Fall

I’m not a big hunter. My brother-in-law, cousins, uncle and friends make up for my lack of time spent in a deer stand or duck blind… But, I do love camo – it is surprisingly chic mixed with denim and I’ve seen it sported fashionably (albeit unknowingly) by many a gentleman in The South… and even a lady or two.

As hunting season waxes down here, I couldn’t help but be reminded of a favorite fall dish – my Camo Pasta. This pasta, mixed with Brussels sprouts, cauliflower, kale and mushrooms is about as fatigue-fashioned as they come. Even the whole wheat noodles join in the camo color scheme.

All melded together, this combo makes for a delicious fall supper and I even love it better the next day – which so many things find themselves better. It is better the next day in my leather chair and Netflix binge-watching… which is where you’ll find me enjoying this dish over the deer stand I’m afraid - ha! 

Here’s to autumn, its colors and hues and flavors – all mixed together in a pasta dish ready for the hunt. Add wild game or chicken or shrimp to your liking. Enjoy y’all!

Pumpkin is still going to be with us for the next month and I want to capitalize on all that it has to offer.  As I start to plan my Thanksgiving feast, in my head, I take into consideration all the wonderful flavors of the season; pumpkin, chestnuts, sweet potatoes, corn, cranberries, brussel sprouts, citrus, apples, pears, pecans, baby squash, beets, and so much more.

Right after Halloween (like now), I start to mull through magazines (new and old), cook books, the Internet, and my friend’s blogs. Each year, I like to try new potato dishes, vegetables, biscuits, savory puddings, breads, and quick breads.  I came across this recipe on Molly’s blog,  Orangette, and ironically I had this recipe earmarked in one of my books, The New Joy of Cooking.  It was a sign.  I had to try it.

I had a bit of left over pumpkin puree in the fridge and this was a great way for it to not go to waste.  I love making quick breads and muffins.  Generally, when making both of these, one could easily use things found in your very own pantry.  It is a great way to whip up an after school snack, a quick early morning breakfast for the kids and both really take no time at all.

I love this bread.  The original recipe called for golden raisins, but I immediately knew I wanted to replace the raisins with cranberries. The pumpkin flavor is not overwhelming, the cranberries add just the right tartness and the hazelnuts add the perfect crunch.  This is not only going to be a staple in our home this holiday season, but I already see it wrapped and packaged as gifts for friends and neighbors.

When I was a kid and my parents took us out for breakfast, I always ordered a glass of cranberry juice. I loved the way it sparkled like rubies in a glass. But most of all, I loved its mouth-puckering tartness that sent shivers down my jaws when I drank it. (Even typing that sentence caused the same reaction.)

Now that I'm all grown up, I no longer drink cranberry juice. Maybe my taste preferences have changed, or maybe I've just become a wimp.

Fresh cranberries, however, I adore. And since cranberry season peaks between October and December, now is the perfect time to buy them.

In the fall, cranberries are used most commonly for cranberry sauce on Thanksgiving Day, yet they have so much more potential. They balance the sweetness of baked goods such as pumpkin muffins and banana bread. They add a jolt of flavor to homemade sweet apple sauce. And they perk up fall vegetables, such as butternut squash and sweet potatoes.

I have always associated peaches with July and August. That is until a few years ago when I discovered the most succulent peaches I ever tasted -- in September.

Peach season in California is long and abundant; it runs from May to October and peaks from July through September. In general, peaches are picked early to withstand shipping and to have a longer shelf life. The problem is when you take home many of these peaches, they are as hard as a rock (and taste like one too). That's why buying locally grown peaches is a better option when possible.

A couple of years ago at a local farmers' market I discovered Summerset peaches, which peak in September. Like a California sunset, these fruits are a dazzling blend brilliant reds, warm oranges, and golden yellows. In addition to being visually beautiful, they emit a delicate floral aroma and are amazingly juicy and succulent, as if warmed by the sun.