As Autumn makes it way into the Charente Maritime there is an abundance of things to be found, foraged and preserved.
Amongst these, figs! Lots and lots of figs! I have used these to make our own Fig & Chambord Jam (it had to have a bit of something boozy in it)
Apples have also been on the list, and I’ve made lots of Apple Sauce and frozen it for use in the winter months. It’s perfect with slow roasted pork.
Herbs such as Sage & Bay are being collected and dried.
Also, Walnuts and Chestnuts are being dried before being used in stuffing, also then frozen to preserve.
Whilst preparation is full steam ahead in the kitchen for me,
Nick is outside cutting up the branches from ‘Extreme Pollarding’ and storing these in one of the outbuildings to dry for winter log fires.
The wooden ceiling lath pieces from the Laundry room have been put to one side to use as fire kindling, meaning fewer trips to the dechetterie and being a bit frugal with less money spent on buying kindling.
British people love a traditional Mince pie at Christmas, but in France it is not like in the UK where you can pop out to the shops and pick up a jar of mincemeat. So, I have also been making this from scratch hesitantly for the first time.
We will see in the winter if this is a flop or not!
- Clare x
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