AGM Minutes from 9th February 2017

Chair - Jude Jansen        
Secretary - Trish Rodgers pp Lesley Norman

We have recorded 'blanket' apologies for all members who were unable to attend tonight's AGM. We hope that you will accept and understand that your apology for absence is not recorded individually.

We also decided to not print last year's AGM minutes as they have been displayed throughout the year on the notice board. The agenda was also placed on the notice board and projected during the meeting. However please do let Lesley know if you would like a personal copy of any of these.

As usual, we had an excellent turnout of members with all the hall chairs being used!

The minutes of the 2016 AGM were unanimously passed by all present.

Helen presented her annual financial statement. As monies for the 2017 club holiday had been collected this sum had to be included. Interestingly this year's hall/heating fees are down by over £100. Thus overall the club has an extremely healthy funds balance of £ 6,449.28. The financial audit was kindly certified by Mr N. Stewartson.

This report was Proposed by Pauline Hudson and seconded by Tony Hesketh.

(After the meeting some members approached the committee with suggestions for using the funds.

These ideas will be discussed at the next committee meeting

and brought to the club for consideration in due course.)

Please remember to pay your subs by March each year or

it will be assumed that you have relinquished your club membership.

Judy then presented her chairman's report. (The full report is available from Lesley on request.) Jude gave a summary of the year's club activities and thanked all the various new and old committee members for their support during her two years as chairman. Thanks were also expressed to those who help with teas and tidying up the hall after meetings. Jude has enjoyed her tenure of chairman and has kindly agreed to now become the club's Plant Sales Organiser.

Thanks and gift presentations were made to Christine Davidson and Ann Oswin for their roles over the past two years as Speaker / Summer Evening Garden Visit Organisers. Joan Truman and Ruth Couzens were formally welcomed as the new organisers in this role.

Sadly, Joyce this evening retired from her invaluable role as Outings /Holiday Organiser, after an amazing eleven years in the post. We were delighted to be able to present her with a special 'Thank You' gift. Joyce thanked us all saying how she had “enjoyed and loved every minute” in this role but was now looking forward to spending more time with her family. We look forward to her continued presence as a club member and informal advisor to the committee.

As most of you know, Janice Stewartson has stepped into Joyce's shoes. Janice is a knowledgeable and skilled gardener and so we look forward to exploring her choice of gardens on day trips. Again Jude Jansen will support Janice in this role.

 PLEASE CAN YOU HELP?
The club needs a VICE CHAIR … now
&
In February 2018 we need a new
SECRETARY & TREASURER

Otherwise the current committee were all happy to stand down and be re-elected. This was carried unanimously.

Proposed by Anne Sutherland and seconded by Derek Forster.

Down-a- Gate's Management Committee have still not received full planning permission for their hall. They have a £5,000 shortfall in funds for the project. They have a donations site on line,

www.justgiving.com/crowdfunding/Down-a-gate

& a local live music fundraiser is to be held at The Golden Fleece Inn, Rulehome on

Sat. 25^th February. Tickets - £10 via Pauline Tel 01228 -560800 / Mob 07411422301

Meanwhile we unanimously agreed to provide a donation from the club of £500.

Proposed by Jill Armsby and seconded by Mary Beresford-Jones.

Unfortunately there are no other suitable interim venues for meetings on Thursday evenings, so again it was unanimously decided to continue to have our meetings at Heads Nook Village Hall until Down-a-gate is once again available.

Proposed by Jackie Morris and seconded by Anne Sutherland.

In future we are reserving two parking spaces at HNVH for the Speaker and one committee member. Please also consider those who have difficulty with walking when you park, thank you.

Please do sign up to help with the Tea/Refreshments Rota – you don't have to bring anything, just yourself. Thank you to those who have already signed up.

Notices were presented by Jude, details of which can be found on the blog. Thereafter Alice announced tonight's raffle winners – a continuing great way to raise more funds!

The meeting was closed by Trish Rodgers (incoming Chair) once she had thanked Jude for her fabulous role as Chair and presenting her with her retiral gift. (The meeting was closed by 8pm.)

We then adjourned to enjoy a chatty 'cupper' (or two) and Marilyn Lord's delicious tray bakes; ginger cake, apple tart-lets, butterfly cup cakes and more...

 

Agreed by the committee on 

27th March 2017

Chairman

Jude Jansen …............................................................................

Secretary

Lesley Norman ….............................................................................

To be signed off at the AGM in February, 2018 ….......….......................................................................... Chairman: Trish Rodgers

 

Fungi in the Garden - Friends or Foes?...

On Thursday, 9th March we were very privileged to be given this talk by Paul Nichol, a distinguished national mycologist who is a trustee of the Association of British Fungi Groups.

