Reflections on the Fruity Constancy of Autumn

Normal is not a word that we will be using easily any time soon. The global pandemic has touched everyone probably, in numerous different ways. For me the biggest changes in the past two years have been, losing my elderly parents, and being made redundant after 15 years in one job. These two things were not directly linked to COVID-19, but they occurred during this period and added to my emotional stress levels. However, because of the pandemic, I did quickly find temporary employment, in a state of the art Coronavirus saliva testing laboratory, this was exciting, challenging, interesting and lasted for nearly a year. 

One aspect of my life that changed directly as a result of the virus was being unable to coach and train Wing Chun (Chinese kung fu), my hobby for over 30 years. I think the most significant thing that I missed was the social aspect of running a sports club. Being in frequent close proximity to people, who's company you enjoy and trust, while taking part in physical activity and learning, is tremendously beneficial to mental states and wellbeing. While we were unable to train together, I set up an online Qigong course to help people to reduce personal stress and control anxiety, while learning this solo art.

In many ways, being outside often, walking, observing nature and actively partaking in the seasonal changes, has been a consistent balm to my stress and anxiety levels during this difficult time and being aware of the ordinary changes, constantly reminds me that change is not only healthy but also is actually the only normal there can ever be.

Lots and Lots of Lovely Apples

Our children have now grown into teenagers, so their wants and needs are ever changing, but I'm pleased to say that they are still very happy to come apple picking with me in Autumn.

The Processing Begins with the Stainless Steel Spade

The kids and I along with my friend Andy picked about 300 Kgs of apples this Autumn, a really tasty haul. Lugging the heavy bags of colourful fruit up to the back of my garden, was quite enough exercise for one day.

The Delicious Juice begins to Pour

Then, one sunny weekend, Andy and I smashed, bashed, crushed and juiced the piles of apples and produced around 60 litres of delicious apple juice. It was a hard work,. but a nice (not to mention productive) way to spend the day. After our hard grafting we stored the juice in various buckets and jars in the garden shed, where it soon began to ferment into 60 litres of tasty cider. We aim to reduce this volume soon, it's taking up a lot of room in my shed!

Quite a Lot of Cider!

I also collected a good load of delicious yellow plums, which my daughter was more than happy to consume.

In November I started new employment, as a research technician at Southampton university. While wandering about during lunch hours, I kept an eye on the Medlar tree, situated near the Physics building, where I now work.

I have meddled with Medlars before, making wine and jelly but fancied something different this year. I gave a load to my friend Matt, who made nettle beer with me earlier in the year, and he produced a delightfully fruity Medlar Ale. I covered some Medlars with gin, in jars to supplement our Christmas Sloe Gin. We picked bags of Sloes during a much needed break on the Isle of Wight, and I can now testify that Medlar liquor is just as fruity as Sloe Gin, with a unique and distinctly different flavour and colour.

With my remaining Medlars, I produced Medlar fruit cheese or fruit leathers (as the recipe named them). Personally I don't think they bear any resemblance to cheese or leather, they are sweet, deliciously moist, very fruity, and they also keep remarkably well.

Ruby Red Rosehips

Some people decry foraging as dangerous but we have a simple rule that prevents any risk: Only pick or eat things that you recognise and know to be safe. Obvious really and astonishing that any doubters cannot think of that too. However, even taking fundamental precautions cannot save you from getting stung by Nettles, stabbed by thorns or twisting your ankle by stepping down an unseen rabbit hole.

My seasonal collaboration with the Unity brewing Co, helping to create a range of Saison Ales, seems to have led me into dangerous territory, right from the start.

• For the Spring beer - Primtemps we needed to pick Stinging Nettles!
• Next we gathered Elderflowers for the Summer brew - Ete (no fear there).
• For the Autumn we chose Juniper Berries for the Automne Ale and these are always painfully prickly to pick.
• Finally, to complete our first year together, I am fighting my way with frost bitten fingers, through scythe-like thorns, as I harvest Rosehips or Haws for the Winter beer - Hiver.

At this time of year, Rosehips are the jewels of the hedgerows. They are know for being packed with Vitamin C - ideal for fighting off infection and boosting the immune system, which is just as well because my hands been punctured so many times collecting them that I might soon need a transfusion myself.

Rosehips can also be used for creating syrups, cordials, jellies and even tea. In fact the Dog Rose was apparently so named because people believed that its application could help you to recover from rabies, if bitten by a mad dog. Of course, all bad school children know that the inner contents of these ruby red haws, can also create some of the nastiest itching powder on the planet!

Tradition holds that you should gather Rosehips after the first frost, the same advice is often given for Sloes because the structure of the fruit is broken down by the freezing temperature. By coincidence, I started picking Haws during my lunch hour after the coldest night of the year, my fingers were frozen but they picked easily and smelled fruity, so the Hiver Ale should be super tasty.