mild halloween

halloween food

It’s so mild today, it’s  hard to remember it is the last day of October. We went cycling in t-shirts, and had tea with the back door open – which is all the better for hearing the excited kids coming trick or treating. We always take part, and have a revolting dinner ourselves.

This year we had mouldy bread and maggot sarnies (himself  made blue bread, the maggots= prawns), snails (pesto pinwheels), witches’ fingers (sausages and cashews) purple slime and spiders (beetroot hummus and black olive spiders), devilled mushrooms,  mouse droppings ( chocolate rice crispie cakes), mini toffee apples, pumpkin pie, and coffee and bat biscuits to finish. Suffice to say we have a lot of leftovers.
That was a lot of fun to put together, and I tried a few new recipes – beetroot hummus is lovely, but making mini toffee apples was very distracting as we diverted into sugar work with the leftover toffee.

A nice family meal, and a standard evening of himself opening the door with the trick knife in head, as you do.

Exe estuary

I cannot believe how long the good autumn weather has lasted. It seems we keep having days out as we must take this one last chance, then get another.

This one really did feel like the last chance for a long while, between family commitments, timing and the forecasters warning us that autumn will be arriving tomorrow, we opted for a long cycle, well long for us. We cycled Exeter to Exmouth, admired the sea, then caught the ferry to Starcross

The paths to Exmouth are great, and most of the other side too, but they are still building the new cycle route between Powderham and Turf Locks, and the path is rough and difficult, however being right next to the deer on the estate was lovely and did make up for it. Really looking forward to the new path being in – it will transform the route.


Once back on tarmac we sped back to Exeter, and were lucky to witness a boat actually going through Double Locks – in all my years of visiting this pub *cough*twentyplusyears*cough*, this was the first time I have actually seen it in use.

Will do this route again, though I hope they finish surfacing the new paths soon.

the squash harvest


The plants are dying off, so time to cut the pumpkins and squash – we have jack-o-lantern pumpkins, crown prince, autumn crown, sweet dumpling and sweet lightening. Late putting them in, several plants died due to dry weather when they first went in, but still a harvest big enough for the family.

michaelmas dumplings

michaelmas daisies
Today is Michaelmas, which marks the end of the harvest time – well not for us yet at the tomatoes and courgettes are still coming in  thick and fast, and we are still picking and podding beans, and the squashes are still on the vine.. but still it feels as though the season is beginning to draw to a close,  and the garden is full of Michaelmas daisies, which appear to be planning on taking over.

I cooked poor man’s goose – which looks a lot like leftover roast pork, sage and onion stuffing, and apple. and for a pudding, made Michaelmas dumplings – following the recipe from Lavender and Lovage, though I did add more blackberries and a bit more sugar too.
michaelmas dumpling

Delicious. My son asked me to cook it again, then asked to be shown how to cook it himself – sure sign of a winner. I think it would work really well with other fruit too, but of course, Michaelmas is the last day to pick blackberries, so it was obligatory.

blackberry vinegar

blackberry vinegar
It has been – still is a bumper year for blackberries this year.

We have had blackberry and apple crumbles, made apple and blackberry jelly, blackberry cordial, made and drank lots of blackberry and raspberry smoothies, started blackberry and apple gin, and have a lot in the freezer.

Freezer space being a bit limited, and still lots of harvest going in, I have looked to other things to make with this bounty – and came across blackberry vinegar:

blackberry vinegar

450g (1lb) blackberries

600ml (1 pint) white or cider vinegar

450g (1lb) white sugar

Mix the blackberries and vinegar together. Cover and leave somewhere cool and not too light, for four days, stirring every day.

Strain and measure the resulting liquid into a pan, and add 450g of sugar for every 600ml of vinegar.

Heat gently to dissolve the sugar then bring to the boil.  Bottle in sterilised bottles with non metal tops.

Use as a dressing, or dipping vinegar, or as a sauce with many sweet and savoury dishes. I am also told that diluted with hot water to make a ‘cold cure’

Turf Locks


This early autumn has been amazing, with sunshine and warmth – it comes as a surprise with the sun downs so early, as it feels so summery.  And as always the feeling of this window closing and less opportunities to get out and about when winter sets in, pushes us to pack in what we can.  It has been at least a decade since I cycled to Turf Locks – back then the cycle path was a rough track through high nettles dangerously close to the canal – not something you want to do whilst towing a not so small child on a tag-along bike  Now the path is lovely, a fairly easy twelve miles with great scenery and a pub lunch.









tomato jungle

tomato jungle

I always start the tomato year with the best of intentions, dutifully pinching out side shoots and tying in the  plants.  Always, they get away from me – I get distracted and before I know it.. the side shoots have side shoots…. and by this end of the year, the greenhouses are jungle-like, and picking tomatoes involves threading an arm in to reach the ones at the back, through the mass of greenery.

cherry tomatoesI felt a bit guilty of it.. bad gardener! …But then again.. I am picking about 8 lbs of tomatoes a time – it has been a bumper crop – and I realised that if I had done the ‘right thing’ and stopped the plants at the top, instead of just tying them in along the wires…then letting them dangle down, then roping them back in along with all the sides shoots as best as possible.. well the crop would be a lot smaller.

You can get away with it with cherry tomatoes – the plants tend to be lighter, and the fruit doesn’t take so long to ripen – with bigger fruiting varieties, I think a bit of discipline is required, so the plants can concentrate on getting their few larger fruit to maturity. Cherry tomatoes can survive the jungle style method… just as well!

I’ve roasted many pounds of tomatoes for roast tomato passata, I’ve made soups and cassoulets, ketchup and three batches of tomato chutney.

Eventually either blight or the cold will do for my tomato plants – but with the early good practices, the bases of the plants are clear an have air around them and I leave the doors and windows open day and night and will push out this crop as long as possible. Then when the plants drop… all I have to worry about is processing the green tomatoes!


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