The time of reflection and transition.

SEPTEMBER // There’s something undeniably special about September, it is by far my favourite month of the year. Not just because it’s my birthday, but of the visible change of the seasons. The days grow shorter, the air crisper, and the world begins to slow down, preparing for the quiet of winter to come. I love how the morning greets us with a refreshing coolness, while summer’s warmth still lingers during the day.

The tipping point, 22nd of September, is the autumn equinox. A powerful time of year that is celebrated by many cultures throughout the world. The day that falls right in between the summer solstice, the longest day of the year and the winter solstice, the shortest day. On the autumn equinox there is a perfect harmony in light and darkness. This transition is asking to unwind from the high energy of the summer and to ease into a slower rhythm of life.

Being born on this exact day, makes me feel that I’m made for this season. I secretly enjoy the darkness that is coming. To get all cosy under a blanket, surrounded by candles. To go outdoors for long walks in the forest and capture nature’s transformation. It is a perfect time in the year to go more inward, reflect on the amazing summer months. And to take time to prepare mentally and physically for the months ahead. In September I’m not just celebration another year around the sun, but of the beauty of change, the promise of new beginnings, and the joy of living in tune with the seasons.

Time for seasonal foraging

September is also a season of abundance - a perfect time for harvesting and foraging. Bringing the gifts of nature into our lives. This year, I decided to celebrate by renting a boat for a tiny blackberry-picking adventure. The berries, though smaller this season, were still bursting with flavour. There’s something deeply satisfying about spending time with loved ones, laughing and chatting. Having purple fingers of all the yummy juices, ripped clothes of all the bramles and all the acrobatic movements to grab the best berries which are usual all the way in on top of the bush. All worth the food nature provides that will see us through the winter. My freezer is now packed with berries, and I’ve been busy turning the rest into jams and cakes, capturing the essence of summer in every bite.

Tiny jam recipe

One of my go-to recipes for blackberry jam is wonderfully simple. All you need are blackberries, washed and cleaned, a few tablespoons of chia seeds, and honey or maple syrup to sweeten to your taste. Cook it all, mash with a fork or potato masher, and your jam is ready. We love it on our oats or yogurt, or even straight from the jar when a sweet craving hits.

Love, FINNA