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The Garden House (Devon, England)

The destinations are beginning to blur but looking at the tour guide booklet, I see that we are now in Plymouth. Today, we visited two gardens designed by Keith Wiley.  The first is The Garden House , where Wiley worked as Head Gardener for 25 years (from 1978-2003). The 10-acre estate was purchased in the 1940s by former Eton schoolmaster Lionel Fortescue and his wife Katherine. It was formerly home to the  vicars of Buckland Monachronum. The Fortescue's renovated the gardens and ran a market garden business and raised cattle.  The remains of some of the original buildings in the vicarage still stand in the garden and serve as a romantic backdrop in the Walled Garden - I loved the way they had massed ferns together. Just stunning! Surrounding the walled garden and venturing out away from the house are more naturalistic plantings  - Today, the head gardener is Nick Haworth, who was previously head gardener at Greenway , which we visited earlier.  Keith Wiley lef...
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Cranberry Orange Cookies


I make these cookies every year around the holidays. They are some of our favorites and are very easy to make. They are chewy and very flavorful (I upped the orange zest).

CRANBERRY ORANGE COOKIES

3 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 cup butter, softened
1 cup white sugar
1/2 cup brown sugar
1 egg
zest of 1 orange
3 TBS orange juice
2 cups cranberries (chopped)
1/2 cup pecans or walnuts (chopped) 

Glaze
1 cup confectioner's sugar
4 TBS. of orange or lemon juice (or enough to get a runny consistency)
Preheat oven to 375.
Sift together the flour, baking soda and salt. Set aside.

Cream together the butter and the two sugars. 

Beat in the egg, blending well.

Mix in the orange zest and juice.

Add the sifted flour mixture.

Add the cranberries and nuts (the nuts are optional).

Drop tablespoon sized dough onto an ungreased cookie sheet, about 2 inches apart.

Bake for 12-15 minutes or until the edges have turned golden brown. Remove from the oven and allow to cool completely on wire racks.

Prepare the glaze by mixing the confectioner's sugar with the orange juice. Add more juice if needed. You want the glaze to be a bit runny. Drizzle over the cookies after they have cooled.

Store in an airtight container.


Text and photos by Phillip Oliver, Dirt Therapy

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  1. sweetbayDecember 9, 2020 at 4:26 AM

    Those cookies look amazing. Cranberry and orange is a great combination.

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  2. chavlinessDecember 9, 2020 at 9:08 AM

    I bet they are delish. Cranberry and Orange zest... I would have loved one with my morning coffee just about now.

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  3. Lisa at GreenbowDecember 9, 2020 at 2:51 PM

    Drooling here.

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