

Madame was once teased by her brother in law when she was in her pre-teens that her innards would turn yellow if she ate piccalilli. – the pickle which represents one of the dishes that came back with the soldiers and civil servants of colonial India (cf curry etc) and became a fully naturalised dish. It’s not to everyone’s taste of course, and it can be a bit fierce depending on how much mustard you include, but the combination of leftover veg from the season; diced cauliflower, little onions, beans, green tomatoes, carrots and courgettes bathed in a golden yellow sauce of cornflower, turmeric, mustard, sugar, honey and vinegar is a terrific way of using up the waifs and strays from the garden or the allotment.

The problem, every year, is that we haven’t quite finished last year’s. In fact we still cook as if the Potwell Inn has just been featured in the Guardian. We have a lot of stored food; probably more than the two of us will ever be able to finish up. The concomitant problem is that every year entails a frantic hunt for empty preserving jars and lids. The lids are important because the industrial acidity of pickles and chutneys can eat into them – so generally we use Kilner jars and renew the rubber rings, or the Italian Bormioli jars which have coated rust proof lids. Over the years we’ve amassed quite a collection of different sizes and every year we top up supplies of lids.
In the cupboard stores today we found masses of tomato sauces; passata; damson: plum; blackcurrant and redcurrant jams; bramble jelly; dower house chutney; green tomato chutney, and various experimental preserves involving figs; peppers; beetroot and anything else that manage to cling to a tree until the autumn. I think we might be channelling the grandparents and my mum, who, as the alzheimer’s took hold would go shopping and just come back with half a dozen tins of spaghetti hoops which had lodged in her failing memory. She was a fine cook in her day.
Live as if you might die tomorrow and farm as if you’ll live forever
Farming proverb.

Preserving is one of the great pleasures of autumn and early winter. Today Madame and I sat either side of the kitchen table chopping vegetables in companionable harmony. The deep winter feels less of a threat when the cupboards are full and the sheer pleasure of it led to a conversation about the allotment and whether we should keep it on after such a difficult season. The decision was reached in ten seconds (Yes!) and was followed by a discussion of the seed order and the decision to get a garden shredder to lessen the load of composting the waste. I think we’ve permanently turned our backs on bonfires to reduce our carbon footprint and so we’re going to spread the shredded waste as a mulch over as many beds as we can.
Retrospectively the season was desperately hard work, but come the end we grew a lot of food; picking the last crop of green tomatoes yesterday. I guess as we get older and creakier we can at least replace some of the manual labour with battery powered tools and raised beds. There’s one job that will have to wait for a day or two – Christmas cake and puddings.
Back home from Cornwall I was able to sort out the computer problem with the (eventual) help of a WordPress Happiness Engineer who just emailed and said “do this – 1,2,3”. Music to a non technical ear. We seemed to jump from summer to winter in the course of 175 miles although the heavy rain has cleared during the afternoon and the sun is shining. We’re due the first named storm of the season on Friday just in time to celebrate the Government’s batshit crazy decision to drill for gas which will do everything to damage the environment and nothing whatever to make life easier for us. The economy, is not the same as a mountain or a river it’s not an object it’s a concept; and whilst you can’t change the height of a mountain or the course of a river with clever arguments, you most certainly can change a concept by thinking clearly, formulating your aims and evaluating the best way of achieving them. If the earth is on fire, alternately with being underwater, we can decide what sort of world we would prefer to live in, formulate the best way of organising the economy to achieve it, and get on with it.
























