I tried to hold off for as long as I could on the obligatory October pumpkin recipe because of this video. The pumpkin spice invasion of the world!!! But any self-respecting food blogger has to face the facts. Come October, you should fulfill your blogging destiny and do at least one pumpkin recipe. And really I’m just joking because I actually do love pumpkin spice everything. So riding on the enthusiasm of the last video which involved salted bourbon caramel sauce, I thought I’d continue in the same vein, with an autumn favorite of mine: salted pumpkin caramels.
Our basil has seen better days and is getting ready to say farewell until next year. But the parsley is having its glory days, looking more lush and vibrant than ever before.
The only thing that rivals picking apples at this time of year is picking pears.
This red cabbage slaw is deceivingly simple but packs a real flavor punch. It was my mom’s staple cabbage slaw and I’ve been eating it for as long as I can remember. Since my mom is no longer with us, I make this salad often and think of her whenever I do.
Ah yes. It’s that wonderful time of year again. Zucchini everything. And everywhere. I actually love zukes, so I’m always up for the seasonal challenge to creatively use up bucketloads of them. This recipe is my new favorite thing to do with a glut of zukes: slice them up in long thin slices and use them in lieu of noodles to make a delicious, pasta-free vegetarian lasagna.
Tomatillos are interesting little creatures. They live in delicate papery husks and have a tart lemony flavour that screams to be turned into spicy salsa verde. They are also a real pleasure to grow because of their prolific nature: you can get several jars of salsa verde from one single plant! We recently began harvesting our tomatillos and had a bit of a salsa verde-making marathon.
I should probably open this post by telling you that although this video may make me seem like it, I am not actually a complete luddite. My boyfriend made me promise to confess to you that this is not how we “normally” harvest grains. Using a combine is indeed a ‘wee’ bit faster than my basket and clipper method! However, I wanted to show you how easily rye can be hand-harvested and turned into flour. A simple rub of the hands releases the grain, the chaff can be winnowed away with the wind, and the grain ground into to flour in a small kitchen mill. All in all, a very enjoyable activity on a lazy summer day.