Even though it’s Make-It Monday, I don’t think you need the how to on this one… Go outside and bring the last little bit of Fall inside with you to enjoy for just a little bit longer! These branches were huge, making such an impact in a room. Easy, inexpensive, stunning!
Tag Archives: fall
I’ve been waiting all week to share this sewing project that I put together last weekend!!! Hurry out and pick up some colored leaves before they all brown to put together this garland for your door. It didn’t take long at all and lasted for a whole week before a big gust of wind pulled it down.
Here’s how I made it 🙂 First, I gathered a ton of maple leaves and since it was early in the morning and they were slightly damp, I “oven dried” them! Yes, I put the oven on as low as it would go and gave them about 2 minutes in there so I didn’t get my sewing machine totally wet when stitching them up.
Then I simply ran them through the sewing machine (with white thread) being careful to make sure there were always two leaves going through at the same time so the garland had a full look to it. I just kept going until I thought it was long enough and then went outside and tried and it worked out to be the perfect length!
It makes the perfect topping for pancakes, the perfect hostess gift and heck, it’s really good just scooped out of the jar too!
My recipe for Caramel Apple Bourbon Butter was created by two of my favorite things from fall… Apple Butter and Bourbon Caramel… I literally made a batch of both, stirred them together and then canned them to give as gifts. See the recipe below…
Caramel Apple Bourbon Butter
For the apple butter:
15-20 apples, peeled, cored and quartered (about 6 pounds)
1 cup of apple juice or cider
1 cinnamon stick
1/2 tsp ground ginger
pinch of cardamon
pinch of nutmeg
pinch of ground cloves
1 cup sugar
2 tsp lemon juice Continue reading
The weekend before last, we headed north to my home 30 minutes South of Buffalo for the First Annual Meyer Harvest Patch Bash! And after a quick, but fun-filled couple of short days there, we headed back to DC with a car overloaded with produce from the farm… my favorite at the moment, the delicious and beautiful (they’re currently in a huge silver bowl on my coffee table) turnips that my darling husband dug up for me! Stay tuned tomorrow for a recipe for the hit of the weekend… Caramel Apple Bourbon Butter!!!
Though our warm summer days are coming to an end, our days of picking fresh vegetables from the garden don’t have to end when the temperatures drop. Fall vegetables are considered cool season vegetables, which means that they will thrive under these growing conditions:
- Daytime temperatures between 60° and 80° F (the cooler the better).
- Nighttime temperatures above 40° F (a light frost is usually okay).
- 6 hours of sunshine per day.
- Rich, well-draining soil.
- One inch or more of water per week.
Vegetables that Do Well in the Fall include:
When to Plant Fall Vegetables:
In most areas, fall vegetables are planted in August or September, for harvest through October and November. However, unlike spring planting, the fall garden is a race against time, so you have to calculate carefully to be sure your plants won’t be killed by freezing weather before they produce.
You can start planting fall vegetables as soon as daytime temperatures average below 80º F, and you can continue planting as long as they will have time to mature before the first frost and freeze. If you live in a region that doesn’t freeze, you can grow cool-season vegetables until temperatures begin to rise above 80° F in the spring.
Know Your Frost Date:
The first step to planning a fall vegetable garden is to learn your average dates of first frost and freeze. Frost dates for your area can be found in the Farmers’ Almanac. In addition, your local agricultural extension service should have more detailed local information.
Once you’re armed with your local frost and freeze dates, planning your garden is as easy as counting backwards on the calendar. Your veggies should be planted so they will mature before the first frost, and provide most of their harvest before the first heavy freeze.
Most plant and seed labels include information on “average days to maturity,” so you can choose vegetables that will be ready in time. Some cool-season crops mature in as few as 30-40 days while others can take several months to produce.
Simply rinse the seeds under cold water and pick up out the pulp and strings. Then place seeds in a single layer on a baking sheet and drizzle with olive oil or melted butter. Sprinkle with a little sea salt then bake at 325 degrees until lightly toasted (about 15-20 minutes).
When cooking those beets that are popping up in the farmer’s markets around the area the biggest struggle is avoiding coming out of the kitchen with purple hands. For a simple solution, wear rubber gloves (like the ones in a first aid kit). Cheap enough to throw away after peeling and dicing, the rubber gloves will prevent the beets from staining your hands.
Simple to throw together, this recipe has great fall flavors!
Arugula Salad with Beets and Goat Cheese Croutons
1/4 lb baby arugula
2 medium sized beets, steamed and peeled
1 baguette or loaf of French bread
1/2 cup goat cheese
2 tbsp white truffle oil
3 tbsp olive oil
3 tbsp balsamic vinegar
Preheat the oven to 400 degrees.
To make the croutons, slice 8 pieces of the bread. Trim to remove crust. Cut to desired size.
In a medium sized bowl, combine goat cheese and truffle oil. Salt to taste. Divide amongst the croutons and spread in a thin layer. Place on baking sheet and bake for 7 minutes or until tops are lightly toasted in color.
While croutons are baking, using a mandoline slice beets into waffer-thin rounds. Place around plate in whatever decorative manner you desire.
In a large bow, toss arugula, olive oil and balsamic vinegar. Season to taste. Arrange on plate with beets.
Once croutons come out of the oven, arrange on salad and serve immediately.