It is well and truly Autumn now. The leaves are beginning to fall and the evenings are getting darker earlier. I have been spending the last while trying to avoid wasting any of the wonderful bounty our garden has produced. We have been harvesting tomatoes, apples, elderberries and even some late raspberries. We’ve also gone foraging for blackberries to make jam with. Our walnuts have begun falling from the tree now too. They should be dry enough to use by November, so I’ll be on the lookout for some good walnut recipes over the next while.
In the meantime, however, I’m going to share my recipe for scones with you. Scones are a great way to use up the end of a carton of cream, milk or buttermilk, even if it has gone a bit sour. Plus they are the perfect base for homemade jams or even to eat with whipped cream and a few late season raspberries.
I’m looking forward to reading your recipes and tips on reducing food wastage. Have you, like me, been making jams and chutneys with the great Autumn produce available everywhere, whether foraged, home-grown or shop-bought? Or have you settled into Autumn by making deliciously comforting warm dishes like pies, stews and casseroles?
Whether you have been clearing out the cupboards, reducing your weekly shop or making leftovers into something tasty, I’d love to hear about it. So get linking up, and don’t forget to tweet me @threesonslater to let me know what you’re sharing. I’ll retweet and pop along to read and comment too.
Linking up with Tasty Tuesdays