I don't know if there can be anything more glorious than the beautiful display of fall foliage that we are enjoying right now! I don't know what the magic combination is that makes the leaves turn color and stay on the trees, but this year we are lucky enough to have it to enjoy, at least for a short time!
I just love fall! One of the things I like best is the great displays we can set up for the season, using the plants that seem suited to autumn. This year we grouped some of our ornamental grasses together, and the deep browns, coppers, grays and plums of the stalks look so pretty beside bright orange marigolds! I'll try and get myself organized to add some ornamental corn, and maybe some of those delightful little gourds and squashes! Make the display to fit the space you have: if you just have room for one flowerpot by your back door, it'll still be beautiful! Add some interesting branches, a cob or two of colorful ornamental corn, a little "sweetie pie" ornamental pumpkin, and you'll have a cheery way to celebrate what I think is the prettiest season of all!
Squash seems to be one of the vegetables of this season, doesn't it: the strong, rich colors and the robust flavors are a good match for the crisp fall air! Mom grew many different kinds of squash, and I remember how I loved the smell of the squash baking in the oven! If we were going to be working outside in the yard, doing some last minute tasks before it got dark, Mom would put our squash to bake, and then when we came in, chilly and red-cheeked, the squash would be ready, a meal fit for a king! We liked all kinds of squash, but our favorite was the spaghetti squash. This variety is easy to grow and keeps well, and can be served in many ways. Mom would cut the squash in half lengthwise, then generously dot each half with butter and lots of coarse black pepper.
Forget about adding anything else, all you need is butter! Bake it uncovered in a 350 oven for about an hour, or until tender, then sit down and enjoy a feast of fabulous flavor!
Kids will enjoy how you can drag a fork through the squash and make "spaghetti". Now with so much focus on foods from other lands, you could probably incorporate the spaghetti squash into a fusion dish with shrimp and snow peas, eaten cold as an appetizer!
Before you and I both head off to the kitchen and start cooking, I want to remind you about the next meeting of the Yorktown and District Horticultural Society. The Meeting is on Wednesday, October 20 at 7 p.m. in the Yorkdale Student Centre. Our special guest will be Maira Waechli from Florissima, and Maira will be demonstrating how to make Christmas arrangements. Maira's work is always so beautiful, so I know we're going to enjoy watching her make Christmas floral magic for us! And Hort Club members, remember to bring your garden photos for the photo album project. That's on Wednesday, October 20. Guests are welcome, you don't have to be a member to come to the meeting! We're very happy to welcome you!
My family and I wish you a very Happy Thanksgiving: may every joy be yours. In spite of the tough year, we are still so blessed in so many ways!
