I’ve always loved autumn; to me as a child it meant bonfires, harvest festivals, picking blackberries, seeing the changing colours of the leaves, then jumping into piles of crunchy leaves… and thinking about it, nothing much has changed – that still just about sums it up.
Here on Exmoor, the local villages will soon be holding their harvest lunches and suppers, to celebrate the
Autumn really does seem to be a season of mists and mellow fruitfulness this year. The past few days have started off mysteriously misty, with full sun by the afternoon. And fruitfulness-wise, everything’s been burgeoning. The glut has meant that we’ve been lucky enough to have received various produce from kind people. If you've read this blog before, or seen our webstie, you'll know that food is a subject very dear to our hearts.
First came a large Boston winter squash, from which we made soup (see http://exmoorhousewx.blogspot.co.uk/2013/09/squash-soup-autumn-recipe-from-exmoor.html ). Then some wonderful windfall apples. Nothing can compare with fresh English apples; it’s a shame so many in the shops are imported. Plums from a neighbour’s tree have made up into lovely jam; ornamental Japanese quinces from another neighbour have given us japonica jelly. Made in a similar way to apple jelly, it has a sweet-and-sour taste that goes well with meat and cheese – and apple pie. We’ve also served it with our vanilla ice cream as part of a fruity sundae. There are field mushrooms galore; delicious with a garlic sauce, or simply fried in a bit of butter (NB: never eat any wild mushrooms unless you have definitely identified them as being non-poisonous). And of course we’ve been picking blackberries; try blackberry and pear crumble as a change from the ubiquitous blackberry and apple.
The beautiful summer we’ve had has done wonders for the herbs in our garden. The lovage plant reached over 8 feet tall this year. Normally by this time it would not have many leaves left; but there is quite a bit of new growth at the foot so we’ll probably get a few more pans of carrot & lovage soup yet. I’ve already got some of the seeds drying (they can be used to season casseroles and so on, and have a particular affinity with beef). The mint has gone, well, berserk – and the rosemary has done better than I’ve ever seen it here.
Exmoor’s changing colours are always a delight; at this time of year the beech hedges are starting to fade to browny-gold; there are just a last few flowers of heather and gorse clinging on, and the hawthorn and rowan berries are in their full glory. Why not come and see for yourself?