Fall

squashsoupThere 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.

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PorkPersimmonFirm Fuyus can be eaten like an apple; they taste like one too -- mildly sweet but with hints of cinnamon. Fuyu persimmons are ideal for savory dishes, such as salads and salsas, where they add color, flavor, and texture.

The first time I made this salsa, I used just persimmons and no onion, and I thought it needed a bit more splash. This time I added some savory scallions and tart pomegranate seeds.

It was pleasingly splashier in both taste and presentation. This refreshing salsa pairs especially well with pork, though it would be good with roasted turkey, grilled lamb, or a mild white fish, such as mako shark (which Jeff had and loved last night).

Persimmons aren't just pretty, they're nutritional powerhouses too--especially high in potassium, lutein (for ocular health), and lycopene (a cancer fighting antioxidant).

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persimmonsProminent throughout the Deep South and up through Virginia to Connecticut and back down towards Florida and west to Kansas and Texas, the common Persimmon, Diospyros virginiana, makes for a Farmer’s favorite with its growth habit, bark, leaf shape, and fruit color…that fabulous color holding the rank somewhere between terra cotta, salmon, apricot, and orange.

“Don’t you EVER bite into a green persimmon…it will turn your mouth INSIDE OUT!!!” That is what Grandmother, Mimi’s grandmother, my great, great grandmother would exclaim about this fruit. Tart and sour, the unripe persimmons are about as useful as a boar’s teat, but the ripe persimmons are lovely, flavorful, and quite delicious. “They’ve got to be DEAD ripe,” according to the grand dame Mimi herself.

Because of their extreme astringency, the persimmon will most often make you pucker, but once the sour cells within the fruit are “bletted" or partially rotted the fruit becomes much more palpable. Killed by cold, the astringent cells actually rot somewhat and cause the fruit to take on a sweeter flavor, and, thus, the old adage that persimmons are not ripe until the first frost. There is a whole chemistry lesson here but I shan’t attempt to explain the how’s and why’s – just know persimmons most often become ripe after the first frost.

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roastpearsI am an impatient person. I hate to wait. While some of the pears my mother gave me from her trees are ripe, others are not. Is there something you can do with not quite ripe pears? Yes! I discovered you can roast them.

Pears are sometimes added to savory dishes to add juice and moisture, or to make a sauce. My idea with this recipe was to make a side dish, something that could be served with pork chops, roast chicken, pork tenderloin, sausages, tossed with salad greens, on top of a pizza or maybe even used in a sandwich. Most recipes for roast pears call for pear halves or quarters, but dicing them just means they cook faster. You could also include pears with potatoes, parsnips, onions, beets or other similar vegetables that are good for roasting.

I really love the silky texture of cooked pears. The flavor intensifies too, which is why pears are so good in cakes and tarts. But you can get the same texture and flavor by roasting pears without baking them in a batter or crust. Necessity is the mother of invention and my mother's prolific pear trees accounts for the plethora of pear recipes I've created. Currently I'm really enjoying maple roasted pears with oatmeal or yogurt, but as the season progresses I'm sure I'll find even more ways to use them.

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healthymuffinsThe problem with "healthy" muffins is that they're usually bland, rubbery, or dry. I wanted to make a healthy muffin that actually tasted great. One you would want to eat. Turns out, that isn't so easy.

Healthy Muffins Take 1:


I hand Jeff a muffin to taste.

Me: "So what do you think?"

Jeff: Chewing, with a furrowed brow. "Well, they're a little bland. How much sugar did you put?"

Me: "Oh, no! I forgot to add the sugar!"

Healthy Muffins Take 2:


I hand Jeff a muffin to taste.

Me: "Are these better? I didn't forget the sugar this time."

Jeff: Chewing a lot and very, very slowly. "Well, they taste like they're good for you."

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