Hi, I was thinking of all the meals I could make from my squash. (I can smell the baked acorn squash with bacon and cinnamon.) Then I thought I would ask people to post your favorite fall food, or how about your favorite fall meal.
I wish I knew the recipe, Kiko Denzer stopped by the Cob Cottage company in October 2016 I think when I was there, and made a pumkin/squash soup which was incredible. The veggies were grown in Ianto's garden and I think it had rice or quinoa in it, but I don't recall what else or the spices.
I'm not quite a lumberjack, but that's OK, I sleep all night and I dream all day; I'll coppice trees, I'll grow my food, and compost poo and pee! With a well and off-grid solar, it's a permies life for me! https://www.youtube.com/watch?v=FshU58nI0Ts
For many of us, it's going to be brussels sprouts season soon! We love to blanch/steam the sprouts till tender, then sear on a pan with evoo, red pepper flakes, sliced garlic, and salt. So easy but sooo delish!
You have to be tough or dumb - and if you're dumb enough, you don't have to be so tough...
Okay this isn’t exactly a “fall meal,” as in all the food groups and delicious fats (I’ll take bacon with my squash), but…nothing says harvest celebration like UGLY FRUIT JUICE! Yes, we photograph our prize squashes, giant tomatoes, delicate zucchini, perfectly symmetrical carrots, unblemished apples and other fruits of the land. But what about those really ugly ones; those with unfortunate worm holes and brown bruises and coddling moth doorways and sunburns and grasshopper bites and bird pecks and all the other damage that repel friends and food banks? Well for me, UGLY FRUIT JUICE is the season's elixir. Take a sharp paring knife and build a bowl of random chunks of tree and ground ripened treasure. The good bits of whatever won’t make the beauty contest goes into the 2 quart bowl: any combo of kale, squash, apples, pears, plums, beets, cucumber, ginger, basil, broccoli, spinach, peppers, tomatoes…. Gently let your juicer masticate the boon then taste: too bitter? add carrots; too spicy? add tomatoes; too bland? add salt and cayenne; too strong? add apples; too boring? add lemon or herbs. These never-the-same-twice concoctions fill me with some mystical revelation about Sun, Bitter-Sweetness and Sweat. The earthworms have an orgy over the raw pulp. Pure autumn bliss.
Whatever is ready, now, preferably whatever I'm already prepping for winter storage, because that just makes cooking an extension of what I'm already doing, instead of something I have to drop everything to do. The forms that takes, that are easiest and make me happiest, are usually soups, chilis, and stews. But, bow hunting season starts this Wednesday, and I'm truly looking forward to some venison steaks & roasts, too. And those also fit into my 'do it as I go' philosophy, because what's easier than just tossing some of whatever veggies I'm already cutting up into the roaster, around the meat and letting those beautiful, fresh, clean flavors meld? Hubs grilling or smoking the meats makes it easy, too - all I have to do then, is hand him some of what I'm working on.
The only thing...more expensive than education is ignorance.~Ben Franklin
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paul's patreon stuff got his videos and podcasts running again!