{"id":29673,"date":"2023-08-24T12:21:18","date_gmt":"2023-08-24T10:21:18","guid":{"rendered":"https:\/\/c01.purpledshub.com\/bbccountryfile\/?post_type=purple_issue&p=29673"},"modified":"2023-08-24T12:21:18","modified_gmt":"2023-08-24T10:21:18","slug":"september-in-the-country","status":"publish","type":"post","link":"https:\/\/c01.purpledshub.com\/bbccountryfile\/2023\/08\/24\/september-in-the-country\/","title":{"rendered":"September in the country"},"content":{"rendered":"\n

Pictures \u203a Wildlife \u203a People & Places \u203a Country Know-how \u203a Food<\/p>\n\n

THE BIG PICTURE<\/h4>\n\n

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TIMELESS SUNSET<\/strong><\/h4>\n\n

The setting sun casts long shadows over the shapely boulders at the tiny cove of Porth Nanven in Cornwall\u2019s Cot Valley. The beach is also known as \u2018Dinosaur Egg Beach\u2019 because of its large rounded stones, which were smoothed by a prehistoric ocean over 120,000 years ago. Although the beach mainly consists of large ovoid pebbles, at low tide the sand is revealed. In the distance, the craggy twin peaks of the Brisons islet, a busy nesting site for seabirds, seem to cradle the golden sun.<\/p>\n\n

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SUNFLOWER SPLENDOUR <\/strong><\/h4>\n\n

The flamboyant colours of the small tortoiseshell butterfly are here overshadowed by the brilliant yellow of a sunflower as the insect feeds on the bloom\u2019s nectar. The butterfly\u2019s artistic mix of blue, black, orange and red is almost camouflaged against the densely packed sunflower head, which in fact comprises up to 4,000 little flowers clustered together. As a result, the plant is rich in pollen and nectar, and popular with insects. Butterflies use their proboscis (tubular mouthpart) to sip nectar from each tiny individual bloom.<\/p>\n\n

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BERRY MICE <\/strong><\/h4>\n\n

Two adult harvest mice live up to their name by gathering and munching on blackberries in Suffolk. Agile gymnasts, harvest mice are the only British mammal to build their nests of living woven grass above ground, so balancing on a bramble stem proves no challenge. They are much smaller than other British mice, weighing just four to six grams and measuring between five and seven centimetres in length. See a lovely image of harvest mice<\/a> balancing on an ear of wheat, in this month’s Readers Photos.<\/p>\n\n

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EVENTS <\/strong><\/h5>\n\n

Step into September<\/h4>\n\n

Discover the joys of the countryside with a walking event this month <\/p>\n\n

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Join a friendly guided walk in Seaford Head Nature Reserve above Cuckmere Haven <\/figcaption><\/figure>\n\n

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Walk the Chalk, East Sussex<\/strong><\/p>\n\n

Walk the Chalk is a five-day celebration of the newly renamed King Charles III England Coast Path, which, when complete, will be the longest coastal trail in the UK. The event (20\u201324 Sept) will take place around the coastal grasslands and pebble beach of Cuckmere Haven, where visitors can join a guided walk and learn about the local heritage, fossils, wildlife and folklore. walkthechalk.org<\/a><\/strong> <\/p>\n\n

YHA Festival of Walking, England and Wales <\/strong><\/p>\n\n

To inspire new and seasoned walkers, YHA has produced more than 180 free, downloadable walking routes, all starting and finishing at a youth hostel. Alongside these self-guided walks, there will be guided social walks from 3 Sept\u201319 Oct. yha.org.uk\/festival-of-walking<\/a><\/strong><\/p>\n\n

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22\u201324 September <\/strong><\/h5>\n\n

Moffat Eagle Festival<\/h4>\n\n

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There are 400 to 500 breeding pairs of golden eagles in the UK<\/figcaption><\/figure><\/div>\n\n

