Living a contented creative life.

Planted Lilies this weekend. I wasn’t impressed with the bulbs. I hope they grow. A variety called “Brasilia”, very pretty with delicate colours, favourites of mine. I grew them a few years ago, as you can see from my photo, but they died out. Trying again.

Meanwhile the garden has its blazing Autumn shades and other very subtle ones. The acers are magnificent right now but losing their leaves rapidly so I have to make the most of the show. The largest one is so lovely.

Many leaves around the garden are still changing colour. Lovely combinations of golds, oranges and greens.

When all the flowers have gone I look for other fascinating features. Interesting stones, the rough bark of a tree, feathers lost in a flurry of wings.

Although the weather has been mild, cold weather foods are gaining in their appeal. Something satisfying is needed on a dark night when the curtains are drawn early and lamps are lit. Parsnips are in season and I wanted to try something a bit different to make the most of their taste and creamy texture. I came up with this easy flan.

Parsnip Flan

2 medium Parsnips
1 Onion
50g Cashew Nuts
1 Vegetable Stock Cube
Creme Fraiche or Soured Cream
 
Prepare, slice and cook the parsnips in a little water for about 7 minutes. Allow to cool.

You will need pastry for a dish about 22.5cm (8-9")
Make this in the food processor using 
1 cup Plain Flour
1 third cup Sunflower Oil
1 quarter cup cold water.
Put them in the processor and whiz until a lump forms.
Switch off and remove. Squeeze a little if necessary to combine.
Grease the flan dish and press the pastry into it, covering evenly and up the sides. Place in the fridge while you make the filling.
Mash the parsnips well.
Heat the oven to 190C/170C fan oven.
Cook the sliced onion gently in a little oil.
Add half a cup of water and crumble in the stock cube. Stir to dissolve.
Add mashed parsnips, nuts and 2 good tablespoons of creme fraiche. Stir well to combine.
Fill the pastry case with the parsnip and nut mixture.
Bake for 25-30 minutes.

Serve with carrots, green beans and chutney. Very nice cold too if any is left over.

Time to be thinking ahead for Christmas. For my puddings recipe see my post with the title “Puddings and Poppies”. These are individual puds which can be frozen or kept just until Christmas. They don’t need hours and hours of steaming. I find they keep perfectly in the freezer for a year so I don’t need to make them every Christmas. Depends, of course, how many you’re serving. Easy and delicious.

This time last year I was knitting Christmas crackers from a pattern in Landscape magazine.

I thought it would save all that paper and plastic which can’t be recycled and it gave me an interesting pastime on winter nights. With the addition of a few felt holly leaves and berries they looked Christmassy. I popped little gifts inside them and a rhyme about each of the family.

Lots to do before Christmas but I can’t think of anything nicer and then I can relax when the time comes. I hope you’re enjoying your own festive tricks and treats. With you again next week.

This week it’s time to reflect. To think of those who gave their lives so we could enjoy ours. The scarlet field poppy is such a potent symbol. It brings our thoughts into sharp focus and reminds us how fortunate we are.

I have always been thankful for what I’ve got but it’s no bad thing to remind ourselves now and then of what we value and what really matters.

It brings me back to my philosophy of life that the little things matter. Obviously, first and foremost we need love, shelter and food but leading on from that we can make our lives more meaningful by creating a wholesome environment.

Small home comforts, the pleasure of good food, being creative and to some extent, self-reliant. All these contribute to a life of contentment.

These are reasons why I find something to mention here each week. My garden, cooking, crafting, painting and writing poetry keep me sane in a mad world.

It can be a melancholy time of year and the garden is looking sad and faded. But before long the bulbs will be pushing their shoots through the earth and the great renewal begins again. Then the garden will be a riot of colour once more. Meanwhile I keep my eye on the berries, birds and squirrels, watch the drifting clouds and enjoy the trees in their naked splendour.

Even when the flowers have faded there is always something to see if you wander around.

Looking ahead, I’ve planted garlic, spring cabbages, kale, purple sprouting broccoli and cauliflowers. I sowed broad beans the other day and the leeks and parsnips are now ready to enjoy. We’ve had a few tiny mange-tout and tasty carrots. Too late now to sow anything else. The days are short and light levels reduced.

I like the light at this time of year though and the way it brightens a room and yet throws shadows.

