Late summer and early Autumn is the time of harvest.
The grain is ready for harvesting, grinding and making into bread.
Apples, pears, blackberries, elderberries, plums and sloes are ripe and ready for picking. And it is time to bring in the last of the vegetables before the cold Winter weather sets in.

Barley Soup

1 1/2 oz (45 g) pearl barley
1/2 pint (300 ml) milk
2 pints (1.2 litres) well flavoured stock
1 oz (25 g) butter
Salt and pepper
Grated nutmeg

Blend the barley with the milk. Boil the stock with the fat, stir it into the barley and milk, return all to the pan and simmer until the barley thickens and becomes clear. Stir all the time, as the barley easily forms lumps. Season very carefully, adding the mearest trace of nutmeg.

Curried Apple Salad

2 green dessert apples
2 red dessert apples
1 oz (25 g ) butter
3 crushed cardamon pods
1/2 tsp garam masala
1 tablespoon (15 ml) clear honey
2 tablespoons (30 ml) lemon juice

Core and thickly slice the apples (do not peel). Melt butter in a frying pan, add the apples, cardamon pods, garam masla, honey and lemon juice. Cook for 5 minutes, stirring occasionally until apples are tender.
Serve hot.

Braised Pork with Apple Rings

Combine the breadcrumbs with the suet, herbs and the chopped cooking apple, and add salt and pepper to taste. Add the egg and lemon juice and mix well, adding a little milk if necessary. Slice the pork down to the bone and place stuffing between the cuts. Use long skewers to keep the pork joint together. Heat 2 tablespoons (30 ml) oil in a casserole and toss the pork in this till golden. Pour cider over, cover and cook at 375 F / 190 C / Gas 5 for 45 minutes. Core the eating apples but do not peel them. Slice and fry them in the butter and the remaining oil until golden. Put the pork on to a very hot dish and garnish with the apples.

Fidget Pie

This pie was often eaten at harvest suppers.

1 lb potatoes
1 lb apples
8 oz bacon
Salt and pepper
Stock
8 oz shortcrust pastry

Peel and slice the potatoes and apples. Cut the bacon into small pieces. In an ovenware dish, put a layer of potato slices, then a layer of bacon and a layer of apples. Season the layers with salt and pepper. Repeat the layers until the dish is full, and then moisten with a little stock. Cover with pastry.
Bake at 400 F / 22 C / Gas 6 for 1 hour.

Apple and Blackberry Pie

1 lb (500 g) baking apples, peeled, cored and chopped
2 tsp (10 ml) lemon juice
8 oz (250 g) blackberries
3 oz (90 g) soft brown sugar
6 oz (175 g) self raising flour
Pinch of salt
1/2 tsp (2.5 ml) ground cinnamon
2 oz (50 g) butter or margarine
1 egg, beaten
3 tablespoons (45 ml) milk
Demerara sugar for sprinkling

1) Grease a 2 1/4 pint (1.25 litre) deep ovenproof dish with a little butter.
2) Put the apples into a saucepan with a little water and the lemon juice. Remove any stalks or leaves from the blackberries and add to the pan with 2 oz (50 g) of the soft brown sugar. Simmer gently over a low heat for 10 minutes. Allow the mixture to cool slightly before spooning it into the greased ovenproof dish.
3) Sift the flour, salt and cinnamon into a mixing bowl and stir in the remaining soft brown sugar. Rub in the butter or margarine with your fingertips until the mixture resembles fine breadcrumbs. Beat the egg and milk together, then add enough to the flour mixture to make a soft, but not sticky, dough. Knead lightly for a few moments, then chill for 5 -10 minutes.
4) Roll out the dough to fit the top of the dish. Lift on to the dish, trim the edges and use any trimmings to make leaves for decorating the top. Brush the dough with any remaining egg and milk mixture to glaze. Sprinkle with demerara sugar.
5) Place in a preheated oven at 200 C / 400 F / Gas 6 and bake for 20 -25 minutes until cooked and golden brown.

