September 22 was the fall equinox and summer officially ended and autumn, a.k.a. fall, began. Shifting between these seasons is not too hard as days are still warm and some farmers markets are still open. But what does fall mean in living of each day, getting right down to it what foods are different from the “previous season” (exhibit #1 that I’m in denial and reluctant to say the word I miss, “summer”)?
Apples:As a young(er) person, I was not one to roll up my sleeves and don an apron. My mother is a highly competent cook and she had that covered. However, I loved making apple pies. My mother taught me the basics and I was the apple pie maker in the family, for holidays and regular days. Apple pie is not a high-risk of failure recipe. Apples soften when heated, and mixed with brown sugar, cinnamon and nutmeg there’s no way deliciousness won’t happen. Pie crusts can be challenging but my peeps were not ones to not eat a pie for crust-issues. I made apple pie with almost any apple from the grocery store, adapting the sugar and cinnamon. These days, I make apple crumbles instead of apple pies. With less to time to bake, being a bit wiser (aka older) and more health-conscious, I add whole oats, flax meal, chia seeds and fresh grated ginger, I limit the carbs to one “crust”, and no salt. Yum.
Soup:Soup, hot. On my to-do list in the fall is to make stocks (chicken, beef, seafood, and vegetable). Soups are deeply satisfying and add balance to a stressful work day. I add wine when I roast the chicken, beef, seafood or veggies when making the stock which deepens the flavors immensely. This year I made a vegan vegetarian stock . When I eat soup for lunch the depth of flavor makes me stop in my tracks and realize that the day is filled with possibilities. Yum.
I have accepted it is autumn and I am not looking back at the “previous season”. I am busy looking ahead. Yum!
Apple Crumble Recipe:
- 8 medium apples sliced (peeling is optional)
- ¾ sugar (white or brown)
- ½ whole oats (not the instant kind)
- ½ cup whole wheat flour
- ½ flax meal (optional)
- 2 Tbsp chia seeds (optional)
- cinnamon and nutmeg and grated ginger to taste
- ½ cup olive oil
Evenly distribute the apples in an 8.5 x 11” baking dish. Place the remaining ingredients in a bowl and mix together so that the mixture is crumbly but not too dry, if needed add more olive oil. Evenly cover the apples with the crumble. Bake at 350 degrees until the apples are bubbling up, approximately 25 – 30 minutes.
Pixie – October 2018