Fall....a misnomer in L.A.

We haven't exactly had fall weather here in Los Angeles. We experienced one of the most mild summers and by default, we've had a sizzling heat wave entering the "fall" season, however my palette is definitely yearning for some fall favorites.

I'm back on the cookbook hunt for cookbooks devoted to seasonality. I'm becoming more and more interested in cooking and eating seasonally, however it can be intimidating. I mean, where does one begin?? Sure, it's a good idea to start strolling through farmer's markets, but for some (including me), it can be slightly daunting. You will find hidden treasures, troves of hearty vegetables coming into season and you will find the last fruits of summer hanging on for dear life, but like many, one can easily become overwhelmed when it comes to preparing meals involving these beautiful ingredients.

That's where a book like Earth to Table comes into play. I recommend you curl up on your couch, accompanied by your favorite glass of wine, while perusing this well-loved cookbook. It's easy to see where and how inspirations rears its playful little head throughout this book. Seasonal cooking is about allowing the ingredients to shine, letting them take center stage and show off their best. Perhaps even allow them to take a solo or perform a classic monologue. Either way, seasonal cooking shouldn't be about racking your brain, but taking the time to step back and let the ingredients speak for themselves.

This braised short rib dish was no joke. Gently simmering in beef stock, a hearty red wine, herbs and mirepoix, these short ribs were singin' for MY supper. What's great about a dish like this is that while it takes time, it doesn't take alot of "active" time. In fact, while the short ribs were having a party in my Le Creuset dutch oven, I was busy preparing a side dish to accompany the short ribs. Trusting the authors behind Earth to Table, I made a parsnip and apple puree, which to the common eyeball looks like another mound of creamy mashed potatoes, but you would be surprised. It was a first for me and I was pleasantly surprised, the juicy apple made a handsome couple with the rooty tooty parsnip. Creamy, slightly sweet with a lil' tang, the puree complimented the braised short ribs without overpowering them.

apples, apples and more apples.

Not too far from my humble abode resides Cook's Orchards, one of the many apple orchards in Northeast Indiana. I'm oh so lucky to have one within a few miles! On Sunday, Paul and I went there, we were craving this variety called Honeycrisp, which you can only get in Indiana and Michigan, by the way. We picked up 1/2 peck of honeycrisp apples, some no sugar added cinnamon apple butter, apple cider and something evil called Amish Peanut Butter. Okay, perhaps I went a little far with the word "evil", but this product (while not apple-related) could become a real problem. It consists of peanuts, marshmellow cream, and maple syrup. It's too die for - slices of honeycrisp apples dipped in this delicious concoction, blows "caramel" out of the ball park.

johnny appleseed festival.

Many west coasters and even east coasters cannot appreciate the midwest enough, we have more festivals than both coasts combined! Once the snow melts and the trees start sprouting, Indiana has festivals practically lined up for the summer and fall. This year we attended the Johnny Appleseed Festival in Fort Wayne. As depicted above, this is where the famous "Johnny Appleseed" (aka John Chapman) is buried. No joke. Johnny Appleseed Park is taken over for a weekend by antiques, farmer's markets, games, arts, crafts and fair food. And folks, this fair definitely celebrates the apple. I ate my first apple dumpling and Paul had some apple cider. This place was hoppin'! Most people were dressed up from the era that Johnny Appleseed was alive and if you've never had REAL kettle corn made over a hot fire, you don't know what you're missing! This kettle corn was sweet nut not overpowering likewhat most of us are used to and the apple dumpling really let the apple speak for itself encased with sugar and cinnamon in a pastry envelope. We thought it was better than Kendallville's Apple Festival which we attended last year.