It was a great Thanksgiving weekend, with visits from family, Black Friday shopping with my daughter and her friend and lots of food, including a pie made with cranberries and the last of my homegrown cherries. It was topped off with a visit to the Bachman’s greenhouses in Lakeville Sunday afternoon to see the poinsettias, courtesy of my friend Gwen…
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Earlier this fall, I bought three nice squash from the Northfield Farmers Market to use in a fall container. When the weather turned cold (and then nasty) a week or so ago, I brought the squash in to put them to use in a squash soup. Squash are ornamental, and most are edible as well, so there was no reason…
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Nothing says fall to me like apple crisp. I love fruit crisps year-round, but fall is for apples. And, they are very easy to make. Here’s my basic recipe — feel free to adjust to whatever sounds good to you. Preheat oven to 350 degrees and get out your pan. This recipe works for an 8-inch round or square pan,…
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There are lots of ways to make applesauce. My mother-in-law used to add Red Hots to hers, which made it spicy, sweet, pink and very popular with little people. But, I take a more basic approach. I usually do this in huge batches, so feel free to adjust down according to your family size and applesauce appetites. Simple Applesauce Enough…
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A week or so ago, while I visiting my daughter in Chicago, I happened upon a fun idea for a simple fall container. The container (shown below) was on display at the Morton Arboretum in suburban Chicago. The container itself was large, wide and made of terracotta. It was filled with an assortment of gourds and squashes. Simple, and very…
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