Green Children, Ancient Magic and an Old Country Cottage скачать в хорошем качестве

Green Children, Ancient Magic and an Old Country Cottage

Wild Garden Tour // Spiced Apple Crumble // Foraging for Salad // Permaculture // Teasel Magic // Green Children // Martinmas // November in Crow Wood Down a quiet country lane in North Norfolk lies the flint and brick cottage that is the home, workplace and fledgling permaculture garden of artist and writer Imogen Ashwin. It's all an experiment as I attempt to create a happy, sustainable life for myself and the wild creatures that live all around me - on an absolute shoestring. It's November, a favourite month of mine and all the more so as this year it's remained sunny. We have had brilliant jewel-like days, although the dusk chill sets in earlier than I ever remember when we're basking in the endless days of high summer. Golden leaves carpet the woodland floor, while the ones that cling to the branches wave like fairy flags in the soft air. Here at the cottage we take a look at the wild front garden, talk apple crumble, forage in the back garden for late salad, make teasel magic at a Bronze Age barrow and share a Martinmas story in Crow Wood. Just a normal day at The Old Shop. Spiced Apple Crumble For the crumble: 200g almonds, hazelnuts or a mixture of nuts 180g oats 3 heaped tbsp coconut oil 100ml (or thereabouts) maple syrup 2 tsp ground cinnamon For the apple (or pear) Apples, preferably cookers (or pears) A good splash of water 1 heaped tbsp coconut sugar (or other sweetener) 1-2 tsp ground cinnamon (try nutmeg with pears) Optional: a few dried apricots, dates, sultanas, raisins Grind the nuts in a food processor, leaving some texture. Put into a large bowl with the oats. In a pan, cook up the fruit, sugar and cinnamon with enough water to stop things sticking and to create a little extra juice. Put into an ovenproof dish. Using the same pan for simplicity, add coconut oil, maple syrup and cinnamon and heat gently to melt the oil. When liquid, mix into the nuts and oats. This is enough topping for two crumbles so you can keep half of it in the fridge in a covered container for a long time if you like! Spoon half the topping onto the fruit and smooth to cover evenly. You could sprinkle some chopped walnuts on the top too - I do! Bake at 180 degrees C (fan) for around 15 minutes until browned and bubbling. Serve hot or cold with or without coconut yogurt. If you'd like to connect on Facebook on Instagram it would be lovely to see you - I'm @theoldshopnorfolk.