A couple of weeks ago, I stopped making bagels for the farmer’s market. Selling bagels was something that I always wanted to try but I got to a place where I couldn’t grow the business anymore (I definitely reached my capacity in terms of the number of bagels that I was able to make at home, by hand) and the amount of effort that went into making them, was just too much. I loved being at the market and talking to customers and other vendors, but I started hating making the bagels. As soon as that feeling set in, I knew it was time to move on. I want to get back to the place when kneading and shaping dough is therapeutic, not stressful. I have to say, overall I am very happy with my decision. On top of freeing up tons of my time, I’ve been able to reclaim my freezer. One of the toughest things about making the bagels was the fact that I had to keep my freezer as empty as possible all of the time. I would ration a bag or two of frozen fruit so that I could keep making my smoothie bowls but that’s about it. I’ve been working to re-stock it with meals so that I can have some dinners ready to go after a busy day. So far I have made these dumplings, these veggie burgers and my favourite vegan bolognese. I can’t tell you how nice it is to have some back up every once in a while.
It really feels like autumn here now. The trees are golden, the apples and pears have taken over the markets, and there is a clean, crisp feeling to the air. Today we went to see the larches. They look like coniferous trees but turn yellow at the end of September. I’ve heard a lot about how beautiful they are, which made me vaguely skeptical as to whether they would live up to all of the hype, but they were truly spectacular. A bright blue sky against the golden larches is a new autumn memory for me. In retrospect, these muffins would have been the perfect snack to bring along on the hike. They are everything I want this time of the year: warm spices, tart apples, and a sweet treat. On top of everything, these healthy breakfast apple muffins are golden too, coloured by my apparent new obsession, turmeric.
The summer fruit was here and now it’s gone. It happened so fast. Summer is definitely my favourite time for fruit, and I eat a lot of it. It’s my snacks, my breakfast, and my dessert so I need to fill the void fast. The past couple of weeks the best fruit I can get my hands on is definitely the plums. I love stone fruit so much and I am more than pleased that the plums are delicious at this time of the year. I bought some plumcots at the store the other day and have been snacking on them whenever I need a bit of a pick me up. In even more exciting news, I also came across these small purple Italian plums at my local organic grocery store. They are a lot smaller than the black plums I normally get. While I am sure I could have easily eaten a dozen throughout the week, these little plums were destined for something greater. Something I have wanted to try for a long time now, a plum cake that I read about on Smitten Kitchen a couple of years ago.
I find my cravings so predictably in tune with the change of seasons. The weather has started getting colder, mornings and evenings are darker, and there are only a few stubborn, golden leaves left on the trees. All I want to do is warm my hands and bathe my face in steam that’s gently rising from my mug of tea or a hearty bowl of soup. So, when I went grocery shopping this past weekend, I knew that the vast majority of the vegetables I was buying were headed toward a hearty, healthy, filling soup that I could have for lunch all week long.