The last two months have simply flown by for us. In mid-July we attended a family picnic in Seattle and reconnected with relatives we'd not seen for some time. Tina and Matt organized a smaller gathering in Portland recently which was also a lot of fun. Phil and Greg finished the new roof on the back porch after Matt had helped with the start of the project. Kira's tree house is almost finished, my jam cupboard is filling up, and I've shared dozens of jars with relatives and friends.
Our garden didn't do as well as we hoped this year due to cold summer nights. Two of our dogs, Roxie and Carley, normally sleep outside during the summer but wanted indoors this year. Because they were not in the yard, the deer discovered our garden. The broccoli plants are now just stubs and the strawberries got a severe haircut. Next year I think we'll have to enclose the garden with a 7-foot fence to protect our food source. Such is life when humans move into animal habitat.
The trees here in the mountains are turning gold, red, orange, and other fall colors. Oak trees are losing their leaves, readying for the winter ahead. Our apples are almost ready for harvest and we have an abundant crop. I'll have enough to make applesauce, apple butter, and freeze some for winter pies.
During the next few weeks, as autumn arrives around the country, take time for a walk or drive in your area. The view of our changing world can be a relaxing break from daily routines and your spirit will find renewal in our ever-changing seasons.
If you've not stored items for winter use, it isn't too late. When the snow piles up and the roads are covered with ice, it is wonderful to open a cupboard or freezer and select something to cook for dinner. No need to head to the grocery store during inclement weather if you have resources at your fingertips.
One item I keep on hand is quinoa (keen wah). It is the most nutritious grain in the world. You can use it just as you would rice in any recipe. I purchase it in the bulk section of the health food store and store it in a glass quart jar. Here is a hearty fall or winter main dish using quinoa that is filling and delicious as well as being good for you.
Quinoa Stuffed Acorn Squash
1 acorn squash, halved and seeded
2/3 cup quinoa
1 1/3 cups water
1 1/2 teaspoons butter
salt and pepper to taste
1 tablespoon extra-virgin olive oil
1/2 large onion, chopped
1/2 green bell pepper, chopped
2 stalks celery, chopped
1 apple, diced
3 cloves garlic, minced
1 (2 inch) piece fresh ginger, minced
1 tablespoon apple cider vinegar
1 tablespoon white sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 dash crushed red pepper flakes
1/2 cup shredded mozzarella cheese
Preheat oven to 425 degrees F. Place the squash halves, cut-side up into a small baking dish, and bake until tender, about 45 minutes.
Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes. When done, stir in the butter until melted, then season to taste with salt and pepper.
Meanwhile, heat the olive oil in a skillet over medium heat. Stir in the onion, green pepper, and celery; cook and stir until the onion has softened and turned translucent, about 10 minutes. Stir in the apple, and continue cooking until the vegetables are tender, about 10 minutes more. Add the garlic and ginger, cook 2 minutes more, then stir in the vinegar, sugar, cinnamon, nutmeg, and red pepper flakes; season to taste with salt and pepper.
When the squash is tender, scoop out some of the flesh, leaving the halves 1/2 inch thick. Roughly chop the acorn squash, and combine with the quinoa and apple mixture. Spoon the mixture back into the squash shells, and sprinkle with the mozzarella cheese. Return to the oven, and bake until the cheese has melted and is bubbly, about 5 minutes.
Enjoy the coming season. Take time to relax with loved ones and appreciate the slower pace of autumn.
