The Harvest Catch-Up

Happy Wednesday! For once, I am not in the Plotted Out pub: I’m writing this at the library with the sound of six hammers in the background. Gives a whole new meaning to “working environment.” My daughter is taking a tataki-zomé class, which means arranging - and then bashing - flowers on fabric. It’s appropriate, especially with my updates about Sticky Witch below.

If you are at the Plotted Out bar, grab a beer and order me a Pimms with blackberries. This late into August, we’re well into the grains and berries harvest and all eyes are turning to sea for the autumn’s foraging.

Knee-deep in recipes and plotwork, mostly. Although we’ve had the chance to go camping, spend time at the beach and had family over. It’s been slower and more frustrating than I realised to assemble the recipe book, on top of my paid work and editing another book.

The moral of the tale? Don’t over promise and for that I am sorry.

Behind the scenes, there is a lot going on - I’m working with my dev editor and I’ve commissioned artwork for Sticky Witch. I’ve also plotted out to the end of the story and realised where I had my writer’s block for it.

…are now open! If you are one of my patrons, it’s live here, with your first recipe. I’m also looking for feedback, so talk to me on there. I want to hear what you are up to and what bring magic into your life.

If you have the image of someone unblocking a drain, congratulations. That was me with this story.

Like all the best stories, this started with a specific image. A girl up a ladder, just using her skills to mend something physical. The absolute opposite of the wicked witch in the woods, hunched over a cauldron, or naked dancing for a demonic rite. I wanted Roz to live in the world of tradesmen where skill and practice matters and your business lived or died by your customer reviews.

Of course it never stays that simple and there’s now four thread plots happening, with the rise of Gia, the covens agitating for control, the fae attacking and the Government getting involved (or, at least, one dodgy minister - thanks Malcolm!). So I had to sit and sort through all the threads. The problem was, whilst the plot was going off like a rocket, I wanted to make sure the actual story followed along.

We-as-readers don’t really care if magic fails or the fae invade. Heck, some of you might get the popcorn out and enjoy the anarchy. That’s the plot. The internal story belongs to Roz - what’s happening to her and what she needs in order to reach our conclusion. Up until now, she’s just been reactive. Dash in to danger, accept the date, say yes to the meeting. But things are moving more quickly and if she wants herself and her firm to survive, she’s got to change.

She’s also going to get angry. Very angry. And the outcome between all the competing groups won’t be what you expect.

I’ve scheduled Episode 31 for the weekend. If you want to start reading from the beginning, you can do so here. If you want some flavour and a feel for the world without committing to all the back chapters, try Episode V: Welcome to Avebury Henge.

For my fabulous-but-free subscribers, here’s something to keep you going. The full post is coming soon (see? Not promising) and there’s nine more planned for paid patrons as a handy PDF.

This is so cheap and easy to make, you’ll never want to buy it from the shops again. I call it “Apple Moon Vinegar” because it takes roughly 6- 8 weeks to complete and I tend to track it via the lunar cycle. If you make up a large batch, you can use them as gifts or barter with the neighbours.

You can use your vinegar:
- in dressings, marinades and sauces
- Take it (diluted!) to assist your gut health as a morning tonic.
- Add a teaspoon to herbal team, to soothe an upset stomach
- Use it as a hair rinse (2 tablespoons to 1 cup of water)
- Use it as a skin toner (1 part vinegar to 4 parts water)

There’s some evidence that apple vinegar balances blood sugar and aids weight loss.

It also works as an all-purpose cleaner, a fly trap and a way to rid your fridge of odours.

- Apple scraps (this recipe is perfect for windfalls), from 6-8 apples preferably organic. Peelings, cores and chunks are fine. Cut off any bruised or rotten areas.
- 2 tablespoons of sugar

- 500 ml of chlorine-free water

- A 1 litre glass jar (I’ve also done this in buckets, jugs and demijohns)

- Cheesecloth or a coffee filter, or a brand-new cotton dishcloth, plus a rubber band. It needs to be breathable.

1) Pack your jar 3/4 full with your apples. Chunk them up, if necessary.

2) Dissolve the sugar in the water in a separate jug, then add to the apples until they are submerge.

3) This is the important bit. Your apples need to stay submerged in order to prevent mould and fruit flies in the early stages. Use a plate, the bottom of a cup or a fermentation weight to keep the fruit down.

Don’t be me. Don’t mix up a batch, think “I’ll sort out the weights later” and suddenly you have a kitchen cupboard full of mould that looks like an alternate dimension.

4) Cover the jar with your cloth, secure with the plastic band. If you’re using a bigger container, use string or stretch it tight over the opening using pegs. It’s just to keep the flies out.

5) Leave in a warm, dark place for 2-3 weeks. Stir daily to help circulate the yeast, but don’t panic if you skip a session. You’ll know it’s working when the liquid starts to smell like cider or wine.

6) Strain our the apples with a fine-mesh sieve, once the bubbling stops. Compost the scraps. Return your baby cider to it’s jar and refit with the cheesecloth.

7) Keep it in the dark for another 4 weeks. You don’t have to stir it this time.

You’ll know it’s ready when it develops a sharp, vinegar taste.

You might also see a cloudy film on top at this stage. That’s the yeast enzymes known as “the mother” and it’s why the stuff is so expensive when it’s shop-bought. Most vinegar gets pasteurised before sale, but doing so kills off the probiotics which help gut health.

8) When it’s ready, put it in a clean, sterilised glass bottle. You can sterilize bottles by running them through your dishwasher on a high heat setting or baking clean, slightly damp bottles for 20 minutes at 120 C / gas mark 0.5 in your oven.

Apple vinegar fairly magical in it’s own right. However, you can take it up a notch by adding fresh rosemary or thyme to the ferment. They are known for their protection, purification and cleansing properties.

If you feel harassed or depressed after a negative situation, you can “remove” the lingering after effects by adding a cup of cider vinegar and a handful of sea salt in your next bath. Envisage the vinegar eating away at the heavy grey emotions and watch them disappear down the drain, when you pull the plug.

NB: Rinse off your hair and skin with fresh water after this to avoid any irritation from the acid.

Have a great Wednesday

Nat x