“Listen! The wind is rising, and the air is wild with leaves, We have had our summer evenings, now for October eves!” ― Humbert Wolfe October afternoons often lead us to the apple orchard. While we’re fortunate to live near several beautiful orchards, we tend to visit the one with the freshly pressed cider and the hot roasted cobs of corn the most. The short ride home is filled with requests for apple crumble, baked apples and candy apples. Of course, I’m happy to oblige any of those delicious requests. Though for me, I’m most drawn to apples used in savory dishes, like this pork chops and apples in white wine…
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I can feel summer dying into autumn and I’m pining for both – holding still to warm, sunny days and longing for the promises of Fall. If you follow me, you’ve heard me say it once or twice already – I love when the turning of the seasons is palpable. So while we are currently in the throes of an Indian Summer, the leaves show signs of autumn, falling in hues of burnt orange and amber, the roadside corn is beginning to dry out into crisp stalks of tan and brown, and the once proud sunflower fields are slumped with their tired heads hanging low.
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“Fall has always been my favorite season. The time when everything bursts with its last beauty, as if nature had been saving up all year for the grand finale.” – Lauren DeStefano The arrival of apple cider doughnuts at our local farm stand marks the unofficial start of the new season for us. With their sugary crumb and warm aroma, it’s always contenting to see them stacked in their little containers on the market’s counter. It’s been years though since we’ve bought any. My youngest has a nut allergy and baked goods from outside of our home is usually off limits since we can’t verify with certainty the ingredients used…
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Panzanella. A robust, yet simple dish with humble beginnings. Heirloom tomato and peach panzanella is a respectful twist on a classic favorite. The flavor combination is simply gorgeous, and while heirlooms certainly take the lead here, they give a slight nod to their stone fruit friend of summer, the peach.
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What’s a flummery, you say? Aside from being a fun word, flummery is a sweet, fruit, pudding-like dessert that has been mostly lost to history and time. A quick Google search will bring up a few recipes here and there, though certainly not a mainstream dessert like in the days of old. While thumbing through a colonial cookbook I have on hand, I came across a recipe for raspberry flummery. Seeing as though our raspberry season is nearing its end here in New Jersey, and I still have a good amount of locally-picked fresh raspberries on hand, I sought to honor this dessert of yesteryear.
