According to the Greek philosopher Epicurus: “Nothing is sufficient for the person who finds sufficiency too little”.For me, nature’s generous offerings in Autumn are more than sufficient.The abundance of simple, natural, local produce, either grown or foraged is a large step towards Epicurus’ “pursuit of happiness”!
Autumn is a key time for us, obviously, due to the walnut and hazelnut harvest, but also because there are so many delights to pick and gather. It is almost inebriating!
Jean-Pierre made around 30 litres of apple juice, many of which we gave to friends and some of which we froze in plastic bottles(open, to prevent them exploding!). Freezing means that we maintain most of the vitamins. Sterilising in glass bottles is another possibility, but you lose the vitamins.The freezer method allows us to enjoy apple juice, in all its glory, all year round.We have some great varieties here, such as “La Belle Fille de Salins” – a strange but lovely name for an apple, literally “the beautiful girl from Salins”…but then I suppose Granny Smith and Pink Lady are a bit weird too…
Our hazelnuts are beautiful this year, almost as if the stripes had been delicately painted on by a squirrel! However, due to the lack of sun in July and August, we harvested less than usual.
Luckily, the little, wild hazelnuts in the countryside are abundant this year. They don’t need as much sun as the cultivated , large variety. We have already pressed some hazelnuts for a few customers – the public can bring their walnuts or hazelnuts to the workshop and we produce their oil. In exchange for our services, we keep a quarter of their production. Wasted walnuts and hazelnuts are no more in the region, thanks to our rejuvenation of the tradition of oil-making!
It has been a fantastic year for “funghi”
From July until now, we foraged for many a basket of mushrooms: cèpes, girolles, chanterelles d’automne, trompettes de la mort etc..Now it is colder we will be looking out for gris de sapin, which grow under the pine trees and a few géotropes. Although there are certain mushrooms I prefer to eat fresh, we are obliged to dry a large amount, to avoid wasting them. We can then eat them all year round. You simply have to soak them for a few hours before blanching them.. Thank goodness for the dehydrator, an essential investment for keen “mushroomers”.This enables you to dry them fairly quickly before storing in jars. We have already thrown them into various dishes ie. “poulet au vin jaune” with a handful of trompettes de la mort sprinkled around the chicken towards the end of cooking. To follow, a great recipe for cèpe soup and also plum and hazelnut crumble…