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Abbotsbury Subtropical Gardens (Weymouth, England)

After seeing a string of English-style gardens, Abbotsbury Subtropical Gardens provided a welcome change of pace. Located in a sheltered woodland on the Jurassic Coast, this 30-acre garden is filled with rare semi-tropical plants.   As we entered, we were greeted by this little guy (a golden pheasant) - The entry area included a restaurant with a wrap-around porch and a gift shop - Entering the main gardens - This hill was quite a trek - I was out of breath when I reached the top. Once there, you get an overlook with a view of the ocean - This property was once home to a castle that was once a monastery. This is how it looked in 1890 - The gardens were developed by the Fox-Strangways family. Most notably, William Fox-Strangways, 4th Earl of Ilchester, was a diplomat and botanist, who introduced many exotic species to the garden. The genus Photinia stranvaesia was named after him.  In 1899, Lady Ilchester printed a catalog which documented over 5,000 plants in the garden....
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Peach Pie


We just got 10 pounds of local peaches. This recipe turned out great. It is a keeper!

Peach Pie

Double piecrust (store-bought or homemade - this is the one I use)
1/2 cup sugar
1/4 cup brown sugar
5 cups sliced peaches (peeled)
3 tablespoons cornstarch
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon salt
1 tablespoon butter
2-3 teaspoons lemon juice
1 egg (whisked) (to be used for brushing the crust before baking)

Prepare pie crusts.

Preheat oven to 400.

Combine the two sugars in a bowl. Add the peaches and toss. Cover and let stand for about 1 hour.

Drain the peaches and reserve the juice.

In a medium saucepan, combine the cornstarch, cinnamon, nutmeg and salt. Over low heat, slowly add the reserved peach juice and stir constantly, about 2 minutes, until the mixture thickens. Remove from the heat and add the butter and lemon juice. Stir until the butter has melted.

Pour into the crust and top with the second crust. Brush the top with egg wash and make small slits with a sharp knife.

Bake on a pan for 40-45 minutes.


Text and photos by Phillip Oliver, Dirt Therapy
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