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October Harvest

 

Merry meet all,

October is here!! I am so excited I hope you are too. I have a small pumpkin dwarfed by my  HUGE pumpkin. I am storing them for Samhain. I’m busy prepping for Samhain I look forward to reading the honking’ huge October newsletter produced by the Horror Writers Association. My blog post about doing a paranormal investigation goes live on October 11th, as part of the Halloween Haunts blog event. I was interviewed by Amanda for the Feminine Macabre interview. That went live on the 29th. Lots happening!!!

This is the time to stock up on root veggies! I have a few squashes, pumpkin in chunks, applesauce, elderberry jam stored away. Yup the cold season has arrived. Like it or not though, it does entice us with the gifts it brings, such as ciders, stews, foods to keep us warm and healthy. I have to puree the pumpkin, which I will do tomorrow. The rind on the squashes is so hard it’s like wood. I have no idea how to cut through that. Pumpkins can be cooked into breads, soups, pies and cookies. I buy smaller pumpkins for cooking – and roasting seeds. I get larger pumpkins for carving. Pureed pumpkin can be stored in the freezer. Once you puree squash, you have a variety of healthful options available for you. Butternut squash also makes good soups. Add ginger, cayenne, and lemon for some tantalizing flavour. 

 

I want to harvest the remaining herbs from my garden before the heavy frost sets in. I have to collect all the lemon balm ( a huge task in itself(, the oregano, some thyme, lavender, and mint. I’m letting the tomatoes ripen on the vine. There is a risk of mildfrost tonight. Later in the month, the frost will be heavier. I bought a huge herb drying rack to dry my herbs. I am grateful for the space but it is too big. I figured it would cost too much to return it to Amazon. I nailed in a big hook in the wall. I need to store away a lot of herbs. The size of it helps. That is the only corner where I can hang it up. I’m just anxious because of the resident overly curious cat who may snoop and sniff out the herbs. Here is a photo of the rack:

 

But it will prove useful this fall and many years to come. I love fall. It is the most beautiful and magical time of year. The leaves are turning, pumpkins regal front decks and store baskets.This is a good time to harvest the herbs you grew with care all summer. Harvest herbs in the morning after the dew has dried but before the frost kills them. Let them dry completely before storing in jars to prevent mold from ruining the herbs. Put them in brown perforated paper bags, tie them upside down to dry or arrange them on cookie sheets to dry. Then, once totally dry and crisp, you are free to use them for tincture making, syrups, teas, cordials or whatever suits your fancy. Know the herbs from each other too. It is so easy to mistake lemon balm from mint. They look and smell alike when dry. It’s easy to confuse yourself. 

I went to the Farmers Market this morning. I forgot a turnip, but I did come home with carrots, leeks, basil + oregano sea salt, and parsnip. – and alcohol cider.  I love parsnip and crunchy sweet carrots. Later, I bought hamburger meat. I can now make stew. Yum!! The farmers market at the Forum was smaller than the market at Seaport. But since we are in a pandemic, a smaller market pleased me. I loved the cider. Oh my gosh it tasted so good. That man is a master at brewing cider wine. Wow I never tasted anything so fine. I am all set for fall. The people at the market ( forum) were so pleasant. I may return there. 

Last night, I removed mullein seed pods from the stalk. Unfortunately for me, the seed pods were hard as rock. I stored the seeds in a labeled jar. The seeds are toxic so I was careful. I am truly blessed with a harvest of herbs, veggies, seeds, and flowers. This is an ideal time to focus on what we harvested and to thank those who bestowed it upon us. Besides Mother Nature and Father sky, we can take the time to reflect who else is so generous to us. It’s a good time to give as generously to those who were good to us. That is an exchange of good energy and is a way of ensuring good energy follows you!!! The Universe hears everything you ask for, so keep sending out good energy and it will reciprocate. 

Blessings, Spiderwitch 

 

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Root vegetable Recipe for Autumn

Store seeds for spring

Merry meet all,

The sun’s radiant  and the sky is a bright robin’s egg blue. I believe that October skies are the bluest. This is a time to celebrate. Root veggies are abundant now in stores and farmers markets. I found a delicious recipe in a past Martha Stewart magazine. It was a Hallowe’en issue. Trust me, this recipe is good and all of the root veggies are available now at a local farmers market. 

Roasted Autumn Vegetables and Herbs

  • 11/2 pounds medium carrots (about 8), scrubbed, peeled, if desired, / 1 1/2 pounds medium parsnips
  • 8 shallotts
  • 1/4 cup extra virgin olive oil
  • Coarse salt and freshly ground pepper
  • Olive oil-Herb Relish, for serving

1. Preheat oven to 450 degrees, with racks in upper and lower thirds. In a large bowl, toss carrots and parsnips, and shallots with salt and pepper. Divide mixture in a single-layer. 

2. Roast, turning from front to back twice and rotating from top to bottom once, until vegetables are golden-brown and tender, about 35 minutes. Remove shallots if they are finished cooking first. Transfer vegetables to a bowl, toss with olive relish, and serve.

Olive-Herb Relish

  • 20 green olives, pitted and coarsely chopped (about 1 cup)
  • 1 cup coarsely chopped fresh flat-leaf parsley
  • 2 tablespoons coarsely chopped fresh mint
  • 2 tablespoons white-wine vinegar
  • 1/2 cup extra-virgin olive oil

Mix olives, parsley, olive oil, and vinegar, season with salt and pepper. Relish can be refrigerated  up to 1 week in an airtight container. Bring to room temperature. and stir in mint just before serving. 

This recipe is delicious. I have cooked it every fall. I hope you enjoy it. Many blessings to you. 

 

Lady Spiderwitch

 

 

 

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Filed under autumn magic