I love the abundance of the harvest that is either sold or packed away in a cool, dark, dry place for use over winter.
I love making jams, jellies, pestos and sauces from berries, apples, quinces, herbs and tomatoes.
There is always something dripping through muslin or simmering on the stove. There are jars being sterilised in the dishwasher or heated in the oven.
It is most likely Autumn if you are asked if you want homemade blackberry jam, quince jelly or honey from our bees on your homemade crumpets.
I love that the stresses of bushfire and irrigation are minimal and that the worry about exact timing of planting and picking lessens.
Bren is inside more.
We cook and we bake more.