Every Fall season I just get so busy I think I will never be able to slow down and just sit and read again. I believe I get energized from the wonderful smells all around. The house is full of the waft of applesauce as I prepare the Liberty Apples for our week’s dinner table.
One tree’s bounty has already been sent to the Cider Pressing Group. That event is so sweet and just draws in the whole neighborhood.
When I have finished writing for the day, I am putting together a Potato Leek Soup with fresh ingredients from my CSA box/ Kirsop Farms. My Enchanted Broccoli Forest cookbook, by Mollie Katzen is falling apart and I am going to scan the book into my computer because I could not get through fall without her tasty, child loving, hearty treats of classic cooking.
I usually would be cooking down tomatoes, carrots, onions, and my dried spices for a huge vat of Tomato Sauce….but my life has changed and I can no longer eat tomatoes and there are now several Gluten-Free/high fructose corn syrup free pre-made sauces that I can order from trusted folks on line and they are very good too. I still enjoy the fabulous fragrance and the rosy red colors of the tomato and “my oh my”, when you cut into one and the juice runs – it transports me and my nose inhales deeply without command.
I have broken the back on my cookbook More From the Gluten-Free Gourmet – Bette Hagman.
It has proven to be the best resource book for cooking gluten-free, you can imagine, although there are lots and lots of kits and pre-made products on the market today. It is this book that helped me feed my family for the 20 years before GF became such a national issue. I could order much of her wisdom from EnerG Foods in Seattle. I am so happy I have the book, because I made English Muffins, sandwich rolls, cinnamon buns, and basic breads from her wealth of information. EnerG Foods covers lots of allergens and even has a GF donut supplier that does not slip in all those additives and dyes that are so pesky. I could spend 10 hours making bread with resulting inedible bricks until I discovered these valuable resources.
Bette Hagman’s GF Gourmet Flour Mix
- 6 cups white rice flour
- 2 cups potato starch flour
- 1 cup tapioca flour
- Xanthan Gum (Cake= 1 tsp. per cup GF Flour; cookies = ½ tsp. per cup GF Flour; bread= 1 tsp. per cup GF Flour; pizza crusts = 2 tsp. per cup GF Flour) Guar gum was too laxative for my family’s use – it is in a great many prepared kits and mixes FYI.
In 2 weeks, I will be cooking the pie pumpkins down for Making Chocolate Chip Pumpkin muffins and Pumpkin – pecan pancakes and waffles. The muffin recipe can be found in the Harvest Potluck cookbook, the link is at the top of the page.
Brocolli, zucchini, beets, onions, squash, kales, purple potatoes, carrots, tomatoes, corn on the cob, red pears, apples, pumpkin, the list goes on and on and each fills the house with aroma and visual sensations that just bring health and joy to the palate. Fuel for the senses! How good it is to be called home from our summer adventures by the fragrance of Fall.
What is your favorite autumn cooking treat? Do you make it from scratch? Maybe it does not need cooking – those are good too!