While meandering in the woods today I checked the logs Mark and I inoculated with shiitake mushroom spores some 7-8 years ago. We have eaten of its bounty long enough that I don’t expect fall flushes anymore. But today we were gifted with abundance–an unexpected bounty that will define some of our eating this week. I will deydrate some; an important ingredient in the Wild Rice Mushroom soup we love eating in the winter. Perhaps gathering that fall/winter food reminded me of this poem from the Writer’s Almanac that our friend, Mauri, sent a week or so ago. The link sends you to Garrison Keillor reading “This Shining Moment in the Now” by David Budbill (from While We’ve Still Got Feet © Copper Canyon Press). I recommend you go to the site to hear it read by Garrison Keillor, but here are the words.
When I work outdoors all day, every day, as I do now, in the fall,
getting ready for winter, tearing up the garden, digging potatoes,
gathering the squash, cutting firewood, making kindling, repairing
bridges over the brook, clearing trails in the woods, doing the last of
the fall mowing, pruning apple trees, taking down the screens,
putting up the storm windows, banking the house—all these things,
as preparation for the coming cold…
when I am every day all day all body and no mind, when I am
physically, wholly and completely, in this world with the birds,
the deer, the sky, the wind, the trees…
when day after day I think of nothing but what the next chore is,
when I go from clearing woods roads, to sharpening a chain saw,
to changing the oil in a mower, to stacking wood, when I am
all body and no mind…
when I am only here and now and nowhere else—then, and only
then, do I see the crippling power of mind, the curse of thought,
and I pause and wonder why I so seldom find
this shining moment in the now.
May we make opportunities this fall to slow down, to pay attention, to be in the shining moment of the now.
Assorted Decorative Gourds
Nante and Danver Carrots
Kale (Dinosaur, Red Russian & Meadowlark)
Tromboncino & Patty Pan
Roma and San Marzano Paste Tomatoes
Yellow Pear, Indigo, Matt’s Wild, & Snow White Cherry Tomatoes
Black Beauty & de la Guardia Eggplant
Green Peppers (and Red and Yellow)
Jalepeno, Serrano, and Cayenne Peppers
Basil & Garlic
Pick One or Two
Copia, Pineapple, & Rose de Berne Tomatoes
Marketmore and Green Finger Cucumbers
Blue Lake, Yellow Wax, & Fortex Beans
Assorted Winter Squash
Recipes of the Week
I noticed a few of you seemed a bit reluctant to take your Red Kuri or Baby Blue Hubbard Squash this week, so I’m highlighting recipes using squash, and this week will post my version of Pumpkin Bread. We want to be sure you don’t miss out on the Best Food of Fall. This week we are featuring Butternut Squash in the Market, but nearly all the fall edible pumpkins, along with the Red Kuri and Hubbard, can be used in any of these recipes. These recipes are mostly mine, but you will find many more for pumpkin custards and pies, breads and muffins if you go hunting in your cookbooks, or searching online.
This is perhaps the most difficult of those I’ve collected here, though it can be made easier by using wonton wrappers rather than making one’s own pasta: Butternut Ravioli with Sage, Pinenuts, and Browned Butter
Butternut (or Pumpkin) Squares (an easy, moist dessert bar).
Spiced Pumpkin Pancakes from epicurious.