We're busy cooking up or preserving all the autumn produce. Tomato sauce, green beans, pesto, quince cheese, grape jelly . . . We have lots of squash (jack-be-little, sunburst and a large self-seeded unidentified one that grew among the beans), walnuts from our own trees and almonds from a couple of trees left to go wild that we found by a nearby abandoned farmhouse. And it's a great year for sloes - we have 2 litres of sloe gin on the go, gradually turning electric pink.
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