Pears, plums and pumpkins: A taste of fall

Enjoying fall food

Am I the only one who has a tough time making the transition when we wake up to autumn?

I love fall colours and flavours, but I always feel a jolt when Nature flips the switch to change seasons.

There is a dramatic shift that seems to occur this time of year—one morning the air will become suddenly crisp and the colour of the sky changes. I know it as a sure sign that September has arrived and the season is changing.

Don’t get me wrong, I do find it beautiful. But there is a melancholy nature to the end of summer, the closing of the growing season.

At least we can take solace in the dramatic finish to summer, when the bounty from fields, gardens and vineyards is overflowing all around us. Festivals, fairs, and markets abound; you can participate with your own efforts and preserve many of the flavours or support the many artisans who offer their wares.

A farmer’s market visit can be fun as well as inspiring for the grocery inventory. (Check this link for a list of community markets in the Okanagan.) Neighbourhood fruit stands love to see locals, and with fewer tourists in September you are sure to find a parking space. Many of them offer u-pick options too, which is a great opportunity for family photos.

If you want to enjoy the season formally, many wineries, breweries and other local businesses have seasonal events and parties.

There are events like Feast of Fields or the more casual Kelowna Scarecrow Festival. Check out a list of events to mark your calendar for those that interest you.

Maybe you prefer a bit of solitude as the season changes. A quiet walk in a park or a bike ride along the lake can be a lovely way to catch a glimpse of the golden autumn light and make the most of the days before they shorten all the way to winter.

If you’re like me, you start cooking different things now, too. Fresh pears can be preserved for a decadent winter dessert with my easy recipe for Pears Poached in Wine or if you prefer a bit of cake, try my Plum Torte.

For pastry fans, my favourite resource for an easy Fruit Galette, from the Smitten Kitchen blog, works great with plums.

I have given you all kinds of ideas this week as a way to get past the melancholy and find a way to celebrate our arrival into autumn. If you have an idea to share, feel free to wander over to my Happy Gourmand Facebook page and comment.

I always love hearing from readers, and I appreciate it greatly when I get an email, too – it’s like knowing my tree falling in the forest really did make a noise.

I wish you all a peaceful and pleasant transition. May you catch a glimpse of the fall fairies as they sprinkle their dust on the pear and plum trees.

Share a smile if you have one or get one from one of the kids you are bound to see in a park or pumpkin patch. Have something lovely to remember for winter.

I guess I agree with French author, Gustave Flaubert who said, “I love the autumn—that melancholy season that suits memories so well.”

This article is written by or on behalf of an outsourced columnist and does not necessarily reflect the views of Castanet.

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About the Author

Kristin Peturson-Laprise is a customer experience specialist by trade, which means she is someone passionate about people having a good time. 

Her company, Wow Service Mentor, helps businesses enhance their customer experience through hands-on training, service programs, and special event coordination.

Kristin enjoys her own experiences too, and that is what she writes about in this column. She and her husband Martin Laprise (also known as Chef Martin, of The Chef Instead) love to share their passion for food and entertaining.  

Kristin says:

"Wikipedia lists a gourmand as a person who takes great pleasure in food. I have taken the concept of gourmandise, or enjoying something to the fullest, in all parts of my life. I love to grow and cook food, and I loved wine enough to become a Sommelier. I call a meal a success when I can convey that 'sense of place' from where the food has come . . . the French call that terroir, but I just call it the full experience. It might mean tasting the flavours of my own garden, or transporting everyone at the table to a faraway place, reminiscent of travels or dreams we have had."


E-mail Kristin at:  [email protected]

Check out her website here:  www.wowservicementor.com


The views expressed are strictly those of the author and not necessarily those of Castanet. Castanet does not warrant the contents.

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