Saying Goodbye To Summer

I saw it coming, clearly, over the hill, in a few gently falling leaves, slightly crisp morning air, and in the first home fire.  What did I do? Embrace the Fall season with open arms? No! I ran the other way! I went on a lollygagging escapade. Daily jaunts along the creek, skipping stones and acting like summer was just beginning, if only in my imagination.

I wasn't remotely prepared to get in the fall mood, although I love all that Autumn holds, cozy warm sweaters, steaming mugs of Chai tea, the earthy smells of fall mulching. 

I'm thinking I still have time to scratch off a few fall "to dos" on my list. These few tips might just get my noggin aligned with the season. And if by some chance you're feeling un-fall like too and in need of a nudge, read on.

1. Garlic* If you will be planting a fall vegetable garden, have fun, the offerings of most seed catalogs are wonderfully laden with varieties for the home gardener to choose from, but in my opinion, none are as un-negotiable as the plump cloves of my favorite garlic for seeding.  A few braids of garlic store well for months in the pantry, or dehydrated and ground into powder, maybe roasted and preserved in olive oil. Garlic is a must have, AND the health benefits are too numerous not to consider that there may be a tad more fair weather yet to get next years harvest into the ground. Ever use garlic oil for earache or as an aid in healing an ear infection? In a pinch I will place a freshly sliced piece of garlic into my winter sensitive ears. Very soothing. LOL on the mental picture, but I said soothing, not lovely. More garlic love here.
2. Compost* Right now is the perfect time to replenish your composting system with an influx of garden debris, green, dried and brown, all will feed the soil food web now for deep, rich, garden goodness in one year. Where  to start? More compost love here.
3. Pantry* Yep, mines a mess as usual from tossing in stuff willy nilly all summer.  But now is the time to whip it into shape by organizing store bought staples, home preserved staples and by rotating expiring items to the front of your pantry queue. Be resolved to incorporate them into your menu to avoid waste. And do I hate waste? You bet I do!  What to do with that random can of tomato soup you dug out the dark recesses of your pantry? Epicurious is a great place to plug in that "can of whatever" and come up with an interesting recipe, one that might prove to make you the queen of culinary magic in your home.  While we have our pantry prowess thing going on, be mindful of family preparedness and add few consumables yearly that keep really really well long term.  Check out my little experiment to learn more about this pantry must have.

*For the newbie, here is a Beginners Guide to Pantry Pride from the folks at Organized Home.

Oh! before I forget, the promised lollygagging report.

Lazy days on the banks of Panther Creek and a farewell to Summer. 

Hello Autumn. I think I heart you.

What's at the top of your list of fall "to dos"? I'd love to know!

Autumn At My Door

Autumn is tap tap tapping at my door. Tomatillos, cukes and tomatoes fill every available kitchen surface. And HH doesn't have to wonder whats for dinner most nights because more often than not what ever surplus of what I'm currently "putting up" for winter is on the menu. Lately, that has been plenty of salsa, picco de gallo and home made corn chips. Pesto is up next on my to "put up" list. Basil, parsley and garlic beg to be utilized and thoughts of mid-winter deep green goodness on my plate constrain me.

Roasted potatoes have been dished up too. A nice firm crisp as an apple potato, there's nothing like it. My roasted potato recipe is a cinch to do. A one dish wonder that needs no accompaniment, unless it be a nice glass of Pinot Noir!

~ Cut into 1" pieces enough fresh Yukon Gold, New Red or your favorite spuds to fill a large baking sheet in a single layer. Add some fresh carrots cut to desired size and one roughly chopped large onion. Season with Kosher salt, freshly ground black pepper and a couple of tablespoons chopped fresh rosemary. Toss the whole shebang with a generous amount of EEOO and bake at 400 to 425 degrees (depending on your oven) for approximately 30 to 40 minutes until golden. ~

After roasting there must be boasting. Just a tad. I have so loved my outdoor sink all summer long. No more bending over to wash my freshly harvested vegetables with the garden hose. And I hope more gardeners will consider installing one of their own for next year's bounty, cause baby it's been one humdinger of an idea this cottage woman has come up with in a long time. Click Here for the whole project from start to finish. Mine is a bit rustic, the way I like it, made from recycled building goods. But I would love to see another's rendition of an outdoor sink or washing station. I'll be waiting! In the meantime I will continue to extol the virtues of the Outdoor Sink.

It's nice to know that I'm not the only one reluctant (or maybe indignant?) to answer Autumn tapping at the door.

My sentiments exactly!