Time to bring the flavors of Fall to your tea time, banishing the doldrums from the cup, the plate, the palate, and the very atmosphere. Certain foods just seem to go with Fall, dating back to the days when we had to rely on the local farmers around us and couldn’t get a steady supply of things like apples imported from around the world. We were confined to the seasons of the crops, and certain things were harvested in the Fall. Also, without preservatives and refrigeration/freezing, foods had to be eaten, canned, or otherwise treated to keep for awhile. Today, even though we have these things, we still maintain certain eating patterns based on that Fall harvest-time menu.
The list got rather extensive, so here are the first two of those five flavors and some treats and teas made using them (the final three are in part 2 of this article):
Harvested by the bushel and coming in several varieties, each with its own best use, apples are popular, healthy, tasty, and invoke a real sense of cool, crisp weather that relieves after the Summer heat. (Here’s a list of the varieties and their uses.)
Some apple treats for your tea time:
- Pie or tarts, of course, served warm with either a slice of sharp cheddar on top, a dollop of fresh whipped cream, or even a scoop of ice cream.
- Homemade applesauce served hot or cold with a sprinkle of cinnamon on top.
- Apple Cinnamon Scones served with the traditional clotted cream or butter or even some apple butter to make them extra apple-ish!
- Granny Green Apple Tea where the flavor of green tea meets the tart and refreshing taste of granny green apples!
- Baked apples served warm with a spoonful of brown sugar sprinkled on top or even a dollop of whipped cream.
Depending on the weather, corn is harvested in early to even late September or early October. Much of this is not intended for human consumption. Much is for animal feed, another section is for seed to plant the next year’s crop, and still others are used to make corn-based products (non-edible). Corn is also one of those crops that has changed much since the Pilgrims were introduced to it by the American Indians. Natural GMO through the careful selection of traits to breed and encourage in future generations of the plant.
Some corn treats for your tea time:
- Roasted ears with a bit of melted butter and salt and pepper.
- Cornbread, corn pone, and other variations. Corn is hard for us humans to digest, so having it broken down in foods like these, where the kernels have been ground to a flour, is much better.
Don’t miss part 2!
See more of A.C. Cargill’s articles here.
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