Welcome to Fall!

Seasons come and go and, based upon where we live, those seasons seem to be pegged to various traditions. 

Here in Alabama, fall is tied to school starting back (for most of us, that is THIS week!) and probably a football game or two.  Mother Nature’s idea of fall might still be a couple of months away so we’re still relishing her summer produce.

From Clanton, we’re seeing some lima beans, new potatoes and muscadines. If you can get past the tough skin and seeds of these Southern staples, this fruit makes for a very fine syrup. To make, in a medium saucepan combine a quart of muscadine grapes with 1 cup sugar, a tablespoon lemon juice and ¼ cup light corn syrup. Bring to a boil, let cool and strain to remove the skins and seeds. Enjoy this tart liquid in a cocktail (with local Redmont vodka and club soda, over ice) or drizzled over Saturday morning pancakes or on a Sunday afternoon scoop of vanilla ice cream. 

There are tomatoes from Sand Mountain, which need no recipe. But, if you are so inclined, tomato pie is always a good idea.  This recipe from Julie Grimes of Black Sheep Kitchen in Crestline is a real winner. 

From our own Harpersville, AL farm we have eggplant that might get the  Ina Garten treatment this week, while the mixed peppers get roasted, peeled and sliced into ribbons like this — the end result can be enjoyed over a pile of butter lettuce or on goat cheese-slathered baguette rounds. SO delicious. 

Rounding out this week’s basket are loaves of bread from Corey Hinkel and sweet Vidalia onions that love to be sliced and melted down low-and-slow. From there, you can add them to sandwiches or toss with hot pasta or swirl a few tablespoons into softened cream cheese for a sophisticated spread.

We are delighted to have you on this journey with us as we welcome fall!