harvest time

breakfast this morning


3 cups apples, cut small
3 cups plain yogurt
1/4 cup raisins
1/2 cup toasted slivered almonds
1/2 cup maple syrup
dash of nutmeg and dash of cinnamon

and i have breakfast for the next three days! brilliant. this recipe from the original Moosewood Cookbook in the dessert section. they recommend shredding the apples, but i left the skins on and cut them up small because i like the texture better.

and dinner last week sometime when my friend carrie gave us basil, parsley, and green beans from her garden:


this one is from Moosewood Restaurant Cooks at Home
Green Bean Pesto Salad

4 large eggs

2 cups loosely packed fresh basil leaves
1/3 cup loosely packed fresh parsley leaves
3 garlic cloves, minced
1/2 cup olive oil
1/2 cup grated parmesan
1/3 cup pine nuts

2 cups stemmed fresh green beans (3/4 lbs)
8 small potatoes, quartered
2 tomatoes, cut into wedges
1/2 cup thinly sliced red onion
sliced Fontina, fresh mozzarella or Jarlsberg cheese

here’s my short hand

Hard boil the eggs, covering with cold water when they’re done and let them sit
Make the pesto by placing all ingredients in a food processor and puree – set aside
Add the green beans to 2 quarts of boiling water in a saucepan and cook until tender (3-5 min.)
Remove the green beans with a slotted spoon and ‘ease’ the potatoes into the water
“Cook until they are easily pierced with a knife”

“Peel and halve the eggs. Drain the potatoes and arrange them on a platter surrounded by green beans, tomatoes, onions, cheese, and hard-boiled eggs. Mound the pesto in the center.”

Enjoy! and happy autumn.  what are you excited about cooking this autumn season?

5 thoughts on “harvest time

  1. Today I made apple jelly and attempted homemade apple cider (food processor and rolling pin–don’t recommend it, because it’s a lot of work with little payoff)–both with apples from a friend’s trees–and I started some gingerbread cookies using my leaf cookie cutters. Plus, Adam and I just ate the last two pumpkin cookies from the batch I made last week…yum. Tomorrow, I think I’m making bread and some sort of veggie and bean soup…not sure what will be in it, but I think that it will have to involve kale. Your recipes sound lovely! Moosewood cookbooks are amazing!

  2. Mmm, that fruit and yogurt sounds really good! Though I’d leave out the raisins; I’ve never been that fond of them, personally.

    I’m looking forward to making pumpkin muffins for Halloween. They’re so tasty when they’re nice and warm and moist. :3

  3. I just came across your blog (via ravelry…) and I’m loving it. I had to go through your whole archive, and I love your creations! I have to admit I first came to your blog to check out your tulip bulb/poppy shower/spring onion hats, and I am so happy I did, ’cause all the other stuff is wonderful as well. The basic pattern you use for these hats (am I right to think it’s the same btw?), will that be in your upcoming book? Or is there any other way I can get hold of this supercute hat pattern?

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