Greengage Tart-2

Finally Autumn is here.  The busy, bright, hot, noisy days of summer are coming to a close, and I can’t wait to dig out my jumpers, draw the curtains, and start eating more puddings!  Greengages, Blackberries, Pumpkins and Plums – just saying those names is comforting.  Maybe it’s because I was a November baby, but Bonfire Night and Halloween are my favourite celebrations.   I want to put the Rose back in the fridge, pour a glass of good Red Chianti and indulge in the latest box set or get stuck into the towering pile of books that I have been promising myself all summer.  

The garden is starting to look a bit sorry for itself, but there is nothing that beats the magic of a good heavy dew in the early mornings.  I remember a friend telling me her little girl wanted her to collect the dew for “a witches potion” – the little girl has just turned 16 but I think of that story when I see those tiny drops.


A contract with the fabulous “The Simple Things” magazine has meant that I have been shooting Autumn foods for over a month now in readiness for their Autumn issues, and I have loved the extension on my own personal Autumn that this has given me.   It meant that I started thinking about the new season before the summer had passed, and all that forward planning has turned me into a forager.  Mushrooms, Blackberries and Elderberries fill my fridge and freezer, and plans for  autumn chutney, sticky chilli jam and blackberry jelly are well underway.  

Mushrooms-2Marilyn Monroe once said “Designers want me to dress like Spring, in Billowy things.  I don’t feel like Spring.  I feel like a warm Red Autumn.” I couldn’t put it any better.

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