This week began with the Autumn Equinox, the festival of Mabon, which starts on September 21st
It feels strange to be writing about heat loving plants like aubergines as Britain is gripped by unseasonally cold weather. Kitchen gardening is about always thinking ahead, anticipating and planning for what is to come, so I have been happy thinking about warm summer days as I wrap myself up in layers of thermals and woollens!
My allotment has been quite neglected recently. All of my travels (Yorkshire for a wedding, then Thailand and Laos, with a work trip to Ireland just 2 days after returning), my work and autumnal weather suddenly arriving after a mild sunny spell – quite a shock after Thailand for me! – has meant that I am not quite where I would like to be for November 22nd. Nevermind though, it will all get done and I have had a lovely time.
Beetroot grows in my garden from April right through to the end of autumn, some in the polytunnel over winter too. This tasty root vegetable stores so well that I can make this hummus at any time of year, but there’s something especially autumnal and satisfying about the combination of roasted beetroot, carrot and onion.