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Autumn Salsa

Just out of shot: Minced Herbs and Kander & Ebbs "The Visit OCR"
Just out of shot: Minced Herbs and Kander & Ebbs “The Visit OCR”

Some debate, recently, around when Autumn starts: Is it immediately after the end of August, or does the season of mists and mellow fruitfulness kick in the September Equinox (23rd, this year)?

For me, it feels like it started this week. It’s been the saddest summers ever for me, and my life has been changed by it. But it ended with news of an opportunity I’ve been waiting my whole life for. A publisher who not only wants – but loves- my book.

So I’m sort of shell shocked at the moment, but the moment I stepped outside on Tuesday morning to damp chill, the scent of decay hanging in the air, and a thin drizzle that could – if one were of a poetic mind – be imagined as mist hanging in the air, it’s been autumn.

But the summer – as far as the contents of my kitchen is concerned – isn’t over yet. So, to celebrate what’s left of the sunshine season, and welcome the coming time of cinnamon and nutmeg, of pumpkins (even here, on the other side of the Atlantic), and of baking slow roasting, and crisp red leaves underfoot I made Autumn Salsa.

“What’s it made of?” my Friend C asked.
“Stuff.”

I called it Autumn Salsa cos so much of what you’d normally put in a salsa is a bit ‘off’ now. But there are a lot of cherry tomatoes that still have a heck of a sweet and sharp punch around.

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