Plum and Apple Harvest Pie

Set the oven to 425 F / 220 C / Gas 7.
Cut each cooking apple horizontally into 3 thick rings. Cut each ring into 3 pieces. Cut each plum in half lenthways. Put the fruit in a bowl, add the sugar and flour, and mix gently together.
To make the pastry : Sift the flours and 1 oz of the sugar into a bowl, and rub in the margarine or butter. Add the beaten egg, and mix to form a soft dough.
Roll the pastry out on a lightly floured surface to a round about 12 in in diameter. Line a 10 inch flan tin with pastry, allowing the excess to overhang the edge. Spoon the apple and plum mixture into the centre. Carefully fold in the overhanging pastry, gently pleating as you do so.
Mix the egg yolk with the remaining teaspoon of sugar, and brush over the pastry edges.
Bake in the centre of the oven for 30 -35 minutes until the fruit is fully cooked. Serve hot or cold

Blackberry Pudding

4 1/2 oz soft margarine or butter
4 1/2 oz caster sugar
4 oz self raising flour
1/2 level teaspoon baking powder
2 medium eggs
6 oz fresh blackberries

Grease a 2 pint pudding basin with 1/2 oz of the margarine or butter, then sprinkle with 1/2 oz of the sugar.
Put the remaining margarine or butter, sugar, flour, baking powder and eggs in a bowl. Beat well together for 1 - 2 minutes until smooth and creamy.
Lay a few of the blackberries in the bottom of the basin, and put some up the sides. Fold the rest into the sponge mixture, and carefully spoon into basin. Cover with a sheet of foil, pleated in the centre to allow for expansion. Secure with string.
Put the basin in a saucepan. Fill the pan with boiling water to half way up the side of the basin. Cover with a tightly fitting lid and simmer gently for 2 hours. When cooked, remove the foil from the pudding and turn out onto a serving plate. Serve with cream or custard.

Apple Ice Cream

4 eggs
4 oz (100 g) caster sugar
1/2 pint (250 ml) double cream
4 dessert apples

Seperate the eggs. Whisk the whites in a large bowl until peaking. Gradually add the sugar, whisking until glossy.
Whip cream. Peel core and grate the apples. Fold into egg whites with the cream and the well beaten egg yolks.
Pour into a freezer box and freeze until solid. Before scooping, thaw for 5 minutes.

Wholemeal Bread

3 lb (1.5 k) wholemeal flour
1 oz (25 g) salt
1 oz (25 g) sugar
1 1/2 oz (45 g) fresh yeast
1 1/2 pints (900 ml) warm water

1) Take half the flour and make into a batter with all the water. Cream the yeast with 2 tablespoons (30 ml) of warm water and mix well into the batter. Cover the basin with a damp cloth and let the batter stand for 15 minutes.
2) Add the rest of the flour, salt and sugar, and make the dough. Mix well and knead for 10 minutes.
3) Warm and lightly grease 4 X 1lb loaf tins, and divide the dough between them. Flatten each piece and roll up to fit lengthwise in the tin, pressing down to avoid cracks and folds. Leave for 1 hour in a warm place until the dough has doubled in volume.
4) Bake at 450 F / 230 C / Gas 8 for 45 minutes, turning the loaves (move them through a right angle in the oven) half way through cooking time. Turn out the loaves on to a wire tray and cool thoroughly before cutting.

Threshing Day Barley Bread

1 lb (500 g) barley flour
4 oz (100 g) plain white flour
1 teaspoon (5 ml) salt
1 teaspoon (5 ml) bicarbonate of soda
2 teaspoons (10 ml) cream of tartar
1 pint (600 ml) buttermilk

Mix together the barley flour, white flour, salt, bicarbonate of soda and cream of tartar. Stir in the buttermilk to make a firm dough.
Shape into a round cake one inch thick and cook on a very hot griddle, hotplate, or heavy frying pan. When cooked on the underside, turn over and cook the second side.

This may also be baked at 475 F / 240 C / Gas 9 for 20 minutes without turning.

Soda Bread (Irish)

A great traditional Lughnasadh or Cakes and Ale ritual bread

3 cups all purpose flour
3 cups whole wheat flour
1 1/4 tsp cream of tartar
1 1/4 tsp baking soda
1/2 tsp salt
1 tsp sugar (raw is best)
(optional 1-2 cups of raisins)
2 cups sour milk

Sour the milk with a tsp of vinegar or orange juice or set out at room temp for 3 days.

