You may have noticed we have a fresh look. Learn more here


« all blog posts

A Taste of Fall

The Autumnal equinox, also called the September equinox, is the astronomical start of fall in the Northern Hemisphere and spring in the Southern Hemisphere. The Northern Hemisphere marked the autumnal equinox on Friday, September 22, 2017, at exactly 4:02 P.M. EDT. The Sun crossed the celestial equator going southward – it rose exactly due east and set exactly due west. Fall is now officially with us in New England, and along with it comes the taste of a new season!

The word equinox comes from the Latin aequus (equal) and nox (night). Another definition of fall is nights of below-freezing temperatures combined with days of temperatures below 70 degrees Fahrenheit. From here on out, the temperatures begin to drop and the days start to get shorter than the nights.

In Chinese medicine, seasonal changes such as the one from summer to fall are associated with a change in the body, and a time when you should take extra care. Autumn is associated specifically with the lungs, introspection, organization, setting limits and giving the system a chance to rest and restore.

It is also a good opportunity to prepare yourself for the season ahead – fall is a great time to start building your immune system for the winter. Here are some items that can be harvested for use in immune boosting teas in the fall and winter seasons:
Chamomile
Echinacea
Dandelion
Garlic
Parsley
Sage

Here are some foods associated with the fall season that you can look forward to:
Sweet Potato, Onions, Carrots, Parsnips, Beets, Brussels Sprouts, Kale – Lacinato and Dinosaur.

Kale Pesto

Kale is a staple in any New England garden. This pesto combines raw kale with delicious basil to make a nutty pesto that can be tossed with pasta, roasted root vegetables, or used as a pizza base.

INGREDIENTS
2 cups packed torn kale leaves, stems removed
1 cup packed fresh basil leaves
1 teaspoon sea salt
1/4 cup extra virgin olive oil
1/2 cup toasted walnuts
4 cloves garlic, chopped
1/2 cup grated Parmesan cheese
fresh squeezed lemon juice, to taste

PREPARATION
Process the kale leaves, basil leaves together with salt. Pulse 10 to 12 times, until kale is finely chopped. With the motor running, drizzle in the olive oil, then turn off. Scrape down the sides of the processor using a rubber baking spatula to get all of the bits. Add the walnuts and garlic and process again until well mixed but not overly so, then add the cheese and pulse to just combine. Serve immediately. Store leftovers in a tighly sealed container in the fridge and use tomorrow.

If you’re thinking of adding a garden to your life for next season,
winter is a great time to schedule a consultation with us!

Or, if you’re a current customer,
be sure to contact us to schedule your fall garden shut down!

Schedule Consultation


Leave a Reply

Your email address will not be published. Required fields are marked *