There is no feeling quite like the first thick sweater of the season or the first autumn night spent lying in front of a warm fire. As porches are lined with firewood and lawns tidied in preparation for the coming season, we all retreat into the comfort of our homes more frequently. Earlier sunsets and longer evenings provide a wonderful opportunity to explore new culinary creations. With the bountiful harvests of summer having tapered down to the hearty few – kale, cabbage, radishes, beets, carrots, and squash – we are given a blank slate to create. Home canning, soups and salads are all delicious uses for these hearty survivors.

While not all experiments have proven palatable, some of our recent culinary successes include: (click for recipe)
Kale Salad
Kimchi (utilizes cabbage and radishes)
Pickled Carrots
Pickled Beets
Butternut Squash Soup

We invite you to stop in our EHRE home-office this season to see what’s cooking. While there are no promises of culinary bounty or bust, the warmth of the season is best when shared with good company.