Fungi at Fingeringhoe

Went exploring at Fingeringhoe Wick nature reserve last weekend, run by the Essex Wildlife Trust. Amazing views across the flats ..

Further inland we explored a wonderful wooded walk area, full of fallen leaves and secret paths and .. fungi! I didn't get to go on a guided fungi walk this autumn as I'd hoped, so I just snapped anything I could find to look up in books later.

Wild Autumn

Hope everyone is loving autumn .. I'm enjoying watching the colour changes and feeling the way the air is different now, too.

The garden is now completely wild, seedheads and overgrown creepers, vines and roses all competing in the wind and wet weather overnight but then still smiling brightly in the daytime sunshine.

Still picking yellow Ildi tomatoes from the hanging baskets and using handfuls of some unexpectedly lush sorrel from the veg patch. Blackbirds darting in and out of the all the overgrowth, feasting. The spiders who have been spinning their glorious webs amongst it all now looking fat and rather fine.

Me and the little'un had a jolly jaunt round our local nature reserve, the Lozenge, today to see what was happening there .. golden leaves, abundant berries, teasel heads ...

plumptious rosehips

colourful guelder rose















.. and also a magical sprouting of fungi!

Blush

This week you could really feel the wheel of the year turning.. its like all that thrusting and thriving and green energy burgeoning until it wears itself out .. and the plants are starting to feel a bit knackered and spent (and me along with them!). We are all a little straggly and starting to go to seed.

This, however, is a favourite time for me for I am an autumn girl and the move towards autumn and its resplendant colours is underway. The colour scheme is changing, with gold and crimson coming to the fore.The strawberries and geraniums are starting to blush a deep scarlet...

.. the evening primrose is out..

..and I'm starting to see how the 'rosa rugosa' got its common name of 'tomato rose'...

This week, too, the dusk has been my companion around 9pm when I've been turning in. I don't know why, but I find this a great comfort!

Its a time to relax and enjoy the fruits of all the enthusiasm and energy of spring and midsummer. To reap what we have sown... (what's left after the slugs and snails have had their pick,that is!)

Castle Park

Walking through Castle Park, kicking up the leaves and bothering the squirrels as the sun started to sink on a crispy autumn day..

My son loves the bandstand .. he thinks the HaaHoos live there (from in the NightGarden)

We have our picnics on this bench under this tree in the summer months, looking out over the park

Some evergreens, some trees already bare silhouettes and some in the act of disrobing, scantily clad in gold and scarlet!

The Last Chilli

Its all about red this November ... here is my last chilli! I haven't grown them before, but a neighbour gave me a couple of cayenne pepper plants and I have so enjoyed them, and they did really well. Harvested the last one yesterday. Have used some, dried some and frozen lots so will see what works best for next year. Wanted to make a chilli infused oil, but there seems to be a big scare about botulism so decided it isn't worth the risk to myself or loved ones!

On the red theme, here is my November strawberry, too

Apples and Pears (cont)

In case you were wondering what I did with all those apples and pears .. well, firstly I made mulled spiced pears and figs for Christmas presents. This was one of those torn from a magazine recipes now creased and splattered over time. We had the bit over that wouldn't fit into the kilner jars while it was still warm with a little vanilla icecream. Remains to be seen if the other jars make it until Christmas and actually leave the building!

Mulled Spiced Pears and Figs

200ml white wine vinegar
400ml ruby port
250g soft light brown sugar
heaped tspn mixed spice
a cinnamon stick
7 pears, peeled and cored and cut into 8 wedges
250g ready to eat dried figs, cut into halves

Put the vinegar, port and 200ml water in a pan with the sugar and spices. Stir, bring to the boil, then simmer for 35mins. Add the pears, bring back to the boil and cook for 2-3mins. Transfer the pears to a bowl and stir in the figs. Boil the liquid in the pan for about 10-15mins until halved in volume. Pack the fruit tightly into sterilised jars, top up with the syrup and seal.

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And I made these apple soul cakes from a marvellous apple recipe post at Tales of a Kitchen Herbwife (thankyou, Sarah!). We had them still warm from the oven with mugs of tea while watching fireworks outside on Bonfire Night. I had been reading about soul cakes and the tradition of leaving little cakes outside the front door to appease any wandering souls on Halloween, so was really excited to stumble across this recipe.

Apples and Pears

We have been blessed this week with a rather wonderful crate brimming with apples and pears from mum-in-law's garden. Its been a bumper crop for both this year and I've been busy devising more and more schemes to make the most of them, having distributed the bounty as far and wide as possible amongst friends and neighbours. One of the things I love about this time of year and its abundance is the passing on of tips and recipes for storing, freezing, preserving and baking of produce.. I am learning so much. We eat a lot of porridge in the winter, so I have stewed and frozen plenty of fruit to put on top. We only have a small freezer, though .. already made a huge batch of chutney, so looking up new recipes. Please share yours if you know some good ones?