Time now for Christmas planning, shopping and creating. Not too early to be busy with Christmas jobs. I’ts a good idea to make some things now to freeze so we don’t become frenzied and frazzled when the time comes.

Cranberry sauce is a must-have for us. If you’ve only tasted bought cranberry sauce you really should try this. It’s so much fruitier and has a wonderful texture. Not just good with turkey. It’s delicious with my festive flan, a veggie alternative after our meaty weekend with the family before Christmas. It freezes perfectly so I make plenty and stash it away in handy-sized containers. Simple to make and delicious. No need to add lemons, oranges or port but some people like to do this.

Here’s how I make it:

Fresh or frozen Cranberries
Sugar
If using fresh cranberries, wash and remove any mushy ones. They should be hard and firm. Frozen ones can be just tipped in the pan.
Add just enough water to cover the fruit. Bring to boil then turn heat down and simmer until the fruit has softened. Fresh cranberries will pop.
When the fruit has softened add sugar and stir. The amount will depend on your taste but will need a lot as cranberries are very sour. 
When the sugar has dissolved simmer until a glossy thick consistency is produced.
Allow to cool completely then freeze in suitable containers.
Once thawed it doesn't need refrigeration because the sugar preserves it. 

I have some more Christmas recipes to share. For pecan pie see my blog post titled “Christmas Thoughts”. It freezes perfectly.

And for my Christmas cake recipe see my post called “Mellow Autumn”. I make mine mid-November and feed it a couple of times with cream sherry. By Christmas it’s moist, rich and delicious with seasonal, spicy, citrusy aromas.

Finally, here’s a little painting of a remembrance poppy I did a couple of years ago.

Bye for now. I hope your Christmas plans are underway and giving you a lot of pleasure. With you again next week.

It seems like Summer has officially ended now that the runner beans are over. The plants have been removed, chopped up and added to the compost bin. I kept some mature pods and allowed them to dry before saving the seeds for next year.

The Brussells sprout plants are forming little buds. I hope they’ll be just big enough for Christmas dinner. They’ve had a mulch and some seaweed feed to encourage them.

Gardening is such a satisfying way to spend time and energy. Some people go to the gym but that only produces sweat and toned muscles. With gardening you have added value. It’s an ideal way to exercise many different muscles, while it produces delicious, nutritious food and beautiful flowers. You’re out in the fresh air, with birdsong and the sun on your back. The delightful song of a blackbird can gladden your heart, a robin may hop around your feet as you work, the heady scents of flowers will fill the air. If you grow vegetables and fruit you have the added bonus of fresh, tasty food with all the good health to go with it. All these things restore a tired mind and give a feeling of wellbeing and self-reliance. I think there is nothing to compare with it for mindfulness and good health.

I couldn’t live without a garden. Even in Winter there are things to see and do. Just to be able to walk about in it fills me with joy. Although it’s faded and bedraggled at this time of year, there are gems here and there. Here are a few glimpses of the garden right now.

Ours is often an untidy garden. Partly because there is too much to keep on top of but also because we like a natural look and a welcome to wildlife. Scattered leaves, grassy patches and velvet mosses have their own beauty. I like plants to splay and bend with the wind. Nature arranges them perfectly without too much interference from us. Bumble bees, mice, hedgehogs and frogs thrive in this kind of environment and so do we.

It’s been wet and windy for a couple of days so I’ve been indoors except for bringing vegetables in. So I’ve been doing some crochet. The rain was pattering on the pane, the old clock was ticking gently and my hook was flashing along. Contentment!

I made two colourful blankets last year from a large bag of yarn in mixed colours. I made the second one a bit small because I thought I might run out of yarn. But in the end I did have some half balls left and it has bothered me that the second blanket is on the small side. So I got out my hook and I’m adding a striped border to expand it.

I find it very difficult to follow a complicated pattern so I often make up my own. Mostly works for me. Making it up as I work I can crochet or knit a simple style of jacket with dropped sleeves because the shaping is much easier to do. This one I crocheted from the same bag of yarn. I certainly had my money’s worth when I bought that bag.

I can follow some knitting patterns but I have to really concentrate. It doesn’t come naturally to me. I often prefer to muddle along in my own way. Sometimes that’s a better way of doing things. Innovation and imagination come into play. I did manage to knit the autumn leaves and acorns though, shown in the photo above, from patterns in a favourite book. I got there in the end and put them together in a circle to make a wreath.

