Fruity Treats and Poetry

Half way through August. The year is flying by. Summer is winding down and the garden is changing yet again. The flowers have performed and are now making seeds for the next generation. I’m always a little melancholy about the end of summer and yet there is still so much to look forward to. The seedheads, fruit and berries are beautiful. Here’s a selection in the garden now.

The birds and small creatures enjoy the fruit and seeds too. The seeds have been taken from this poppy head by blue tits.

Birds and mice nibble the fallen apples and pears. It’s good to know the garden is sustaining wildlife as well as us.

While some plants are fading others are just beginning to please and some roses are producing a few late flowers.

I wrote a little poem about summer ebbing away.

Summer's End

Summer's end is now in sight.
Though the days are warm
They end too soon in the fading light
Or the dark of a sudden storm.

The scents of lily and rose
No longer fill the air
But some new aromas tease the nose
With each falling apple and pear.

Hints of autumn's fiery glow
Are spreading everywhere.
Golds and oranges; a vibrant show,
The garden's final fanfare.

Orchard fruits are swelling,
Seedheads rattle in the breeze,
Their hidden treasure trove dispelling
And leaves are falling from the trees.

Summer into autumn blending.
The earth soon takes a rest
But though it's sad it's not the ending.
It will return refreshed.

I like to write rhyming poetry. I know in poetic circles it’s considered old-fashioned and amateurish but I think it has rhythm and a more musical sound. I suspect a lot of people still prefer it. I do, anyway, so I write what pleases me. I hope it pleases you too.

I’ve been stewing the windfall apples which we’ve enjoyed but nectarines are really good in the shops right now. One of my favourite fruits. I made a flan with a pastry base and a breadcrumb filling to soak up the delicious juice.

I used my quick pastry recipe with one cup of plain flour, a third of a cup of sunflower oil and almost a quarter cup of cold water, whizzed in the food processor. I pressed the pastry into a 9″/22cm dish being careful to cover the base.

This doesn’t give a perfect finish so if you prefer a neater look to the edge follow your favourite pastry recipe, roll and trim it. My recipe works well with my method but isn’t easy to roll out.

I used five nectarines and about 80g of white breadcrumbs. I always use a white bloomer loaf for best results. The amount of sugar depends on the sweetness required. I used about four good tablespoons. Ripe fruit works best as the crumbs retain all that lovely juice.

Bake at 190C/170C fan oven for about 30 minutes.

My baking never looks very professional but it takes away the hassle and does taste really good .This flan is delicious served warm with vanilla icecream or cold as it comes or with cream.

Lots to do later when it’s time to make picalilli and chutney but I’ll tell you about those when the time comes.

That’s all for now. I hope you’re enjoying all that summer has to offer. With you again next week.