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BBC wildlife broadcaster and ornithologist Iolo Williams will be the keynote speaker at Scotland\u2019s Moffat Eagle Festival this year. Set in the Dumfries and Galloway town of Moffat, the UK\u2019s first official Eagle Town, the weekend includes the Eagle Hill Fell Run, a motorbike event, chainsaw demonstration, live music and wildlife talks. goldeneaglessouthofscotland.co.uk<\/a><\/strong><\/p>\n\n

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8\u201310 September <\/strong><\/h5>\n\n

Redruth International Mining and Pasty Festival<\/strong><\/strong><\/h4>\n\n

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Spanning three vibrant days, this West Cornwall festival kicks off on Friday with a special tribute to the region\u2019s miners and the heritage of Redruth. On Saturday there will be a street market with a food village, stalls, music, pasty competitions, pasty trail and a new pasty relay. The festival concludes on Sunday at Victoria Park with a dog show, family games, space-hopper racing and more. discoverredruth.co.uk\/pasty-festival<\/a><\/strong><\/p>\n\n

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Plodcast highlights this month <\/strong><\/h5>\n\n

Get active in nature<\/strong><\/strong><\/h4>\n\n

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The Plodcast is BBC Countryfile Magazine\u2019s <\/em> nature and countryside podcast \u2013 with a fresh adventure published every week. Listening highlights this month include:<\/p>\n\n

1.<\/span><\/strong> Exploring the poetry of moss and rainforests with Elizabeth-Jane Burnett, episode 202.
2.<\/span><\/strong> Soaking up nature\u2019s beauty while paddleboarding the Wye (pictured), episode 203.
3.<\/span><\/strong> <\/span>Roaming the eastern Bannau Brycheiniog (Brecon Beacons) on an eBike, episode 204.<\/p>\n\n

Find the Plodcast on Apple, Spotify and all good podcast providers.<\/strong><\/p>\n\n

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GET INVOLVED <\/strong><\/h5>\n\n

Footpath friends<\/strong><\/strong><\/h4>\n\n

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Many of Scotland\u2019s footpaths are in need of repair, because there is no government investment to support mountain path and habitat restoration work beyond Scotland\u2019s national parks. Mountaineering Scotland and the Outdoor Access Trust for Scotland (OATS) have therefore launched It\u2019s Up to Us, a three-year campaign to raise money and awareness for critical footpath repairs on An Teallach, one of Scotland\u2019s most iconic mountains. savemountainpaths.scot<\/a><\/strong><\/p>\n\n

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MAKE DO AND MEND <\/strong><\/h5>\n\n

HOW TO WATERPROOF A JACKET<\/strong><\/h4>\n\n

Regular washing and reproofing using special \u2018tech wash\u2019 and proofer will keep your jacket waterproof \u2013 and prolong its life. <\/p>\n\n

You will need: <\/span><\/strong>technical cleaning fluid; wash-in or spray-on proofing liquid; washing machine; tumble dryer<\/span><\/p>\n\n

By Joe Pontin<\/span><\/span><\/p>\n\n

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1<\/span> <\/strong>First find and follow the jacket maker\u2019s washing instructions on its website; labels on garments can be misleading. Note: normal washing powder or liquid may permanently damage the jacket\u2019s waterproofing.<\/p>\n\n

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2<\/span> <\/strong>Run your empty washing machine on a rinse cycle to wash away any remnants of conventional detergent. Now use a proprietary \u2018technical cleaner\u2019 (e.g. from Granger\u2019s or Nikwax) to wash the jacket in the machine. <\/p>\n\n

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3<\/span> <\/strong>Run the wash cycle a second time, this time adding a technical \u2018proofing\u2019 liquid to improve water repellency. Alternatively, apply a spray-on proofer to the damp jacket (this is recommended by some brands). <\/p>\n\n

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4<\/span> <\/strong>Some jackets benefit from ironing or drying in a tumble dryer as the heat activates the waterproofing, but check the brand\u2019s online instructions first. Your jacket should now be waterproof.<\/p>\n\n

