April 23, 2014
Fall chill comes to the garden PDF Print E-mail

How do you like the crisp air, were having now? Personally, I like it a lot.
I haven't turned on the furnace yet and hope not to for a while. We had our first light freeze this past week, and made everything frosty. I got the last of the garden veggies. I haven't had time to check out the apples yet, hopefully there will be some left to make pie filling with. The freeze did make the turnips sweeter, so that's a good thing. I don't have market to sell them at, but I just ask people I know (or don't know), if they want to buy any.
It’s time to order potting soil and seed because prices will probably go up the first of the year, and we will be starting some seeds right after the first of the year. I'm figuring out just what course I want to start in the house, since outdoor activity is about over. I would like to have an in-house Christmas sale and get rid of things that are new or fairly new. I'll let you know how that progresses.
Can you believe we're talking Christmas already? I will be cutting down on spending this year, everywhere I look, things are getting more expensive and less appealing. Maybe I'll make more home-made things. I'll certainly have the time since outdoor chores will be about done, and greenhouse chores won't be started yet. Most all of the fall activities and drives are over, and I missed most all of them once again. I hope whom ever got to go enjoyed them. The weather was good for most.
The tree colors don't seem to be as pretty as in some years past. I've always heard rain makes the colors prettier. I noticed at the edge of our timber, where youngest son and I cut up and cleared some wood from a fallen tree, there are tree mushrooms growing on a huge trunk we didn't get down. I remember husband telling me about some friends of his that used to take a boat down to Grape Island in the fall and collect mushrooms that grew like platters on trees. They told him they were edible. I would want to sure, before I would tackle any.
Time to pick out your weekly recipe and move on. Hope you have a great weekend. Recipe: Pumpkin Cookies.
For the cookies:
2 cups all-purpose flour
1 1/3 cups rolled oats (not instant)
1 1/4 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon fine salt
1/2 teaspoon ground nutmeg
2 sticks (8 ounces) unsalted butter, at room temperature
1 cup packed dark brown sugar
1 cup granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1 (15-ounce) can pumpkin purée (not pie filling; about 1 3/4 cups)
For the glaze:
1 1/2 cups powdered sugar, sifted
3 tablespoons plus 1 teaspoon milk (not nonfat), plus more as needed
2 tablespoons maple syrup
INSTRUCTIONS
For the cookies:
Heat the oven to 350°F and arrange the racks to divide the oven into thirds. Line 2 baking sheets with parchment paper; set aside.
Whisk the flour, oats, baking powder, cinnamon, ginger, salt, and nutmeg in a medium bowl to aerate and break up any lumps; set aside.
Place the butter and sugars in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until lightened in color and fluffy, about 5 minutes. Stop the mixer and scrape down the paddle and the sides of the bowl with a rubber spatula.
Add the egg and vanilla, return the mixer to medium speed, and beat until incorporated, about 30 seconds. Stop the mixer and scrape down the paddle and the sides of the bowl.
With the mixer on low speed, add half of the reserved flour mixture and mix until just incorporated. Add half of the pumpkin and mix until just incorporated. Repeat with the remaining flour mixture and pumpkin.
Drop eight (8) dough rounds per baking sheet by the scant 1/4 cup, staggering them two (2) inches apart on the prepared sheets.
Place both sheets in the oven and bake for 12 minutes. Rotate the pans from top to bottom and front to back and continue baking until the cookies are golden brown on the bottom and around the edges, about 12 minutes more.
Place the baking sheets on wire racks and let the cookies cool on the sheets for 3 minutes. Using a flat spatula, transfer the cookies to the wire racks to cool completely. Let the baking sheets cool to room temperature and then repeat with the remaining dough (you can use the same parchment paper). When all of the cookies are baked, set the pieces of parchment paper aside.
For the glaze:
Place all of the ingredients in a medium bowl and whisk until evenly combined. (You may need to add more milk by the 1/2 teaspoon if the glaze is too thick to drizzle.)
Place all of the cooled cookies on the reserved parchment sheets. Dip a fork into the glaze and drizzle it over the cookies in a zigzag pattern. Let the cookies sit at room temperature until the glaze has set, about 20 minutes.
See you next week, behind The Garden Gate.