This month has mostly been about finishing up the last of things, and making space. We’ve had some more of the pumpkins, mainly because the red kuri looked like they weren’t going to keep for much longer, so they’ve been steamed, mashed, roasted, or cooked with home grown garlic and chilli. The freezer’s fairly full with pumpkin and all sorts of other garden goodies now.
It really feels like we’re at the tail end of Autumn, and I’ve been trying to use up the last of the tender crops. We’ve eaten the last radishes and lettuces, and most of the red Lilia spring onions, before the first frosts come and take them all down.
Most of the chillies are on their last legs too, so the jalapenos, hot wax and cayennes have gone into the pot. Half the sweet peppers have ripened to perfection, and been used in sauces, salads, on pizza and in huge black bean chilli.
I’ve also made more of an effort to save and preserve a few more ingredients. The last of the French beans have been blanched and frozen, some of the Autumn raspberries have been sat in caster sugar and then covered in vodka to start making a liqueur, and the last four sprigs of tarragon are infusing in a large jar of white wine vinegar so there’s a little taste of the summer put by to add to our winter salads.
Speaking of winter salads, the new crops of mizuna and rocket have come through. There’s been just enough to add to sandwiches, or have as a side salad. There are still a few tomatoes ripening on the kitchen windowsill too, mostly red cherry and yellow pear tomatoes. Many of the winter greens are starting to grow strongly now, but I’m holding back on those until we really need them, once the other crops become scarce…
Which seasonal foods have you been cooking this month?