotch bonnet; best selection of the world hottest chillies.

FRom the garden to the kitchen

The garden in Splatt Mill brings us fruits and vegetables all year around, keeping my family happily fed and healthy. It is a constant work, but well worth the effort; this wouldn't be possible without Emma, who comes and helps every week, rain or shine. 

Fried, breaded delicate courgette flowers stuffed with light ricotta cheese are one of the nicest treat. 

Purple shiso (Japanese basil) is a newcomer in Splatt Mil; my family enjoys it as a perfect complement to chirashizushi or as a homemade furkikake.



Okra and french beans! While the beans are doing perfectly in the vegetable patch and the yield is fantastic, okra needs to be kept warm and safe in the green house. The plant is very happy there in large pots, and from June onwards the pods are shooting up and once it is ready and harvested, a new pod is growing in its place,  and keeps on giving all  summer long.