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ID GUIDE<\/h5>\n\n

FAIRYTALE <\/strong>FUNGI <\/strong><\/h4>\n\n

Our islands are home to a staggering 15,000 species of fungi, many of which have an almost magical air. Expert forager Dave Hamilton reveals 12 of his favourites… <\/p>\n\n

WARNING: <\/strong>ONLY PICK MUSHROOMS WITH AN EXPERT FORAGER<\/p>\n\n

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DEVIL\u2019S FINGERS<\/strong>
<\/span>Clathrus archeri<\/em><\/p>\n\n\n\n

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With the scent of rotten flesh and five to six red starfish-like tentacles, devil\u2019s fingers (or octopus stinkhorn) looks like a visitor from another planet. This antipodean native is relatively rare in the UK but on the rise, thriving in woods and grasslands.<\/p>\n\n\n\n



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STINKHORN <\/strong>
<\/span>Phallus impudicus <\/em><\/p>\n\n\n\n

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Beginning life in a gelatinous egg, the inside of which is edible, the stinking horn emerges to form a phallic-looking and rather stinky mushroom. The bad smell, not unlike rotten flesh, attracts flies that help spread the spores of this fascinating fungi.<\/p>\n<\/div>\n<\/div>\n\n

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KING ALFRED\u2019S CAKES <\/strong>
<\/span>Daldinia concentrica <\/em><\/p>\n\n\n\n

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These hard black mushrooms, found on dead hardwood trees, are named after 9th-century King Alfred, who burnt the cakes of a peasant woman while hiding from Vikings. They light easily and have been used as firelighters since prehistoric times.



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PORCELAIN FUNGUS<\/strong>
<\/span>Mucidula (formerly: Oudemansiella) mucida <\/em><\/p>\n\n\n\n

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Growing on dead or dying beech wood, this white, late summer and autumn fungus looks like porcelain (albeit slimy porcelain). Edible and even considered a delicacy, the slimy coating needs to be washed off and it needs to be cooked well.<\/p>\n<\/div>\n<\/div>\n\n

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PARASOL<\/strong>
<\/span>Macrolepiota procera <\/em><\/p>\n\n\n\n

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Growing in grassland, with caps as big as dinner plates, this parasol mushroom is one of the UK\u2019s largest. Shaggy in appearance with a snakeskin pattern on the stem, it can be easy to ID (in the UK). The cap is edible and tasty and makes a great soup.



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AMETHYST DECEIVER<\/strong>
<\/span>Laccaria amethystina<\/em><\/p>\n\n\n\n

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Beautiful, purple and edible, this small mushroom finds its home in mixed and broadleaf woodland. It can grow in really large numbers, making it a worthwhile addition to the foraging basket. Take care: it can resemble the poisonous lilac fibrecap.<\/p>\n<\/div>\n<\/div>\n\n

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MEADOW WAXCAP<\/strong>
<\/span>Cuphophyllus pratensis<\/em><\/p>\n\n\n\n

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Perhaps unsurprisingly, this is a waxy mushroom, which grows in meadows and grasslands. It has widely spaced, decurrent (running down the stem) gills and an orange, fading-to-white cap. Many relatives grow in the UK, but this is the best to eat.


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SAFFRON MILKCAP <\/strong>
<\/span>Lactarius delicious <\/em><\/p>\n\n\n\n

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This delicious mushroom bleeds a bright carrot-orange liquid when cut. It is more common in northern England and Scotland, where it\u2019s found in pine woods. Pictures of the mushroom were found in the Roman ruins of Herculaneum.<\/p>\n<\/div>\n<\/div>\n\n

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CHARCOAL BURNER<\/strong>
<\/span>Russula cyanoxantha<\/em><\/p>\n\n\n\n

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A common but overlooked edible mushroom, the charcoal burner is a member of the Russula <\/em>genus, commonly known as brittlegills, but it has flexible rather than brittle gills. ID is crucial as there are toxic members of this family (all of which have a hot, chilli-like taste) and poisonous lookalikes.


