Clara Peeters, Still Life with Cheeses, Artichoke and Cherries, c.1625

oil on wood, 46.6 x 33.3 cm, Los Angeles County Museum of Art

Hot Caramel Apple Drink 8 ounces apple juice 1 tablespoon cinnamon syrup whipped cream caramel syrup nutmeg cinnamon Bring apple juice to a boil. Add 1 Tbsp of cinnamon syrup to the bottom of a 12 oz mug. Add boiled apple juice. Top with whipped cream, pour caramel syrup generously; let caramel run into juice. Add more whipped cream and caramel, if desired. Sprinkle with nutmeg and cinnamon. 2. Cinnamon Syrup: 1 cup sugar, 1/8 tsp Salt, 2 Tbsp Flour, 1/2 tsp cinnamon, 2/3 cups water, 2 Tbsp butter. Mix all but butter. Boil until thickened. Add butter.

Hot Spiced Cranberry Apple Punch

64 ounces cranberry juice cocktail

8 cups apple cider

24 ounces thawed frozen lemonade concentrate

(do not mix or dilute)

4 cinnamon sticks

1 whole nutmeg

1 teaspoon whole allspice

1 teaspoon whole cloves

2 cups rum

Lemon wedges and cranberries for garnish

Mix together the cranberry juice, apple cider,

and lemonade concentrate in

a large soup kettle.

Bring to a boil.

Wrap the spices in a cheesecloth bag and

add to the kettle. Simmer for twenty minutes. Add the rum.

Ladle into warm mugs and garnish with lemon wedges and whole cranberries.

Olde-Fashioned Cabbage 1 head cabbage, cut in wedges 1 c. sour cream 1 beaten egg 1 tbsp. butter 2 tbsp. vinegar 1 tbsp. lemon juice 1 tsp. sugar 1 tsp. salt 1/2 tsp. pepper 1/8 tsp. mustard 1/8 tsp. paprika 1/2 tsp. celery seed

Cook cabbage until tender. Combine all ingredients and mix thoroughly. Cook in double boiler until thick, stirring constantly. Serve over precooked cabbage.

Fall Song

Mary Oliver

Another year gone, leaving everywhere

its rich spiced residues: vines, leaves,

the uneaten fruits crumbling damply

in the shadows, unmattering back

from the particular island

of this summer, this NOW, that now is nowhere

except underfoot, moldering

in that black subterranean castle

of unobservable mysteries - - -roots and sealed seeds

and the wanderings of water. This

I try to remember when time's measure

painfully chafes, for instance when autumn

flares out at the last, boisterous and like us longing

to stay - - - how everything lives, shifting

from one bright vision to another, forever

in these momentary pastures.

Healthy Bran Muffin Recipe

3 cups bran or All Bran cereal (not flakes)

1 cup boiling water

1 pint milk

3-4 tablespoons white vinegar

1 1/4 cup brown sugar, firmly packed

2 fresh eggs

2 1/2 cups flour

2 1/2 teaspoons baking soda

1/2 teaspoon salt

1 teaspoon vanilla

1/2 teaspoon baking powder

1/4 cup butter or substitute organic olive oil for butter

Preheat oven to 375 degrees. Lightly grease muffin pans with organic olive oil.

Pour boiling water over bran in a small bowl and set aside. In a separate small bowl, pour white vinegar over milk. Milk should start to curdle.

In a large bowl sift together flour, baking soda, salt and baking powder. Set aside. Cream together butter, sugar, vanilla and eggs until smooth and fluffy. Mix milk mixture with bran mixture. Alternating between flour mixture, bran mixture and butter/ egg mixture combine all three ending with the bran mixture. Do not over mix - the batter should be lumpy and thick. Add in blueberries, cranberries or alpine strawberries if desired in this muffin recipe.

Spoon mixture into large greased muffin pans and bake at 375 degrees for 15 minutes or until done. Remaining mixture can be refrigerated up to one week.

Potted French Blue Cheese and Scotch Whisky Pate

• 350 g fourme d'ambert cheese
• Scotch whisky
• fresh ground black pepper, to taste

1Add the blue cheese to a pestle and mortar or a large bowl and pound to a smooth paste.

2Now add the whisky drop by drop, and stir into the creamed blue cheese.

3Continue adding whisky for as long as it is still incorporated into the cheese (or as much as the blue cheese can drink!) and it makes a firm cream.

4Season with freshly ground black pepper to taste and pack into ramekins.

5Chill well before serving and serve either as an unusual pâté for a starter or as a savoury dish to end a meal.

