Fall

There is magic in these fields we have - the kind of magic that store bought soil or fertilizer cannot bring about. It's a magic that I can only be a part of in the smallest of ways and then the rest is up to the sun, moon and stars. When we moved here, there were scrubby weeds that had grown taller than my husbands face and not an ounce of decent soil existed beneath them, but as the rains have given us grass, the cows have provided rich manure and so the circle of restoring our land began.

During the process of turning weeds and waste into true fertile soil, we've had the suprise of volunteer squash vines growing in great numbers. I'm completely humbled by the massive plant with it's very own intentions and whether or not I am there to trellis the tendrils or support it's fruit, the squash lives on through sun and storms.

Tip toeing amongst the mound of vigorous vines, I fall so in love with the eagerness of life that surrounds us. Everywhere I turn, life is happening in a way that is supported by a chain of different species. We all depend so greatly on eachother to grow.

I love plums. Love them. They are so versatile, good both savory and sweet. I also love a good salad and am always willing to try something new in this arena as well.

The key to a decent dressing is good olive oil. There is no question it elevates the salad to new heights. It can also mercilessly drag it down when not up to par. A good extra-virgin olive oil is key to this Grilled Plum Salad with Brandy-Mint Vinaigrette. The ingredients are few, so quality matters.

When I made the dressing, I sort of felt like it needed something else, another flavor. But then I stepped back and looked at the other ingredients going into this salad; bacon, grilled plums, goat cheese, toasted pecans and peppery arugula. I decided to hold off adding anything and I’m glad I did.

This salad exploded with flavor. A bite with plum, cheese, arugula, nut and vinaigrette….yum. However, it’s definitely a grown up salad with the brandy addition. The perfect starter for a special dinner.

Try it for yourself when you have some time. 

Is there anything more disappointing in October than biting into what you think will be a crisp, snappy apple only to have your teeth sink into mushy flesh? What do you do? Continue to eat it not to be wasteful, or toss it aside for something else?

Neither. Don't eat something you don't enjoy. You'll only be unsatisfied and crave something more. If you can, don't toss it either. Use it in something where the texture of the apple isn't critical, like applesauce. Or add it diced and cooked to oatmeal, quinoa, or barley for a delicious hot breakfast.

This Apple-Maple Walnut Breakfast Quinoa is a protein-rich, filling breakfast alternative to oatmeal. Plus, when you bake the apples on the stovetop, the scent of freshly baked apple pie will float in the air. How can a day not be good when you start it off with warm, soothing, spiced apples?

It dawned on me today - that if carrots were money, we'd be rich. Three long rows of yellow carrots that are nearly ready to burst out of the ground, wait just outside my kitchen window - and while I've been patient with these seeds-turned - gems, they now rest so patiently for me to make something with them.

I gathered the first large bundle of carrots last night, alongside my new favorite pals (three baby rabbits). While I rinsed them of the dark earthy soil, I began to plan a meal in my head. Roasting them came to mind...then quickly I second guessed myself.

"Is that special enough for these carrots? There must be something more I can do with these precious carrots. After all, this will be the kickoff recipe to our abundant harvest!"