My October Kitchen, Week of 10/14
Apple Crisp • Fall Recipe Collection from RiPE • Grilled Cheese Croutons w/Tomato Leek Soup
Hi there! So glad you popped by. The leaves here in Bozeman, Montana are turning bright yellow, amber, and a delightful chartreuse outside my office window, most likely a reflection of the golden glow. More cherry tomatoes ripen each day, so I don’t want to take down the garden just yet. But I have been tidying up and last night I uncoiled the morning glory vines from the trellis and stuffed them into paper sacks for yard waste pickup.
From the garden to the kitchen…
Apple Crisp and Mindful/Mind-Full Eating
I created this apple crisp for Edible Bozeman and it’s out and about in the Fall issue along with my first ever published essay on eating! (see Last Bite, inside the back cover).
Wheat-free because I used the amazing oat flour from Highland Harmony Farm.
Autumn Recipe Collection from RiPE
Check out my favorite fall recipes on my website, Ripe Food & Wine. To browse all of my collections, including Weeknight Favs and Birthday Cakes & Cupcakes, select Recipes —> Recipe Collections from the top menu.
Tomato Leek Soup with Grilled Cheese Croutons
When I finish this post I’m heading into the kitchen to make this creamy and deeeeeelicious tomato leek soup. Grilled cheese is a must with tomato soup; cut into sticks or little squares for croutons.
Husband is out guiding today, so he’ll be home late. So, Girl Dinner with a glass of Chardonnay for me! Added bonus, I can keep writing which is a good thing because today I haven’t yet touched my manuscript because of pilates, walking in the leaves, the garden, and Substack.) Here’s a brown trout from last time he was out.
Bye for now and happy cooking!
October is the best! Any Bible verses come to mind that include Fall? Just curious.