Once again
we approach a date which was very important to our forebears – Beltane
(1 May). It was the day on which the cattle were driven to their summer
pastures at the shielings in the uplands and the day was also marked as
the Spring fire festival. May Day activity, such as maidens washing
their faces in the morning dew, was noted by the poet Robert Fergusson
in his poem ‘Caller Water’ –
‘On May-Day in a fairy ring
We’ve seen them round St Anton’s spring,
Frae grass the caller dewdrops wring
To weet their een,
And water clear as crystal spring
To synd them clean.’
But the
beginning of May also carries a warning of inclement weather, a few cold
days can occur around this time which is known as ‘The Gab o Mey’. But
hopefully any cold weather will be past by the time of the Irvine Valley
Walking Festival (12 -14 May 2006), Walking Festivals, the length and
breadth of Scotland, have become part of Scottish tradition and popular
with visitors and locals alike. We list some of the 2006 Walking
Festival dates for May; visit
http://walking.visitscotland.com/events/ for full details of all
such festivals.
Newton
Stewart Walking Festival
12-14 May
Lower
Annandale Walking Festival 12-14 May
Irvine
Valley Walking Festival 12-14 May
Caithness & Sutherland Walking Festival 13-21 May
Ballater Royal Deeside Walking Week 20-26 May
Upper
Nithsdale Walking Festival 27-29 May
Our recipe
this week is a treat whether or not you have been out for a walk and a
sign that Nature is on the move and that rhubarb sprouts once again in
our gardens, Rhubarb and Bananas is a quick-and-easy sweet to make and
the layers of cooked rhubarb and sliced bananas contrast with each other
both in texture and flavour – delicious.
Rhubarb
and Bananas
Ingredients:
1 lb/ 500 g rhubarb; 1 orange; 2-3 tablespoons brown sugar ; 3 bananas;
pinch of cinnamon
Method:
Cut up the
rhubarb and place in baking dish, cover with orange juice and zest and
sprinkle over sugar. Bake until just soft. Leave to cool then arrange in
a glass dish with layers of finely sliced bananas ending with a layer of
rhubarb. Sprinkle with some freshly ground cinnamon and serve.
