For the season before death and decay, frost and ice, there is so much sweet and ripe about life right now.
October is a time to marry baked fruit, crumbly pastry and aromatic spice.
Right now, apples are at their peak. A ripe apple should come away from the branch with a gentle twist, and ultimately, taste good.
Over the last BBQ of the year, we grilled bread topped with fresh chilli, ripped nasturtium flowers and salted butter.
On the plot, cob after cob of corn is now full and ripe. Corn enjoys a long growing season, so I sow it indoors early in spring and plant it out as soon as the frosts have cleared. Six months is a long time to wait for a corn on the cob, but slathered in garlicy, peppery butter, every month is worth it.