New Moon 18 September 2:44pm (ET)
Harvest Home/Mabon-22 September
Autumnal Equinox-22 September 5:18pm (ET)

September skies, reminiscent of a Maxfield Parrish painting, overlooks a riot of late summer and early autumnal colors for much of the northern hemisphere. The last flourish of color from flowers, celebrating each morning before the hoar frost ends their season and makes way for the delightful autumn colors adorning the trees.

September bring the second harvest. Farm stands, farmers markets and our own gardens are heavy with late season bounty. Plants have long gone to seed and are preparing for a long winters sleep. Our bodies are also preparing, craving warming, comforting foods to prepare us for the cold weather ahead. Our inner urges to plan and prepare for brutal winter weather. Stocking up and saving the delicious flavor and goodness of fruits and vegetables grown locally and preserved fresh and at the peak of their ripeness.

Celebrate this abundance and harvest found in your community. Give thanks to the Earth for the nutritious foods she has provided.

Roasted Potatoes with Onion and Sage

5 large potatoes, cut into large chunks
1 cup chopped onions
½ teaspoon sea salt
¼ teaspoon black pepper
1 tablespoon fresh sage, chopped
3 tablespoons butter
½ cup water

Preheat the oven to 400F.

Toss the ingredients together in a shallow roasting pan, cover with foil, and cook for 1 hour, stirring twice during cooking.

8 servings.

Autumn Chicken and Squash Risotto

4 boneless, skinless chicken breast halves, cut in bite-size pieces
1/2 ounce dried porcini mushrooms
3 1/2 cups chicken stock
3 tablespoons extra virgin olive oil, divided use
1 onion, chopped
2 cloves garlic, chopped
1 1/4 cups arborio rice
3/4 cup dry white wine
1/2 pound hubbard squash, peeled and chopped
1 medium zucchini, chopped
2 bay leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/3 cup dried cranberries
2 tablespoons finely chopped green onion
1/3 cup freshly grated Parmesan cheese
Fresh rosemary sprigs

Soak porcini mushrooms for about 30 minutes in 1 cup hot water; drain and chop, reserving liquid.
In small saucepan, place chicken stock and heat to simmer over medium heat; keep warm.
In large frypan, place 1 1/2 tablespoons of the oil over medium-high heat; add chicken and cook about 5 minutes on each side. Remove from heat; set aside.
In large saucepan, heat remaining oil over medium heat; add onion and garlic and saute about 5 minutes. Add rice; stir and cook 1 minute. Add wine, mushrooms, strained mushroom liquid, squash, zucchini and bay leaves. Stir and bring to a boil; cook until liquid is almost absorbed. Gradually add chicken stock as risotto thickens.
Add salt, pepper, chicken and cranberries, cooking about 10 minutes more or until rice is done. Stir in green onion and serve topped with grated Parmesan cheese and garnished with rosemary.
Makes 4 servings.

SOURCE: National Chicken Council.

Grilled Harvest Burgers

1lb ground meat (grass fed)-if using turkey add 1 beaten egg to mixture-formed into patties
4 (1-in thick) slices each-zucchini, summer squash, onion, tomato
4 whole wheat burger buns, toasted
2 TB balsamic vinegar
1 TB chopped basil
1 tsp sea salt, or to taste
8 basil leaves

Marinate sliced veggies in vinegar, basil and salt
Grill meat patties until cooked through.
Grill zucchini, summer squash and tomatoes, turning them frequently until zucchini softens.
lay onions out on aluminum foil if they fall apart, cook til softened.

To serve: place one patty on bun. Layer with a slice of tomato, zucchini, summer squash and onion. Top with two basil leaves and drizzle with olive oil and balsamic vinegar.

Blueberry Pear Crisp

3 c fresh blueberries
2 c fresh, sliced pears
1/2 c rolled oats
1/2 c white whole wheat flour
1/2 c demarera sugar
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 c butter

FILLING: Thaw the fruit if frozen; do not drain. Preheat the oven to 350F. Place the fruit in a square 2-quart baking dish.
TOPPING: Combine the oats, flour, brown sugar and cinnamon in a medium bowl. Cut in the butter until the mixture resembles coarse crumbs. Sprinkle the topping over the filling.

Bake for 30 to 35 minutes (40 minutes for frozen fruit) or until the fruit is tender and the topping is golden.

Makes 6 servings.

Fall Apple Cake

6 large Cortland, Rome Beauty, or other cooking apples, peeled and thinly sliced
1/2 cup light brown sugar
1 tablespoon ground cinnamon

APPLES: In a bowl, combine the apples, brown sugar, and cinnamon. Toss well and set them aside.

BATTER:

Butter, for the pan
1/2 cup unsalted butter, at room temperature
1 1/4 cups granulated sugar
4 eggs
1 cup canola oil
1/3 cup water
1 1/2 teaspoons vanilla extract
3 cups flour
1 tablespoon baking powder
1/2 teaspoon salt

Set the oven at 325 degrees. Have on hand a 9-by-13-inch baking pan. Butter the pan and set it aside.

In the bowl of an electric mixer, cream the butter and sugar for 1 minute, scraping down the sides of the bowl. Beat in the eggs, oil, water, and vanilla.

With the mixer set on low speed, beat in the flour, baking powder, and salt. Spoon two-thirds of the batter into the prepared pan. Smooth it with a spatula. Spoon the apples over the batter. Cover the apples with the remaining batter and smooth it with the spatula. It’s OK if some apples show through; the batter will rise as it bakes and cover most of the apples.

Transfer the cake to the hot oven and bake it for 1-1/2 hours or until the top is golden brown and the edges pull away from the sides of the pan.

Remove the cake from the oven and set it on a wire rack to cool. Cut the cake into squares for serving.

SERVES 10

Source: Boston Globe

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By Stephanie Lowell-Libby ©Copyright 2009