6Serve with toast, crackers, water biscuits or oatcakes, and fresh watercress.



Recipe by French Tart.

Olga Wisinger-Florian. A River in an Autumnal Landscape

• 
  Thyme Potatoes Au Gratin
• 3 cups whipping cream
• 1 large clove garlic, minced
• 2 Tbsp. butter, softened
• 4 lb. red potatoes, peeled and thinly sliced
• 4 oz. Parmesan cheese, grated
• 2 Tbsp. snipped fresh thyme
• 1/4 tsp. freshly grated nutmeg
• 1/4 tsp. freshly ground pepper
• Shaved Parmesan, Italian (flat-leaf) parsley, dried tomato slices (optional)

1. Heat oven to 350 degrees F. In medium saucepan combine cream and garlic; bring to simmer over medium heat. Simmer, uncovered, 5 minutes, do not boil. Remove from heat.

2. Generously butter 3- to 3-1/2-quart baking dish. Layer one-third potato slices. In small bowl combine grated cheese, thyme, 1 teaspoon salt, nutmeg and pepper. Sprinkle one-third cheese mixture; pour one-third hot cream. Repeat layers twice. Cover with foil.

3. Bake 1-1/4 to 1-1/2 hours until potatoes are almost tender and liquid mostly absorbed. Uncover; bake 20 to 30 minutes, until liquid is absorbed and potatoes are browned and moist. If dish is broiler-safe, broil 3 to 4 inches from heat for 2 to 3 minutes, until top is crisp and brown. Let stand 10 minutes. Makes 8 servings.

Sharon Orchards

573 Chestnut Street
Sharon Springs, NY 13459
Schoharie County
(518) 284-2510

Apple Grower
U Pick
Farm Market
Cider
Gift Boxes

Many have long advocated that “an apple a day keeps the doctor away” and now numerous medical researchers have substantive proof of the adage. One of them, Dr. Eric Gershwin at the University of California-Davis School of Medicine has confirmed, “We discovered how the unique mix of nutrients found in apples and apple juice can actually improve health, starting at the cellular level—protecting cells from the type of damage that leads to heart disease and age-related cancers.” How fortunate that the pursuit and consumption of apple cider’s golden goodness is not only an autumn rite but also health enhancing—assuring cider mills will continue to rule!

Photos from my farm tour in Sharon Springs, New York. This tour was part of the Fall Festival -Fabulous Beekman Boys event. And I must say, Josh and Brent are quite fabulous and smart, fun and so very gracious and kind.

Beekman 1802: Goat Milk Soap, Provisions & Seasonal Living. Home
The Fabulous Beekman Boys : Planet Green - On TV

Parson's Farm Stand

Sharon Springs, New York

SAUTEED BEETS WITH CARROTS AND MUSTARD

Makes 4 servings

• 8 medium beets, rinsed
• 3 tablespoons vegetable oil
• 1/2 teaspoon mustard seeds
• 1 carrot, peeled and grated
• 1 teaspoon salt
• 1 tablespoon fresh lemon juice
• 2 tablespoons minced mint leaves

1. Place beets in a pot and cover beets with water; bring water to a boil then reduce heat, cover pot, and let beets boil for 20 to 30 minutes or until tender. Drain beets and let cool then slice into quarters.
2. Heat oil in a skillet and add mustard seeds, they will splatter, so be careful. Add carrots and quickly sauté them then add the beets and season with salt. Cook until warmed through then spoon into a serving bowl and drizzle with lemon juice and sprinkle with mint.

"There is no season when such pleasant and sunny spots

may be lighted on, and produce so pleasant an effect on

the feelings, as now in October."

Nathaniel Hawthorne

• Fresh spinach salad with pomegranate

  ¼ cup lemon juice or red wine vinegar

  4 chopped scallions or 1 thinly sliced small yellow onion

  ½ tsp. salt

  ½ tsp. ground black pepper

  ¼ cup to ½ cup olive or vegetable oil (to taste)

  10 oz. (two 5-oz. containers) baby spinach

  1 cup coarsely chopped toasted walnuts

  ½ cup pomegranate seeds

  2 to 3 hard-cooked eggs, sliced (optional)

  Steps: In a medium bowl, combine the lemon juice or vinegar, scallions or onion, salt and pepper. In a slow, steady stream, whisk in the oil. Drizzle over the spinach, sprinkle with the nuts and pomegranate seeds, then toss to coat. If desired, garnish with egg slices.

