As September draws to a close, summer still clings on. Chilly mornings herald blue-sky days; the roses are in second bloom and our house is filled with vase upon vase of brightly coloured cosmos, sunflower and dahlia. But the nights draw in early now, and the fire has been flipped on a few times – its role is to warm both the house but also our souls. As ever, with the outside world remaining as turbulent as it is, it is mindfulness of the moment, the season, the small things, that provide comfort. And my goodness, what a month to be outdoorsing it, with these glorious rich colours and an abundance of harvest.
Last week Matt took the hops down, using a hammer and brute force to drop the hopolisk to ground-level. It’s a good harvest this year, the hops rich with resin. Perhaps one year we’ll actually turn them into beer but for now they remain an ornamental, and I take lengths of hop bine, twist them into lengths then leave them to dry for a few weeks, ready to decorate the house over winter.
The ‘sun room’ at home (that’s what the estate agents call it) has become the Drying Room, the perfect south-facing glass-fronted space for drying the harvest ready for the cooler months. Since the spring I’ve been saving bunches of flowers, notably the strawflower, hydrangea and alliums, but also dainty cornflowers and a few poppy heads, tying and hanging them upside down to slowly dry in the gentle sun. Come December I’ll twist them into garlands and wreaths, a bit of Christmas botanical creativity that costs nothing.
It’s not just flowers though. The borlotti beans are piled into an old vegetable box, their leathery skins becoming hard and dry as the beans ripen. If podded before drying, the skins curl themselves into spirals – perhaps another addition to a winter display. Once they’re fully dried I’ll take the beans and pop them in glass jars to store.
Seeds can be preserved too. These sunflowers I cut a few weeks back and have left to desiccate so that I can get the seeds before the squirrels do – some to eat, but the rest to sow again for next year’s blooms.
Then there’s the foraging harvest, the hips and haws that are at their best in late September and October. This weekend I hunted down rosehips and hawthorn berries (and a bag of sloes which I’ve ferreted away into the freezer), and they join the Drying Room action. It’s all an experiment really – I don’t know if they’ll dry well or not – and half the fun is seeing what works, finding the possibilities.
Also this week:
Harvesting: Dahlias (abundant), cosmos purity and dazzler, sunflowers (now in a second bloom), chrysanthemum, zinnia, cavolo nero, kale, first pumpkin Jill be Little, runner beans, raspberries.
Cooking and eating: Excellent roast lunch at the Plough and Harrow at Guarlford, first time in a pub in what feels like years. Fish tacos with fresh corn. Home-made deep pan pizza. Plum Eve’s pudding. The hunt for the perfect samosa continues with a trip to the sweet centres of Smethwick High St.
Also: Work is full on and there is a mental shift as I realise just how much of my professional life must adapt to the Covid world; it’s not a great time for the cultural sector and friends are losing their jobs. Yoga provides ballast. Lovely few days play-dating at Rowheath Pavillion, celebrating my Dad’s 75th birthday and foraging on Castlemorten Common.