Autumn Pickings - part 1
Gradually autumn creeps upon us, sending slightly fresher breezes to cut through the sunny days, and encouraging the animals in the garden to "hurry up and get ready for winter!". Our garden is brimming with spider's webs - a clear sign that autumn is coming and they are getting as much food as possible before winter shuts the animal world down. Gradually the plants have had their time and their flowers fall, soon to be followed by the leaves.
On a more positive note, I have had my first tomato! A strange looking object, but nevertheless, a tomato from my garden:
I ate the red part, leaving the unripened part to the compost. These tomatoes are 'Marmonde' variety, so should have the sections in their skins, much like a peeled orange. I am looking forward to the next few that are on their way!
The enjoyable thing about the last few days of August is the opportunity to make the most of the sunshine, and set out late afternoon for a foraging walk, knowing that you will definitely come home with food you have collected. Blackberry-ing is a favourite 'sport' in our house - there is nothing quite like the satisfaction (and pain - those thorns are trying hard to protect their glorious treasure) of holding a palmful of glossy purple-black pearls that you have searched high and low for, reaching into the hedgerows to find out where the most plump-tious are hiding.
Our bounty collected, I set to making compote as before, but also keeping some aside for crumble and muffins. It's crumble season and to add to the blackberries, R has scrumped some apples from the golf course. They are not cooking apples, so will keep their shape, but I will use them anyway...
Blackberry and Apple Crumble
To make the Blackberry and Apple, I will explain the process, but the quantities are up to you. I used about 6 small apples today, but would normally use 2-3 cooking apples, then a good handful or two of blackberries
Peel, core and cube the apples, and then place in a saucepan with 3 tbsp water.
Add 2 tbsp brown sugar.
Heat the mixture to boiling, and then turn down and cook gently for 5-10 mins until the apple is soft.
Once cooked, turn off the heat and stir in the blackberries.
Now make the crumble...
75 g porridge oats
45 g flour
3 handfuls of 'crushed-by-hand' honey nut cornflakes
3 tbsp mixed nuts
1 1/2 tbsp linseed
3 tbsp maple syrup
3 tbsp olive oil
2 tbsp apple verjus
On a more positive note, I have had my first tomato! A strange looking object, but nevertheless, a tomato from my garden:
I ate the red part, leaving the unripened part to the compost. These tomatoes are 'Marmonde' variety, so should have the sections in their skins, much like a peeled orange. I am looking forward to the next few that are on their way!
The enjoyable thing about the last few days of August is the opportunity to make the most of the sunshine, and set out late afternoon for a foraging walk, knowing that you will definitely come home with food you have collected. Blackberry-ing is a favourite 'sport' in our house - there is nothing quite like the satisfaction (and pain - those thorns are trying hard to protect their glorious treasure) of holding a palmful of glossy purple-black pearls that you have searched high and low for, reaching into the hedgerows to find out where the most plump-tious are hiding.
Our bounty collected, I set to making compote as before, but also keeping some aside for crumble and muffins. It's crumble season and to add to the blackberries, R has scrumped some apples from the golf course. They are not cooking apples, so will keep their shape, but I will use them anyway...
Blackberry and Apple Crumble
To make the Blackberry and Apple, I will explain the process, but the quantities are up to you. I used about 6 small apples today, but would normally use 2-3 cooking apples, then a good handful or two of blackberries
Peel, core and cube the apples, and then place in a saucepan with 3 tbsp water.
Add 2 tbsp brown sugar.
Heat the mixture to boiling, and then turn down and cook gently for 5-10 mins until the apple is soft.
Once cooked, turn off the heat and stir in the blackberries.
Now make the crumble...
75 g porridge oats
45 g flour
3 handfuls of 'crushed-by-hand' honey nut cornflakes
3 tbsp mixed nuts
1 1/2 tbsp linseed
3 tbsp maple syrup
3 tbsp olive oil
2 tbsp apple verjus
 |
| Crumble mixed and ready to adorn... |
Mix all the ingredients well, before tipping onto the blackberry and apple. Spread out and bake at 200 C for 25 mins.
 |
| Oops! wrong way up! - Ready to bake. |
Serve with a blob of ice-cream that melts slowly over the hot fruit and crunchy topping. Mmmmm...... :-)
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