Fall

Years ago, when “Color Me Beautiful” was all the rage, I “had my colors done.” I turned out to be an “Autumn,” which didn’t surprise me in the least - in every possible way, from my reddish hair to the deepest reaches of my soul, I am a fall girl. This morning as I walked the dogs I felt that first snap of cold in the air, and saw leaves on the sidewalk, rendered terrestrial by two days of heavy rains. They were an indescribable scarlet, surrendering their lives in a blaze of color that jumped up from the dull, gray concrete and made me smile. It’s coming.

I know that there are people who adore summer, and who bitterly mourn the end of heat, light, blooming flowers and lazy days by the pool. I try to understand that, but my own yearning is for the end of that indolence and warmth. As the air grows cooler, the days shorten, and the leaves turn from endless green to an assortment of reds and golds, I feel a surge of energy and possibility. School starts, sweaters come out of storage, and there is a pencil-scented air of fresh starts. I will no longer feel vaguely sticky and frizzy all the time, and I can put away the light, bright clothes that seemed so fresh at the end of May, and now seem limp and exhausted. It is time for cashmere and long sleeves, flannel and layers in the richest browns, deepest greens and bravest shots of orange.

Synonymous with autumn is the color orange. Pumpkin, salmon, persimmon, and rust abound throughout the garden and nature. From leaves to blooms to the fruits of the season, autumnal orange hues find favor with this Farmer. All I have to do is peruse around the garden and landscape and gather orange colored blossoms and fruit for an arrangement that celebrates the bounty of the season.

Planting snapdragons in the fall ensures mountains of this fun flower the following spring for the Deep South. Bronze Liberty Classic snaps are simply stunning, for they start out salmon and then are throated with golden/orangey/terra cotta tints as the blossoms mature.

This range of terra cotta to coral punctuates pansy and viola beds and spikes through glossy green parsley mounds for lovely fall color and spring delight. Since I’ve been planting them in the garden, I had a few stems to spare for an arrangement.

Great Aunt Irene’s orange, gold, and white bowl from the Far East (different family lore places it in different regions of Asia, so the Far East shall suffice) just spoke for itself as the vessel of choice for a festival of flowers, paying homage to a splendid color.

The snaps were a must and, thus, a pilgrimage through the garden commenced – the pilgrimage was now a hunt for orange flowers, fruit, and foliage.

October is National Apple Month!

It's apple season (and the upcoming holidays) and hopefully more brisk weather have put us in the mood for apples, any variety, whole in a lunchbox or in any of the lovely versions from our contributors' kitchens!

Apple-Lime-Mint Spritzer
Epic Apple Pie-Buttermilk Shake
Spiced Mulled Cider
Toffee Apple Martini

Beet and Apple Salad with Honey Dressing and Pomegranate Seeds
Brussels Sprout Slaw with Apples and Walnuts
Endive, Apple and Pecan Winter Salad
Autumn Apple and Potato Salad

Homemade Apple Sauce
Acorn Squash Stuffed with Spiced Cranberry Apple Chutney
Baked Butternut Squash with Apples & Cranberries
Pomegranate Glazed Baked Squash and Apples
Apple and Walnut Cornbread Stuffing
Sausage, Dried Cranberry and Apple Stuffing
Sweet Potato Gratin with Apples, Rosemary, Sage and Gruyere

Pork Cutlets with Sweet and Sour Apples
Roast Pork Tenderloin with Apples and Fennel

Cinnamon French Toast with POM Apple Compote | German Apple Pancake | Spiced Apple Waffles | Apple-Maple Walnut Breakfast Quinoa | Mimi's Apple Butter | Old-Fashioned Apple Streusel Muffins

Fall Harvest Cinnamon Apple Cake | Teddie's 1973 Apple Cake | Apple Crisp | Grandma Ople's Apple Pie
Cranberry Apple Cobblers | Easy Apple Phyllo Crisp | Louisa May Alcott’s Apple Slump
Sweet and Salty Caramel Apples | Apple-Pumpkin Delight
Deep Dish Apple Pie | Green Apple Gallette | Pomegranate Apple Pie

I'm back home in New England this week; I'm wearing my fleece, enjoying brilliant foliage, and subsisting on a diet of apples and goods baked with apples. Although you can't compare the year-round fresh produce in San Diego with the produce here, when it comes to apples, New England is indisputably #1. Although any apple can be shined on your sleeve and eaten as is, we usually divide them into eating and cooking apples: firm Cortlands for baking pies; soft MacIntosh for apple sauce; crisp Macouns for eating.

Before I left San Diego, I used some Granny Smith apples I had to make these Old-Fashioned Spiced Apple Streusel Muffins. The sour tang of Granny Smiths contrasts deliciously with sweet raisins, brown sugar, and spices. The beauty of this Granny Smith recipe is that they taste like your grandmother's homey spiced apple streusel muffins but with a youthful jolt of tartness. Pair them with a latte for a San Diego treat, or go New England with a nice, hot cup 'a coffee.