As the Season Turns

In our August episode, we find out why leaves get darker as summer progresses. We hear the story of Lugh and the harvest and set intentions for the final third of the year in a breadmaking ritual. Up above, there is lots to see in the night sky; down below, we give some flower garden tips and visit our beehive. 'As the Season Turns' is a podcast created by Ffern and presented by the nature writer and author of the Seasonal Almanac Lia Leendertz. Each episode, released on the first of every month, is a guide to what to look out for in the month ahead - from the sky above to the land below. Ffern is an organic fragrance maker based in Somerset. You can learn more about Ffern's seasonal eau de parfum at ffern.co

For July, we explore the folk tradition of the Rose Queen. We mark the weather on St Swithun's Day, check in with the beehive and learn about photosynthesis. And in the warm July nights, we head outside for a spot of stargazing. 'As the Season Turns' is a podcast created by Ffern and presented by the nature writer and author of the Seasonal Almanac Lia Leendertz. Each episode, released on the first of every month, is a guide to what to look out for in the month ahead - from the sky above to the land below. Ffern is an organic fragrance maker based in Somerset. You can learn more about Ffern's seasonal eau de parfum at ffern.co

In our June episode, gooseberries are ripening in the kitchen garden, our birds of the month are cooing from the treetops and the beehive is entering its busiest and most prosperous season. We perform a love ritual, explore the traditions surrounding midsummer bonfires and ask why the midsummer moon is low while the midwinter moon is high. 'As the Season Turns' is a podcast created by Ffern and presented by the nature writer and author of the Seasonal Almanac Lia Leendertz. Each episode, released on the first of every month, is a guide to what to look out for in the month ahead - from the sky above to the land below. Ffern is an organic fragrance maker based in Somerset. You can learn more about Ffern's seasonal eau de parfum at ffern.co

In May's episode, our oak tree is finally in leaf! We investigate Maytime traditions, make elderflower mead from Finland and anticipate a total lunar eclipse. This month's ritual involves bathing your face in pre-dawn dew; and we set out some tips for your flower garden and hanging baskets.⁠⁠ This month's episode is a little late - Lia Leendertz, our wonderful writer and presenter, has had Covid and we all thought it would be best to record the episode once her voice had fully recovered! 'As the Season Turns' is a podcast created by Ffern and presented by the nature writer and author of the Seasonal Almanac Lia Leendertz. Each episode, released on the first of every month, is a guide to what to look out for in the month ahead - from the sky above to the land below. Ffern is an organic fragrance maker based in Somerset. You can learn more about Ffern's seasonal eau de parfum at ffern.co

For April, we search for signs of spring - brimstone butterflies, wild garlic, cuckoos. A Ukrainian folk tale explains why April weather is so volatile, while this month's ritual might help you come to terms with the flashes of rain and sunshine that characterise this time of year. 'As the Season Turns' is a podcast created by Ffern and presented by the nature writer and author of the Seasonal Almanac Lia Leendertz. Each episode, released on the first of every month, is a guide to what to look out for in the month ahead - from the sky above to the land below. Ffern is an organic fragrance maker based in Somerset. You can learn more about Ffern's seasonal eau de parfum at ffern.co

For our March episode, we climb high into the sky with our bird of the month, the skylark. We pot up chrysanthemums, make a pilgrimage to the Isles of Scilly, and look for boxing hares. We check in with our oak tree as it prepares for spring and we perform our own springtime ritual: gifting seeds for the equinox. 'As the Season Turns' is a podcast created by Ffern and presented by the nature writer and author of the Seasonal Almanac Lia Leendertz. Each episode, released on the first of every month, is a guide to what to look out for in the month ahead - from the sky above to the land below. Ffern is an organic fragrance maker based in Somerset. You can learn more about Ffern's seasonal eau de parfum at ffern.co

