Autumn Harvest In Andalusia With Seasonal Recipes

Autumn in Andalusia is like a second spring. The light is golden and the sun hangs low in the sky, yet everything is abundant and luscious. After surviving the long, parched summer, our plants thrive with the October rains and the land is green and buzzing again. This year we've been blessed with two weeks of consistent rain which has instilled hope and relief in this area of ongoing drought.

Harvest traditionally means preparing and storing food for the long, scarce winter. So we’re here to share some seasonal recipes with you to keep you busy and nourished this winter! In case you weren’t already 😋

Autumn harvest in Suryalila offers grapes, squash, figs, capers, chillies, olives, almonds, pomegranates and citrus fruits.

We've found living in a relatively harsh climate pushes us to live with more awareness of environmental changes and seasonal shifts, and harbours a certain respect for survival and living mindfully. We've already received more rain than this time last year which we are very grateful for! And despite the climatic challenges, we reap a healthy harvest through our organic farming methods of permaculture and more recently, syntropic agroforestry. If you're interested in these topics check out our non-profit land regeneration project at www.danyadara.com or follow them on Instagram: @danyadarapermaculture.

Organic, local foods and produce are super important to us at Suryalila. Here are some healthy autumnal warmers to soothe your hungry tums. Check out our website for more delicious Suryalila recipes

Creamy Pumpkin & Coconut Soup

If you’re looking for a way to use that autumn squash or pumpkin, this is the perfect sumptuous comfort food. It’s great for batch cooking and either freezing or storing in the fridge to use later in the week for a post-work easy win.

INGREDIENTS

• 1-kilogram pumpkin

• 2 small white onions, diced

• 6 cloves of garlic, peeled and diced

• 50 grams of ginger, peeled and chopped

• 2 tins (400ml) coconut milk

• 500ml water

• 2 tsp salt

• Pinch of black pepper

• Small bunch of coriander, chopped

Preparation

Step 1: Cut the squash/pumpkin in half, discarding the stringy insides and any seeds.

Step 2: Cut off the hard outer skin and slice the squash/ pumpkin meat into chunks.

Step 3: In a soup pot, sauté the onion and garlic in olive oil until aromatic. Add 500 ml water, pumpkin, ginger, coconut milk, salt and pepper. Simmer until the pumpkin is soft.

Step 4: Blend all ingredients until smooth. Adjust seasoning as necessary.

Step 5: To serve, sprinkle with chopped coriander.

winter Wild Rocket, pomegranate and almond salad

INGREDIENTS

• A fresh bunch of rocket, maybe out of your garden!

• 1 pomegranate

• Handful of almonds

• Salt

Place all the ingredients in a large bowl and mix.

FOR THE DRESSING

• 2 tbsp olive oil

• 2 tbsp mustard

• 2 tbsp balsamic vinegar

• 1 tbsp honey

Prepare dressing by blending the above ingredients together then drizzle all over those zesty leaves!

Pickled Caper Berries

Something for the store cupboard...

This is a great way of preserving capers so they last through the seasons, fermented foods are also good for your gut and capers are high in nutritional value and low in fat. When pickled they have a high sodium content, but used in small quantities such as flavour for sauces, stews and salads, they’re harmless. They’re a great vegetarian alternative to anchovies for flavour.

Day 1: Chop the stalks off your caper berries and soak in boiling water for 24 hours.

Day 2: Drain the water and repeat the process.

Day 3: Drain the water and cover in rock salt, leave for 24 hours.

Day 4 Wash off the salt, place the berries in a container (we use large glass jars) and fill with white vinegar.

Leave for two weeks until ready to eat.

Capers can last for many months if kept properly sealed and stored.

Honey, lemon, ginger and turmeric tonic

This is an absolute go-to for warding off those winter sniffles. Here in Spain citrus fruits such as tangerines and lemons are at their peak in autumn which is a wonderful gift of vitamin C from mama nature to to ward off those seasonal sneezes.

INGREDIENTS

• 1 cup of water

• 1 tablespoon chopped ginger

• Juice of 1 lemon

• Pinch of turmeric powder (or corner of turmeric root)

• 1 tablespoon of honey (or more to taste)

Preparation

Step 1: Boil a pan of water, add all the ingredients and stir for 5 minutes.

Step 2: Turn off the heat and leave to infuse for 5 minutes

Step 3: Use a sieve to pour into your mug.

Enjoy your winter nutrient boost!

For more Suryalila recipes remember to check out our recipes page here

And if you're interested in our land regeneration project and you feel called to donate to our mission to rewild this arid landscape then just tap this link to the donation page. Every donation big or small really does go a long way and your contribution is highly appreciated.