Season of mist and yellow fruitfulness - and blackberries hanging in swags on our field hedges.
Yesterday was "Blackberry and apple jam day" here (the kitchen smells good this morning). Today is "Blackberry whisky day". Put one pound of sugar to every pound of blackberries, pop them into a demijohn or any suitable container, swirl them round well to get the juices flowing, then add one bottle of whisky to each pound of blackberries - cover and leave as long as you can. Decant into bottles - it is a lovely deep red colour and is marvellous on a cold winter's night - or when you have a cold or a sore throat - or just when you feel like it. Enjoy!