BLOG CORNER: SEASON OF MELLOW FRUITFULNESS!

After a pleasant sunny summer, we have moved into my favourite season, Autumn.

I always think that Autumn reflects the year having grown up, as Spring is the new baby, Summer is the adolescent, and by Autumn, the year has matured into adulthood, and is ready to accept that having successfully negotiated  the various challenges  in the Natural World, it is now time to show off its achievements before completing the circle of life in Winter. 

Autumnal weather is often very good, and despite the days shortening, the temperatures can be very warm.

MELLOW  FRUITFULNESS:

The leaves turn such rich, wholesome colours. Variations of gold, russet, cream and green, which give a comforting feeling, especially when dry and forming rustling banks  of leaves on the ground, as bit by bit they  are separated from the branches in a final farewell.

 AUTUMN  COLOURS:

Particularly lucky are those living in or near the countryside where there will be an abundance of ripe produce to be had.

Blackberries, sloes, elderberries, rosehips, hazelnuts, and rowan berries and not forgetting mushrooms and wild garlic.

They are of course free, and can be utilized to make wonderful additions to the store cupboard.

Blackberry jam / jelly  with home made scone or in a sponge sandwich cake is quite delicious.

Rowan jelly goes well with game, such as venison, (do not eat raw rowan or rosehip berries), and rosehip jelly is good  with meats of all sorts, and can be made into a refreshing tea.

ELDERBERRY  WINE:

Sloe gin is very popular and easy to make, whilst with a little more effort, elderflowers and elderberries, can be turned into delicious wines. Hazel nuts can be used in a variety of ways, and lovely to eat straight from the shell.

Wild garlic is useful when cooking, and mushrooms can be successfully foraged, providing one is familiar with the different types.

Fruit and vegetables can also be turned into amazing chutneys, with the addition of herbs and spices. They are so easy to make, and can even be done in the microwave.

Pickling is another alternative, although slightly more time consuming, and very popular with our cousins across the pond!

GARDEN  HARVEST:

Those with access to a garden or space where fruit and vegetables can be grown, are spoiled for choice.

Rhubarb has many uses, between jam making and hearty crumbles, it can be turned into chutney which is delicious with cheese.

Be sure to give a rhubarb patch plenty of room, as it will increase in size. It  likes damp surroundings as there is a high moisture content.

Gooseberries, blackcurrants, apples, plums are all garden favourites, and are at their best in autumn.

VEGETABLE  VARIETIES:

Potatoes, beetroot, cabbages, carrots, cauliflowers and onions are all UK staples, and now with the addition of many more exotic names,  can be the basis for vegetarian dishes and of course my favourite staple....soup.

With the availability  and increased costs of fruit and vegetables in the supermarkets, unless one has easy access to good food markets, growing your own is very satisfying and the taste is in a different league, not to mention value for money as practically free!

Nature is very clever.

It takes the year of 12 months, and divides it into four three month sections.

Spring is when new life begins, with everything being fresh and new.

Summer nurtures everything along with sunshine and rain, and Autumn is harvest time.

That leaves the winter months, when everyone thinks trees and plants are dead or dying, but it is far from the case.

 TREES RESTING & RESETTING  FOR  SPRING:

Leaves and fruit may be gone, but the plant / tree is taking time out to rest itself from the rigours of the natural world, and to reset itself, producing  energy and nutrition for the following Spring.

Many animals and birds do the same, by winding down in winter and conserving their energy for the new year ahead.

It would seem that humans are the ones without common sense, who do not listen to the natural rhythm  of the body and environment, and end up with stress, anxiety and depression.

As a human race in the western world, we seem to be on a constant conveyor belt.

Always rushing, and  chasing outcomes which are often not necessary, and overlooking the the things that are.

REGAINING  BALANCE:

We seem to have lost our way, resulting  in our sense of balance and energy renewal being compromised.

We know the body needs to slow down, so we take medication (made from chemicals) to do so, or turn to alcohol or some other substance which promises to make life appear sharper and better.

We are at  that pivotal moment in the year, Autumn, which will lead into Winter in a matter of weeks.

If you are feeling stressed and anxious, why not gather together some friends or family, and take a couple of days over a week end, and start with a day foraging for nature`s bounty.

Follow this up by turning these raw materials into jams, chutneys, jellies, teas, wines and finding new ways to cook with mushrooms and garlic. 

I can almost guarantee that you will feel uplifted, energized and proud of your achievements, not to mention having produced something truly delicious which everyone will love.

I have set out some "Foraging Guidelines" below, which may be useful if you are new to it.

These are practical tips to ensure a successful day!

FORAGING  GUIDELINES:

*When foraging, dress appropriately. That means wear fairly robust clothing, ideally with long sleeves, and make sure footwear is waterproof and has a good grip, as ground can be wet and boggy in some areas.

*It is best to forage on a dry day, as fruit and berries can become soft and mushy if too wet.

*Avoid picking berries from beside a road with traffic, as dirt and dust will pollute the produce.

*You may encounter some challenges when gathering blackberries, (brambles), as there will be thorns and often the best berries are in the most inaccessible part of the hedgerow, so a pair of gardening gloves can be useful.

*Berries from trees such as rowan and elderberries  can be difficult to reach, so a walking stick or similar is handy to pull down branches.

*Be careful not to damage the branches, and pick only the ripe fruit, e.g. the bright red rowans as opposed to the non ripe yellow ones.

*Have appropriate collection containers, as fruit juices can leak out and stain clothing.

*Do not eat raw rowans, elderberries or rosehips.

*Make sure you, or someone in your party, know how to identify mushrooms.

*Don`t be greedy, always leave plenty of berries on bushes and trees for birds and wildlife.

*Make sure you are not trespassing on someone`s private  land, and that  you keep out of the way of any farm livestock.

*Unfortunately, each year there are instances of gates being left open, walls, fences and  crops damaged, and the occasional accident involving a farm animal, all because basic common sense and  countryside codes have not been observed.

*Foraging is great fun and has a means to an end, but these points are worth bearing in mind to maximize the experience.

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