Dear Friends,
For most people I’d say, it’s easy to extend your day by flicking on a light switch and viola, it’s daylight. For those of us that basically live and work outside, the earlier setting of the sun has mixed blessings. For one, it signals the end of a busy day and on the other, on my gosh, there’s still so much to do. I empathize with the mid-west growers that debate whether or not to buy a tractor with headlights! But we love the fall months with crisp breezes, gentle sunshine, changing colors and smells. Soon the earth will steam a little when the thick moist straw is pulled back. Hot soups, cheery fireplaces, favorite sweaters. So much to look forward to.
And the food. The shift is gradual at first. All of a sudden you realize you don’t have another two hours of day light and dinner should be cooking. I’m sure you’re all wizzes at quick meal preparation but there’s nothing like a crock pot dish to make things easier on yourself and still providing for your family or guests. I’m going to make a slow cooked carrot soup this week with parsley, chives, acorn squash, garlic, onions, seasonings, goat’s milk and homemade croutons from date nut bread.
For those of you, including me, that have winter squash on your counter staring at you waiting for your muscle and inspiration, rest assured they’ll sit there just fine until you want to transform them. And there’ll be more coming so choose a pretty bowl and create a centerpiece. Enjoy the shapes and colors and rest assured, you’ll get around to them sooner or later.
May our food this week nourish, comfort and sustain you.
Stephenie
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