All things bright and bountiful
It’s time to reap and eat nature’s bounty. From blackberries to shellfish and fruit trees, Jessie Collins looks at ways to make the most of the harvest season
Freshly churned butter slathered over new potatoes, mashed up with leeks, scallions or wild garlic. Gooseberries, fraughans or wild blueberries swimming in fresh cream and sugar, washed down with freshly pressed apples, or porter, and followed by games of rounders and leapfrog. Such activities marked the time of harvest, or lughnasa, of yore. Now, with so few of us tied to the land, those rituals have fallen away. Yet there is a lot to be...
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