  Recipe adapted from Gil Marks

Autumn Dinner Menu

Salad of Fall Greens with Persimmons and Hazelnuts

Pork Chops with Cranberry-Thyme Pan Sauce

Whole Roasted Yams with Maple-Allspice Butter

Honey-Butter French Bread

Spiced Pumpkin Cake with Caramel Icing

Chardonnay

Cranberry-Thyme Pan Sauce

1 tablespoon butter

2 5- to 6-ounce boneless pork chops

1/3 cup dry white wine

1/3 cup cranberry sauce

3 green onions, chopped

1 tablespoon chopped fresh thyme

Melt butter in heavy medium skillet over medium heat. Sprinkle pork with salt and pepper. Sauté pork until brown and cooked through, about 5 minutes per side. Transfer pork to plate. Add wine to same skillet. Bring to simmer, scraping up browned bits in bottom of pan. Stir in remaining ingredients. Reduce heat to medium-low and simmer until slightly reduced, stirring occasionally, about 3 minutes. Season sauce to taste with salt and pepper. Return pork and any juices to skillet. Cook until heated through, about 1 minute. Transfer pork to plates. Spoon sauce over and serve.

John Atkinson Grimshaw

Autumn Morning

Savory Cheddar Cheese Corn Muffins

Serves about 12

1-1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
pinch of cayenne pepper
1/2 teaspoon basil
1/4 teaspoon oregano
1/4 teaspoon rosemary
1-1/4 cup shredded sharp cheddar cheese
1/4 cup melted butter
1 large egg
1 cup milk

Preheat oven to 425 F. Grease 12 regular-sized muffin cups or line with paper muffin cups.

In a large mixing bowl, combine flour, cornmeal, baking powder, salt and the herbs. Stir in cheese.

In another bowl, mix together the melted butter, egg and milk. Add to the flour mixture and stir together until all is moistened. Do not overmix. Batter will be a little lumpy.

Divide into 12 muffin cups. Bake for 15 - 20 minutes, until muffins are golden and toothpick inserted in the center comes out clean. Remove to a rack to cool or serve warm.

Patti Page - Old Cape Cod

I have been humming this song all morning.

"In the garden, Autumn is, indeed the crowning glory of the year,

bringing us the fruition of months of thought

and care and toil. And at no season, safe perhaps in Daffodil time,

do we get such superb colour effects as

from August to November."

- Rose G. Kingsley, The Autumn Garden

The morns are meeker than they were,

The nuts are getting brown;

The berry's cheek is plumper,

The rose is out of town.

The maple wears a gayer scarf,

The field a scarlet gown.

Lest I should be old-fashioned,

I'll put a trinket on.

Emily Dickinson

Nature XXVII, Autumn

"But now in September the garden has cooled, and with it my possessiveness. The sun warms my back instead of beating on my head ... The harvest has dwindled, and I have grown apart from the intense midsummer relationship that brought it on."

- Robert Finch

To Remember September 11th, 2001

Dear God, as our country remembers the heartbreaking events of September 11th, 2001, we humbly turn to You in prayer. At a time where our nation is facing unprecedented challenges, we need Your Spirit, Mercy, and Strength, now more than ever, to guide us down the right path.

Cherry and Blue Cheese Salad

Raspberry-Wine Dressing (see recipe below)

3/4 cup thinly-sliced mild red onion

2 tablespoons fresh-squeezed lemon juice

3 quarts bite-size mixed salad greens

1 pound fresh or frozen dark sweet pitted cherries (if using frozen, thaw first)

3/4 cup crumbled blue cheese (gorgonzola or Roquefort cheese may be substituted)

Prepare Raspberry-Wine Dressing; set aside.

Place onions and lemon juice in a bowl with the 2 cups cold water; refrigerate 15 to 30 minutes. When done, pour off liquid and drain well.

In a large bowl, combine drained onions, salad greens, cherries, and enough Raspberry-Wine Dressing to lightly coat the greens.

Sprinkle top of salad with blue cheese and serve.

Makes 8 to 10 servings.

Raspberry-Wine Dressing:

1/4 cup raspberry vinegar

1/4 cup red wine (I like to use pinot noir wine)

1/4 cup fresh or frozen raspberries

1/4 cup honey

1/2 cup fresh basil leaves

3/4 cup extra-virgin olive oil

In a blender or food processor, combine raspberry vinegar, red wine, raspberries, honey, and basil; whirl 1 minutes or until well blended. With the motor on, add olive oil in a slow steady stream, whirling until dressing is smooth. Store, covered, in the refrigerator. Serve at room temperature.