There is something ingrained in my genetic code that drives me to want to cook, bake, can, store, save - all manner of foods in the Fall. It makes me wonder it, at some point in our growth, our DNA became modified to prepare for Winter by harvesting, cooking, preparing and storing sustenance. I don't think it's as simple as 'it's cooler'!
It's September, which means crisp sweet and tart apples. I'm not a fan of raw apples, but boy-oh-boy do I love a good Apple Crisp or warm fresh applesauce and apple butter. As a child, I would eat apple butter by the jar - it would drive my Grandma crazy. The smell alone can bring back fond memories of goodnatured ribbing in her kitchen.
I'm excited for the Fall root vegetables to peak - I absolutely love the fresh Butternut, Hubbard and Turnips. This year I have parsnips added to the mix. Perhaps a roasted and smoky Ratatouille is in the works?
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