Fall

arugulasoupThis past summer I've grown more arugula than I've known what to do with. This fall the arugula has been looking better than I ever expected. Lately I've been coming up with ways to use it all before the frost comes. But there's only so much raw arugula one can eat. So I've started cooking with it, making sautés and even soup. Most people would think that arugula is not for cooking, but in fact many European recipes use arugula. In Italy, arugula is enjoyed in pasta dishes and on pizzas. It can also be made into a very flavorful pesto that can be used in pasta or spread on sandwiches. There's a lot more to arugula than salad.

This soup features the pungent and peppery flavor of arugula. A rind of Parmesan cooked into the soup adds salty flavor. The mascarpone cheese stirred in toward the end enrichens the texture of the soup. Since arugula has a tendency to become stringy when cooked, the soup is best puréed until silky smooth. Serve the soup with grated Parmesan and a drizzle of fruity olive oil to complement the flavor of the leafy green. It's great enjoyed as an appetizer soup or even a simple dinner when paired with crusty bread. There's no better time to grow arugula and enjoy this soup than the chilly months of autumn.

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cranberries.jpgWhen 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.

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fallflowers2With autumn beginning to wax, the garden is coming into its own, offering the bounty and plethora of blooms only an early fall garden can provide. Salvias, pentas, lantanas, Artemisia, and pomegranates are looking quite lovely this time of year for they have appreciated and endured the heat and now bestow their blossoms as trophies of survival from the heat of summer.

One other great garden tiding that comes into play at the end of summer and into early fall is the flower spike of Liriope muscarri ‘Variegata’ or variegated monkey grass for the lay people. My Auburn professors knew I was from Middle Georgia because of my pronunciation of “liriope.” I pronounce it like leer-o-pee. While I’ve heard a myriad of other pronunciations, that is the way this Farmer says it. I digress.

The soft purple spikes of tiny florets make for a punch of color in small bouquets and even dry well…somewhat like lavender the herb. Other varieties of the Liriope genus such as ‘Big Blue’ also make for beautiful cut stem specimens and the berries, with their deepest amethyst to eggplant blackness.

They are lovely in holiday décor. Just imagine those dark berries with fir, pine, and magnolia in some blue and white cache pots or jardinières…quite lovely indeed. As September rolls into October, the Southern landscape yields these spikes along the aforementioned perennials and annuals for arrangements a plenty.

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italiansoup.jpgI love making big batches of soup on the weekend. I store some of it in the refrigerator, and the rest I freeze in quart containers for when I need a quick lunch or dinner. I also prefer using homemade chicken stock, which I also keep in the freezer.

Whenever I have a rotisserie chicken from the market, I throw whatever is left in a pot with an onion, celery, some peppercorns and cover with 3 or 4 quarts of water and boil for an hour or two to create a rich and flavorful stock. 

This traditional Italian soup is one of my favorites – it uses mostly basic ingredients, but is so delicious. The flavors intensify as it sits, so it’s even better the next day.

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figs.jpgThis past weekend at the BlogHer Conference, I was on a panel entitled, "The Meaning of Identity and The Value of Voice in a Crowded Foodblogging World." I shared the stage with three lovely and talented food bloggers: Dianne of Will Write For Food, Garrett of Vanilla Garlic, and Ree of Pioneer Woman.

When asked to identify "voice," we all agreed: Voice is an expression of you – your personality, your beliefs, your attitudes, your quirks, etc. My post today is a perfect illustration of that.

Every time I get dressed to go out, I try on at least two, sometimes three different outfits. Even if the first outfit is ideal for the occasion, I feel compelled to try on at least one another. What if I don't like the way that dress looks when I put it on? What if I'm cold in a sleeveless top? What if? What if? What if?

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