Changing Colors: Fall Harvest and Preparation for Winter

The time to harvest is here. The leaves are changing and winter, I fear, is beginning to rear is unpleasant head. It's not all that bad--fresh pressed cider, local pumpkin beers, and time to celebrate with family is all a plus. But for many students, or maybe for just myself, the lack of sun after a full day of studying can get wearing... and as much as I love squash, the idea of eating it everyday in an effort to eat locally is not as desirable either.

That's where a little planning ahead can make a world of difference. While I'm a fan of canning, jamming, and the like, I find they're a bit more time consuming that I'd like during the school year. But here's a few student-friendly options for savoring the best of summer all winter long:

1. Frozen 'Pesto' (fresh basil blended in a food processor or blender with a bit of olive oil, salt, and pepper): just thaw and add garlic and chopped nuts.

2. Frozen Tomatoes (we just put them in a bag here and they're great for making deliciously flavored soups and sauces; avoids the dull flavor of the GMO January tomato)

3. Frozen Bell Peppers (fresh from our garden, just slice these guys into strips and ready for a quick fajita night on a snowy day)

4. Frozen Thai Hot Peppers (or any kind you like. I love bringing simple heat to a dish in the middle of winter, a great source of warmth)

5. Frozen Fruit Muffins (yes, basically the freezer is your best friend here. I chose a classic, blueberry muffins. Just wrap a freezer sealed bag, defrost overnight, gently reheat, and enjoy on the way to work).

6. Dehydrated Summer Fruits (a real favorite of mine, this is so easy to do and with such an amazing pay off. Dried fruit can be expensive and so doing it on your own; only catch is you'll need a dehydrate first, though some can be quite affordable and makes for great kale chips. I'm a fan of dehydrated cherries and even strawberries)

And, of course, I'll be sad to see all my fellow garden critters go when the snow hits (okay, maybe not these pests), but at least I'll have the owls outside my window to purr me to sleep.

Italian Mamas: Pesto, Bruschetta, & Creamed Corn (just cuz)

Much of my cooking inspiration comes from my mother. I remember in high school I would shrink away from having to help in the kitchen at home; I once tried attempted orange juice by throwing whole oranges in a blender (Toni managed to stop me in time). So when I finally began to appreciate the fine art and bliss of home cooking, it was my mother's recipes I thought of first.

"How do you make your lentils?" "So I shouldn't be adding salt to boil water for tea?" Shameful, I know. It was probably her Italian roots and mine too that finally brought about a love for the kitchen. A number of my dishes are a work in progress to veganify Italian classics. One of the her classic recipes as such was her bruschetta.

So following up on my second project, and really beginning what will be a long dedication to reviving the childhood favorites (bonding over community, family, and food), I have a few short and easy recipes based on my mother's cooking and her Italian roots.

These dishes were all served up just after Christmas during a dinner party with my best friends (Sarah, Diane, Bianca) from across the country. Nothing beats a long night of sharing with friends over the dinner table, a nice glass of wine, and.... a fort!! (Toni kindly built us girls an epic blanket fort!)

Happy Campers

Toasted Bruschetta

Ingredients

* 1 Fresh Italian Loaf (whole wheat if available)
* 4-6 Tablespoon of Vegetable Oil
* 5 Roma Tomatoes, diced
* 2 Garlic Cloves, minced and crushed
* 2 Fresh Basil Leaves, chopped
* 2 t, Dried Oregano
* 1 t, Dried Parsley Flakes
* 1 T, Good Quality Extra-Virgin Olive Oil
* 2 t, Freshly Ground Pepper
* 1 t, Freshly Ground Pink Himalayan Sea Salt (or salt of choice)

Direction

1. In a medium bowl, add together all the ingredients except the loaf and vegetable oil. Mix well and set aside.
1. Slice loaf into 1 in slices. Heat a cast iron (or heavy bottomed) pan over medium heat. Place olive oil in a dish and brush lightly on each side of each slice as your lie them on the pan. Toast for approximately 1 minute on each side, or until crispy and golden.
3. Lay out your toasted bread and top each with a large spoonful for the tomato mixture. Each immediately & Enjoy!

Easy Vegan Pesto Pasta

Ingredients

* 1 T, Tofutti Vegan Cream Cheese
* 1 Bundle Fresh Basil Leaves (approximately 8-15 leaves, depending on moisture content)
* 1/2 C, Pine Nuts
* 1/3 C, Good Quality Extra-Virgin Olive Oil
* 2 Cloves Garlic, minced
* 1 T, Freshly Ground Pepper
* 1/2 T, Freshly Ground Pink Himalayan Sea Salt (or finely grained salt of your choice)

Directions

1. Add together all the ingredients in a food processor and pulse until well combined. Pesto should be almost smooth, just a bit chunky. If too moist, add a few extra basil leaves and a handful of pine nuts. If too dry, add an extra tablespoon of olive oil. Easy as that. Eat with crackers and wine, or add to pasta. Enjoy!


And just for good measure, if you're mouth was watering over the pictures, I wanted to present to you...

"Bianca's" Asian-Flare Creamed Corn

Aka. PETA's creamed corn recipe.

Its awesome, and easy, try it.


So if any of you have a family recipe, even if its not that good, just something unique to your childhood, maybe made by an aunt, a cultural recipe made on holidays.... I'd love to hear about it! Just a general recipe outline (even if it includes meat, dairy, eggs, etc; all the better to work with) would be awesome... and OF COURSE, the story behind it, the most important part.

I want to hear from you, let's share :)

Peace&Love