Have found this book from the Soil Association invaluable this year as it has good illustrations of the different varieties of fruit and vegetables and tells which are best for which sorts of thing. Also, as well as full-blown recipes, it has lots of quick and easy ideas for enjoying produce simply (which is ideal when you have a glut and aren't able to spend too many hours in the kitchen!), such as yesterday's upside down cake (recipe to follow)

Pear and Ginger Upside Down Cake

Thickly butter an 8'' sandwich tin and sprinkle liberally with light soft brown sugar.
Lay peeled, cored pear halves attractively on top (I did slices).
Beat 4oz each softened butter, light soft brown sugar, wholemeal SR flour with 2 tspns ground ginger, 1tsp baking powder and 2 eggs.
Spread over the pears.
Bake at 190degreesC(375degreesF/Gas 5) for 20 minutes until just firm.
Turn out.

Vine

We inherited this beautiful vine which grows over our flat-roofed extension (housing our lounge). Its such a lovely thing because it gives shade in the hot part of the year (we are south-facing) but dies back in the winter to let maximum light into the house. We had plumptious dark purple grapes this year, because or inspite of the vigorous haircut we gave it, we're not sure. It is so rampant that it is almost scary .. it has a certain triffid-like quality! But I like it best just about now when it is crimson and every leaf is completely different in pattern and colour.

Scarlet and Seedheads

Beautiful afternoon and a chance to soak up the October-ness in the garden.. I love all the scarlet tinges, up the fences and in the leaf litter, a nice foil for the various seedheads.

Fennel seedpods decorated with a bit of spiderwebbiness.

Pretty rosehips.. I love the bright colour.

Sunlight in the creeper which I let grow over the shed roof. Do you remember my Queen of the May from the Tottenham roof garden? Here she is in her new home.

Blackberries

What a wonderful morning! We went blackberrying in the sunshine yesterday and came home stained but happy.

Combined with some aged eating apples in a crumble, and have three bags stashed away in the freezer for future puddings and smoothies.

Also made a blackberry oxymel - this is a new thing for me, its from the 'A Year with James Wong' book. Have put the blackberries in a jam jar and covered with cider vinegar and in ten days' time I have to strain it and then it should keep in the fridge. Plan is to dilute it in hot water with honey for a vitamin C drink for the little'un in cold and flu season (and me too, come to that!).

Conker

It may be 28 degrees C, but it is also trying to be autumn! I thought you might like to see the little'uns collection of treasures from our recent outing to the nearby Beth Chatto Gardens which has a wonderful woodland area. We collected some beautiful leaves, some acorns (which didn't make it home - expect they'll turn up in the glove compartment or my glasses case or somewhere untoward!) and this fantastic feather, which we think might have belonged to an owl? The conker is from Brightlingsea, the first one of the season. I've always loved picking up conkers, so I was pleased to discover in one of the James Wong books that you can actually use them for healing, rather than just knocking the seven bells out of other conkers with them (must be a boy thing!). If I had, or knew anyone with, varicose veins I would definitely be making them this.

New Moon

Hello and welcome back! I have had a long pause in my blogging (and crafting) while I became a mum and moved house from London to the Essex coast .. the last two years have been a demanding but exciting time for me and my family. I've loved every minute, but as I am not someone who welcomes upheaval, generally, I can't say I'm sorry to at last feel settled. As the autumn leaves have begun to fall, I have found the ideas starting to flow and the urge to craft and create becoming overwhelming again. And now that I have the time and inspiration again, I am so looking forward to reviving Earth and Tree and reconnecting with like-minded bloggers. So New Moon, new beginnings! Please bear with me while I re-arrange the blog furniture and make myself comfortable, then settle down and enjoy.

National Tree Week

Those in the UK might be interested to know about the Tree O'Clock event which is taking place next Saturday, 5th December ... a mass tree-planting exercise! You can either go along to one of the many local planting events or you can pledge to plant a native species tree at home. All the information you need can be found at Breathing Places, which is well worth a visit even if you can't participate in the event.

"To help celebrate National Tree Week, BBC Learning has teamed up with Guinness World Records for Tree O'Clock – a nationwide challenge to plant as many trees as possible within a single hour, uniting the nation in an event which will provide a lasting legacy and an amazing learning opportunity for all ages.

At 11.00am on Saturday 5 December everyone is invited to join in and "do one thing" for nature by simply planting a tree and, in doing so, learn the benefits of plantingthe right tree in the right place.

In a recent survey for The Woodland Trust, 86% of people asked said they would like to see more trees being planted in their local area. And over 70% said if they had a wood within walking distance it would encourage them to exercise."

