by Michelle Ditter
The change of seasons is upon us once again, and autumn is a joyfully abundant time to celebrate earth's changes and offerings. This is the season of the harvest — the fruition of all the growth of spring and summer. Energetically, this is the time we begin turning inward and quieting down after the excitement of a glorious summer. We begin preparing for winter by gathering nature's produce and storing the excess for the colder, darker days to come. We prepare for a season of rest, but first we enjoy the flamboyance of fall!
What excites me most about fall, besides the final explosion of beauty before the earth rests, are the fall foods. Warm, comforting meals begin sounding good. The desire to be home cooking and baking seems to be an instinctual symbol of my body's desire to be nurtured after a fun summer of play and extroversion.
To prepare foods that reflect the qualities of autumn, we must be aware of the season’s abundant, yet constrictive nature. This awareness can be heightened by choices of heartier and more astringent flavors and foods. Cooking methods should involve a focused preparation to supply the greater energy required by a cooler season.
Concentrated foods, such as hearty stews with root vegetables, thicken the blood for cooler weather. Sour foods, such as sauerkraut, olives, pickles, aduki beans, vinegar, yogurt, lemon, lime and grapefruit, have a contraction effect on the body — symbolic of drawing inward and focusing mentally. Foods cooked for longer periods of time, at lower temperatures, are recommended for their warming qualities. Adding a dash of cinnamon or ginger to your oatmeal or toast creates warmth and is good for digestion.
We are so fortunate to live in a place with a cornucopia of local foods from which to choose. It makes it easy to cook in season and attune our bodies to the earth's natural offerings. Citrus fruits, grapes, apples, pears, tomatoes, walnuts, sunflower seeds, brown rice, corn, squash, pumpkins and wheat are all symbols of the fall harvest. Later in this newsletter, you’ll find my recipe for fall squash soup. Read on!
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