Everything you love about fall in one dish!
Move over pumpkin spice, there’s a new fall favorite in town…
A hearty fall salad for all of that late summer garden/farm stand abundance!
Cozy November vibes by way of spiced skillet cake…
Something yummy for your fall breakfast table or afternoon snack… plus a link to a recent interview I did.
– Kaity xx
The fall pumpkin obsession continues…in the form a deliciously moist and rich tasting spiced pumpkin bread. This sweet quickbread reminds of the date-nut bread my grandma Bridget always served my sister and I when we visited her, not so much the taste but the luscious texture. Grandma would serve it with a proper smear of cream cheese, but I switched that up with homemade soy labneh (so many uses!) and it’s so satisfying with a warm cup of tea in the afternoon.
As I sit typing up this post, I can see what remains of our garden…the flower beds…beautiful bright fuchsia and white cosmos dominate the scene, with warm toned zinnias and orange calendula dotted here and there. I love this colorful transition from summer into fall every October. The pumpkins are in at the farms and the cranberries are ready for harvesting in the bogs. Those first baked squashes and pies and pies and more pies are a welcome tradition in the kitchen.
The local farm had these beautiful bosc pears from a farm in MA, and I couldn’t resist them. When I saw the sweet dumpling squashes I knew right away I wanted to pair those flavors together. If you can find sweet dumpling or carnival squash from your local farms or farmers markets, give them a try over acorn squash. The flavor of these heirloom varieties surpasses that of acorn squash by far in my humble opinion.