Transition Gracefully into Fall
- Tips & Tricks
- Sep 18, 2018
As summer gradually transitions to winter over the course of several months, the quality of the air changes and we can see and feel nature shedding its fruits, preparing for the barren season. During fall the quality of the natural light takes on a golden glow, a deep burnt umber color that reflects the sun’s changing position in the sky, and an aura of mystery and magic takes over. It’s time to light the candles around the house and create an atmosphere of warmth and comfort to ward off the coming chill.
People have paid attention to the cycles of nature since the beginnings of civilization. Listen to your inner voice and your natural intuitions. These drives are the ways collective human history speaks to us. Celebrations like Halloween have ancient origins dating back two thousand years to the Celts. Fall rituals that celebrate the end of the harvest are an important part of preparing for the challenges of the cold season.
Home is the center of life. It is a place to gather strength. It is at home that we can create an atmosphere of sustained comfort and tradition.
Let fall be the signal for us to change our attitude toward the work we do and how we approach life. Fall signifies the maturation of nature and is also a time to shed the carefree attitude of summer and embrace the oncoming responsibilities of late fall and winter.
Cook more and prepare for the ensuing cold months. Prepare extra pasta sauces and soups, and freeze the last bounty of the season for a rich and well-stocked pantry and freezer. Fill your freezer with fruits, vegetables, and anything that won’t be available during the winter, as assurance that you will eat healthily and well during the winter months.
One of my favorite recipes to make in the fall is my lentil soup. It is a great family meal and makes for an excellent lunch to take to school or work the next day, so be sure to save some for your thermos!
1 pound small green lentils
½ cup (120 ml) extra-virgin olive oil
3 ribs celery, diced
2 carrots, diced
1 sweet onion, diced
5 cloves garlic, minced
2 quarts (2 liters) organic chicken broth
Soak the lentils in a bowl of water for 1 hour. Drain and set aside.
Put the oil in a large saucepan and place over medium heat. When the oil is hot, add the vegetables and sauté until they are just soft, about 5 minutes. Add the lentils and sauté for 5 minutes.
Add the broth. Bring to a simmer and cook covered over low heat for about 1 ½ hours, until the lentils are soft. Serve with crusty bread drizzled with extra-virgin olive oil.