First signs of spring

At this time of year, I like to get out and about, looking for signs of spring. Since December, the first shoots of spring flowers – daffodils, crocuses and snowdrops – have been pushing their way through the cold soil to find the sunlight. They sometimes get covered by snow and battered by the wind and rain, but they still persist to bring us those first few splashes of colour from January onwards.

Looking for these signs, along with other signs like catkins, leaf buds on branches, birds gathering nesting materials and lambs being born, makes me feel just that little bit happier. With all the doom and gloom that’s going on in the world at the moment, we need to hold on to every little thing that makes our hearts feel glad!

I can understand how ancient peoples must have felt like there was no end to winter sometimes, and they would have been so glad to see these signs of life returning. Spring has always been a time for celebration in the Northern hemisphere, and I think it still should be. By connecting to the natural world around us, we feel closer to our roots, who we are as humans and our place in the world. If we lose this connection, we can feel lost and like we’re just drifting from one day to the next. By noticing the changes in nature, it reminds us that we can change too, and nothing is permanent. So, if you can, get out there and enjoy the wonderful world around you!

Changing seasons – Summer softens into Autumn

I don’t know about you, but I have been noticing the subtle signs of Autumn sneaking in recently.

The ripening of blackberries, elderberries and hazelnuts seems to awaken a primeval instinct to gather them all in preparation for the colder weather ahead.

One of my favourite things to make with blackberries is blackberry stirabout – juicy blackberries in a sweet batter mixture, baked until firm and a little bit brown on the top. This, served with plenty of custard, is an early autumn treat not to be missed!

Recipe

  • 115g Self-raising flour, pinch of salt
  • 60g Margarine or butter
  • 60g sugar
  • 75 ml milk
  • 2 cups or mugs of blackberries
  • 1 egg, beaten.

Rub the margarine or butter into the flour and salt lightly with your fingertips, until it looks like breadcrumbs.

Add the remaining ingredients and mix to a thick batter – it will turn deliciously purple!

Pour into a lightly-greased dish and bake at 200 degrees (180 fan oven) for 20-30 mins. Check it is ready by pressing gently on the top. If it feels quite firm, it is done.

Serve with custard, or cream.

Next series of Forest Bathing walks

I am also now planning in my Autumn series of Forest Bathing Walks at Linacre Woods, near Chesterfield. These will start in September and finish in November, to be followed by the Winter series.

Keep your eyes peeled for details, and I hope to see you in the woods soon!

Holly