Paul gently took us through key biological facts about fungi in a sequential manner. Fungi are now classified as a distinct Kingdom within the Domain of Eukaryotes: which are any organisms whose cells contain a nucleus and other organelles enclosed within membranes. 

 

Fungi can be symbiotic, parasitic and saprophytic (living off dead / decaying matter).

Of some 3,000 species of fungi in the UK, only about 12-15 are lethal. It is probably for this reason that in the UK we do not regularly forage for mushrooms in the fruiting months, unlike our European neighbours.

Using reference guides when foraging are useful. But for improved safety in identification of species, a field expedition is best undertaken with an expert. 

 

Paul holds courses regularly in Cumbria at Highham Hall

http://highamhall.com/organiser/paul-nichol/

You can also contact Paul by e mail - paulnichol20@gmail.com

Paul's book, now in it's 3^rd Edition is available via book stores /Amazon

 

 

The Club's AGM - 9th February 2017...

The minutes of the meeting are still in draft form, awaiting checking by the committee.
However, after the meeting we did adjourn to enjoy a chatty 'cupper' (or two) & Marilyn's delicious tray bakes: ginger cake, apple tart-lets, butterfly cup cakes and much more...

Thank you Marilyn

Welcome to 2017 - Our New Year's Party...

We did have fun when we gathered for our first meeting of 2017 on Thursday, 12th January - a party to celebrate the New Year. As usual our table groaned with savoury and sweet treats, brought by us all:

 Wine and soft drinks flowed and our party spirit was held aloft by floating balloons

 

 

And of course things would not be the same with a bit of stiff competition between us all with Derek's gardening quiz. Remember this tantalising question?

Sadly our old gnome has left the building, so Jude purchased an up market festive gnome from

 M&S and a more down market booby prize (rather cute in my opinion).

Using Stone & Aggregates in the Garden...

Mr. Peter Ebbatson, owner of Dalston Aggregates & Landscape Supplies Ltd. Peter gave us a knowledgeable, amusing talk in which he gave a brief geological overview and revealed many innovative design ideas. Dalston Aggregates supplies carefully assessed and only ethically sourced stock The materials come from within the global market, from countries as far afield as China and India: offering gardeners an amazing range of materials from which to choose.

www.dalston-aggregates.co.uk

Peter brought with him many different samples of stone for us to see and touch. Moreover, he illustrated how he himself used stone features and aggregates to create his own garden lake and wild flower meadow. He also showed us how to make a DIY water feature, explaining why, here in Cumbria, water pumps are still best powered by electricity rather than solar storage batteries.

Peter and his wife, Emma kindly asked that a donation to Hospice at Home be given in lieu of a fee.

(Edited from Chairman Jude Jansen's Press Reports)

The making of Inwood Garden, East Lothian - 13th October 2016...

Tonight we so enjoyed a humorous, knowledgeable account of how this RHS partner garden has evolved from its' origin as a donkey's paddock away back in 1983.
Lindsay Morrison, ably assisted by her husband, Irvine, has created Inwood into the beauty it is today using trial & error, plantmanship, humour and plentiful, canny Scot's nous.

www.inwoodgarden.com

Lindsay & Irvine also run a B & B business from Inwood, which receives 5* Star Ratings)


Inwood sits in an historical landscape at Carberry, close to the spot where Mary Queen of Scots surrendered in 1567, thereby beginning her long spell of captivity. It is perhaps with some significance therefore that the garden is approached through an avenue of towering Scots Pines and English Oaks which leads into a garden full of island beds with seasonal flowering set within a landscape of mature trees.

Lyndsay's Top Tips:
1. As a gardener you hover between disappointment & optimism.
2. Beware that once planted Golden Hops hop everywhere!
3. Beware of sycamores!
4. Varieties of Vitcella Clematis are reliable & tough. A special favourite is 'Etoile Violette'.
5. Maianthemum racemosum ( treacleberry) is a fabulous N. American, woodland relative of Soloman's Seal which has a delicious scent.

So we look forward to our visit in 2018...

Autumn Cookery Fayre, 8th September 2016...

We had a first-rate evening's entertainment at our club meeting on the 8^th September. Our speaker and demonstrator was Mr. John Crouch, a well known celebrity chef here in Cumbria.

In just over an hour, using only basic camping equipment, John produced five delicious autumn food dishes whilst keeping us entertained with lively anecdotes about his culinary experiences & knowledge. Who says multi-tasking is the preserve of the fairer sex? And of course the bonus was that our olfactory & gustatory senses were truly fulfilled!