Mix all the ingredients except milk, make sure they're well blended. Add milk 1/4 cup at a time, blend well after each addition of milk. Dough should be tacky, not crumbly, and hold together well. If not, add 1 TBSP milk. Knead for 15 minutes. Work into a ball, place in centre of greased, floured baking sheet and flatten slightly. Cut 3 deep slash marks across the top (think Celtic 3s). Brush cream or melted butter across the top. Bake at 375 F for 45-50 min, then turn the loaf over and bake for 5-7 more or until the bread has a hollow sound when tapped with the edge of a blunt knife.

This recipe was given by Christie Reschke / unipeglover

Plaited Harvest Bread

Put the flour and salt in a warm bowl. Warm the milk to blood heat, stir in the butter and continue stirring until it melts. Cool, then mix in the egg. Mix the yeast with a little sugar, and mix well. Add the remaining sugar and other ingredients to the flour and salt. When the yeast mixture froths, add it to the milk, mix in and stir both into the flour.
Leave in a warm place to rise. When double the original size, cut into three pieces. Form each piece into 3 strips, and plait them. Damp the ends with nilk to secure them.
Place on a lightly greased baking sheet, and allow to prove for 10 - 15 minutes. Bake at 425 F / 220 C / Gas 7 for 15 minutes or until golden brown.

Dorset Apple Cake

4 oz (100 g) butter or margarine
8 oz (200 g) self raising flour
Pinch of salt
8 oz (200 g) peeled cored and chopped apples
4 oz (100 g) sugar
1 egg

Rub the butter or margarine into the flour and salt. Mix the apples with the sugar and stir into the flour mixture. Mix to a dough with the beaten egg. Put into a greased 8 inch cake tin, spreading the mixture evenly.
Bake at 350 F / 180 C / Gas 4 for 50 minutes. Cut open while still hot and spread with butter, or leave till it gets cold and eat as normal.

A few currants or raisins can be added to the mixture if wished
This recipe also works well with pears.

Yellowman (Irish/Scottish)

(simply put, TAFFY, YUM-YUM)

Featured recipe at Ballycastle, Ireland, Lughnasadh Fair  for about 400 yrs.

1 cup. brown sugar
    1/4 cup. butter (NOT margarine)
1 16oz jar dark corn syrup
1 teaspoons baking soda
2 tablespoons apple cider vinegar

Melt butter in a deep saucepan. Add sugar, syrup and vinegar. Stir constantly until all ingredients are blended and melted. Then, without stirring, allow to boil. Continue boiling until taffy is hard and brittle when dropped in ice water. Remove from heat and add baking soda (mixture will foam up). Stir well. Pour onto greased or waxed-paper lined plate. When it has cooled enough to handle, begin pulling and stretching until it becomes a pale yellow, then cut into pieces and enjoy !!!!!!!!!!!!!!!!!

This recipe was given by Christie Reschke / unipeglover

Blackberry Paste Candies

2 lb Blackberries
Sugar
Water

Heat the fruit in just enough water to cover until it is soft. Drain through a jelly bag and weigh the juice, and use an equal quantity of sugar. Stir together over gentle heat until the mixture is thick and dry. Pour this thick mixture into a baking tin and sprinkle it with caster sugar. When the paste is cold and hard, cut it into pieces, dip them in caster sugar, and store in a wooden box lined with waxed paper.

To Test Jam/Jelly for a Setting Point : spoon a little of the mixture onto a cold saucer and cool it quickly. Push it with your fingure - it should crinkle on the surface, but should not be stiff.

Plum Jam

4 lb (1.75 kg) cooking plums, washed ands talks removed
Grated rind and juice of 2 oranges
1/2 pint (300 ml) water
4 lb (1.75 kg) preserving sugar

Cooking time : about 1 1/4 hours

Cut the plums in half, through to the stone, then twist to seperate the two halves. Remove the stones and, if the plums are large, cut in half again. Place the prepared plums in a large pan. Add the orange rind and juice and the water. Bring to the boil and simmer gently for about 15 minutes.
Add the sugar and heat gently, stirring until the sugar is dissolved. Bring to the boil, then boil rapidly until setting point is reached. Remove the scum. Cool slightly, stir then pour into prepared jars. Cover and label.

