Old oaks, seed heads for the birds, bees hibernating in the dark, fish somewhere deep, and in boxes high up in trees owls keep each other company and wait for the spring.
What is it?
We have lots of blackthorn bushes in the hedgerows around the field, so of course make our own sloe gin. The thorny bushes have wonderful white blossom in the spring and as the sloes develop over the summer they turn from green to a dusky purple. We usually pick the ripe fruit in September, though local lore advises waiting until after the first frosts.
Gin. Any London Dry gin will do.
Sloes. Best picked in October.
Sugar. Plain granulated sugar.
To fill a 4.5 litre (1 gallon) glass demijohn: 1.2 kilogram sloes, 3.6 litres gin, 300 grams sugar.
Wash the sloes and remove any stems and leaves. Freeze them overnight then pour hot water over them to split the skins. Add the sloes and sugar to the gin, seal the container, give it a good shake to mix the ingredients. Store in it a cool dark place for at least six months, taking it out from time to time to give it another shake.
A look back at 2020: twelve views of Tipton’s Croft: one from each month of the year.