Week 23 (8-14 September) from the Calendar of the Soul by Rudolf Steiner.
“A touch of autumn now
muffles the lively senses’ reach,
over the open face of light
some sober trails of vapour creep;
I, from here gazing outward into space,
behold there autumn’s winter-sleep;
summer is gone,
summer has given herself to me.”
The onset of Autumn is always a panicky time for us, lots to do before the rain comes, we always seem to be running a little behind, and wishing that we had cleared the pig shed earlier. It feels like doing your homework on a Sunday night, all very last minute, but somehow it all gets done, hopefully ! The weather though is suiting our crops very well. The cabbages are heading up nicely and looking very healthy. We have large dew covered heads of dark green broccoli ready for this week., and cauliflowers are begining to form, but not ready for a few weeks yet. Many of the squashes are ripe and ready to eat, so they too will feature this weekend. Probably the last of the french beans this week, but hopefully we will have a good crop of runner beans following on. As for fruity things, am hoping to bring some mulberries very soon, (if the birds don’t get them first), the berries are plentiful, red, at the moment, but we must be patient and wait for them to turn almost black for them to taste their best. We have plenty of sweet corn, some of the best we have ever grown.Have enclosed my good friend Caroline’s(one of the best cooks I know) Sweetcorn chowder/ soup.. a winner. Apples and pears again this week are on fine form. We are keeping a close eye on the quince trees, very heavy with furry fruit, but again patience is needed here for them to reach their potential.Tomatoes will be with us for a couple more weeks, before being pulled out and replaced with overwintering salad crops. Plenty of green leaves this week too, kales and chards all shiney and turgid. We have plenty of meat for sale at the Arch (55 Stanworth st) this Saturday. Our pork sausages, spare ribs and tenderloin. Lamb shoulder, legs and chops from Model Farm Society. Rump steaks, sirloin joints and beef mince also from MFS. Bacon and Gammon next week.
Also for sale at 55 Stanworth st and Borough Market
Sweetcorn, chilli, lime and potato soup
Fresh corn on the cob
Chicken or vegetable stock
Olive oil or toasted sesame oil
You can peel your potatoes or not according to taste, but the flavour of the skins adds an extra earthiness to the soup. Cube them up about the size of a dice. Finely chop the ginger, chillis and garlic and slice up the red onion very thinly. Heat some oil on a moderate heat in a large heavy bottomed pot and add the cubed potato and some salt and just turn in the oil and cook slowly for a few minutes. Add the ginger, garlic and chilli and red onion and gently fry for a couple of minutes. Add enough stock to cover potatoes and bring to a steady simmer to cook the potates which will not take long Remove the corn from the cob. This is best done with a large sharp knife – stand the cob in a large bowl and with a downwards motion, take the corn off in strips. If you go too deep into the cob you might end up with too much of the chewy stalk bit. As soon as this is done, put the corn in the soup for a very short time, when cooked it should still be slightly crunchy. Add an extra dash of sesame oil and serve soup immediately, garnished with lots of roughly chopped fresh coriander and loads of lime juice. Good accompaniments are chunky wedges of bread and a plate of chunky cut Fern Verrow sausages.