Even though Summer is my favorite season at present because I am primarily a vegetable and edibles gardener, and I therefore hate to see it end, there is something exciting yet restful about fall, most of the hard gardening work is over and still the fruits of the work linger. This year I worked up a new cabbage family and greens bed that is very large and which I managed to completely overplant in turnips yet again- not just any turnips but monster oval Italian turnips, this is the largest so far-
One point of celebration is the blooming of my "Christmas" cactus-
Another is picking out some pumpkins to cook from a farmer's field, Connecticut Field on the left and Howden on the right.
My soup recipe includes coconut milk, which gives it a lovely taste and creaminess, and Turmeric with various ground seeds like Dill, Caraway, Fennel, Anise, Cumin, Fenugreek, and Coriander, as well as lemon pepper, ginger, and maybe some pumpkin pie spices.. I like the hand-held stick blenders for pureeing the soup, no messy transferring of hot liquids and handling hot blender containers. I also keep some unblended but mashed pumpkin to eat on rice or buckwheat with goat cheese, and poached egg, as we eat vegetarian and gluten-free food most of the time, and I avoid dishes with sugar and baked starches. Fortunately there is Stevia.
The last area of celebration is colorful fall foliage, like the wonderful colors of blueberry leaves and an orange-toned cutleaf Japanese maple-
My two small Japanese maples, have become brilliant red again after being rather drab over the summer, Amber Ghost-
And not as vigorous Purple Ghost, but more intense red-