Fall

polebeansraw.jpgWhen the pole bean trellis blew down for the second time, we left it. Granted, we were a bit annoyed at the pole beans. They took a lifetime to germinate and what seemed like eternity to start yielding. Meanwhile the bush beans were churning out lovely filet beans by the pound every day.  We would have ignored the pole beans altogether except for this nagging voice I had in my head, “Pole beans are better than bush beans.” I grew up with this voice. My father’s.

My father and his mother (my grandmother Honey, who “put up” pole beans at the end of every summer) were always carrying on about the superiority of “pole beans” over bush beans. (Pole beans are green bean varieties like Kentucky Wonder that grow on vines as long as 12 feet, therefore needing support in the form of poles or some other trellising.)  I needed to find out the truth for myself, as it seemed to me that our bush beans (a variety from FedCo called Beananza) were pretty darn tasty—and oh-so-lovely to look at, too. The pole beans looked kind of gnarled up and blotchy the minute they appeared on the scene.

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baked-sweet-potato.jpgI fell in love on February 1, 2009. Two days later we got into our first and only fight. About root vegetables, specifically yams.

Before I continue I should say that I consider myself well versed in the subject. For six months in high school, I refused to eat anything but yams for dinner. Baked yams with butter. Baked yams with bananas. Yam fries. Boiled yams. Mashed yams. My mom could have thought my behavior toddler-esque the kind of thing my three-year-old cousin does “I no eat green things.” But my mom doesn’t know how to cook. So for her, my phase turned out to be pretty convenient. Poke some holes in it. Pop it in the oven. Forty minutes later, kid’s fed.

I grew out of the yam craze around the time I started making out with younger boys and failing AP Calculus exams. I have no idea if the two are related.

The point is. Yams and I have a history.

Cut to five years later.

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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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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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ricestuffedpumpkinsThanksgiving is without a doubt the most American holiday in our history. It is a celebration of beloved foods and traditions bringing to mind happy memories of good times shared with family and friends.

Because this national harvest celebration is so near and dear to the hearts of Americans it is no wonder so many of us spend weeks planning this very special banquet.

I look forward every year to the roster of ingredients so ritualized in our Thanksgiving meals. The anticipation of the usual heirloom dishes of cornbread stuffing, butternut squash and mashed potatoes always induce many enduring holiday memories of years past.

However, even though our families expect many of same dishes prepared from year to year, I always like to add something new and different to the holiday feast. It's also a bonus when this new dish is particularly attractive and noticed almost immediately by your guests.

This year, bring the beauty of Fall indoors and serve these Mini-Stuffed Pumpkins with a Sausage-Rice-Fruit Medley. This dish will elevate your holiday table with its rustic charm, natural beauty and comforting flavors.

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