Not sure where the summer has gone, but here we are in the middle of September already. I really love this time of year, particularly the flavours and dishes that come back on the menu.
Here’s what’s we’re enjoying and looking forward to this month.
Foraging and preserving
It’s time to get the fruit gins underway again. Around here then I have sloes, damsons and blackberries to head out for. My sloe gin has even won prizes at the village show.
I’m not a big jam eater, so tend to make small amounts at a time. My go
Food festivals a-plenty
To go with the plentiful harvests around, then there are lots of food festivals to tempt you out and about. Not to mention it’s a fantastic opportunity to stock up on things you
I’m looking out for Myrtle’s Kitchen, as I am out of mango chutney. And I’m always up for trying new gin. And there’s always a new gin. Plus, with a teen who has gone vegetarian, then I’m on the lookout for ways to make mealtimes tasty, and simple.
Hunkering down for colder weather with Bird & Blend
We’re big Bird & Blend fans here, and change up our flavours with the change of the season. It’s time to move on from the iced teas, and we’ll be onto richer, winter flavours. We’re going to ease into it with Banana Bread Chai before we go full-on Christmas.
This is the perfect brew to have while watching Bake Off, even if you don’t have actual banana bread to go with it. Available as loose tea or tea bags.
Making the most of Sourdough September
I love bread in all its forms, and have to be strict with myself not to eat whole loaves of the stuff. But it’s Sourdough September, so I feel that there should be room for some indulgence.
If you want to try making it for yourself, then there’s plenty of hints and tips on the Real Bread website. My favourite source is Town Mill Bakery in Lyme Regis. Whether I pop into buy a loaf, or have got time to enjoy (unlimited) toast and jam, it’s just perfect in my view.
And if you want to learn from an expert, then have a look at the sourdough bread making one day course at Seasoned. Taught by Andy Tyrell, former head chef from River Cottage and now also based in Lyme Regis, you’ll be in expert hands. If you’ve already got the basics sorted, then he also teaches a more advanced masterclass.
What are you looking forward to eating in September and beyond?