Christmas is not far off and I’m thinking about my baking. I shall be making the family’s favourite pecan pie and freezing it in the next week or so.

Almost time to make the Christmas cake too. I usually do that in the middle of November. Plus, loads of mince pies, which we enjoy throughout December. I have plenty of home-made mincemeat. I shall add an extra dash of brandy when I use it.

Meantime, I shall carry on with my crochet and make “to do” lists. I’m sure you will have plenty of your own. With you again next week. Bye for now.

Winter is rushing towards me at an alarming rate! Need to hold on to those precious moments while the garden has a little colour and interesting things.

Lots of fungi have sprung up. Fascinating to see. A large collection under a hedge and others dotted about.

Another sign that Winter is on its way is the sight and sound of geese overhead. Beautiful V-formations of them have been announcing their arrival at our local lake. I love to see and hear them with their beating wings and loud honking calls. Too fast and unpredictable to catch them on camera. Perhaps one day I might be lucky.

The asters and late flowers are fading but there are a few marigolds clinging on, some borage and lots of lovely mellowing leaves.

The winter plants I put in were attacked by slugs. I read a tip somewhere that copper pan scourers placed around the plants would deter them so I thought I’d give it a try. Opened out they form a good barrier.

Fingers crossed that it will work.

As well as slug problems, I had “one of those days” last week. I cut one finger and burnt another! For such events though I always have an aloe vera plant in the house. I’m usually sceptical about herbal, home remedies but this really does work. I break off the end of a leaf and rub the lovely cooling gel onto the cut or burn. It takes away the pain and makes it heal very quickly.

If you try this, don’t be persuaded to buy anything prepared in a tube. You need the fresh juice from the plant for it to work. If it’s a particularly sore cut or burn apply it a couple of times. It’s very soothing and heals in a trice.

Talking of burns, I’ve just made jam and that’s definitely a process which needs care. Boiling jam splashed on the skin is horrible. I have ways of doing it safely.

I wanted to use the plums we picked a couple of weeks ago to free up some freezer space. I added some cooking apples to increase the pectin and flavour. Nothing special about my recipe so I won’t put it on here. There are numerous ones available and it’s a simple enough process. I do have some useful tips though to make it stress-free.

Buy a long handled, wooden spoon. It will save you from splashes as the jam boils vigorously. It’s sometimes necessary to stir to prevent sticking and a normal spoon would not protect you. This is mine.

A ladle and a jam funnel make easy work of filling jars. The funnel should fit into the mouth of the jar to prevent jam running down the outside. Saves a sticky, unsatifactory job afterwards.

Organise your equipment before you start.

Old jam jars are fine, well washed and thoroughly rinsed, providing the lids are in good condition. After washing, place them in a cold oven and turn the temperature to low. Dry the lids with kitchen paper and place them somewhere warm if possible (not in the oven – some have plastic coating inside).

Have a surface prepared for the hot jars as close to the cooker as possible. I use an old wooden chopping board with a layer of newspaper topped with kitchen paper. It stops the hot jars touching a cold surface which might crack them.

Always take jars out of the oven one at a time so they remain hot. Fill with very hot jam and leave a gap at the top of the jar. Screw on the lid immediately while its’s hot. As the jam cools a vacuum will form at the top of the jar and pull the lid on. You will hear it pop as it seals. Then it will keep indefinitely. If you do this you don’t need a paper disc at the top of the jam. I have made jam for over 50 years and never had it go mouldy.

Recipes often tell you to skim off the “scum” as the jam cooks. This so-called scum is nothing more than air bubbles and can be stirred back in. When the jam is ready turn the heat to low and stir. The bubbles will disappear. Keep the jam warm though so the jars will seal as I mentioned above.

You often find lemon juice mentioned to increase pectin. I don’t believe this. You would need an awful lot of lemons to produce enough pectin and that would alter the flavour. Cooking apples are ideal instead. They have lots of pectin and mix in nicely with most fruit.

I hope these tips help. I could explain further but I’ll save details for a cookbook I’m preparing.

Jam might not be the most nutritious food with all that sugar but home-made jam is delicious. It’s not only good on toast, it’s also lovely on cake or even a spoonful with yoghurt.

And finally, here’s a little painting of a building on one of our favourite walks. This was painted with gouache from one of my photos.

