Isn’t autumn the most wonderful time of year here? The cooler days and nights are like a second spring and encourage renewed activity in the garden. The changing color of the leaves are a reminder of the closing of the season. In effect, nature is laughing at our human efforts to repel winter and a winter’s accompanying time of forced rest.
It was a splendid year for the perennial border. The clematis refused to stop blooming and now the wild clematis (known as virgins’ bower, a native FALL and fall blooming clematis) climbs the fences in the wild zones of my garden. The rosehips on the wild and cultivated roses have proven an abundant crop for wild critters, especially for my “pet” wild birds who visit my feeders daily. Late-blooming jewelweed, a species of impatiens, continue to give sustenance to hummingbirds as they ready for their long trips south. Apples and pears cling to their parent trees awaiting harvest as the nights get cooler promising an abundance of fruit for snacking, salads and sauces.
Many wild natives have migrated to the cultivated borders, like hardy native geraniums and violets as well as low-growing, non-natives (such as Japanese spurge) which have become ground covers, too. Thankfully, they have overtaken the lawn, along with precious forget-me-nots, escaping the dutiful efforts of landscapers to eradicate any lawn invaders.
Autumn in the northeastern region of the United States and Canada is marked by a slow, beautiful change of green foliage to a riot of color, including vibrant reds, oranges, yellows and purples. The leaves formerly appeared green because of the presence of pigment of chlorophyl. In temperate regions, cold winters pose a risk to the leaves of broadleaf deciduous trees and herbaceous perennials, so these plants drop their leaves in a controlled fashion to reduce injuries and conserve energy. This event is usually triggered by the declining day length and falling temperatures of autumn.
Leaf abscission (the technical term for the dropping of leaves) begins with the degradation of chlorophyll. As the green fades, yellow and orange pigments are revealed in the leaves along with shades of red and purple. Much of the most beautiful fall foliage features both types of pigment and as the season progresses, they begin to reveal themselves. Eventually all the leaves are dropped, and then the plant goes dormant above ground. The fruit trees as well will release their bounty if not taken early by squirrels and birds.
There is an old saying that a garden weeded in the fall is weeded forever. Forever is a long time, but a garden that is well mulched with layers of newspaper or plain cardboard in the fall will be ready for planting in the spring without the need for weeding. In the spring when you are ready to plant, just dig holes in the paper mulch to install your plants.
During winter, although plant activities are dormant, deeper in the ground, roots are still active communicating with each other through microbial activity. Autumn is also the time to plant spring blooming bulbs like scilla, daffodils, tulips and hyacinths, which are readily available at local garden centers or mail order sources. A tool known as a bulb planter (or a stick) may be used to dig, or “dibble,” a hole to accommodate the bulb. The rule of thumb is that the bulb should be covered with about twice the amount of soil as its size. For example, a two-inch bulb should be covered with about four inches of soil.
October 12, formerly known as Columbus Day and now officially known as Indigenous Peoples’ Day, offers an occasion to reflect on the cultural effects of that meeting of peoples.
The discovery of foods and spices in the West Indies helped create the mélange of foods that make up today’s nouvelle cuisine. The marriage of Old World foods with New World foods defies segregation in home or restaurant cuisine these days, from garnishes with foreign herbs like rosemary, thyme and parsley to the integral parts of a recipe that combine fruits and nuts like grapes, from Europe, and pistachios, from the Middle East. Corn marries chicken, and potatoes marry lamb, both meats from animals that were not here in 1492. From appetizers and beverages to desserts, there is rarely a meal created that does not reach across oceans to incorporate old and new world food culture onto our table.
What would chili be without the incorporation of peppers and tomatoes and cilantro? Pina colada without pineapple and coconut? All of these are New World foods. Conversely, how about a glass of wine or beer with a hearty pasta or rice dish, reminiscent of Spain or Italy, from the Old World? And could you imagine our food stores without Belgian and German chocolate brought to Europe from the Amazon, or morning coffee without beans brought to America from Ethiopia and Yemen?
Inspired by nature, we are reminded at this time of year that it is not only the changing of seasons with their colors but the food plants that remind us of the ability of plants and people to adapt to our ever-changing environments.
As the nights grow cold and fall colors set in, a pot of chili shared with friends (perhaps enjoyed by a fire-warmed hearth) makes for a delightful way to use up the harvest gleaned from one’s garden or from the season’s farmers’ markets.
I am not a major fan of chili—except at this time of year, when I am reminded of the ingredients found in the New World and discovered in 1492. It turns out that chili, as we know it today, is a fusion dish reflecting a mix of Native American, Spanish and, later, Texan influences. The best chili, with or without the addition of meat, is an example of the melding of different culinary traditions from both the old and the new world.
Making chili is a personal, intuitive process. For me, for four servings, it must include a couple of cups of sliced, colorful peppers (both sweet and hot) that call to me from the garden or markets, along with freshly chopped celery. Tomatoes and beans are necessary for me as well, and pinto beans (or cranberry beans, which may be grown here) are an ideal addition. Some people may add corn, cut off the cob, when available, to sweeten up the celebrated stew of vegetables or carrots to do the same.
The cooking process starts with a sauté of about one onion, red or white or both, and of course a couple of cloves of garlic. I use olive oil to sauté, but any vegetable oil would work with the flavors as well. Then, add the coarsely chopped vegetables; crushed tomatoes, fresh or canned; and the beans, which are either pre-cooked or canned. It is at this point in the sauté’ that the chopped meat of choice may be added.
Next come the important flavorings. Cumin is necessary, along with decent quality chili power. If the mixture seems as if it needs more liquid, wine, beer, cider or broth may be added.
Let it all simmer on the stove in a heavy pot for a couple of hours. The back of a wood stove is a customary place to simmer.
Toward the end of the cooking process, fresh green herbs chopped fine should be added—consider cilantro, basil and oregano, dried or fresh. A squeeze of fresh lime brightens the chili, which may be served as is or topped with cheese of choice.
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