Fall

Fall

ImageIs 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?

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applegingercider.jpgWhile apples are rolling in – out of Georgia’s orchards in lieu of peaches, this fizzy drink makes for a cool refreshment on an Indian summer day. After the first frost of autumn, our Southern climate often experiences warm days reminiscent of summertime before the onset of winter proper.

I love this time of year for its warm during the day and crisp at night and in the early morning. This drink is reflective of those temperatures. For if the day has a briskness in the air, serve it at room temperature.

If it is a warm Indian summer day, then serve over ice. Cinnamon sticks and candied ginger make for lovely garnishes and the ginger is a delightful snack too.

If it is a warm Indian summer day, then serve over ice. Cinnamon sticks and candied ginger make for lovely garnishes and the ginger is a delightful snack too.

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pumpkinwhoopieDid you know the "Whoopie pie" is the State Treat of Maine? I had no idea states had designated treats. I'm dying to know what the state treat is here...it better be candy bacon.

While making these I started thinking about why these tasty little cakes have such a silly name. I did a little research and found Whoopie pies to be a Pennsylvania Amish and New England phenomenon. I suppose this is why I never had them as a child.

Apparently the Amish women would bake up these little desserts (likely with leftover cake batter) and put them in their husband's lunches. The men would pull out these treats and yell, "whoopie".

So...this is where I laughed out loud. I just don't see a bunch of guys yelling out, "whoopie" for cake. Do you?

Oh well, maybe they did. It was a different time. It just sounds funny. There are also three states that claim to be the birthplace of the Whoopie pie; Maine, New Hampshire and Pennsylvania. This little dessert has quite a history!

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matsutake-001.jpgMatsutake Mushrooms

In rough times like these with the economy falling down around our knees and election weeks away, we all need to find some silver linings to revitalize our souls – at least temporarily.  For me that means going to the Portland Farmer’s Market on Saturday mornings and making a beeline for Roger the Mushroom Man. Living in the Pacific Northwest, America’s mushroom breadbasket affords me a wide (and wild) variety of shrooms.

But none are better – or more expensive – than the matsutake – tricholoma magnivelar for you science-heads. This meaty, spicy cinnamon, earthly flavored delight is harvested in the Cascade Mountains. Most of them are shipped off to Japan where the best ones – those with a tight cap – go for over a grand a pound. Roger sells them for $36 dollars a pound; but being an über-honest dude, sells the ones which have been invaded by worms for $12. While I am not offended by the taste of worms – in fact I have had a few that were quite pleasing to my palate – I do not like digging them out of my matsutakes.

 

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squashmuffinsThe other day at the market, a woman approached me and said, "Excuse me, but may I ask you a question?"

"Sure."

"What do you do with that?" she asked, and pointed to the huge pile of squash in my carriage.

"The acorn squash?"

"No. That one."

"Oh, you mean the spaghetti squash." (No one ever knows what to do with spaghetti squash.)

"No, no. I know how to cook spaghetti squash. I meant that one," she said, and pointed to the only other squash in my carriage.

"You mean the butternut squash?" I asked, incredulous.

"Yeah. I never know what to do with them," she said.

I was shocked. To me, butternut squash is like your best friend. It's always there when you need it; it's dependable and rarely disappoints; it gets along well with others and is happy to try new things.

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