With you again next week. Stay safe and happy. Bye for now.

A few lovely days have given me the opportunity to work outside. I planted a few more daffodils. Some called “Delibes” and a few more called “Flower Record”. You can’t have too many. I shall be greedy for flowers after the dreariness of the winter.

The plums have surprised me this year and a few apples still clung to the trees so more picking had to be done. The plums made a scrumptious plum pudding. Some of it enjoyed fresh and some stashed in the freezer for winter days.

The garlic was ready for planting so I popped those in. So easy to do.The cloves are separated from the bulb and planted about two inches under the soil with the pointed tip upwards. They need a cold spell through the winter. They’ll be ready in late May or June when the tops begin to yellow and wither.

Homegrown garlic is delicious. It has a fresher, sweeter taste and usually the cloves on mine are not too big. Such a treat.

Leaves are falling constantly. I like that woodland feel and earthy scent they give the garden and gathered up they make leafmould to use next year. I shall make seed compost from it to start my veg plants in the greenhouse in Spring.

A few roses have popped up. Not a big show but they are so pretty looked at closely. The purple asters are at their peak but white ones are just beginning to flower. Fuschias are also welcome at this time of year with their pretty bells.

I’m often surprised at how much I find when I carry my camera around the garden, even as late as this. Here’s a small selection of garden treasure.

I’m always happy in the kitchen though, mixing up something tasty. Here’s the recipe I promised for this week.

Ginger Squares
You will need a roasting tin, as in previous recipes for square cakes.

4 large Eggs
125g Brown Sugar
3 tablespoons Golden Syrup
200g Self-raising Flour
30g Bran
2 heaped teaspoons Baking Powder
2 teaspoons ground Ginger
200g Sunflower Oil
Marmalade (optional)

Heat the oven to 180C/160C fan oven.
Put all ingredients (except marmalade)into a bowl and mix well.
Put mixture into the greased tin and bake for 20 - 25 minutes.
Test centre with a skewer. If it comes out clean it's cooked. Or press the centre. It should spring back if ready.
Allow to cool. Cut into squares.
Lift out with a palette knife and spread the squares with marmalade if liked. 

I can feel some knitting or crochet coming on. Must sort something out for those long dark evenings. Made me think of some well-loved bookends I have. I laugh when I see them because I look like one of them more all the time. An old lady with her knitting!

I had these from my grandma when I was about thirteen and I love them. Of course at thirteen you never think you will look like that yourself but it happens to us all eventually. I just find it really amusing that I’ve grown to look the same. My husband is very slim and doesn’t resemble the old man at all but he does enjoy reading so it’s not far from the real thing.

That’s all for this week. I hope you’re enjoying the last of these gentle days. Bye for now. With you again soon.

Leaves cover the paths now under the fruit trees. Damp and scented, they form a carpet on the earth.

Sweeping is a constant job at this time of year but it’s good to leave a few leaves to shelter creatures over the winter.

Mellow autumn is turning the garden colours to shades of gold and red as plants fade from their summer splendour.

A few late flowers sing out their vivid colours and are welcome as the garden fades.

Time to plant winter veg so I’ve been popping things in where space allows. I’m hoping the sprouts will produce some lovely little buttons for Christmas. Cauliflowers and purple sprouting broccoli will be welcome in spring.

The tomatoes have finished so the plants could come out and the greenhouse bed tidied for hardy salads. Lettuce and other salad leaves will grow slowly through the winter then take off in February.

Most of the apples are gathered in now. A basket of fruit is such a lovely sight.

In fact, a basket of anything pleases me. I use baskets for so many things. Fruit and veg, knitting yarn and needles, embroidery thread; they all look pleasing in a basket. Here are a few of mine.

And here’s a sketch I did of our log basket by the fire.

Autumn is a slightly melancholy time despite its beauty. The prospect of dark, cold months fill with me with dread but “hope springs eternal” as the saying goes. I turn my thoughts to making the most of the here and now and better days to come. Here’s another little poem which this feeling inspired me to write.

OCTOBER DAYS
Sunny spells and sudden rain.
Rustling leaves and drooping flowers.
That time of year is here again
With daylight's fleeting hours.

Spider webs are glistening wet.
The moss is emerald green.
Sombre clouds, a constant threat
And whipping winds are keen.

