Seasonal Treats

We’ve had some lovely days with an autumn ambience. The asters and sedums are flowering, rudbeckias still glowing and a few butterflies are about. Some pretty cyclamen are appearing under the trees and the “Water Lily” colchicums are beautiful.

Frost will be coming soon so I’m making the most of fruit, tomatoes and beans while they are still thriving. The blueberries are delicious. Not so many this year but such a sweet treat.

The garden is mellowing and the skies are beautiful. Blue sky and billowing white clouds by day and golden clouds at twilight.

At this time of year I usually make picalilli with my home-grown cucumbers and courgettes. Sadly, they haven’t grown. I bought some courgette plants to replace my losses but they’re slow, unyielding and being gnawed by a mouse! Usually I’m picking them every day.

Instead, I made chutney with other vegetables. I mentioned this in my last post.

Just in case you’d like my picalilli recipe, here it is. It’s easy to do and very tasty with winter meals.

PICALILLI

You need about 2kg/4lbs of the following vegetables in reasonably equal proportions.

Cauliflower, Cucumber, Courgette, Onions,  French or Runner Beans

2-4 Chillies, depending on how hot you want it
1 teaspoon Ground Ginger
30g/1oz Plain Flour
1 litre/2 pints Malt Vinegar
30g/1oz Turmeric
30g/1oz Mustard Powder
60g/ 2oz white Sugar
Sea Salt

Prepare vegs. Chop onions, break cauli into small florets and discard stalk. Cut cucumbers and courgettes into small cubes. A mixture of French and Runner Beans can be used. Thawed frozen beans can be used if fresh are not available. Cut into small pieces.
Place the prepared vegs into a large ceramic or stainless steel bowl and sprinkle well with sea salt. Cover and leave in a cool place for 24 hours. 
Next day, drain well.
Sterilise jars by washing and rinsing thoroughly before placing in a cool oven to heat and dry. Wipe washed lids with kitchen paper, ensuring all are sound and vinegar resistant. Put them somewhere clean and warm to dry.
Chop chillies finely. Wash hands immediately to prevent irritation to eyes.
Mix mustard and flour to a runny paste with a little of the vinegar.
Put vinegar to boil with turmeric, chillies, sugar and ginger.When boiling, pour in the mustard paste, stirring well, to thicken.
Add all the vegs and cook for 5-15 minutes, depending on how crunchy or soft you like it.
Meanwhile prepare a surface to hold the hot jars. Have a wooden board, if available, covered with a layer of newspaper and kitchen paper or folded teatowel(remember though that turmeric stains). This will prevent the jars from touching a cold surface which could crack them.
Remove and fill the jars one at at a time.
While still hot fill the heated jars, using a ladle and a funnel to keep the rims clean. Screw the lids on firmly while still hot using a cloth or oven gloves.
Lids will make a popping sound as the vacuum formed inside sucks the lids on. This indicates they are sealed.
Sealed jars will keep for a year or more but if they haven't sealed  the picalilli will still keep well for some time.
Store in a cool, dry and dark place.

Although my usual ingredients haven’t grown there are always pleasures in a garden. Some things disappoint but others surprise and please. Each season brings something new.

I have two small fuschia plants growing in pots. Useful plants at this time of year when other flowers are fading.

Here’s a painting I did of one of the fuschias. Drawn from a photo I took and later painted with gouache.

More chutney to be made yet, apples to use, beans to freeze. A busy time of year but so satisfying. I hope you’re finding some pleasurable things to occupy your time. With you again next week.