Small autumn cyclamen are popping up all over the garden.
It's my neighbour's birthday today so I picked her some flowers.
Happy Birthday, Kim!
Some things have relished the dull, wet summer. I have a wonderful crop of apples, all the brassica are excellent, as are the leeks and onions.
Red onions are one of my staples and I try to grow enough to last me all through the year.
The caterpillars had a lovely time with the red cabbage throughout the summer whilst I was inside hiding from the rain. Only the tough outer leaves have been under attack. Once they have been stripped away there is a clean, healthy heart all ready to be enjoyed.
2lb red cabbage, finely sliced.
1lb onions, ditto
1lb apples, ditto
3 tablespoons of brown sugar
3 tablespoons of wine vinegar
1/4 of a nutmeg, grated
1/4 level teaspoon each of ground cinnamon and cloves.
Place in layers in a large casserole dish, seasoning each layer with salt and pepper and a sprinkling of chopped garlic, brown sugar, grated nutmeg, ground cinnamon and cloves. Pour over three good tablespoons of wine vinegar, put on a firm lid and cook for 2 - 3 hours in the oven at gas mark 2 (150C). Give it a stir now and then.