Fall seems to be more celebrated than any other season when it arrives. The promise of cooler weather, tailgating and opening hunting weekends one after the other is just about as much as any Texan can take. On the food front, there isn’t another time of year that brings such popular flavors – ie: #pumpkinspicelatte trending on social media. Cooler weather came right on que last week, and it was so nice to open the windows in the house while cleaning and moving back in. We’re home! It’s wonderful to be back in our nest.
Since a major change of weather hardly happens until after Christmas in the Hill Country, and we do not experience many colorful leaves or first flurries of snow to mark the new season – It is the first appearance of Honeycrisp apples that makes Fall official to me. They’ve arrived… and in all their $4 per pound glory.
To go along with your apples, here is a printable guide of what’s in season for Fall:
Seasonal produce varies depending on local climate, so check your farmer’s market (we still have tomatoes and okra hanging around ours) or local CSA (one of my favorites available in Austin & Houston is Farmhouse Delivery). Seasonal produce is always tastier, more nutrient dense & affordable. A few more reasons to buy local and seasonal here.
“He has shown kindness by giving you rain from heaven and crops in their seasons; he provides you with plenty of food and fills your hearts with joy.” -Acts 14:17
If you are at all inclined towards a pumpkin spice latte you’ve got to try this flavor-syrup-free recipe. This drink is worth the effort, and really the effort is small considering the results.
Homemade Pumpkin Spice Latte (based on Elana’s Pantry) Serves 4
- 1 cup strong brewed coffee
- 1 13.5 oz. can coconut milk
- 1/2 cup water
- 1 Tbsp honey
- 1/2 tsp vanilla extract
- 1 Tbsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground nutmeg
- 1/4 tsp ground cloves
- 2 Tbsp pureed pumpkin (from the can is fine)
*1 1/2 Tablespoons pumpkin pie spice can used as spice mix
- In medium saucepan bring coffee, coconut milk, water and honey to a boil
- Reduce to a simmer and stir in cinnamon, ginger, nutmeg, cloves, and pumpkin
- Taste for sweetness, adjust if needed and transfer mixture to a high-powered blender
- Process hot mixture carefully until frothy
- Strain through a fine sieve if you prefer, and place back in saucepan to reheat
- Serve with fresh whipped cream