Making Winter by Emma Mitchell

I love books particularly books about the natural world. In the last few years there have been so many fantastic new books published, I am constantly tempted to buy another. I thought I would write about some that I have read, learnt from and enjoyed. The first is Making Winter, (A Creative Guide for Surviving the Winter Months) written and illustrated by Emma Mitchell.

Emma is a naturalist, author and workshop leader. She often writes about how contact with the natural world can improve mental health. In 2020 this has been such an important message helping many of us cope while not being able to take part in our usual activities. Emma has appeared on BBC TV in Countryfile and Springwatch speaking about the healing effect of nature. 

The book is full of beautiful photography, lovely illustrations and contains instructions for making many different projects. She includes different methods for making jewellery, how to use water colours, keep a nature diary, make comforting food and drink, many nature inspired crafts and several crochet patterns.

A collection of things from a walk along the Cromford Canal

I just love this book both for the overal look of it and for the clear instructions. I have tried many of Emma’s ideas and they have all turned out well. The first idea I tried was on page 15, Preserving Autumn Leaves. This Autumn the colour of the trees has been amazing and I was eager to see if I could preserve the leaves and their colours. Emma explains how this can be done using a mixture of water and glycerine and this worked really well for me.

I usually prefer knitting to crocheting but used a pattern from this book to make a Crochet Lace Necklace and was very pleased with the result. Emma has more crochet patterns and instructions on her website silverpebble.net

In 2015 Emma had a pattern published in Mollie Makes magazine for making a semicircle winter garland. I made this and was once again very pleased with the end result. I love the shape of flowers like Cow Parsley and Common Hogweed and I think my garland looks a little like these.

I have tried several of the recipes from the book including Blackberry and Almond Streusel Cake, Plum, Orange and Ginger Blondies and Apple and Caramel Chelsea Buns. I love using berries foraged from hedgerows and this year has been an amazing year for hawthorn, rose hips and blackberries.

I plan to make many more of the creations from Emma’s book and would recommend it as a beautiful present to give someone. This book was published in 2017 and since then she has published another book in 2019, The Wild Remedy, (How Nature Mends Us) written as a nature diary. Once again a most beautiful book in which Emma shares how taking walks in the countryside near her home has helped her with ongoing depression which is particularly difficult for her during the winter months.

Emma does however occasionally travel further from her home in Cambridgeshire and in the chapter for the month of June she visits Rose End Meadows in Cromford Derbyshire. The meadow is not the easiest place to find but well worth the effort. Here is what Derbyshire Wildlife Trust has to say about the area, “The meadows are a set of 16 small, hilly fields which can be accessed from Cromford Hill. Derbyshire Wildlife Trust purchased the land in 1987 and have been managing it ever since. The views across this part of the county are spectacular but the real gems are two-fold – the incredible mix of wild flowers from spring right through to summer, and the knowledge that you are strolling through a landscape that has predominantly remained unchanged for over a century; a genuine agricultural and wildlife time capsule.

I feel so lucky to live in Derbyshire such a beautiful county however small patches of nature can be found and enjoyed even in most of our cities. It is good for our health, both physical and mental to spend time outdoors.

Homemade Beauty Products.

I have been interested in making my own beauty products for a number of years. It is one way of knowing exactly what you are putting on to your skin and is definitely cheaper than shop bought items. This period of lockdown has given me the time and opportunity to have a go.

I have been using shampoo bars to wash my hair for over a year and several weeks into lockdown I was nearly at the end of my last bar. I have never made soap before and had no idea how difficult it would be, so searched the internet for the simplest recipe I could find. This is the recipe for the one I chose to make. Check this hair shampoo link for information. I had to buy a couple of items and alter the recipe a little but it made 2 large bars and I really like the way my hair feels.

Two finished bars of soap.

The items I bought online were a glycerin soap base and a pot of shea butter. I already had olive oil and coconut oil in my kitchen cupboard. I left out the orange and seasalt completely as I didn’t have either of them. I used some essential oils I already had first checking that they would be okay for my hair and skin. The oils I had were rose, geranium and bergamot. As I didn’t have any soap moulds I used some old soap dishes which worked really well. 

I started running out of skin moisturiser a few weeks after lockdown started so again looked for the simplest recipe I could find using the shea butter I had bought for the shampoo bars. I found a recipe and then altered it slightly. My final moisturiser was made by melting 40 gms of the shea butter in a pyrex bowl placed on top of a saucepan partially filled with water over a medium heat.

Once the shea butter was melted I took it off the heat and added 25 gms of carrier oil. I used jojoba oil as I already had some of this but you could also use sweet almond oil, grapeseed oil, or avocado oil. I had some vitamin E capsuals so split a couple of these and added the contents as well and a few drops of the essential oils I already had. I let the mixture cool and then put into the fridge for a couple of hours. Once it had become thick and creamy I gave a stir and then put into a sterilised tin ready for use. I have read that a calendula infused oil would also be good for this recipe. I am growing calendulas in the garden so this is an idea to try in the future.

Homemade face cream ready for use.
Calendula flower

I also wanted to make a body scrub and the first one I tried was 50 gms coconut oil, mixed with 50 gms brown sugar and a couple of teaspoons of vanilla essence. I found it best to rub over dry skin and then wash off. It smells delicious. A word of warning however, be careful that it doesn’t make a bath or shower slippy. You could also add sea salt instead of sugar. 

Brown sugar and coconut oil body scrub

One item I tried to make but unfortunately it failed was a rosewater skin toner. Mine did not smell very much like a rose. Here is a recipe which looks good to make rosewater. It is not the one I used so I will try again. I love the smell of roses and they are meant to be really good for your skin.