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DEVIL\u2019S BOLETE <\/strong>
<\/span>Rubroboletus satanas<\/em><\/p>\n\n\n\n

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A large, late summer to early autumn mushroom with spongey red pores rather than gills and a red stem. Both poisonous and rare, it must not be picked. If cut, the flesh will stain blue.<\/p>\n<\/div>\n<\/div>\n\n

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DEATHCAP <\/strong>
<\/span>Amanita phalloides<\/em><\/span><\/p>\n\n\n\n

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Containing deadly amatoxins, just one deathcap is enough to kill a fully grown adult. Growing from an egg sack, when young it can be confused for the more innocent puffball mushroom. However, most poisonings have occurred because it looks like the paddy straw mushroom that grows in the Far East.


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DEADLY WEBCAP <\/em>
<\/strong><\/span>Cortinarius rubellus<\/em><\/p>\n\n\n\n

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Containing the nephrotoxic compound orellanine (toxic to the kidneys), 22 of the 28 patients who have been taken into hospital having consumed the deadly webcap have developed acute kidney injury. The name webcap refers to the mass of fine, web-like fibres between the cap and the stem.<\/p>\n<\/div>\n<\/div>\n\n

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Dave Hamilton is the author of Where the Wild Things Grow, A Forager\u2019s Guide to the Landscape<\/em>. He works as an instructor for foraging course company, Wild Food UK.<\/p>\n\n

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HARVEST RECIPES SPECIAL <\/strong><\/h4>\n\n\n\n

Make the most of the season\u2019s bounty with these delicious and comforting recipes from Gill Meller, to cook and eat outdoors in autumn\u2019s golden light, or indoors as you wish<\/p>\n\n\n\n

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A SIMPLE CAMPFIRE LOAF<\/strong><\/h4>\n\n\n\n

Cooking bread in the embers of a fire might seem like a trivial achievement, but in reality it\u2019s quite the opposite. In that bread, we get a glimpse of our evolution, our history and even our future. We see humankind\u2019s capacity to survive, to learn and to adapt. The bread itself represents our reliance on the land \u2013 it encapsulates the domestication of plants and the consumption of their seeds, the very bones of agriculture. <\/p>\n\n\n\n

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MAKES 1 LOAF<\/span><\/strong><\/p>\n\n\n\n

\u2022 50g strong white bread flour, plus extra for dusting <\/strong><\/strong>
\u2022 250g wholemeal (wholewheat) flour <\/strong><\/strong>
\u2022 1 heaped tsp quick yeast <\/strong><\/strong>
\u2022 1 heaped tsp sea salt <\/strong><\/strong><\/p>\n\n\n\n

METHOD<\/span><\/strong><\/p>\n\n\n\n

1<\/span><\/strong><\/span> Combine the flours, yeast and salt in a large bowl. Add 320ml of water and mix until the dough starts to come together. You can knead the dough in the bowl by stretching it out, then folding it in on itself, or turn it out on to a floured surface and knead it. Do this for five mins. Shape the dough into a round, return it to the bowl and cover with a damp tea towel. Leave to rise in a warm place until doubled in size, which should take an hour or so, but can take 2\u20133 hours if the day is cold. <\/p>\n\n\n\n

2<\/span><\/strong><\/span> Turn out the risen dough on to a board \u2013 this will knock a lot of the air out of it. Gently stretch the top and bottom edges and fold them into the middle. Repeat with the left and right edges. With each fold, crimp the seam of the edges together. Turn the dough over and use your hands to form it into a nice, tight round shape. Cut out a round of baking paper, about 30cm in diameter, and place the dough on it. Scatter over a little flour and leave it to rise for 30 minutes. <\/p>\n\n\n\n

