Late summer colour

There’s some glorious colour on Skye at the moment. The heather is in full bloom and the weather this year must have been perfect for the Rowan trees as they are positively dripping with vibrant, scarlet berries. There are two types of heather here; the strongly coloured, larger flowered Erica tetralix and the more subtle, mauve variety, Calluna vulgaris…

Now here’s a question for you! How could a pan of boiling rowanberries be beneficial to a muscovy duckling? Well, the other day, while I was showing some newly arrived guests around the garden, Kevin was signalling from the kitchen that he had a dying duckling in his hand. He obviously needed assistance so I wound the tour up as soon as possible so that I could help. He’d found the wee thing on its back, stone cold and assumed that it was dead but a weak squeak told him otherwise. Holding the casualty to his chest or under his arm wasn’t doing the trick so as a temporary measure, he held it in a small piece of cloth on top of the pan lid! There were signs of revival and it managed to drink some water. Once there were two pairs of hands, we could set up an infra-red lamp to complete the re-heating of our patient. Unbelievably, it wasn’t long before he was trying to jump out of the box!

Occasionally in the past we’ve found dead muscovy ducklings on their backs and we’ve always assumed that they’ve  been sick and just died  like that. Now we’re more inclined to think that they tumble onto their backs and like beetles, they can’t right themselves, eventually dying from cold. So in future we’ll be extra vigilant with our duckling observations for the first couple of days or so. Anyway, the story had a happy ending and the rowan jelly turned out well too! (Great with venison!)



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3 Responses to “Late summer colour”

  1. ceciliag Says:

    what a stunning discovery! Rowan jelly! magic.. c

    • garybuie01 Says:

      Yes, it’s lovely but STRONG! Some people add apple to make it less so and to help with setting but I’m a purist! I use it a lot to make sauces for venison but it’s also nice with other game and lamb.

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