After such a hot summer, autumn arrived surprisingly early. The purple beech tree at the back of the house started to glisten with coppery tones towards the end of August and watering the tubs of blooming pelargonium with beech leaves fluttering down like confetti was a little sad.
I have been mostly absent from the garden this summer; the pain has been so unbearable at times that sometimes I can barely venture out to the dustbin. However, the garden is rarely absent from me because Doc steadfastly and regularly deposits a large trug brimming with produce onto the kitchen table. We have had enough runner beans to supply a supermarket and ditto, the cucumbers. We are not quite fed up with courgettes, lettuce or cherry tomatoes but it is getting that way. (Number One Son suggested a new recipe – see below - which is adapted from a Hugh Fearnley-Whittingstall recipe. It makes a change from the usual courgette staples if you are desperate.)
The autumn fruiting raspberries are a disappointment. Although we have enjoyed these luscious berries for breakfast, there have only been a few extra to freeze. Doc says the canes are old and worn out so he will replace them next year. However, the cultivated blackberries are star performers and we have been turning our tongues black daily. The squash are not really squashing which is intriguing because I thought butternut squash needs lots of heat and we have had plenty of that....perhaps they were too dry......?
Despite the chill in the air and heavy dew most mornings, last weekend developed into warm sunshine on both Saturday and Sunday. Doc stoked up the barbecue, probably for the last time this year and he tortured the neighbours with a delicious, smoky chicken aroma, and added courgettes smothered in lemon oil for good measure. I managed to walk down to the greenhouse for a potter about and I removed as many leaves as I dare from the tomato plants. My theory is that all the energy will be directed into the fruits not the leaves and by exposing the green tomatoes to the sunshine will turn them a healthy shade of red. The thermometer in the greenhouse suggested an Indian summer but I am not so sure. The leaves on the trees don’t lie, do they?
It is hard watching Doc racing around with the wheelbarrow, pruning and tidying and cutting the grass whilst I hover in the verges and contribute very little. I am yet again waiting for treatment for my foot but it is a slow, slow process and life will continue to be uncertain for some time to come. Gardening teaches you to be patient. I am only bordering on a C grade so I must try harder.
Courgette Polpette
500g courgettes, grated
1 tabls oil
1 beaten egg
2 tabls grated parmesan cheese
½ ball mozzarella, chopped
50 g breadcrumbs
1-2 tabls chopped parsley
1-2 cloves garlic, crushed or chopped
Salt and pepper to taste
Sauté the courgette in a little oil until it collapses and starts to turn brown. Cool. Combine with the rest of the ingredients. The mixture will be sticky. Mould into golf ball shapes and bake in a moderately hot oven for 20-15 minutes. Serve with salads or a piquant tomato sauce and pasta. And very nice it is too.
