As Summer turns to Autumn I look back on how quickly the seasons change in New England. With Facebook you can just scroll down and in the blink of an eye there goes your summer, all documented and accounted for. But these crisp cooler evenings and still sunny warm days really are the very best the Northeast has to offer.
Research new places to hike in your area. We are lucky to have Moosehill State Forest in Sharon and Gilbert State Park in Foxboro just a short drive from my house. Treat yourself to an afternoon exploring nature in all it’s Autumn brilliance.
Go to http://www.mass.gov/eea/agencies/dcr/massparks/recreational-activities/hiking.html for a list of all the hiking trails in Massachusetts.
Take advantage of these beautiful days. Plan a road trip to someplace new. Check out these gorgeous sunflowers at an outdoor Market in Martha’s Vineyard. And last Fall my husband and I took a wine tour out on Eastern Long Island. Pumpkins and Mums make an inviting entrance to this Inn in Greenport.
But my favorite thing about Fall is having that urge to get back in the kitchen. Root Vegetables abound, Farmer’s Markets are at their peak and Apples and Pears beg to be put into salads and pies. This recipe comes from Cooking for Health with Moosewood Restaurant by David Hirsch. For more delicious vegetarian recipes including this black bean chipotle soup go to http://www.moosewoodcooks.com/2012/11/black-bean-chipotle-soup/
Autumn Salad Plate
serves 4 as a Main Dish
8 cups of salad greens of your choice
1 cup of roasted butternut squash, diced
4 oz of gorgonzola cheese
1/4 cup of pumpkin seeds
2 ripe pears, sliced
1/4 cup dried cranberries
Arrange ingredients on a platter
Drizzle Fruity Thyme Vinaigrette
1/3 cup olive oil
2 Tbs. cider vinegar
2 Tbs. apple juice
1 tsp dijon mustard
1 tsp thyme
1/4 tsp salt
Dash of ground black pepper