Makes about 6 pounds (2.75 kg)

Apple and Ginger Jam

4 lb (1.75 Kg) cooking apples, peeled, cored and sliced
(reserve peel and cores)
1 1/2 pints (900 ml) water
Grated rind and juice of 2 lemons
1 oz (25 g) root ginger, peeled and finely chopped
4 oz (100 g) preserved ginger finely chopped
3 1/2 lb (1.5 kg) sugar

Cooking time: about 45 minutes

Place the apples in a large pan. Pour over the water and add the lemonrind. Tie the apple peel,cores, lemon pith and pips and root ginger (reserve the lemon juice for later) in a muslin bag and add to the pan. Simmer gently until the apples are soft.
Remove the muslin bag, squeezing the juice back into the pan. Add the preserved ginger (with 2 tablespoons (30 ml) syrup if available) and lemon juice. Add the sugar and heat gently, stirring until the sugar is dissolved. Bring to the boil, then boil rapidly until setting point is reached. Remove the scum. Cool slightly, stir, then pour into prepared jars. Cover and label.

Makes about 7 lb (3 kg)

Bramble Jelly

2 lb (1 kg) blackberries
2 lb (1 kg) cooking apples
2 lemons, sliced
2 pints (1.2 litres) water
Approx 2 lb (1 kg) sugar

Cooking time: about 1 hour

Rinse the blackberries and place in a large pan. Wash the apples, cut up into pieces and add to the pan with the lemon slices. Pour over the water. Bring to the boil and simmer for 30 to 40 minutes or until the fruit is very soft.
Strain through a jelly bag and leave to drip for at least 2 hours or overnight. Measure the juice, pour into a large saucepan and bring to the boil. Add 1 lb (500 g) sugar for every 1 pint (600 ml) juice. Heat gently, stirring until the sugar is dissolved. Bring to the boil then boil rapidly until setting point is reached. Remove the scum immediately and pour into prepared jars. Cover and label.

Makes about 4 lb (1.75 kg)

Green Tomato Chutney

This is a good way to use up all those green tomatoes that won't ripen.

4 lb (1.75 kg) green tomatoes, roughly choped
1 lb (500 g) cooking apples, peeled, cored and chopped
1 lb (500 g) onions, peeled and chopped
2 large garlic cloves, crushed
8 oz (225 g) sultanas
1 tablespoon (15 ml) salt
1 tablespoon (15 ml) pickling spice
1 oz (25 g) root ginger, roughly chopped
1 chilli
1 pint (600 ml) vinegar
1 lb (500 g) sugar, brown or white

Cooking time : about 2 hours

Place the tomatoes, apples and onions in a large pan with the garlic, sultanas and salt. Tie the pickling spice, ginger amd chilli in a muslin bag and add to the pan. Add half the vinegar and bring to the boil. Reduce the heat, then simmer for 1 hour or until the vegetables are reduced to a pulp and the mixture is thick.
Dissolve the sugar int he remaining vinegar and add to the chutney. Simmer for about 1 1/2 hours, stirring frequently, or until the chutney is thick.
Remove the muslin bag and spoon while still hot into prepared jars. Seal with airtight, vinegar proof covers.

Makes about 5 1/2 pounds (2.5 kg)

Pear and Ginger Chutney

1 oz (25 g) root ginger roughly chopped
1 teaspoon (5 ml) cloves
6 lb (2.75 kg) pears, peeled, cored and chopped
1 lb (500 g) onions, peeled and chopped
4 oz (100 g) stem ginger, finely chopped
Grated rind and juice of 3 oranges
1 1/2 lb (750 g) granulated sugar
1 1/2 pints (900 ml) red wine vinegar

Cooking time : about 2 hours

Tie the root ginger and cloves in a muslin bag, then place all the ingredients in a large pan. Stir over a low heat until the sugar dissolves. Bring to the boil, reduce the heat and simmer for 1 1/2 hours or until the chutney is thick.
Remove the muslin bag and spoon while still hot into prepared jars. Seal with airtight, vinegar proof covers.

Makes about 4 lb (1.75 kg)

Tomato and Herb Sauce

4 lb (1.75 kg) tomatoes, quartered
12 oz (350 g) onions, peeled and chopped
1 large sprig of rosemary
2 bay leaves
4 sprigs of mint
4 sprigs of thyme
2 sprigs of sage
Grated rind and juice of 2 lemons
1 teaspoon (5 ml) salt
10 peppercorns
2 tablespoons (30 ml) soft brown sugar

Cooking time : about 50 minutes

Place all the ingredients in a saucepan, cover and bring to the boil slowly. Simmer, covered for 30 minutes, stirring occasionally. Liquidize the sauce and sieve to a puree. return to a clean pan and boil, uncovered, to reduce the sauce and thicken it until it coats the back of a wooden spoon. Reduce to 2 pints (1.2 litres). taste and adjust the seasoning. Pour the sauce into prepared bottles or jars.
Sterilize by placing the bottles in a trivet or false bottom in a deep saucepan. Loosely fit screw tops. Fill the pan with cold water to the same level as the syrup in the bottles. Bring the water to simmering point, 190 F / 88 C and hold for 20 minutes or heat the water to 170 F / 77 C and hold for 30 minutes. Remove the bottles and secure the tops. Label and store.

