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My Trip to ROSEMARY VEREY’S Garden in the Cottswolds…plus Ruby Shore’s Persimmon Cookies!

In 1998 my then 14 year old son Christian and I went on a business trip to England with my husband Jim.  Jim did a lot of business in Europe and Christian and I picked and chose the prime spots for tagging along.

I had been reading about the famous British gardener Rosemary Verey in the American magazine Victoria and decided to drive the long, lonely country roads to tour Verey’s “Barnsley House” garden.

We arrived at closing time almost crashing into the Barnsley House front gate.

 The garden tour was about two pounds. Christian was free.  You dropped your money in a little tin bucket hanging on the entrance fence. The honor system.  I was so charmed.

Once inside, an attendant stopped to talk to us.  She said “Rosemary’s in the garden today. Perhaps you will see her”.  We did not but we enjoyed the beautiful gardens she created.  I have a picture of Christian sitting on a bench in front of the house.  He took pictures of me in her potager.  

I was pleased that a fourteen year old boy could appreciate the beauty this woman had created.  My favorite is Mrs. Verey’s knot garden, a low evergreen and herbaceous bed of rosemary, boxwood, lavender, and various other greenery.

Mrs. Verey has written over a dozen books on gardening, helped Prince Charles in the design of his beautiful garden at Highgrove, designed gardens for Elton John, and other royalty.

Barnsley House in Cirencester, Gloucestershire England is available for events.  Who wouldn’t love to have their wedding in the garden at Barnsley.  

Ruby Shore’s Persimmon Cookies

My sister in law Sharon gave this chewy persimmon cookie recipe to me.  They are the best I’ve tasted.  I like to add extra walnuts to mine.  Don’t you love the taste of cinnamon and clove this time of year!
Preheat over to 350 degrees.

1 1/4 C. persimmon pulp
1/2 C. butter, softened
1 C. sugar
1 egg
1 t. salt
1 t. baking soda
1/2 t. ground clove
1/2 t. ground nutmeg
1 t. cinnamon
2 C. flour
2 C. chopped walnuts (original recipe calls for 1 cup)
1 C. raisins

1) Cream together butter, sugar, salt, and egg. 
2) Add cloves, nutmeg, and cinnamon
3) Add baking soda to persimmon pulp to dissolve
4) Beat together all ingredients with flour 
5) Add walnuts and raisins
6) Drop onto cookie sheet lined with foil (or greased cookie sheet)

Bake for 13 to 15 minutes.