Then the sun bursts through again.
Golden light upon the wall,
Glowing on the windowpane
Where the raindrops fall.

Scents of earth perfume the air.
Damp morning mists arise.
The trees are very nearly bare
As the restless wind moans and sighs.

Darker days lie just ahead
And though Winter may be cruel
We need not fear or dread
As we plan for Spring's renewal.

I hope you have plans yourself to keep you occupied and happy. With you again next week with a new cake recipe. Bye for now.

The longer evenings are drawing in and with them a feeling of needing to be snug and warm. Not quite time for a log fire but a cosy blanket is welcome. A time to knit, read and paint a picture or two.

Before winter sets in I like to be busy storing away my jars of preserves.

With that in mind I’ve been making chutney. One of my recipes is my husband’s favourite. It’s dark, sweet and a little fruity with raisins, apples and brown sugar. Although I love making it I prefer a more piquant taste so I made up another recipe. That way we’re both happy.

Here’s the recipe for the dark chutney.

Dark Sweet Chutney

1kg Courgettes
600g Tomatoes
200g Apples
700g Onions 
1 red Chilli Pepper
2 cloves Garlic, crushed
110g Raisins
600ml Malt Vinegar
1 teaspoon Salt
1 teaspoon Mustard Powder
1 tablespoon Paprika
450g Brown Sugar
half teaspoon Celery Salt
2 teaspoons Mustard Seeds

Wash, trim and chop all vegetables into small pieces.
Put all ingredients into a large stainless steel pan and stir well to combine.
Bring slowly to the boil then leave to gently boil for two hours.
It will gradually thicken. This can be hastened if the pan has no  lid on but this makes a lot of condensation and vinegary aromas around the house. I prefer to put the lid on but not let the contents boil over.
Stir from time to time to ensure it doesn't stick.
After an hour, carefully wash and thoroughly rinse jars and lids. It makes approximately six jam jars of chutney. Never use damaged or rusty lids which will react with the vinegar.
Place the rinsed jars into the oven and heat on a low temperature until the chutney is ready.
Wipe the lids with kitchen paper or a very clean teatowel and put somewhere warm to dry (a shelf over a radiator, for eg.)
Place a board on the work surface next to the stove covered with newspaper and a layer of kitchen paper. A thickly folded teatowel will do if a board's not available.This will prevent the jars touching a cold surface which would cause them to crack.
You will need a clean ladle and a funnel which will fit into the tops of the jars to keep them clean. A jam funnel is ideal.
When the chutney is ready and the jars are hot remove them one at a time from the oven using a cloth and fill immediately. Leave a small gap at the top of the jar. Screw the lid on tightly straight away.
As the jars cool they will seal if everything was kept hot during the filling and the lids were tightly screwed on. As the chutney cools you will hear a popping sound when a vacuum forms at the top of the jar and pulls the lid on securely.
Leave to cool for 24 hours, then label with the date.
Store in a cool dark cupboard.

I was happy to be in the kitchen with the rain lashing the windows. It was a couple of days since I was able to snap a few beauties in the garden. Asters, sedums and fuschias are putting on a show now and attracting a few butterflies.

I brought some asters in to enjoy in the house while I wasn’t able to wander around outside.

Wild strawberries are still popping up their little jewels of berries for the birds to eat. I discovered one half eaten the other day.

There is always something of interest in the garden. New shoots developing, buds, seedheads and fading flowers or delicate feathers left behind by beating wings.

Another week has flown by. I hope you too are finding plenty of satisfying things to do.

Thank you to all those lovely readers who read the blog last week and enjoyed the sketches of my 1960s clothes. Your kind comments were much appreciated.

Bye for now. With you again soon.

The old plum tree has surprised me with a pretty good crop this year. A couple of years ago it was suffering from a fungal infection and the few plums it produced were horrible, distorted things. Fortunately it’s recovered. Often though the plums are blown down and bruised, or nibbled by birds and other garden creatures.

Although they weren’t ripe we harvested a couple of kilos. I washed, stoned and froze them. During the winter I’ll make plum and apple jam with them. They will be fine for this.

I was pleased to find that every one was perfect. No grubs or other imperfections, just nice juicy flesh. Satisfying work.

I’ve planted about a dozen little spring cabbages in the polytunnels. These will grow slowly over the winter and mature around April or May. These have ball heads and are delicious shredded in salads as well as steamed.

