In my corner of the world, autumn arrived many weeks ago and is near its righteous peak this very moment. Skies so deeply blue, catching the scent of overly ripe grapes and blackberries as I go about chores. Geese overhead in the afternoon, departing for winter, one flock at a time. Rose hips plump, sweet and frost-kissed. They are ready to be dried for a winter supply of Vitamin C, and some will be sampled fresh, too. Persimmon of the north.
The seasons here feel like theatre to me. Every aspect elevated beyond my limited imaginings, each with its own dramatic flair. A production so grand even the finest Broadway directors could not begin to duplicate it. Here, the premium box seats are found on the edge of the garden as I watch my flock cluck and purr their way through the garden for fall cleanup; beneath a crimson maple tree as the sun dips below the western ridge; on the water, enjoying a late day paddle, listening to the chatter of loons as a bald eagle swoops down, talons extended, snatching a plump fish straight from the water’s surface for their dinner. Immediately knowing you might never bear witness to a scene like that that again.
Inside, surfaces overflow with the fruits of the season. Herbs drying, seeds accumulating, vegetables ripening and awaiting my attention. My two hands can only do so much and this year more than any other, I think they have reached capacity. I am ready to be done with food preservation, but there is much to do still. Kale, cabbage, apples, pears, carrots, tomatoes, onions, leeks. Give the cold room shelves a fresh wipe down with vinegar and water before filling them up with the winter squash that’s been curing in the greenhouse for weeks, bushels of potatoes, onions, carrots, and garlic. Make tomato sauce. Clean out the catch-all freezer so that we have room for the chickens in a few weeks, and hopefully venison a few weeks after that.
Last week I made a recipe for Pumpkin Spice Simple Syrup that was circulating on Instagram and it was delicious! The idea is to use it in your coffee, which I did with great autumnal pleasure. I went ahead and made a second batch this weekend and tweaked the recipe enough that it no longer resembles the original at all, so I am going to share it here in case you’d like to make some.
Pumpkin Spice Maple Syrup
- 2 tbsp pumpkin puree
- 1 cup maple syrup
- 1/4 (slightly rounded) tsp pumpkin pie spice
In a small over medium-high heat, bring mixture just to a boiling point, while whisking. Turn heat down to medium-low and continue whisking for 2-3 minutes, until everything is combined. Watch carefully so it does not boil over. Store in a glass jar in the refrigerator. Shake or stir before use. Will keep for 7-10 days. Use in coffee or stir into steel cut oatmeal.
Even though our harvest and preservation tasks continue to stretch out before us, it’ll all end soon enough. In fact, it wouldn’t surprise anyone around here if we see our first snow in a few weeks. Another summer has passed us by, and this one for the record books; I will give a proper end of season garden and harvest synopsis soon. For now, there is nesting to do and September to enjoy.