Harvest Soup and Stock

Alright, so I finally got a day off to work on this lovely soup! Not only that, but before making the soup it's self, I made a lovely vegetable stock to use in future soups and stews. The soup turned out fantastic with all the flavors of autumn, and talk about healthy! Sweet potato, carrot, pumpkin, apple....This is a great soup to have for lunch with some bread, or as the first course to a large dinner.

Then there's the stock. The stock used the peels from the apples, sweet potatoes, potatoes, and other veggies I used in the soup, plus some extra veggies for favor. I'm keeping huge containers of it in the freezers to pull out whenever I need some stock, plus a little in the fridge to use for the week.

So here it is, my Autumn Harvest Soup

Stuffed Acorn Squash with Chevre

I came home today ravenous, no dinner waiting for me, and then remembered I had an acorn squash I bought just to roast into a suitable meal! However, since I had no sausages on hand, I had to figure out what else I could fill it with. There's no shortage of recipes, so I just mixed a little of different recipes and added chevre (creamy goat cheese) to make this!

Food of the Month; Pumpkin

OK, this is another obvious one, but you can't really argue. Now, I'm a pumpkin lover. It's one of my favorite foods, and something I consume in copious amounts around Autumn, much like apples. Not only are they very much seasonal and festive, but they are delicious and versatile, just like any other cold weather squash. Not only the flesh, but the seeds, leaves, and flowers too!

Spiked Cider

I've been mulling over (No pun intended) making a spiked cider for a while now. After all, nothing quite warms the soul like a hot toddy or mulled wine, so obviously a spiked apple cider should be the most emotionally nuriting drink for the autumn months.

This spiked cider is really just a hot mulled cider with some rum added to it. Here's how I made it:

Food of the Month; Apples

This month, I'm doing that beloved classic, apples!

Think of all the teachers I could give these to!

Yes, I know it's a cliche, but it fits! Apples are in season anywhere from as early as mid-July to as late as late October, depending on variety. Typically, they are seen as an autumn fruit, and here in the states are commonly associated with school as many varieties are in season when school starts for us....Ok, it might also have something to do with being commonly accepted as the forbidden fruit from the tree of knowledge, but some believe that it was actually a fig or pomegranate anyway. Apples are loaded with fiber, vitamin C, and anti-oxidants, and are an O.K source of potassium, vitamin K, and vitamin B6. Your average, medium apple only contains about 80 calories, making it a good low calorie snack, not to mention their taste!

The apples I bought are New York State apples. I know, I know, I should buy them from NJ, but these weren't a bad price for a huge bag, and I needed a large bag for what I have planned later this week! (No spoilers!) While I was at it, I also got myself a nice large carton of apple cider, one of my favorite drinks!

Ok, I think I'm all set on apples.

While apples are common and most people know how to work with them, here's a quick overview to help you take full advantage of apple season!

Pumpkin Oatmeal with Craisins and Pecans

Two posts in one day? What a shocker!

Well, ok, this I made several days ago, but it really fits in to autumn, so here it is! I would think this could work with acorn squash, which would make for an interesting twist. As it is, I was debating on whether I wanted to post this today or not, but I figured, why not?

This is what I made myself for breakfast on the Equinox, to celebrate the shortening of days and lengthening of nights. Personally, I like the colder months better, so this is a great time of year for me. However, I feel that it's important for me to really take time to observe the change of seasons, as they did in the olden days where everyone relied on farming to survive, instead of today where food might as well come from factories.

Lovely!

Kat Saisons; An Introduction

Hello and welcome to my brand new, shiny blog! For those of you who may not have seen my food on An American in Bento, my name is Katerina Campbell (Kat for short), and I love to cook! I'm also an artist, so I'm big on lots of colors and a lovely presentation. When I don't have school or work, I like to spend my time cooking, preferably from scratch.

This blog is dedicated to recording my kitchen projects, all centered around being seasonal, fresh, and, if I can help it, frugal. All of these recipes will use seasonal foods, thus offering a range of fruits and vegetables that tend to get overlooked for easier, more perennial fare. The hope is that by cooking everything at the peek of season (while preserving, canning, and freezing the rest), you can save money, eat healthier, and of course, make tastier meals!

I will also be using food from local farms as much as possible, so don't be surprised if some foods common in your region don't seem to come up as much here as you may hope. Also, don't be afraid to recommend fruits and vegetables to use! I love trying new foods, and I'm not very picky. I will try to post once a week, with one week dedicated to a certain ingredient in season that month and a quick list of different recipe ideas using that particular ingredient.

I look forward to seeing you here again, and I hope you are looking forward to seeing all of my recipes and posts!

- With lots and lots of love!
Kat