Warm Greetings and Thank You for your continued interest in my blogs. I am so grateful that I have the opportunity to share my experience and knowledge with you. I hope you are enjoying my book and trying the recipes to fit the season.
Fall is a time of transition in which we look with hope to the future, and give Thanks for what has been offered. It is when we should focus on gratitude, and how we can cultivate awareness of being grateful in our daily living. Thanksgiving was a special holiday on the farm, with a full house to celebrate the end of the harvest. We also closed our country store for the winter, and usually my family headed south for a few months of rest and relaxation.
Seasonal menus are so healthy and hearty at this time of year, and should be enjoyed with all the freshly harvested winter squash, root vegetables, and satisfying grains. Fresh produce of roasted winter vegetables, homemade soups, and savory grains are warming and welcoming for the changing temperatures. I am a fan of roasted eggplant, butternut, Hubbard and acorn squash, and beets. Savory salads served warm, can be a sumptuous start to a hearty meal.
Of course, I love to make lasagna, eggplant rollatini or Parmesan, for a hearty Italian feast. Sweet potatoes and butternut squash are packed with antioxidants and vitamins and accompany any main course. As the weather changes and is cooler, the body needs fuel to keep warm, and these dishes are nutritious and very comforting.
In my book, I mention the family recipes of homemade lentil or barley soup. Those were always on the stove when the air was crisp and snowflakes were falling. Homemade bread to accompany a bowl was enough to warm your soul. My family hunted on our farms and we always ended the year with plenty of venison in our freezer. My mother made meatballs, steaks, chops, and stews with venison. For anyone who has enjoyed it, venison is very lean, and quite delicious. We had to protect our orchards from huge deer populations, as they could damage the new growth on our apple trees for the next crop. This was a big part of the natural order of survival in the country.
Unfortunately, in Florida one does not normally embrace much of the heartier menus, as the weather rarely brings a chill to the air. However, fresh vegetables are abundant year round and should be enjoyed. The fresh fruit available in the fall is my favorite, as is the season, and they are full of antioxidants. Growing up in the country on fruit farms offered the availability and abundance of many varieties of apples, berries, grapes, pears, and plums. They make the best desserts, as well as salads.
I will share one of my favorite roasted vegetable recipes using eggplant and/or zucchini. I love this as a side dish, or on top of fresh pasta with olive oil and garlic. Enjoy!
ROASTED EGGPLANT AND/OR ZUCCHINI
1 medium eggplant with skin, cut in 2 inch pieces (same if using winter squash or zucchini)
olive oil, garlic powder, pepper, salt, parsley, basil, and Parmesan or Romano grated cheese
In roasting pan, lightly spray pan with olive oil. Place pieces in single layer leaving space between pieces, so they do not steam. Lightly drizzle or brush olive oil over pieces, season with salt, pepper, basil and garlic. Bake at 400 degrees for about 30-40 minutes until lightly browned, turning pieces once. Remove from oven, sprinkle with parsley and choice of grated cheese. Serve warm.