In February's episode, we make a St Brigid's Day pilgrimage from Faughart to Kildare, exploring the links between Brigid, Imbolc and Candlemas. We plant bulbs 'in the green', find out what's in season and check in with our oak tree, who is providing safe harbour for some bright winter visitors. 'As the Season Turns' is a podcast created by Ffern and presented by the nature writer and author of the Seasonal Almanac Lia Leendertz. Each episode, released on the first of every month, is a guide to what to look out for in the month ahead - from the sky above to the land below. Ffern is an organic fragrance maker based in Somerset. You can learn more about Ffern's seasonal eau de parfum at ffern.co

For our first episode of 2022, we begin a year-long acquaintance with the English oak. We head inside the beehive, explore the history of wassailing, and follow the epic migration of the humpback whale. We find out what's in season and check in with winter's brightest bird: the robin. 'As the Season Turns' is a podcast created by Ffern and presented by the nature writer and author of the Seasonal Almanac Lia Leendertz. Each episode, released on the first of every month, is a guide to what to look out for in the month ahead - from the sky above to the land below. Ffern is an organic fragrance maker based in Somerset. You can learn more about Ffern's seasonal eau de parfum at ffern.co Wassailing Words “Here’s to thee, old apple-tree, Whence thou may’st bud, and whence thou may’st blow, And whence thou may’st bear apples enow Hats full! caps full! Bushel-bushel-sacks full, And my pockets full, too, huzza!”

For December, we go carolling for the full moon and enjoy the midwinter charm of Christmas roses. We make a pilgrimage to Stone Henge for the winter solstice, follow the redwing's migration patterns, and touch upon the different types of frost. 'As the Season Turns' is a podcast created by Ffern and presented by the nature writer and author of the Seasonal Almanac Lia Leendertz. Each episode, released on the first of every month, is a guide to what to look out for in the month ahead - from the sky above to the land below.

For our colourful November episode, we celebrate winter's brightest flowers, chrysanthemums. We share a recipe for bonfire toffee apples, explore nature's November fireworks - the Leonids meteor shower - and spend time with the remarkable Atlantic salmon, who will be swimming upriver this month. 'As the Season Turns' is a podcast created by Ffern and presented by the nature writer and author of the Seasonal Almanac Lia Leendertz. Each episode, released on the first of every month, is a guide to what to look out for in the month ahead - from the sky above to the land below. *RECIPE* Bonfire toffee apples Bonfire toffee is the dark toffee rich in black treacle, associated with Bonfire Night and particularly loved in the North of England. It is so hard that it has to be smashed into pieces when made in a tray, but it is slightly easier to eat wrapped around apples on sticks. Only partake if you are confident of your fillings! Any eating apples will work, but those with a sharp or very distinctive flavour will be particularly good. You will need a sugar thermometer. Makes 8 toffee apples Ingredients 8 apples 8 sticks (apple tree prunings look great) Sunflower oil 125ml hot water 450g muscovado sugar 115g black treacle 115g golden syrup ¼ teaspoon cream of tartar Method Put the apples into a large bowl, pour a kettle of boiled water over them, and leave for a few minutes to remove the waxy coating that would prevent the toffee from sticking. Pour away the water and pat the apples dry, then remove their stalks and push a stick into each. Put parchment paper on a flat baking tray with baking parchment, and rub it all over with oil. Line a small baking tray with baking parchment, and oil that well, too, ready for any excess toffee. Gently heat the water and the sugar in a heavy-bottomed saucepan, without stirring (you can swish the pan a little if you need to) until the sugar has dissolved. Oil a bowl and measure the black treacle and golden syrup into it, then pour that into the sugar and water mixture. Add the cream of tartar, and swish again to lightly mix everything. Turn up the heat and bring the mixture to the boil. Continue boiling until it reaches 140 C on the sugar thermometer, sometimes labelled ‘soft crack’ (this may take some time but don’t leave the toffee unattended). As soon as it reaches that point, remove it from the heat and work quickly to roll your apples in the toffee, letting the excess drip off (you want as thin a coating as possible) and then placing them ‘stick up’ on the oiled parchment. Pour any excess onto the small lined baking tray. Leave to cool completely. The toffee in the small baking tray will have to be smashed into shards with a hammer, in the traditional manner.