3<\/span><\/strong><\/span> Light the fire, if it\u2019s not going already. You want a mixture of burning wood and hot, chunky, glowing embers. Take a large, heavy-based, cast-iron pot or Dutch oven. Place 3\u20134 pebbles over the bottom and lay the base of a springform cake tin on top. When your fire is ready, level off an area within it, so the pot will sit evenly. Put the lid on the pot and place it in the fire to heat up. <\/p>\n\n\n\n

4<\/span><\/strong><\/span> When the dough is ready and the pot is hot, lift the lid. Pick up the dough by the edges of the paper and lower into the pot. Put on the lid; use tongs to put embers around and on top of the pot. Bake for up to one hour, keeping the heat consistent by shuffling the embers, feeding the fire and rotating the pot every 10\u201315 mins. To test the loaf is done, take it out and tap its underside; it should sound hollow. Lift out of the pot and let it cool a bit before eating.<\/p>\n\n\n\n

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SQUASH, BARLEY, BLUE CHEESE AND WALNUT SALAD <\/strong><\/h4>\n\n\n\n

I used to think autumn was my favourite season, but now, as I look out of the window, I realise I love all four seasons, equally. Cooking helps me remember this. Everything I make is tangled up in the shifting patterns of the year, but I\u2019ll make most things I like to eat only once or twice over that time. It is the forgetting that makes every dish special. <\/p>\n\n\n\n

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SERVES 4<\/span><\/strong><\/p>\n\n\n\n

\u2022 100g pearled barley <\/strong>
\u2022 1 squash, such as a crown prince or butternut or a couple of onion squash <\/strong>
\u2022 4 garlic cloves, thickly sliced <\/strong>
\u2022 2 tbsp extra-virgin olive oil <\/strong>
\u2022 A small handful of sage leaves <\/strong>
\u2022 A small handful of rosemary sprigs <\/strong>
\u2022 A handful of walnut halves <\/strong>
\u2022 A few handfuls of salad leaves (I\u2019ve used some small kale and chard leaves, as well as fennel tops) <\/strong>
\u2022 75g your favourite soft blue cheese <\/strong>
\u2022 Sea salt and freshly ground black pepper <\/strong><\/p>\n\n\n\n

For the dressing <\/strong><\/p>\n\n\n\n

\u2022 4 tbsp extra-virgin olive oil <\/strong>
\u2022 2 tbsp sunflower oil <\/strong>
\u2022 2 tbsp red wine vinegar <\/strong>
\u2022 2 tsp Dijon mustard <\/strong>
\u2022 2 tsp unrefined caster (superfine) sugar <\/strong>
\u2022 1 small garlic clove, very finely grated, or crushed to a paste <\/strong><\/p>\n\n\n\n

METHOD<\/span><\/strong><\/p>\n\n\n\n

1<\/span><\/strong><\/span> Heat the oven to 200\u00b0C\/180\u00b0C fan\/400\u00b0F\/Gas 6. First, make the dressing. Put all the ingredients in a small jug, season, and whisk until thoroughly combined. Set aside. <\/p>\n\n\n\n

2<\/span><\/strong><\/span> Rinse the pearled barley well, then put it in a large pan and cover with plenty of cold water. Set the pan over a medium\u2013high heat and bring it to a boil. Reduce the heat and simmer for about 20\u201330 minutes, or until the grains are tender. Drain well, then while the barley is still warm, spoon over a third of the dressing, season with salt and pepper and toss together. <\/p>\n\n\n\n

3<\/span><\/strong><\/span> While the barley is cooking, halve and deseed the squash. If it needs peeling, do this, too. Cut the squash into large bite-size chunks. Scatter the squash and sliced garlic cloves over a roasting tin. Trickle over the extra-virgin olive oil and tear over the sage leaves and rosemary sprigs. Season with salt and pepper and tumble together. Roast for 45\u201350 minutes, turning occasionally or until everything is soft, sweet and caramelised. At this point scatter in the walnut halves \u2013 you can break them up a bit if you like \u2013 and the cooked barley. Return the tray to the oven for five minutes, then remove it, turn everything once more, then allow to cool to room temperature. <\/p>\n\n\n\n