The late flowers are now colouring the garden again. The asters are lovely in shades of purple or pink and among my favourite flowers.

A few other pretty sights catch my eye as I wander around with my camera.

Time to feed the birds again soon. Many people put dry bread out for them but the RSPB says that this swells inside them unless it’s thoroughly soaked. Mouldy bread is very dangerous for birds and must never be given. I prefer to treat them to sunflower hearts. There are are so many other good ways of using leftover bread.

I often have a few dry slices to use but I find them endlessly useful. I make puddings, savoury or sweet. They’re fabulous as a topping with or without cheese on savoury bakes. Cut into cubes they can be mixed with a little olive oil, basil, olives, garlic and tomatoes to make a tasty salad. Gently fried they make delicious croutons and with beaten egg poured over them and allowed to set they’re a tasty omelette. I add them to many dishes such as my vegetarian sausages, cashew cakes or nut loaf. They are good in juicy flans to soak up the delicious syrup. If none of these are convenient I make breadcrumbs in my food processor and freeze them for another day.

With all this gardening, baking and preserving I’m obviously never dressed up. I was reminiscing about the clothes I wore when I was a teenager in the 1960s . Such sharp, tailored styles then. We always looked dressed up whatever the occasion. Sadly I haven’t many photos from those days but I can remember them clearly. I drew them, complete with my hairstyles and shoes and coloured them with felt tip pens. An enjoyable hour or two.

I didn’t have these all at the same time. They span a few years. I had very little money but even cheap clothes were very stylish and colourful.

Nowadays I’m more often in an apron. I pickled some eggs yesterday. A new experience for me. Don’t even know if we’ll like them but fancied having a go. I like things preserved for winter and I love pickles so thought I’d try them. I have to wait a month for the flavour to develop.

A bit of a ramble this week but I hope you found it interesting. Enjoy these last few pleasant days of early autumn. With you again next week.

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.

The rudbeckias are as cheerful as ever and making a vibrant splash of yellow in the garden. Things are a bit in-between right now, a bit subdued until the autumn glow, so the rudbeckias are very welcome.

There is much more to a garden though than flowers, fruit and vegetables. There are other things to enjoy. A garden is a sensory experience of sights, sounds and aromas. Trees provide height, shade, rustling leaves and sound as the wind whips through them. Objects around the garden also add interest.

I’m so fortunate to have trees. Two gigantic conifers and several fruit trees, a couple of hawthorns and elders provide beauty all year round, safe havens and nesting sites for the birds and new sights with each season.

There is pleasure in shadows created by the trees and by dappled light where the sun shines through gaps. Sometimes where the light falls can be as interesting as the plants. Here are some examples I picked up with my camera.

When you have trees or shrubs you also have birds. Always lovely to watch or to listen to. Feathers lying on the ground or resting on leaves are beautiful with their downy fronds. Butterflies have been scarce this year but I saw this Speckled Wood the other day.

Little features in the garden are pleasing too. A pot, a fence or even a latch catch my eye as I walk around.

Only a few flowers are gracing the garden now but they are lovely ones.

Normally at this time of year I make picalilli with my cucumbers, courgettes and beans. The cucumbers failed to appear from a new variety of seed which I tried, the courgettes have been slow and unproductive. I thought I would have to buy my ingredients but then I decided it would be better to use what I have. I had a few turnips and apples which needed using and I found a recipe. It was in a book by Beryl Wood called “Let’s Preserve It”. So I gave it a go. I won’t put the recipe on because this is a first for me and although I modified it a bit it isn’t my own invention. Time will tell if it was a good idea when we start using it.

The runner beans are brilliant. Gardening books tell you they need loads of food, compost trenches and heaven knows what but I just put them in to a bed dressed with some homemade compost and they romp away. They produce so many without any fuss as long as they have enough water. I open any large stringy pods and use the delicious pink beans and I freeze a few tender pods for winter.

Life’s not all about the garden and food, of course. I needed a little relaxing project so I knitted a tiny teddy. These little toys are a joy to knit. Bit tricky to sew the bits though. The parts are so small that it’s fiddly putting them together. Or is it just that I was too lazy to fetch my box of pins? Hmm.

Another week has flown by. I hope you’re enjoying the sights and sounds in your own garden or in those around you or perhaps absorbed by a bit of crafting like me. With you again soon.