Hey September, what’s good?
4Season’s eatings from your Thriftiest Gobbler
It’s true, food would be cheaper if we grew it ourselves, just as our skin would be smoother if we bathed it in cucumber juice and the milk of a golden goat. Problem is, we don’t all have the time, the space or the inclination.
But if Hugh says we should pace our nearest beach looking for sprats, that’s because sprats are nice.
There are other bits and bobs asking for it in September, and even if you’re not foraging for them yourself, you’ll see them looking all healthy on the market stalls and shop shelves, bejewelled with tasty special offers…
Blackberries
You don’t have to live in deepest darkest suburbia to find a bountiful bramble (we’ve seen them Londoners, just pack a Tupperware in your briefcase and pipe down). In cities, look near canals and scrubland, leaving the ones on the sides of main roads for various fools. Then, get on the pies, crumbles and cobblers, and get in the custard.
Tomatoes
Love them or hate them, tomatoes are handy. And they’re not that demanding either, should you wish to have a grow – you can pick up small tomato plants for around 50p.
Sweetcorn
Sweetcorn could never be bad, but in September, the vegetable you learned to love ahead of all others really comes into its own. So pick up your BOGOF cobs and throw them on the last barbie of the season, rub in a bit of butter and salt, and let them work their magic on your tongue. Or, scrape the corn from the cob, throw it into a batter with some spring onions, and fry up brekkie fritters.
Leeks
Braise them, put them in chicken pie, even steam them if you really must. They’re just lovely onions really, aren’t they? Hello autumn!
Damsons
Last seen traipsed through your hallway as the result of a messily located tree, damsons are delicious when cooked, but sour enough to mangle your face when eaten raw. Their high pectin content makes them perfect for turning into jam (or for giving to your nan to turn into jam). Otherwise, use a handful to boost an apple crumble, or try making damson gin.
Clams
Er, what’s that? Is it chowder o’clock?
• Fill your thrifty faces and we’ll see you in October for pumpkin, apple and fungi.
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Comments
Uncle Chris is a fount of knowledge, but how old should the baby be? New-born, 9 months old? The size will be quite different. Worryingly, he says ‘skull’ rather than ‘head’...
The baby’s skull sizing is an official British Mycological Society’s measure and represents
the sun bleached skull of a baby ranging from full term to 12 months. The surface of calvatia gigantica being very like the said skull.
Methinks Uncle Chris has had too many ‘magic puffballs’ this evening!
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Eating Out: Home
Autumn’s here, the season for a bowl of mellow fruitful. On your weekend walk what could be thriftier than gathering a trugful of field mushrooms and taking them home for a free fry-up. But wait I hear you say, what if I include a single death cap fungus (amanita phalloides) in my mushroom medley and die a painful death of combined kidney, liver and bacon failure a week later? Good point. Luckily there are a couple of excellent edible fungi that are totally unlike any other. Step in the Giant Puffball. This fungus can be found in pasture and parkland, and the fringes of woodland. Although capable of growing as large as a sheep, the largest one I have picked was football sized. Big is not best as this fungus starts to go spongey as it grows, making is less good to eat. A good firm specimen about the size of a babies skull is favorite, at this size it is much bigger than any other puffball. Also, giant puffballs are near pure white with a leathery surface and others are brownish and textured. By the way, don’t worry about picking one as it is just the fruiting body, the plant itself is a large underground network of root-like fibres extending over a large area. Think about the puffball being Richmond station and the rest of the plant being the london underground network. Richmond deer park would be a good place for a fungus foray. Cut the rind and fat from some very fat bacon (some Gloucester Old Spot would be good), let the fat melt then put in the bacon at the same time as the puffball, which should have been sliced about 15mm thick. It should be cooked for 4-5 minutes on each side and be lightly browned which gives a tasty crust. If you’ve been too mean with the bacon fat you may have to add something else as the puffball will adsorb a good amount. A fried egg would make a good topping with bacon on the side.