An Indian Summer

 

With summer over and autumn officially begun, I‘m hoping for a few more days of sunshine. And in a moment of reflection, I wondered how the concept of an “Indian Summer” originated. So, a spot of Googling later and I was a little better informed. It seems that although the exact origins of the term are unclear, Native Americans (Indians) may have used it in reference to the warm and hazy conditions in early autumn when they hunted. But equally surprising was the suggestion that it only came into common use in Britain during the 1950s. I didn’t know that!

Has summer arrived?

Summer seems to have arrived this week with several consecutive days of warm weather.  I love English summer days when I’m not in the office and I can be out in the hills with a gently fragrant, warm wind blowing and the air filled with the sound of birdsong. However, this week, I’ve been stuck in stuffy offices, affording myself tantalising glimpses of distant fells or the languid River Tyne when a telephone meeting has become too tedious or I can’t face opening another email. I am just hoping that the weather gods will continue to be kind this weekend

Lovin' Summer

Mavis enjoying a cuppa in the garden

Where on earth has August gone?  It seems incredible that it’s almost over and September is round the corner.  But we’ve blessed with a good summer and that’s made such a difference; that injection of bright light and sunshine has certainly lifted the spirits and set us up for the winter ahead.  Having such good weather has meant that we’ve been able to benefit from some of the small pleasures that were denied us last year; drying sheets on the washing line, sitting out in the garden with a cuppa and harvesting our own cherry tomatoes . It’s been lovely 

Summer!

Sunny weather definitely improves the spirits of most people, if the happy smiles I’ve seen on the faces of passers-by in the street over the last few days are a measure of that.  For my own part, the intensity of the colours around me seems to increase, their vibrancy echoing my perceptible feeling of improved well-being. It isn’t difficult to be cheerful when gaudy pink roses showily toss their heads against the bright, blue backdrop of a cloudless sky. Or when children play and dance in the afternoon sunshine, their vivid clothes a carousel of colour, a kaleidoscope of summer.

Harvest Time

It’s been huge fun watching our “crops” grow in the garden but even better to eat them! For a small space, it’s quite productive and although we only grow enough for a few meals, there’s a real sense of satisfaction when we have a home grown dinner.  Last night was no exception, with chorizo and couscous stuffed marrow, new potatoes and rhubarb.  The day before we’d had broad beans and potatoes with our meal and lunch time salads have been plentiful as the salad leaves have been growing at a rate of knots. It feels like summer has finally arrived

Ingredients

1 large marrow, peeled

100g/3oz couscous

1 lemon, juice only

2 tbsp olive oil

1 red onion, finely sliced

100g/3oz chorizo, cut into small chunks

1 roasted red pepper, finely sliced

2 vine ripened tomatoes, seeded and chopped

1 tbsp parsley, roughly chopped

1 tbsp mint, roughly chopped

1 tbsp coriander, roughly chopped

salt and freshly ground black pepper

Preparation method

1. Preheat an oven to 200C/390F/Gas 6.

2. For the chorizo, pepper and couscous stuffed marrrow, slice the

marrow lengthways and scoop out all the seeds, then place on a

roasting tray.

3. Place the couscous in a bowl along with the lemon juice and enough

boiling water to cover.

4. Cover with cling film and allow to soak for five minutes.

5. Meanwhile, heat a frying pan until hot then add the olive oil. Add the

red onion and stir-fry for 3-4 minutes until just softened. Add the

chorizo and fry for a further two minutes until just crisped and the

juices are released. Add to the couscous, along with the pepper,

tomatoes and herbs.

6. Mix well and season to taste with salt and black pepper. Spoon into

the centre of the two marrow halves.

7. Place in the oven for 20 minutes and cook until piping hot and the

marrow is just tender. 

8. To check if the marrow is done, place the tip of a knife into the side, if

it offers just a little resistance it is done.

Anthony Worrall Thompson