Pumpkin

I was given an ENORMOUS pumpkin for halloween this year ... so I've been looking up recipes as I'm determined not to waste any!



This recipe is from my Abel and Cole organic box newsletter. They have lots more pumpkin recipes on their fab website, too.

Pumpkin Muffins
225g pumpkin flesh
2 eggs
tspn ginger
1/2 tspn cloves
125ml milk
50ml honey
50g brown sugar
2 tbspn butter
175g plain white flour
1 tspn baking powder
tspn cinnamon

Preheat the oven to 200 degrees C. Steam the pumpkin flesh until tender then puree and allow to cool.

Mix together the eggs, milk, honey, sugar and butter and mix with the pumpkin.

Combine flour, baking powder and spices and add to the pumpkin mixture. Stir to mix but don't overmix.

Pour into muffin pans and bake for 18 to 20 minutes (makes 12).

North London Herb Events

Just to let you know about some exciting herbal events taking place this summer/autumn in North London...

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Paula at Lemon Balm , a lovely new herbal shop and therapy centre in Camden, is conducting a

Special Midsummer Herb Walk and Picnic in Regent’s Park
Tuesday, 23rd June, 7pm
Meet at Lemon Balm, 76 Parkway, London NW1 7AH.
£10 per person (concs £5).
Book now on 020 7267 3334, or via shop@lemonbalmonline.com

"Join Medical Herbalists Paula Grainger MNIMH and Kristine de Block MNIMH as well as the Lemon Balm team to celebrate Midsummer’s Eve with an evening stroll through Regents Park and Canal, discovering all the wonderful herbal plants growing wild in the heart of the city. We’ll talk about the magic and folklore associated with these plants as well as their place in the modern Herbalists’ Apothecary. Please bring a contribution to the picnic."

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The lovely ladies at Sensory Solutions, who travel the country dispensing herbal wisdom from their airstream trailer, run a range of courses, including a

Superfoods Berry Day
Walk 'n' Workshop with The Wild Wicked Witches
Sunday 27th September
10.30am - 5.00pm
Lee Valley Village YHA, Cheshunt, Hertfordshire.
£60 / £45 concessions - deposit £20

Fiona: 07830 195 745
Karen: 07865 081927

sensorysolutions@hotmail.co.uk

"Come and experience autumn through our Native Superfoods, the berries and hips that
grow around us. Autumn is the perfect time to gather all the last hips, fruits and berries to preserve them for those valuable vitamins to protect us from colds and flu's over the colder months. You will learn to recognise the plants and also how to make a delicious medicinal tincture. "

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Do let me know if you have details of other courses, workshops or events and I'll update the noticeboard regularly!

Oak

The Greeks held the oak tree (Quercus robur) sacred and the Romans dedicated it to Jupiter. In the pre-Christian west, the oak was associated with thunder-gods such as Thor because of its low electrical resistance which caused it to be struck by lightening. Couples married under oak trees before the advent of Christianity, when preaching often took place under the shade of an oak - leading to 'gospel oak' place names.

The oak is the emblem of hospitality and strength. Its bark, leaves and acorns all have medicinal uses. The bark is used to tan leather and dye wool purple, while the acorns are used to feed swine.

The astringent effects of oak were well known in ancient times and Galen applied the bruised leaves to heal wounds. The decoction has been used as a gargle in chronic sore throat and the decoction of acorns and bark, made with milk, has been considered an antidote to poisonous herbs and medications.

It is the bark which is now mostly used in medicine - it is collected in the spring from young trees and dried in the sun. It can be taken as a substitute for quinine in intermittent fever, taken with chamomile flowers, and is useful in chronic diarrhoea and dysentery.

A bitter, strongly astringent, antiseptic herb which reduces inflammation and controls bleeding.


PLEASE NOTE: These notes on the history and use of herbs have been compiled for general interest and are not intended as medical advice, for which you should consult a professional herbalist.

BIBLIOGRAPY:
'A Modern Herbal' Mrs M. Grieve FRHS ed. Mrs C. F. Leyel (1973)
'The Herb Society's Complete Medicinal Herbal' Penelope Ody MNIMH (1993)
'RHS Encyclopedia of Herbs and Their Uses' Deni Brown (2002)

Equinox

Welcome to the Autumn!

A time to relax and draw breath .. and enjoy the fruits of the earth. Lately I've been eating wonderful crispy jacket spuds and sweet local apples. And stewing lovely Bramley apples to mix with blackberries in crumbles and pies.


You can download this beautiful September calendar here

And you can read a little bit about the Autumn Equninox here

First Fruits

Its late summer and its lovely feeling the season slowly change. I'm looking forward to autumn - my favourite time of the year.

Honesty seedpods:




Looking forward to blackberrying: