Telegraph Hill

Telegraph woods has a wonderful avenue of coppiced chestnut trees there are also pine trees and broadleaved oaks.



Towering Chestnut Trees

The woods also play host to an old Armada beacon and an even more ancient Iron Age hill fort. A diverse and truly fascinating landscape all tucked away in one small spot.

Coppiced Avenue

It is a handsome and intriguing place for a short autumnal walk and also a great place to collect Sweet Chestnuts. In places an eerie quiet descends, all sound muffled by the pine needles.

Eerie Exposed Root Systems in the Fort

Always be prepared; bring boots stout gloves and bags or a coat with big pockets.

Steep Banks of the Enclosure Now Pine Covered

Your main competitors will be the vast number of squirrels that inhabit the wood as well as the noisy jays.

A Fairytale Vista

Fill the coat pockets with your brown beauties and collect a few dry sticks while you are there.

A Squirrel's Breakfast Table

Then you can use the twigs to build a little fire to warm your extremities and roast your nuts on when you get home.

Autumn in the Allotment

Last week, we thought we ought to visit the allotment to see if any autumnal produce was coming through.

The raspberries (safe in the rustic fruit cage) were bearing fruit. Nothing in the world tastes as good as a freshly picked ripe raspberry.

The rampant squash patch was still looking pretty productive but some of the large leaves looked as if the cold nights had scorched them.

I picked out any courgettes and squash that looked big enough to cook and realised that the substantial squash that I had picked previously was actually a colossal courgette! When we got home the head chef cooked up a tasty squash-based risotto.

This week we popped down to mop up any survivors and on the way back we zipped over to our favourite walnut tree; we were somewhat unprepared, so we had to use spare hats to gather them in.

On our return, we proudly displayed; two hats full of walnuts, two courgettes, a few big raspberries, two chestnuts and a solitary medlar, picked off a tree in the university that I had rattling around in my pocket.

I had been puzzling about how to store walnuts and, in a moment of inspiration, realised that I could upcycle the net bags that oranges come in...

Sweet Chestnuts

You know that Autumn is in full swing when the Sweet Chestnuts start to pop onto the floor. Normally the first nuts to fall are the runts of the crop, too small and skinny to be of any use.

Meanwhile the finest, mahogany mammoths are safely swelling, encapsulated in their hedgehog-like homes.

There is a vast amount of substantial chestnut trees in some areas of Southampton.

In some places flour is made out of chestnuts but I find them dead fiddly; so I just build a fire in my BBQ and let the flames burn the shells off.

DON’T FORGET TO PIERCE THE SHELLS BEFORE COOKING OR THEY WILL EXPLODE!

Cider House Rules

It has been a bad year for fruit and fruit trees generally but by using our map to remind us we still managed to pick plenty of apples to store and crush into juice. Apple picking and cider making are quintessential autumnal activities and I look forward to these days each year. 

We do offer a cropping service whereby, if people ask us, we will come and pick apples that they would otherwise not use.

Our friends Craig and Rachel, offered us the bulk of the apples on the trees in their garden; on tree was full of cookers and the other, a lovely knobbly old tree had delicious Coxian eaters.

That morning, with the enthusiastic help of the children, we had soon plucked about 40Kgs of apples, which in my book means only one thing, an afternoon of apple pressing.

This year I have invested in a small apple scratter, which Craig and I soon had clamped onto my battered old workmate.

Then in a whirlwind of communal effort (apple pressing is a very social event), we began the process…

One person chopping the apples and cutting out any bad bits (any parts that you would not like to eat but the skin and core is fine to leave in).

The next job was cranking the handle on the scratter and carefully feeding the hopper with more apples.

When the bucket was full enough, we then empty it into the press and the children turn the screw as far down as they can, before handing over to the strong arms of the adults.

The juice is collected in a bucket and I wanted 5 gallons of it because that is the size of my barrel.

That afternoon, after cleaning up all the equipment (we did achieve our goal); I cycled over to Shirley, where I had been invited to another sociable apple pressing.

Members of the Southampton Slow Club had deployed our fruit map in order to locate and pick a dustbin full of apples and hired a lovely big scratter and press from Ashurst Community Centre. I couldn't stay too long but they were a friendly bunch that were having great fun and making very rapid progress.

Wet Walnuts

Southampton Storm Warning

The day after our assault on the Hedge End apples, the weather took a turn for the worse. Storms were forecast for a few days, with plenty of wind and rain in the mix.

We knew that the walnuts were ripening. So, we thought that the elements would lend a helping hand.

During a break in the rain my son and I whisked off to check out the situation amongst the local trees.

We returned with a bucket load of wet walnuts and once the fall has started, it always continues apace; so now is the time to get busy gathering them as they drop.

Do remember that the green hulls will dye your fingers and clothes brown if you do not take precautions…

Hedge End Apples

One of my Favourite Trees

As if on cue, the weather suddenly shifted as the Autumnal Equinox fell. The Indian summer we had been enjoying turned cold, windy and wet.

Official Taster

Fortunately, we made the most of the last sunshine on Saturday by nipping out to Hedge End to pick some more apples.

Each Apple is off a Different Tree

There are several trees in this location and although it has been a bad year generally for fruit, some trees have still managed to do the business.

10Kg Small Cider Makeweight Apples

We will be storing nice apples for the winter months and converting any that are not good enough into apple juice or cider.

13.5 Kg Bucket-Load of Different Varieties

Past experience has demonstrated which trees grow the tastiest eaters and the best cooking keepers.

12 Kg Best Eaters for the Apple Store

Having said this, we are not fussy with our fruit; we know that knobbly apples can conceal the sweetest flavour and the fruit that is the sharpest to savour, crushes to create the coolest cider.

One Half of the Apple Store Filled

We filled our boot with a healthy 35.5 Kg…

Hell's Kitchen

We had just returned home, after a gorgeous long Sunday walk and managed to get our weary offspring up to bed.

I could not face the trauma of watching the new season of Downton Abbey and so I set about conjuring up a new batch of Elderberry Port.

Our once clean kitchen, soon resembled a Hammer Horror mash-up; in the opening scene, I seemed to be playing Damien Hurst, a role that deftly segued into something between Count Dracula, and Dr. Frankenstein.

I took my assorted bags of Elderberries out of the freezer and the first thing I did (by way of scientific preparation) was to empty one of them, partly onto the floor but mostly into the cutlery drawer!

I cleaned up, as quickly as I could, before the Head Chef spotted the blood red evidence spattered all about the place and continued to further create crimson chaos with my home made chemistry set.

First I boiled up the Elderberries; a process that does rather resemble a seething visit to Satan’s scullery. The smell is intoxicating and as I enthused the archaic brew onward, I’m sure something ancient also stirred, deep within my bones.

Then, after wiping a slightly maniacal grin of my face, I proceeded to sieve off the pulp. I poured the potent liquid onto the sugar and some currents (the recipe said raisins but I was improvising by this stage) and then stirred some more.

I had previously set the yeast to start, and by this time it was looking suitably active. So, after cooling the potion to "body" temperature, the final ingredient was added (with a pinch of wicked cackling). The demonic concoction was then drafted into demijohns and bubblers were added.

By the following morning my toils were no trouble, everything was Hubble Bubble. The rest is simply a matter of being patient…