Learning to Forage

I have been fascinated for some years with the idea of foraging and being able to eat free food from the countryside. Some of the obvious items such as blackberries we have eaten for years and almost don’t think of these as wild. In the last couple of years I have made Elderflower Cordial from the flowers and last Autumn Elderflower Jelly from the berries.

With more time at home at the moment during lockdown I have been trying out other recipes. The first was wild garlic pesto. I found a recipe on line and substituted wild garlic for basil,  walnuts for pine nuts and strong cheddar for parmesan. It was delicious and I used some to flavour pasta and also spread on chunky homemade bread. The flowers of wild garlic can be eaten and these look good as a garnish to decorate salads etc.I posted my efforts on Facebook and was challenged to make a tart which included wild garlic, dandelion leaves and stinging nettles. The recipe suggested seem to use large quantities of all three so I decided to make a cheese and egg quiche and add as many leaves as I could gather. The original recipe was for Wild Garlic, Nettle and Dandelion Tart,  which does have useful information on how to prepare the wild leaves. I then made my usual shortcrust pastry, lined a flan dish, added the prepared leaves, filled with grated cheese, 4 beaten eggs mixed with half a pint of milk, cooked at 180 C until well risen and golden about half an hour. It was delicious.I have always loved dandelions as a flower, they are such a lovely bright yellow colour, the leaves have a most interesting shape and seed heads are amazing.  They are also very important in the Spring for bees and other pollinators but this year I have been even more aware of them in the fields and grass verges. I decided to have a go at making dandelion flower jelly. Altogether it took about 5 hours. One to gather the flowers, 2 to remove the petals, 2 to simmer the petals in water, so not an efficient use of time. I eventually ended up with one jar of jelly. I have since found several recipes for dandelion honey and this does seem quite popular so I may have another try. I am also going to try dying fabric with some dandelion petals.I have noticed that the elderflowers are in bud but not quite out yet so I made some cordial from hawthorn flowers. The recipe is here Hawthorn Blossom Cordial I really love this recipe and the flavour of the flowers, I would even go so far as to say I prefer it to the elderflower cordial.There are so many wild plants that can be eaten but also many that are very poisonous so I am very careful to stick to the plants I can be very sure of.

Cooking during Lockdown

Since the 23rd of March 2020 we have been told to not go out except for shopping or work, if you cannot work from home. I have never liked to go to the supermarket and load a trolley full of food to last a fortnight or even a month. I like to shop locally for things as I need them and consequently do not waste food. We are now being told to go out as little as possible even for shopping. Buying necessities has become a nightmare as you often have to queue outside and then when you do get into a shop many of the shelves are bare.

It has meant we have had to adapt and change many of the things we eat and the way we shop. It became difficult to buy bread and if we did manage to find some there was very little choice. I am not a bread maker but luckily for me it was something I had intended to do one day. I had a tin of dried yeast in the cupboard and some bread flour that was only three months out of date. Looking on the internet for a recipe, I was very pleased to find that you could make bread in a slow cooker and it worked. Here is the recipe Slow Cooker LoafThis has worked well now four times and I will continue even when bread becomes easier to buy. I have also made these bread rolls which do not need yeast. They do not look like the photo on the actual recipe but they do taste good and  seem to last up to three days. Roll Recipe.Buying fruit and vegetables has become more difficult as the local green grocers is a small shop where social distancing was not really possible. The shop decided to close and offer home delivery. We have been able to have them deliver fruit and vegetable boxes. The downside of this is you cannot choose all the items in the box. My first vegetable box contained both parsnips and a swede. Items my other half refused to eat under any circumstances. The challenge was to change his mind. I started with the parsnips and discovered a recipe for Parsnip Cake. I didn’t have all the ingredients but the cake still worked with a few changes and has now become our favourite cake. I used almonds instead of pecans, honey instead of maple syrup and lemon instead of orange.I thought the swede would be more difficult as at least parsnips are sweet and therefore lend themselves to cake. Having asked on Facebook, what to do with a swede? The recipe Spiced Swede Cakes, was suggested and once made it became another favourite. We were disappointed this week not to receive another swede.I have been foraging locally for ingredients to add to recipes and wild garlic is one of my favourite. This year for the first time I made wild garlic pesto which was added to pasta and also spread on bread. I will write more about this in my next blog.

Hazelnut and Raspberry cakes

Yesterday I made some hazelnut and raspberry cakes. My starting point was a Nigel Slater recipe for blackberry and hazelnut friands. I had made these cakes last Autumn and they were delicious. This time I decided to use raspberries as I didn’t have any blackberries. Unfortunately I didn’t check my cupboards before starting to cook. I discovered that I did not have all the necessary ingredients.  I also got distracted half way through and completely forgot one of the ingredients. Luckily the cakes I produced looked good and tasted good.

Continue reading Hazelnut and Raspberry cakes

A Nice Cup of Tea

There is one drink I can’t live without and that is, a nice cup of tea. I enjoy tea of all varieties and as I write this I am enjoying a cup of red bush or rooibos tea. This variety of tea is naturally caffeine free so is good to drink in the evening . The  underground health website details ten reasons that this tea is good for you. I have recently purchased a glass teapot which is perfect for brewing more unusual teas.

Continue reading A Nice Cup of Tea

Happy New Year

Its 2015, Happy New Year to anyone who reads this blog. The last four months of 2014 were very busy for my family and I hope things will be a little quieter now so that I can start blogging again.

In November I had a new Stoves duel range cooker and I am still trying to get used to the way it cooks. My previous oven burnt everything and I used to compensate by turning the temperature down about 30% and altering the timings. I am now working on getting used to my smart new cooker.

Continue reading Happy New Year