Afternoon Tea & Reader Survey...

Dear Reader, please come and join us for high tea at Willowbrook! 

We would like to know what you would like to see on the menu.

We plan to serve a traditional English afternoon tea, displayed on a three tier silver stand, with the lower tier being savoury finger sandwiches (with the crusts carefully cut off of course); the middle tier being freshly made scones with home made jam (recipes for both to follow soon); and the top tier being pastries and petit fours. 

Above: Someone's got the order wrong!

My choice for the sandwiches would be a selection of the three English staples:  Salmon and Cream Cheese on wholemeal bread; Cucumber sandwiches on white bread (always plenty of cucumbers to be had at Willowbrook, especially for ready money!); and a lastly another savoury sandwich. Many people choose egg, but I am not a fan of egg sandwiches. I would much prefer to see a savoury chicken sandwich on my plate. What, dear readers, would you like to see on yours?

Scones

These should not be savoury for a high tea, but rather plain, possibly slightly sweetened, served with freshly whipped cream and lashings of fruity jam...

I prefer blackberry, cherry or raspberry jam, not being a big fan of strawberry jam.

A few too many scones ,someone's forgotten the sandwiches...

Now what would you like to finish? This is a chance to really set a standard, as apart from having the freshest sandwiches and lightest scones, the first two parts of an afternoon tea are fairly well prescribed. The chance to really go to town is with the final course. Macaroons have carved out a place at high end teas thanks to the promotion of La Duree...

Meanwhile I'm still a fan of the humble (but ever so prettily decorated) cupcake...

Then there are a variety of petit fours. I wasn't really sure why they are called petit fours until I looked it up the other day: It comes from the French meaning "small oven" (my high school French taught me that oven was cuisinière).

Please do let us know what your favourite sweet treat would be.

Of course, an afternoon tea would not be complete without the actual tea!

Most people would be happy with a lovely cup of tea from our selection. We will carry Twinings, Fortnum and Mason, and TWG. For a special high teas guests may also request something a little more effervescent...

So, please let us know what you would like to see in our sandwiches and for the final course. I will be back with the results of the survey soon, along with the family scone recipe and our recipe for home-made Damson jam.

Addendum - We have now purchased a dozen 3-tiered silver trays. These are what we shall serve your teas on...

Progress Report....

Dear All,

Sorry we have been incommunicado for the past month almost, but things have become very hectic, what with juggling work and Willowbrook. Over the past month we have been working hard to fence the farm properly. All the temporary fencing has been removed, and the 10 acre farm block has been divided into 7 paddocks, all fully fenced, with lovely 12 foot wooden gates; and a post and rail cattle yard for rounding up the stock and inspecting them / drenching, etc. We have done all the work ourselves, which although time-consuming, and physically draining, has given us a great sense of pride and satisfaction.

Then in the middle of that [fencing] mission, one of our Dorset Horned Ewes got a facial wound (however, following minor surgery and some tender ministrations twice daily, she is now bleating and leaping like before). Then our prize Suffolk Ram, Mr Darcy, came down with an infection in his stifle. I had to carry him over my shoulders the full length of the farm in the pelting rain to the barn, where he too, after a week of TLC, made a full recovery and has been released into the rest of the flock for the first time to 'do his thing'.

I mentioned the rain. My Word, it has not rained as hard or as long as it has for the past 2 weeks for years. Never mind, it has been great for the plants.

Meanwhile Peter, along with our friends Darin and Richard, has been making all the raised potager beds (36 beds, all 1 foot high, 10 feet long and 5 feet wide). He is due to finish those next week, so we can get them filled with the top soil and compost. Some of our plants for the potager have already arrived. They include medicinal herbs for our natural remedy range, and herbs for making natural cosmetics and hand and body creams. There are also many culinary herbs and seeds, including 10 Camelia sinensis trees (used to make Chinese black tea). Others include:

Aloysia triphylla (Lemon Verbena)
Anethum graveolens (Dill)
Apium celeriac (Celeriac)
Arnica mantana (Arnica - good as a natural bruise remedy)
Asparagus officinalis (Asparagus)
Chamaemelum nobile (Roman Chamomile - a relaxing infusion)
Crocus sativus (Saffron)
Echinacea purpurea (Echinacea - a natural immune booster)
Foeniculum vulgare dulce (Florence Fennel)
Helianthus tuberosus (Jerusalem Artichoke)
Juniperus comunis (Juniper for the berries - for making our own Gin!)
Melaleuca alternifolia (Tea Tree - for medicinal oil, and the wood shavings are great for smoking trout and salmon)
Melissa officinalis (Lemon Balm - for teas and ointments)
Mentha citrata (Eau de Cologne Mint - for tea)
Mentha x pip. citrata basil (Basil flavoured Mint)
Mentha x piperita (Peppermint - for tea and ointments)
Manarda Cambridge scarlet (Bergamot, hot pink)
Manarda didyma (Bergamot - red)
Manarda didyma fistulosa (Wild Bergamot - Purple)
Nicotiana tabacum (Tobacco - useful as a natural insecticide)
Ocimum basililcum (Sweet Basil)
Ocimum tenuiflorum (Sacred Basil - perfumes)
Oenothera biennis (Evening Primrose - medicinal oil)
Origanum vulgare (Marjoram)
Pelargonium capitatum (Rose scented Geranium)
Pelargonium chocolate (Cocoa scented Geranium)
Pelargonium nervosum (Lime scented Geranium)
Pelargonium Rober's rose (The finest Rose scented Geranium)
Physalis alkekengi (Chinese Lanterns - ornamental pods for arrangements)
Physalis peruviana (Cape Gooseberry)
Polianthes tuberosa (Tuberose - used in perfumes)
Rosmarinus off Blue Lagoon (Blue Rosemary)
Rosmarinus off Remembrance (Pink Rosemary)
Rosmarinus off Tuscan Blue (Light Blue Rosemary)
Salvia off Pink form (Pink Sage)
Salvia off. Purpurascens (Purple Sage)
Salvia officinalis. (Sage - for culinary use)
Satureja montana (Winter Savoury)
Tanacetum parthenium (Feverfew - natural migraine remedy)
Thymus 'lemonspreader' (Lemon Thyme)
Thymus vulgaris (Common Thyme - for culinary use)
Thymus Westmoreland (Turkish Thyme - strongly flavoured)
Valeriana officinalis (Valerian - used as a relaxant)

We have also planted up our citrus grove, in the middle of the orchard, leaving enough room in the middle of it for the Orangery.

This coming week I am placing all the water troughs in the paddocks and finishing the stock yard. I am then moving on to making the jetty for the lake. The lake liner was finally finished last week and shipped down from Auckland. I have to get the jetty built in the next fortnight so that the liner can be installed around it (with large rubber 'boots' welded around each of the jetty posts, into one continuous form with the rest of the liner).

Last week I also drove to Wellington and back (a 16 hour trip!) to collect a boat which we had bought for the lake. It is a traditional styled row boat, which I am going to restore with lovely brass fittings, and varnished wooden seats. We are going to call her "The Lady of The Lake".

That should take us up to the great planting weekend of July 10-11, when a group of friends are gathering for the weekend to help us plant nearly 3000 trees around the park. I need to start putting in markers and border-lines, so that everything is ready to go on the big day.

So, there will be lots of before and after photos and progress pictures to share in the coming weeks. Once all that is done, order and sanity may once again prevail, and I may be able to return to the gentile art of blogging more regularly.

Till next time,

Dx