Autumn is a season of abundance and nourishment — a time when hearty root vegetables, squash, and leafy greens fill our markets and kitchens. These earthy foods nourish and ground us, bridging the lightness of summer with the comfort of winter. Nature gives us exactly what we need: ingredients that feed both body and soul, offering a sense of stability, deep nourishment and security.

This season brings some of the most nutrient-dense foods of the year — vibrant vegetables, crisp fruits, fragrant herbs, and hearty grains that pair beautifully together. It’s a perfect time to harvest what’s available and let creativity guide your meals. Roast colorful roots, simmer a pot of hearty soup, or bring fresh herbs and quinoa into everyday dishes. Simple seasonal cooking can be deeply satisfying — a reminder that food connects us to both the land and our inner rhythms.

As we move deeper into the season, it’s also a wonderful time to think about storing food for the months ahead. Try setting aside a weekend to roast, freeze, or dry your harvest. Experiment with fermenting cabbage, carrots, or beets for simple, probiotic-rich foods that last through winter. These traditional practices are more than just survival techniques — they’re a way to honor the cycle of the seasons, preserve nourishment, and feel prepared and cared for even in the colder, quieter months.

I’d love to hear about your harvest season, share your thoughts.

Let this season inspire you to slow down, savor the flavors, and create with gratitude. What new recipes or preservation traditions are finding their way into your kitchen this fall?

Until next time, savor the season, Ms. Beverly