The autumn clearing began this week, the slow removal of stems, supports and seed heads in time for the plot’s winter sleep. Amongst the debris piled onto the ‘compost’ (read, rubbish) heap, are, sadly, the leeks, which once again have all succumbed to some kind of fungal disease. Their stems look good enough at a distance, but look closely and they are mottled with orange, and what should be firm flesh has been rendered limp and slimy. Next year I must remember this and stop myself from planting more seeds, for every year the result is the same.
Removal of tired sunflowers and beans feels right in October, an appropriate task marking the end of summer. What astounds me, however, is the longevity of the cosmos. It’s not a question of hanging in there, more that they are thriving in this autumnal weather. Cosmos ‘dazzler’ has given handfuls of hot pink stems for several weeks but now it is littered with buds, a final hurrah before the frosts set in. Amongst them is a newly flowering mystery cosmos, a pink so pale that it’s almost blue. They sit amongst the chrysanthemum and strawflower, fully at home in what now shall be known as the autumn cut-flower bed.
The autumn squashes has been slow this year, with only three tiny little gourds and three larger squash making it to harvest (though the largest turned to rot in the wet weather). I suspect I planted too many too close together, so they were fighting for both space and sunlight. The smaller ones are decorating the house, while the larger specimens are curing in the sun room ready for storage.
Is there a vegetable so wonderfully voluptuous at autumn squash? Orange, green, grey, yellow; round, long, ribbed, fat, turbaned; they are emblematic of all that is joyful about the autumn harvest. A confession though: I much prefer growing squashes to eating them. The odd wedge will make its way onto my dinner plate, and I do enjoy sweet chunks of butternut in a soup or curry, but, for me, the best way to use the soft sweetness of squash in baking. The all-American pumpkin pie is a thing of joy, and just writing the phrase ‘pumpkin spice’ is enough to conjour up a comfortable feeling of seasonal hibernation.
These pumpkin spiced muffins are just the thing for this time of year, when one wants to feel embedded in the season of autumn. Reminiscent of carrot cake, but denser, they have an element of the virtuous about them and therefore work for breakfast as well as afternoon tea. I say ‘pumpkin’ but I would actually use a squash if you can, such as butternut, to avoid wateriness. Alternatively, do as I do, which is to use pre-cooked pumpkin that has been thoroughly drained of all its liquid, either from a tin or home-made. These little cakes are not lookers, but what they lack in appearance they make up for in homely comfort.
Spiced pumpkin muffins
400g fresh squash, or around 200g pre-cooked squash puree that has been thoroughly drained of excess liquid (from a tin or home-made).
1 tsp mixed spice
225g spelt flour (or normal white flour if preferred)
2 heaped tsp baking powder
4 tbsp soft brown sugar
125g unsalted butter
2 tsp vanilla extract
4 tbsp plain yoghurt
Demerara or white sugar crystals, for sprinkling
Preheat the oven to 180c and line a 12-hole muffin tin with cases.
If using fresh squash, peel and chop it, then whizz in a food processor until finely chopped and transfer to a mixing bowl. If using pre-cooked squash, drain any excess liquid off then place in a large bowl. Add the spice, salt, flour, baking powder and sugar, then stir gently to combine.
In a separate bowl or jug, melt the butter in the microwave (about 40 seconds). Add the eggs, yoghurt and vanilla, when whisk to combine.
Pour your wet ingredients into the pumpkin mixture, then stir gently but thoroughly until just mixed. Add a handful of sultanas and stir to combine.
Place spoonfuls into each paper case, top with a sprinkle of sugar, and bake until risen and golden – about 20 minutes.
Best eaten fresh but also good for a few days after if re-heated in the oven or microwave.
Also this week:
Harvesting: Strawflower, chrysanthemum, cosmos, dahlia, cavolo nero, kale, squash.
Also on the allotment and garden: Pulling up sunflowers, bean stalks, summer annuals and ditching the diseased leeks. Sowing sweet peas, ammi, cosmos and laceflower for next year.
Cooking and eating: Beef brisket chilli rich with peppers and coffee (recipe to follow). Butternut and sweet potato curry. Bangers, mash and onion gravy. Sticky toffee pudding.
Reading and visiting: A Suitable Boy, still less than a quarter of a way in after three weeks of effort. Autumn walk in Wyre Forest. Van Gogh experience at Birmingham Hippodrome.