Contact - Becky O Cole Gardener, Forager, Herbalist

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For the summer herbal apothecary, there’s lots o

For the summer herbal apothecary, there’s lots of work to be done, a plethora of harvests to complete and process, medicine to make and share-a season of activity and busyness! To counteract the fire and energy of summer I like to look to remedies that cool, calm and relax the body such as cool herbal drinks, subtle herb waters and cooling infused body oils perfect for soothing the skin and grounding the body after a day out in the bright sun shine. For summer herbal recipes and summer rituals listen to my latest episode over on my podcast which is linked in my bio or can be found be searching for Nature & Nourish podcast on all search engines. In it I share what I am crafting in my late summer herbal apothecary 🌞 image credit Kim Lightbody for Hardie Grant.
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#herbalism #organicgarden #wildfoodlove #herbalapothecary #foodnotlawns #ediblegarden #organicgardening #herbgarden #sustainablefood #greenthumbs #backyardgarden #foodgarden #gardenerslife #gardenersworld #herbalmagic #cottagecore #cottagecoreaesthetic #organicgardening #herbalalchemy #wildlifegardening #wildlifegarden #herbaltea #homesteading #permaculture #gardenapothecary #thegardenapothecary

Sweet bilberry bread to celebrate late summer 🌞

Sweet bilberry bread to celebrate late summer 🌞you can use seasonal bilberries in this recipe but if those are hard to find you could use blueberries or blackberries instead.
For the Bread:
* approx. 400 grams strong white bread flour
* ½ teaspoon salt
* 50 grams caster sugar
* ½ tsp fast action yeast
* 2 large eggs
* Splash of vanilla extract
* grated zest of ½ organic lemon
* pinch ground cinnamon
* 125 millilitres lukewarm milk
* 50 grams butter
For the top:
* 1 large egg
* 1 pinch of ground cinnamon
* 1 small apple
* 375 grams bilberries or blueberries
* zest of ½ lemon
* 50 grams self-raising flour
* 25 grams ground hazelnuts
* 50 grams cold unsalted butter (diced)
* 4 tablespoons demerara sugar
* 25 grams flaked almonds
1. Put 350g of the flour, the sugar, salt, and yeast in a bowl. In a seperate bowl, beat the eggs and milk with the vanilla extract, zest and spice. Combine the dry and wet ingredients together to create a dough. With your hands mix in the soft butter and knead the dough until it feels plump and elastic.
2. Cover the dough with a damp tea towel let the dough expand over the next hour or so. Once its risen punch the dough down and release the excess air. Now press the dough down into a baking tin. Let it sit for another quarter of hour then glaze the dough with a egg wash.
3. preheat the oven to 180°C Fan/gas mark 6. Make the topping by combining the ground nuts, flour and a pinch of cinnamon along with the butter with your fingertips, as if your making a crumble then add in the sugar and flaked almonds. Chop up the apple into 1cm pieces and combine with the lemon zest and bilberries.
4. Pour the fruit mix over the dough in the tin and then shake the crumble mix over the top. Bake for quarter of an hour then reduce the heat to 160C for and extra 20 minutes of baking and the dough looks golden
5. Remove from the oven and let cool enough to eat.
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#slowhandmadehome #thegoodlife #everydaymagic #wheeloftheyear #theslowdowncollective #kitchenapothecary #lammas #cottagecore #wildkitchen #thegardenapothecary #seasonalliving #whatsonmytable #cottagekitchen #seasonalbaking

I’ve actually rewritten this caption, as my init

I’ve actually rewritten this caption, as my initial attempt was pretty bad-mainly due to juggling two energetic kids and still feeling a bit off since covid (which has had the same effect on all of us here and driving me a bit mad!)apart from that I’m currently languishing in the bittersweet energy of the end of summer. The sad realisation that summer is almost at a close but also feeling excitement for autumn is a conflicting thought. Though it might be hard to believe, what with serious heatwaves elsewhere, summer didn’t really arrive here this year. There’s been low pressure and rain and grey skies for almost the entirety. At times I have been grateful for that, I’m not sure I could handle those high temperatures! But overall the lack of summer has made me feel discombobulated and craving some sort of shift. The garden has definitely reflected the unusual weather, late ripening, slow stunted growth… but gradually the crops are coming in and my mountain spinach has done particularly well. Bad weather or good, the year keeps turning and now the shift I crave is happening. It’s time to start the the harvest, preserve and stock up for the colder seasons. And I am welcoming it all in!
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#kitchengarden #organicgarden #growyourownveg #nodig #ediblegarden #organicgardening #sustainablefood #regnerativeagriculture #greenfingers #sowingseeds #foodgarden #gardenerslife #gardenersworld #polytunnel #polytunnellife #homegrown #homegrownveggies #farmtotable #goodlifestyle #permaculture #organic #organicgardening

My cake of choice in July has to be a delicate van

My cake of choice in July has to be a delicate vanilla and rose sponge,either filled with fresh fruit and perhaps even some cream or simply sandwiched together with some strawberry and rose petal jam! 🍓It’s the perfect recipe to whip up on a summer afternoon when everyone is need of some comfort and nostalgia. This cake certainly delivers.
🌹Summer Sponge Cake with Rose and Vanilla🌹
You'll Need:
115g Self raising flour (I'm gluten free so I use Doves gluten free self raising flour)
115g soft butter
115g golden caster sugar
1 tsp baking powder
2 large eggs
1 tsp Vanilla extract
1/2 tsp rose water

Method:
Add all the ingredients to a Kitchen Aid bowl or food processor. Beat together for a few minutes until combined. Pour the batter into lined tins and bake at 170 C or gas mark 3 for approx 25 minutes or until a cake skewer comes out clean. Remove the cakes from their tins and let cool on a wire rack until completely cool. Sandwich the cakes together with rose and strawberry jam and add cream and fresh berries if desired.

You can make rose water at home with a bit of patience-there's a recipe for homemade rose water in my new book, The Garden Apothecary. Otherwise you can find good quality food grade rose water in most food shops. Just check the ingredients label to make sure you’re getting the good stuff!

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#slowhandmadehome #thegoodlife #homesteading #everydaymagic #theartofslowliving #theslowdowncollective #kitchenapothecary #nourishingfood #cottagecore #homesteader #wildkitchen #rhythmsinthehome #farmhousekitchen #thegardenapothecary #seasonalliving #ediblegarden #organicgardening #herbgarden #sustainablefood #greenthumbs #foodgarden #gardenerslife #onmykitchentable #whatsonmytable #feedfeedbaking #slowfood #cottagekitchen #seasonalbaking

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