Here are John's Recipes:  

LAVENDER CHICKEN

1 tablespoon butter 1 tablespoon of olive oil

4 boned chicken breasts (halved) 2 tablespoons flour

8 shallots salt

200ml ( 8floz) red wine 4 sprigs of thyme

200ml (8floz) chicken stock 2 teaspoons lavender flowers

grated zest & juice of one orange

Garnish – 1 orange / 12 lavender sprigs / 4 teaspoons of lavender flowers

Heat the butter & oil in a heavy pan & add the chicken pieces. Brown all over. Transfer to a large Casserole. Cook the shallots in the frying pan foe 2 mins, then add to casserole. Add the flour to the frying pan, stir & cook for 2 mins. Pour in enough wine & stock to make a thin sauce, bring to the boil, stirring all the time & season to taste. Stir in the thyme sprigs, lavender flowers, orange zest & juice. Pour the sauce over the chicken, cover the casserole & cook for 30 -40 mins until tender. Remove the thyme sprigs before serving. Garnish with orange & lavender flowers.

COURGETTE RISOTTO

1 large onion spray oil

1 dessert spoon fresh herbs, chopped plus extra for garnish

2 courgettes diced 2 tomatoes chopped

75g (3oz) risotto rice 300ml (½ pint) vegetable stock

14g (½ oz) parmesan cheese

In a large, heavy based pan, sauté the onion in a spray of oil, but do not colour. Add the fresh herbs, courgettes, tomatoes & rice. While stirring add the vegetable stock, a little at a time, until the rice is al dente. Sprinkle with parmesan & add garnish with chopped herbs.

 

 







RUNNER BEAN SOUP

2 tablespoons of butter 500g (1lb) runner beans

1 large onion 1 large carrot

700ml (1 ½ pints) vegetable stock seasoning

Slice the runner beans into thin slices, chop onion & carrot.

Heat butter in a large saucepan & gently fry the beans, onion & carrot until the vegetables are beginning to soften & the carrot is translucent but not browned. Add the stock, bring to the boil & then simmer covered for about 30 mins, until vegetables are soft.

Purée in a blender. Season to taste & serve with a hunk of crusty bread.

 

SPICED RUNNER BEANS

1 tablespoon oil 1 medium onion, finely chopped

2 garlic cloves, crushed ½ teaspoon ground coriander

½ teaspoon ground cumin ½ fresh chilli, finely chopped or ¼ teaspoon chilli powder

pinch turmeric 1 red or yellow pepper, sliced

300g(12oz) runner beans 1 tablespoon tomato purée

100ml (4floz) water Seasoning (S & P)

Heat the oil in a pan & add the onion & garlic, cover & sautée, gently for 5 mins. Add the spices & sliced pepper stirring well & continue to cook gently for 1 min. Now add the sliced beans, tomato purée and water. Bring to the boil & simmer for 4-5 mins or until the beans are as soft as you like them. Season with salt & pepper if needed & serve with rice or as a side dish with Indian curry.

 HOT BAKED APPLE, PLUM & GINGER TRIFLE

225g (8oz) plums

450g (1lb) cooking apples, peeled, cored & sliced

1 tablespoon chopped, crystallised or stem ginger

2 tablespoons water 50g (2oz) sugar

trifle sponges 4 egg yolks

50g (2oz) caster sugar 600ml (1pint) milk

vanilla essence 2 level tablespoons cornflower

Meringue: 4 egg whites 200g (8oz) caster sugar

Wash the plums, remove stones & place them in saucepan with the apples & chopped ginger. Add the sugar & water. Bring to the boil, simmering until the fruit is soft. Break the trifle sponge cakes into the base of a 1.7l (3 pint) ovenproof serving dish and spoon over the fruit & sufficient juice to soak the sponges. Set aside while preparing the custard.

CUSTARD: Measure the cornflower into a small basin. Add about 125ml (¼ pint) of the milk & stir to blend well. Pour the remaining milk into a sauce pan & heat until almost boiling. Stir a little hot milk into the cornflower blend, mix well & return all to the milk saucepan. Stir until thick & boiling, then draw off the heat. Crack the egg yolks into a large basin, add the sugar & stir well to mix. Stir in the hot milk mixture & blend thoroughly. Rinse out the milk saucepan & strain the custard back into the pan. Stir constantly over a low heat until the custard has thickened, but do not allow to boil. Stir in the vanilla essence.

Pour the custard over the fruit & sponge base. Whisk the egg whites until stiff, then beat in the sugar. Spoon the meringue over the trifle. Bake in a preheated oven at 180c ( 350 oF / Gas Mark 4) for 20 mins, until lightly browned & crisp. Serve hot.