Autumn Transitional Food and Winding-Down the Garden

Autumn Transitional Food and Winding-Down the Garden

Sedrick-the-sourdough-start went to work this week and produced some excellent bread. My starter is now a couple of years old, and was blended with some San Francisco starter in March that gave it a lovely depth of flavour. Sedrick was originally quite tart, very lively, and often blew the sides out of sourdough loaves. The addition of the San Francisco blend has mellowed the flavour and calmed Sedrick down a bit, although it still gives a good oven-rise and an excellent flavour.


Good sausages from the butcher at the farmer’s market, a golden hued onion, and a burst of sudden colour in the trees calls for the reintroduction of heartier food. Comfort food. Comfort as we slip into another layer of clothing to ward off the chilly mornings. And my favourite recipe for bangers and onion gravy is Nigel Slater’s “non-recipe”. No ingredient list, just eloquent writing about this process of creating a good plate of food. Food that Peder eats without hardly spilling a word until he’s finished, and then he says, “Well, that was good.” He’s a man of few words. But good taste.

Nigel Slater’s recipe for Sausages and Onion Gravy is at

And speaking of Peder, he put up another two jars (massively huge jars) of pickles from his Danish asker plants. I suspect that’s the last of the cucumbers that those plant will produce. They’re taking on white powder mildew now, a sure sign that the plants are stressed and declaring their job done.


The garden is turning autumn-ish. The flowers are still with us, but many are holding on to their petals like dying lovers. Every gust of wind sends a few more toward freedom. It’s seed collecting time in the garden, and I love that almost as much as I love deadheading spent flowers.

As you can see, we are still working our way through a good supply of tomatoes. The larger ones are finished but the cherry and plum tomatoes are still ripening. The yellow plum tomatoes disappointed; too meaty, no juice, prone to insect attack more than usual. I’ll not suggest those next year.

I’m looking forward to heartier meals now that autumn is here. Do you have favourite autumn meals you rely on at this transitional time of the year? Salad just don’t seem right anymore. I’d love to hear your suggestions!

10 Comments Add yours

  1. cecilia says:

    Sounds wonderful, my sourdough needs a rev up, i think it needs some sedrick.. I love sausages.. c

    1. Misky says:

      If you’re serious about the starter, email me your postal address and I’ll send some your way. 🙂 xx

      1. cecilia says:

        maybe in the spring, i am on the move so much this winter it will only languish!! c

        1. Misky says:

          Give me a shout when you’re ready. xx

  2. I do miss a fantastic sourdough! Your bread is gorgeous. Gearing up for Fall here as well. After a very hot summer, we’re definitely looking forward to it! 🙂

    1. Misky says:

      That bread disappeared quicker than I expected! Must make more soon. 🙂

  3. b_young says:

    Beautiful bread.We’re about two hours from a weather change toward fall. That would be so good with soup.

    1. Misky says:

      Indeed it would. I must stir up some more for this weekend. Sedrick needs two days feeding before he’s willing to work.

  4. narf77 says:

    Just starting to crank up our growing season here. I have some pepino cuttings growing, some cherimoya seeds being sent and a promise of some yellow raspberry canes that I am heading out today to pick up…life is SO good and love your end of season harvests. Wish I had some of that gorgeous starter 🙂

  5. Aah there is something so comforting about autumn…as if there is permission to sit and relax in the evening after all of the work is done in the garden and elsewhere for the day. Today I visited the nursery and picked up two apple trees to be planted.

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