Makes 2 pints (1.2 litres)

Thrifty Apple Drink

Peelings and cores from 4 lb apples
4 pints boiling water
1 lemon
12 cubes sugar

Put the peelings and cores in a bowl and pour on 4 pints boiling water. Rub the sugar lumps over the rind of the lemon to extract the flavour, and add these to the liquid. Cut the lemon in thin slices and add. Cover and leave overnight. Strain and sweeten to taste.
Do not keep.

Tomato Juice

4 lb (1.75 kg) tomatoes, quartered
2 onions, peeled and chopped
8 sprigs of mint
1 tablespoon (15 ml) sugar
1 teaspoon ( 5ml) salt
1/4 teaspoon (1.25 ml) pepper
2 pints (1.2 litres) water
Grated rind and juice of 2 lemons

Cooking time : about 30 minutes

Place all the ingredients, except the lemon juice, in a saucepan. Cover the pan and bring to the boil. Reduce the heat, then simmer for 10 - 15 minutes, or until the tomatoes are soft.
Liquidize and sieve the mixture, or rub through a sieve to give a thick juice. Return the juice to a pan, add the lemon juice and bring to the boil. Taste and adjust the seasoning and adjust the consistency with more water, if liked. Pour into prepared bottles, leaving 1/2 - 1 inch (1 - 2.5 cm) headspace.
Sterilize by placing the bottles in a trivet or false bottom in a deep saucepan. Loosely fit screw tops. Fill the pan with cold water to the same level as the syrup in the bottles. Bring the water to simmering point, 190 F / 88 C and hold for 20 minutes or heat the water to 170 F / 77 C and hold for 30 minutes. Remove the bottles and secure the tops.

Makes about 4 pints (2.25 litres)

Spiced Cider Drink

2 pints cider
2 tablespoons honey
2 tablespoons lemon juice
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon

Place all the ingredients in a saucepan and bring gently to the boil.Simmer for 10 minutes. Strain through muslin before pouring into glasses. Garnish with apple slices and lemon slices.

Sloe Gin

1 lb (500 g) Sloe berries
4 oz (100 g) sugar
1 3/4 pints (1 litre) gin
2 tablespoons (30 ml) split almonds (optional)

Remove the stalks from the sloes then prick them all over. Place in a jar with the sugar (and almonds). Pour in the gin. Seal the jar then shake well to dissolve the sugar. Leave in a cool dark place for 3 months, shaking the bottle occasionally. Strain and bottle.

Makes about 2 pints (1.2 litres)

Spiced Blackberry Cordial

4 lb ( 1.75 kg) blackberries
1 pint (600 ml) water
1 tablespoon (15 ml) whole cloves
1 tablespoon (15 ml) grated nutmeg
2 cinnamon sticks
Approx 1 ln (500 g) sugar
1/2 pint (300 ml) brandy

Cooking time: about 20 minutes

Place the blackberries in a pan with the water and spices. Cover and bring to the boil. Reduce the heat, then simmer for 15 minutes or until the blackberries are soft.
Strain through a sieve or muslin and measure the juice. For every 1 pint (600 ml) juice add 1 lb (500 g) sugar and stir until dissolved. If necessary, heat gently to dissolve the sugar, then stir in the brandy. Pour into prepared bottles.

Makes about 3 pints (1.75 litres)

Simple Cider

3 lb cooking apples
12 pints of water
2 lb granulated sugar
3 lemons

Clean the apples, cut them up and mince them with the cores and skins. Place in an earthenware bowl or large plastic bucket and add cold unboiled water. Leave for 1 week, stirring night and morning.
Strain the liquid. Stir in the sugar and add the grated rind and juice of the lemons. Set aside for 24 hours, then strain and bottle tightly in screw topped bottles.
This cider can be drunk within a few days of making, but tastes even better if left for a few months.