Autumn garden

Stanley's blanket

Here is the other finished thing I referred to a while ago. As I have finally delivered it to its recipient, a charming young fellow called Stanley, I feel I can reveal it. I started this blanket sometime back in the summer and knew it was going to be a nice quick project. Obviously I then stopped working on it for about a month, and then after finishing it spent another month putting off weaving in the seventy billion ends, so it actually didn't get finished until September. Still, I am very pleased with it, and can only pray that it doesn't fall to bits the first time it goes into a washing machine. It shouldn't, but one worries about such things.

The more you beat them the better they be

We spent a very happy hour or so yesterday morning throwing sticks at a tree. The people of Abbey Wood do not wait for their walnuts to fall, and whilst this would not have been my first choice of harvest method it is clearly traditional in these parts. As far as I can see from the healthy trees the method does little damage apart from a light leaf-prune, so my conscience is reasonably clear. The harvest method mainly goes throw--miss--collect stick, or occasionally throw--hit branch--wait--collect stick. I discovered a great talent for lodging sticks in trees, and also had a little local difficulty with a dog who took a fancy to my stick (and well he might, it was very fine). Fortunately once he'd been distracted with a green ball (so fickle) I was able to get back to my throw-miss-collect stick routine. About once every twenty-thirty throws an actual nut fell from the tree. It was enormous fun.

About half of the nuts in the bowl were actually gathered a few weeks ago as green windfalls, but the green outer shell (a bit like a conker shell but without spikes) has rotted slowly away and yesterday we stamped on them to get at the nutshells. The walnuts are 'green' in that they have not been kiln dried, and have a more delicate flavour than their shop-bought counterpart. I could probably have bought three times as many at a supermarket for about £1.50, but these were hard won and as a result taste four times as good.

I have finished a thing!

This is miraculous. Not only this, but I have almost finished another thing as well (just 4597 ends to weave in before that's finished too).
My amazing finishyness is probably due to the fact that I have recently started going to a knitting night at the Pelton Arms in Greenwich. I am enjoying this very much not only because of the knitting, but also and especially because of the opportunity to chat with a) people over 3ft tall b) intelligent adults with whom I do not work. Come along if you're local: I highly recommend it.

We have a glut!

Griddled lemony courgettes

This year I am growing yellow courgettes which makes them easier to spot before they turn to marrows. I keep hoping that I am going to get a courgette glut any minute, but so far none has materialised. I'm not sure if this is because they are yellow or if it's because the evil bastard snails almost destroyed the seedlings so they too a long time to recover and subsequently went into the ground late. Who knows?

This recipe is incredibly easy, delicious and can be eaten hot or cold (or something in between). I think I fist ate it at Carluccio's but I can't honestly remember. We often have this as a side dish but it works well mixed with pasta, too.

If you don't have a griddle you can just as easily use a grill. Come to that you could probably fry them if you so desired.

Serves two.

A couple of courgettes
Half a lemon
Olive oil
Salt and pepper

Slice the courgettes. I usually cut them into strips or on the slant to make longish ovals. Griddle them until they are soft and covered with thick seared stripes. I have trouble waiting and turn mine a lot so they are are usually criss-crossed. When they are done put them into a wide bowl or plate with a rim. Squeeze the lemon over them, the glug on some olive oil. Stir to coat, then season with salt and pepper.

Roasted Carrots with Fennel and Lemon

While we were in Devon earlier this month we went to Riverford Field Kitchen to celebrate P's 40th. The menu is entirely seasonal and although meat is served, the vegetables definitely star. Amongst the many delicious dishes two really stood out. The first was roasted carrots with fennel seeds and lemon*. This elevated the humble carrot which my Mum always cooked 'for the colour' and which P remembers from school with great distaste to something actually delicious. I came home and hunted through my Riverford cookbook, but no joy. A little experimentation later I've come up with the following. You may notice that fennel seed features: it's my new favourite spice (herb?). This year I'm going to harvest the seed from my plant instead of having to pull up 60 million seedlings which look terribly pretty but actually have roots that reach to Australia. Let me know if you want some, my plant is huge.

Ingredients

Some Carrots ( The above pic was for two. They were quite small). Fresh ones are best but sad bendy ones from the depths of the fridge work OK too.
A glug of oil.
Lemon juice.
Fennel seeds.

Peel the carrots if they've gone a bit funny in the bottom of the fridge. Otherwise just scrub them. If they are small then leave them whole. If they are thicker than an inch then chop off the thin end and split the thick end into two, chopping them into roughly two inch lengths. You could probably cut fat coins, if you felt like it. (Go crazy: carve a goldfish, I dare you.)

After you have finished artistically chopping, chuck them into a roasting tin, and glug some oil in. One glug, I reckon. A big knob of butter instead of oil would probably be delicious if you aren't watching the saturated fat. Then squeeze some lemon over. I found that a whole lemon was too sharp for two people, so let's say half a lemon. More carrots, more lemon. Then sprinkle on about half a teaspoonful of fennel seeds, unless you are feeding six in which case try a whole teaspoonful. Stir the lot around to coat the carrots then season with salt and pepper and bung the lot in the oven at gas 7 for 45-60 minutes. In our case this time is determined by how long the roast takes. The carrots are ready when they are tender. If they happen to be ready before the rest of the food then shove them at the bottom of the oven to keep warm.

If you feel fancy you can chop some parsley over them to serve, but I'm usually too busy making gravy.

Here are some exciting carrot facts:

1) carrots contain more beta carotene cooked than raw.
2) Carrot vitamins are just below the surface of the skin, which is why it's better not to peel them.
3) Pre-scrubbed plastic packed carrots are evil.
4) The variety of carrots most commonly found in supermarkets is grown not for its taste, but for its resistance to breakage.

One of the above facts is the opinion of the author.

*The second was a beetroot salad, of which more later.