Tag Archives: autumn

First Holiday Flavors

SconeDSC_5046It is that Pumpkin time again… Leaves are red and yellow, temperatures just shy of freezing point and hot soups are making a comeback. Warm hugs of sugar and pumpkin spices and a warm kitchen are so comforting…  ah, pumpkin scones. When I saw this gluten free recipe I had to veganize it even though I had only sweet potatoes instead of pumpkins. I did not have all of the alternative flours either, if you have a grain container it helps to make quick brown rice or millet flour for part of the recipe. Flavorful, highly recommended and going fast. See recipe.

Fall Fare

Fall salads need to be more creative. The season for good tomatoes and cucumbers is gone, as are light greens. Everything moves to more durable salad greens, root vegetables cabbages and exotic fruits. This week marks the last CSA and market day. Trying to extend my measly greens, I was surprised how well radishes and cabbage go with oranges and avocado. This is a very satisfying blend. See recipe.

Winter ‘shrooms

New York got hit again.  Just one week after Hurricane Sandy, we were hit by a snowstorm; we were lucky this time. With leaves still on the trees, this early snow could break trees when combined with strong winds. Cleaning up after the hurricane, we found small mushroom buttons sticking out of last year’s leaf mulch. I was delighted to have them confirmed as Blewits (Clitocybe or Lepista Nuda). Continue reading

Yellow season

It is clearly yellow season. The leaves are turning, the nights are getting colder and we are craving warm foods. Ahh spicy foods. I picked up this Indian style burger recipe but never had all the ingredients, to make it. So today again, did  some creative replacements. I notice, all my burgers seem to look the same, however the taste is every time different. This time the idea comes close to Samosas. See recipe

Radiant autumn colors

The giant pumpkins. Pumpkins and squashes are native in North America. Imagine autumn or Thanksgiving without the golden orange food and decor. Pumpkin pies, spices and soups are sold with pictures of cinderella pumpkins, the best flavor however, comes from butternut squash,  sugar pumpkin or even sweet potatoes. The following recipe is very quick to make and has a subtle fruit flavor. It makes a grand Holiday appetizer with a garnish of veg. sour cream. See recipe

Raw Colors at Sunset

The turning leaves let crowds flock to the Rivertowns and upstate NY in the last weekends of October and early November. Our long Sunday hike on trails around Lake Minnewaska gave us many scenic pictures. Lively fall colors were always among my favorites. For a ‘turning leaf party‘ this weekend, I made a colorful sweet root salad, Continue reading

Wild Things

Beech trees start blossoming after 30-50 years of age. A hot and humid summer can produce an abundance of prickly capsules holding the handsome triangular beech nuts. However not every year. As harvest is never reliable and work intense, beech nuts were never used commercially. Readily eaten by man and beast likewise during lean war times, they were roasted to reduce toxic tannins and processed to cooking oil and lamp oil. Continue reading

First autumn food


Fall season is here, 
our garden recovers from the summer heat. Leathery Greens such as kale, chard and bok choi is in high season again and I can see more mushrooms.
Mushroom season takes off with the more humid days in September, if not earlier. More local varieties become available. Once, a forage walk with the Wildman had us find real morels in Prospect Park. We are now planning to join COMA for a hike. Continue reading