4<\/span><\/strong><\/span> Wash and spin-dry the leaves you have decided to use. Tumble these through the salad, right there in the roasting tin. Crumble over the blue cheese and trickle over the remaining dressing before serving.<\/p>\n\n\n\n

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PLUM AND BLACKBERRY CRUMBLE<\/strong><\/h4>\n\n\n\n

Plums have such an incredible, rich flavour when you bake them and are stunning with blackberries. This one\u2019s topped with an oat and hazelnut topping, which is particularly crunchy, making seconds all the more difficult to resist.<\/strong><\/p>\n\n\n\n

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SERVES 6\u20138<\/span><\/strong><\/p>\n\n\n\n

\u2022 About 1.5kg ripe plums, halved and stoned <\/strong>
\u2022 Finely grated zest of 1 lemon <\/strong>
\u2022 100g caster (superfine) sugar <\/strong>
\u2022 2 tbsp runny honey <\/strong>
\u2022 1 rosemary sprig, leaves picked and finely chopped (optional) <\/strong>
\u2022 About 300g blackberries <\/strong><\/p>\n\n\n\n

For the crumble <\/strong><\/p>\n\n\n\n

\u2022 200g plain (all-purpose) flour <\/strong>
\u2022 150g porridge oats (oatmeal) <\/strong>
\u2022 50g hazelnuts, roughly chopped <\/strong>
\u2022 200g unsalted butter, cubed and chilled <\/strong>
\u2022 75g caster (superfine) sugar <\/strong>
\u2022 75g light brown soft sugar <\/strong>
\u2022 A pinch of sea salt <\/strong><\/p>\n\n\n\n

METHOD<\/span><\/strong><\/p>\n\n\n\n

1<\/span><\/strong><\/span> First, make the crumble. Heat the oven to 175\u00b0C\/155\u00b0C fan\/gas 3\u20134. Combine all the crumble ingredients in a large bowl and rub them thoroughly together until you have formed clumps and lumps. Line a large baking sheet with a piece of baking paper. Tip out the mixture on to the sheet and distribute it evenly. Pop the tray in the middle of the oven and bake the crumble for 25\u201330 mins, turning the mixture over three or four times during baking, until it\u2019s clumped together, biscuity and golden. <\/p>\n\n\n\n

2<\/span><\/strong><\/span> Meanwhile, make the filling. Arrange the halved plums, cut side up, in a large baking dish. Sprinkle over the lemon zest and sugar and trickle over the honey. If you like the idea of using a hint of rosemary with the plums, scatter the chopped leaves over now. Place the dish of plums in the oven and cook until they just start to soften (about 10\u201325 minutes, depending on the variety and ripeness of the plums). <\/p>\n\n\n\n

3<\/span><\/strong><\/span> If there\u2019s lots and lots of plum juice, spoon this off into a pan, reduce it by three-quarters and put it back over the fruit. If there\u2019s not much juice, simply skip this process altogether. Scatter the blackberries over the plums. <\/p>\n\n\n\n

4<\/span><\/strong><\/span> Give everything a very gentle stir, so as not to break up the fruit too much, then spoon the crumble mixture on top in a nice, even layer. Return the dish to the oven and cook for a further 10 minutes, or until the plum and blackberry juices are bubbling away and the crumble is golden and irresistible.<\/p>\n\n\n\n

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Recipes from Outside: Recipes for a Wilder Way of Eating<\/em><\/strong> by Gill Meller (Quadrille, \u00a330).<\/p>\n<\/div><\/section>\n\n

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<\/p>\n\n

Photos: Naturepl.com; RSPB Images, Kevin Sawford; Alex Franklin, Phil Wilkinson, Amy Jones, Brodie Hood, Keith Morris, Redruth Town Council; Illustrations: Liz Pepperell; Alamy, Getty, naturepl.com; Andrew Montgomery<\/p>\n","protected":false},"excerpt":{"rendered":"

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