Summer lingers longer in the forest

There’s good news and bad news – it’s started raining. That should come as no surprise for two reasons: believe it or not August is statistically one of the four wettest months of the year and, let’s be honest, this is Britain and it simply can’t stay that dry for that long!

Rain might be bad news if you’re planning a holiday day in the open air. Then again the forest isn’t exactly ‘open air’, there is stacks of shelter and you can find heaps to do without getting too wet. Actually being in the forest in the rain is rather wonderful. The rattle of rain in the leaves high above you followed by the gentle drip and soft thud of fat drops onto pine-needles is a glorious sound. Better still on these warm summer days a gentle mist floats above the forest floor off to the sides of the pathways and tracks. Best of all, because rain always comes to an end, you get that moment when the sun breaks through the cloud and lights up a forest glade. It’s all very magical and, if a shower or two is inevitable, I’d much rather be in amongst the trees than out on the beach!

The good news is that this steady rain will mean summer lingers longer in the woodlands. Big and tough old trees don’t mind it dry so much, they have deep roots and can drink from a long way below the surface. But dry spells stress out smaller plants and flowers which quickly flower and go to seed to preserve continuity of their next generation. After that they wither and die and the forest floor can look rather sad and sorry. But not this year.

The recent rains over these past couple of weeks have freshened up everything – we even have green grass again! Leaves that were decidedly thinking about changing colour have decided to hang on tightly to their branches for a little while longer. And the blackberries have plumped-up and hang fat, sweet and juicy on the briars – good for the birds and bees, and I always harvest my share too for making bramble jelly or blackberry jam. I made 4 pounds this weekend with a recipe made much more simple by the discovery of special jam sugar with added pectin on the supermarket shelf. Add about 250mls of water to 3 pounds of blackberries and gently simmer for about 10 minutes. Slowly stir in a whole bag of jam sugar and bring to a gently rolling boil for about 20 minutes, stirring regularly so it doesn’t catch. Allow to cool for a bit then pour into sterilised jam jars (you’ll need four). If you want to check that it’s setting put a teaspoon sized dollop on a plate you’ve cooled in the fridge. Leave it for one minute then push the edge with the spoon – it should start to crease.

With a stock of preserves in the larder all I need to do now is wait for the nights to draw in so I can sit next to the log burner in my cabin and enjoy toast and jam and tea! It looks like being a glorious autumn and there is no finer way to celebrate.

Forest Holidays sites are open all year round and there is still some availability for early autumn. As you can see above it looks like being an especially fine year to come and visit.