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The Fragrance Of Fall

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 FarmsMy 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!

If you order anything from Amazon or Powell’s   from this site, I will receive a few beans in my bucket.  Thank you

Related Reading:
Harvest Potluck free cookbook – Unicef Fundraiser 
Eat To Live
Beat for Beets
Animal, Vegetable, Miracle

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13 Responses to “The Fragrance Of Fall”

  1. Chris Edgar Says:

    That’s funny, Enchanted Broccoli Forest is what I believe to be a vegan living house at Stanford — I’m guessing this is their cookbook. I never went inside and no one was able to tell me what went on in there, so I’m grateful that I finally have some insight. :)
    Chris Edgar recently posted..New Song From “The Grate”: “Beneath The Grate”My Profile

    Patricia Reply:

    Mollie Katzen wrote a number of classic cookbooks and has her own line of food products. She is from New England I believe and owns a restaurant. Not all her recipes are vegetarian or vegan, but I think a number of places tried to start cafe’ based on her cooking..

    We will have to check out the Stanford option some time.

  2. susan blake Says:

    Hi Patricia,
    Just back from the lake house – it’s really a colorful fall up there but here in Chicagoland the leaves have not turned yet. Cooler temps and fall crisp air – love it – does bring out the favorite recipes! Last night I made Pork and Apple Pie, a real family favorite and it’s all made from scratch. I’m already thinking big pots of goulash, chili and soups. Good thing and good timing. I was getting weary of all the salads. Looking forward to dehydrating a ton of apples. Even my dogs love them as treats! Gosh thanks for making me hungry! (not that I needed help :) )
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    Patricia Reply:

    The blueberry bushes are really turning maroon here, but we are in the 80s nearly every day now for the past 2 weeks I wish folks could remember how stunning out September and usually October are…August is usually hot….and stop expecting summer in June and July…monsoon season.

    We are not colorful like the New England and Eastern Canada areas, but our weather is milder and wetter. Mt Rainier has been stunning this whole year with the cooler season and more snow pack.

    I make tons of dried apples too…though the Gravenstein took a
    year off this year – those few apples are off to the press.

    Zip loves apples and carrots so much

    I am getting tired of salads myself, but have discovered pears set my blood sugars into crazy mode. I made chicken -collard greens (noodle substitute) soup for me but it is too hot to think of soup today.

    I tore my surgery open this morning speed walking…hard control when I can not exercise. I got a Quigong DVD from the Library to try and see how that might work for me?

    Sorry about making you hungry! well, not really
    Patricia recently posted..The Fragrance Of FallMy Profile

  3. Laurie Buchanan Says:

    Patricia – You should have offered bibs with this delicious post — I’m drooling!
    Laurie Buchanan recently posted..Mind Your Own BusinessMy Profile

    Patricia Reply:

    Laurie the house was so full of wonderful smells it just poured onto the page…

    you made me laugh for sure

  4. Deborah Barker Says:

    A delightful post Patricia – it enthralls the senses! “The Enchanted Broccoli Forest” reminds me of my youngest son’s requests of,

    “Can we have trees for dinner mum?” A broccoli fan from a very young age. Thank you for this tasty introduction to Autumn :-)
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    Patricia Reply:

    Thank you for your encouraging words. Lots of broccoli fans here too, when my daughters friends wanted to go for fast food, my 3 wanted Cream of Broccoli Cheddar Cheese Soup!

    There is an actually recipe Enchanted Broccoli Forest in the cookbook.

    For their birthday parties we would often have mashed potato mountain…with a tree line of broccoli and candy stones ( also included salsa or chutney, cheese, and a plastic Mountie and deer!

    Actually, your post about the bleeding house inspired this writing..

  5. Deborah Barker Says:

    Well, I am happy to have inspired you Patricia! :-)
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  6. Reina Matthias Says:

    The Bette Hagman’s GF Gourmet Flour Mix is a must try for me. It sounds awesome.

    Patricia Reply:

    I have tried a number of mixes to get a nice texture in GF baking and cooking – this one works every time
    Patricia recently posted..It’s my ball and I am leaving the game!My Profile

  7. Sam Juliano Says:

    Sounds like a sensory delight–waffling aromas of fall, with applesauce and some heart healthy vegetables. You definitely play by the rules Pat, and I’d dine at your table anyday. Fall is officially here and pumpkins will be entering the equation very soon. Great recipe there!
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    Patricia Reply:

    Thank you for dropping by – the smells in the kitchen are so lovely this time of year. We have also discovered with our recent heat spell the roses are smelling rather lovely in their last blooms of the season. Another treat.

    Of course, just mention the word Italian and food – I start to salivate!
    Patricia recently posted..It’s my ball and I am leaving the game!My Profile