This time of year is a nice period of change. The winds are blowing cooler and the days are getting shorter. Going away are the bluebirds, here to stay are some new birds. As fall approaches, I get to start looking at new outfits and old sweaters. My Christmas decorations are dangerously close to getting unpacked and new vegetables are growing in the garden.
I’m excited to write a new fall menu as the seasons begin to change. With new plants producing new flavors, we are canning all the fruits left from the summer harvests. I’ve got a busy week starting with 3 cases of pears to preserve! Once canning and pickling of the summer growth finishes up, it’s a fun time of creative exploration.
I, of course, have certain staples on the menu, but these times are always a great time to move forward and release creative energy with new ideas about dishes to put together. Recently, I had to do this unseasonably as a fox quite literally got in the hen house and we had to come up with a few less egg-based breakfast ideas. I reminisced on a trip to Tuscany and came up with a few locally nontraditional options.
One of the popular items came in the form of some home grown fruit preserves and house made chevre, toasted on bread we bake fresh each morning to make a more breakfast styled bruschetta.
This time of year, however, it’s anticipated and proactive instead of a reactive bout of creativity. I’m looking forward to kicking into “hearty” gear and adding much more squash based dishes and new desserts. My son says that it never feels like summer is over until he smells rosemary in the kitchen.
Aside from the foods that we are switching up for the seasonal changes, we are also looking at the activities that we will be looking forward to. Summers end means that the pool won’t be quite the “hot commodity” it once was! Instead of lounging in the relaxing shade and lazily cooling off in the water, it’s time for warming up. S’mores by a fire and long walks around just watching the leaves change color oare the order of the day.
