Signs of fall
You know it’s fall when
bins of pumpkins and colorful gourds line the store
entryways,
gray skies and light showers loom above,
acorns crackle under your feet
and oak balls drop from the trees.
Signs of fall
You know it’s fall when
bins of pumpkins and colorful gourds line the store entryways,
gray skies and light showers loom above,
acorns crackle under your feet
and oak balls drop from the trees.
You know it’s fall when
the scent of pumpkin spice candles linger in the house
Winter squash is available for bowls of soup and delicious breads
dried leaves are traipsed into the house beneath your feet
and squirrels scurry around with acorns in their mouths for the winter.
You know it’s fall when
the cauliflower turns from traditional white to bright orange and purple hues
tractors run through the night, racing to finish the work before the coming storm
your kitchen is bursting with heaps of onions and mounds of potatoes
and “It’s the Great Pumpkin Charlie Brown” is on television.
You know it’s fall when
the strawberries are a darker shade of red
and their flavors bursting in your mouth are the sweetest they’ve been yet!
the earthy smell from the damp ground after the first rain fills the air
the melons are done, and the pears are in.
You know it’s fall when
the first fire is lit to warm the house
a warm bowl of homemade tomato soup is all you need for dinner.
the smell of peppers being harvested hovers over the farm
and the sun sets at 5:00 p.m..
Still you know it’s fall when
stuffed peppers are a recurring main course
and the full harvest moon, a radiant orange, lingers in the evening sky
coffee is brewed in late afternoons for warmth
and the last of the Butter Lettuce salads never tasted so good.
And last you know it’s fall
when the days end quicker
and the last batch of strawberry jam is made
and the corn maze is open for business,
Halloween costumes hang in shop windows
and the farmers are still on their tractors,
another patch of rain clouds on its way.
Vegan Bell Pepper Soup
8 c. water
3/4 c. Basmati brown rice
1 1/2 c. diced yellow onions
1 1/2 c. diced red or green peppers
2 1/2 c. chopped red or green peppers
2 c. chopped celery
3/4 c. diced carrots
6 garlic cloves; minced
2 tsp. crushed oregano leaves
1/2 tsp. ground celery seed
12 oz. tomato paste
2 1/2 tsp. mild chili powder
3 tbsp. tamari soy sauce
In a 5-6 quart pot bring to boil water, rice onion, & diced bell pepper. Reduce heat, cover, and simmer for about 25 min., or until rice is tender. Add celery, chopped bell pepper, carrots, garlic, oregano, basil, celery seed and tomato paste. Continue simmering for 20-30 min., until all veggies are tender and rice is fully cooked. Combine mixture with chili powder, tamari and salt to taste. Simmer for 5 min., letting flavors blend together. NOTE: Adding a few tablespoons of powdered vegetable broth will make the soup creamier.
Acorn Squash Soup with Honey & Cinnamon
1 tbsp. butter
1 large carrot, roughly chopped
1 stalk celery, roughly chopped
½ large onion, roughly chopped
1 large acorn squash, peeled, seeded and chopped
2 ½ c. low sodium chicken stock
½ tsp. ground cinnamon
1 tbsp. fresh chopped tarragon
¼ c. whipping cream
1 ½ tbsp. honey
2 tsp. salt
1 tsp. pepper
In a large stockpot, over medium high heat melt the butter. Add the carrot, celery and onions and saute for about 4 to 5 min. Do not burn the butter. Add squash, chicken stock and cinnamon and cover and simmer until squash is soft, about 20 to 30 min.. Using a food processor or hand blender puree the soup until smooth. Return to heat and stir in the tarragon. Season with salt and pepper. Whip the cream until lightly whipped. Add the honey. Divide the soup into 4 bowls and swirl in the honey-cream.
Broccoli and Cauliflower Au Gratin
2 c. coarsely chopped broccoli
2 c. coarsely chopped cauliflower
2 small garlic cloves, minced
1 tbsp. all-purpose flour
1 c. shredded sharp Cheddar cheese
1 tsp. olive oil
½ tsp. paprika
¼ tsp. each salt and pepper
½ c. fat-free milk
1 c. fresh bread crumbs
Preheat oven to 375 degrees. Steam broccoli & cauliflower, covered, until crisp-tender. Drain well; set aside. Combine breadcrumbs, oil, paprika, salt, pepper & garlic; stir well and set aside.
Place flour in a saucepan. Gradually add milk, stir with a whisk until blended. Bring to a boil over medium-high heat; cook until thick, stir constantly. Remove from heat; add cheese, stir until cheese melts. Combine vegetables & cheese sauce, stir well to coat. Spoon mixture into a 1-quart baking dish. Bake for 25 mins or until breadcrumbs are lightly browned. Let stand 5 min.
before serving. Serves 4.
