We're in the tumbledown days of Autumn, for reals now. The zucchini and tomatoes are crawling, and the early cauliflower (Violet Sicilian, a pretty purple that turns green when cooked) planted a few weeks ago has started to set fruit. There are leaves falling and overnight temps dipping below 10 degrees and the sheep are looking fat with bellies full of lambs. The sunsets are unreal, something about this season, because they were the same last Autumn too.
The late summer and early autumn bounty has been rad. There's some figs to think about preserving in syrup, just one precious jar I think, as well as several dozen bottles of whole tomatoes boiled and waiting. Zucchini, beans, corn and squash are all blanched and frozen. A box of pears for me to poach in some syrup too, and a bag of candy-striped beetroots for pickling, as well as more chillis to pick and turn to chilli jam (my first jar, while delicious, cooled to a toffee-like lump...boiled for too long! How do I resurrect it?).Read More