Cooking in Season

Fall

I love summer, but autumn in New Hampshire does have its own beauty. Wind gusts and skies become moody. As trees turn bare, our ubiquitous stone walls emerge and spur us to think of the strong people who built them. I find myself wanting to read Hawthorne, Frost or Poe, and I crave warm, delicious foods made with fall vegetables and fruit.

If there's a more hearty and delicious start to a fall weekend morning than a cup of good coffee, some fruit and a stack of pumpkin pancakes, I don't know what it is. Pumpkin also finds its way into one of my favorite fall desserts: a pumpkin cheesecake with a wonderful gingersnap crust.

I crave warm soups in the autumn, and apple butternut squash soup combines two of my favorite products of the fall harvest.

Apple, and that versatile fall ingredient fennel, flavor the side dish for this broccoli pork stir fry. The recipe calls for a Granny Smith apple, but feel free to use any apple native to your area.

If autumn brings out your creative side, make your own warm, hearty and nutritious version of this fall vegetable casserole, which calls for whatever fall veggies you happen to choose—carrots, parsnips, Brussels sprouts, cauliflower or whatever moves you.

As the cold of winter nears, may you find warmth and comfort in delicious autumn foods!

- Meg Hirshberg