I don’t think I’m alone when I say that I’ve been in a fug all week. No, longer than a week. Aimless, listless. Work feels like treacle, with contracts ending or not happening in the first place, a general feeling of tetchiness, and nothing new on the horizon. The state of the world seems to get worse. And this grey, humid, drizzly weather! Today I’ve decided to press ‘reset’, with time dedicated to Harry, a bit of cooking, staying away from Instagram and all the rest. I’m reminding myself of Elizabeth Luard’s observation that in peasant societies, money is a crop like any other…when it fails, it’s not the end of the world provided that there’s still other crops to fall back on. I love this idea as it reminds us that our professional lives are not our only indicator of worth, a notion that sadly is indoctrinated into us from Day 1 at university. To be a freelancer in the arts is to take the rough with the smooth.
And Lord knows there are PLENTY of other crops going on at the moment. Courgettes, of course, and amazing dahlias, sunflowers, achillea, cosmos, marigolds, blackberries, raspberries, a few potatoes. I was feeling pretty smug about my efforts until I was beckoned over to Martin’s plot last Saturday, to be greeted with a field of cabbages, purple sprouting, cauliflowers and sprouts. These are whopping prize-winning specimens! I was kindly offered a cabbage and cauli to take home, which are now taking up the entire top shelf of the fridge. There’s no room for them in the veg drawer because that is filled with my parents’ efforts – aubergines, peppers – and my courgette glut. I’ve spent the morning roasting sliced courgettes, peppers and aubergines in a blisteringly hot oven before bottling with olive oil, fresh marjoram, red wine vinegar and chilli flakes.
I escaped from my desk for a few hours on Tuesday to take a look at the potatoes, which we planted in March and then completely ignored. No mounding up or watering or anything like that. And blow me there’s a crop! It’s not magnificent but there are few things more satisfying than forking up a mound of pale round spuds from black soil.
The cut flowers are at their zenith now, with an incredible display of dahlias and the cheery sunflowers, their colours ranging from yellow and gold to copper and brown.
This week the raspberries started cropping, along with the first blackberries of which we’re going to get a bumper crop. I was also gifted a bag of early apples, a sight that reminds us that summer will soon be on the way out. Carpe diem, seize the day: this apple and raspberry kuchen makes the most of late summer fruit but can be adapted through the year to use whatever’s in season (or use up whatever’s lurking in the freezer).
A kuchen is a Germanic sweet bake, not dissimilar in concept to a sweet focaccia, where an enriched bread base is glazed then topped with fruit and sugar before baking. It can also be iced or topped with a crumble or streusel. It’s lovely for breakfast but also as a snack during the day, and as it’s full of eggs and fruit, I consider it a health food. Do eat it up within a day or two, as it won’t keep well.
Raspberry and apple kuchen
Adapted from Nigella Lawson’s How to be a Domestic Goddess
350g strong white bread flour
3g fine salt
50g caster sugar
5g easy blend yeast
2 large eggs
grated zest of half a lemon
grating fresh nutmeg
50g unsalted butter
For the topping:
1 large egg
1 tablespoon cream or creme fraiche
1 tsp cinnamon
1 tbsp caster sugar
1 tbsp demerara sugar
You’ll need an ovenproof dish – I use a 8 inch flan dish but a brownie pan would also be fine. Make sure it’s well greased with butter.
Mix the flour, yeast, salt, sugar, lemon and nutmeg together in a large bowl. Melt the butter into the milk, leave to cool slightly, then beat in the eggs. Tip the lot into the flour and use a plastic scraper to combine into a rough dough. Knead until smooth and elastic, about 5 minutes. Form into a ball, cover with a cloth and leave to prove for about 2 hours, until puffy and risen.
For the topping, mix the egg into the cream with a fork, then stir in the cinnamon. Peel, core and dice the apples.
Preheat the oven to 200c. When the dough is ready, ease it into your prepared pan – gently does it – then press it in to reach the sides. Spread the egg glaze over the top, scatter on the fruit, then the sugar. Place in the oven and turn the temperature down to 180c. Bake for about 40 minutes, until risen and golden. Cool slightly before eating.
Also this week:
Harvesting: Courgettes, squash, a few beans, spinach beet, chard, blackberries, raspberries, dahlias, sunflowers, cosmos, achillea, chrysanthemums, delphinium, marigold, strawflower, last sweetpeas. Gifted harvests of green peppers, beetroot, tomatoes, aubergine, apples, cabbage, cauliflowers, runner beans.
Cooking and eating: Roasted courgette, peppers and aubergine which I marinate in olive oil, red wine vinegar, chilli flakes and fresh marjoram – great kept in the fridge for easy snacks. Moussaka with my Dad’s aubergine. Courgette cream pasta.
Reading: Normal People by Sally Rooney, a few years late on this one. Dipping into Buddhist texts to get me back on track.