In preparation for the beginning of fall (at 11:09 tonight!), I thought I'd talk about the foods of fall.  I do love eating in the fall.  I always think of soups and stews filled with root vegetables and simmered for hours, the wonderful fruits that ripen in autumn, the desire to cook and bake slowly and to savor your efforts.  So much nicer than the goal of summer: don't heat up the kitchen and get it done fast!

This year for fall, concentrate on fruits and vegetables.  Don't just look at the ordinary things like cabbage and squash.  Consider making more use of less common veggies like brussel sprouts, parsnips, turnips, and fennel. 

A salad of fennel, citrus, and rosemary is a little taste of heaven.  Follow it up with a soup filled with vegetables, whole grain noodles, and some meat or beans.  That's a healthy meal that will make you feel indulged.  As an extra treat, have an apple with 2 tablespoons of caramel dip.  The dip is 100 empty calories — but they taste good!

Some things to keep in mind:

• Fall vegetables taste better the longer you cook them.  Slow roasting and stewing are your friends — plus they make your house smell marvelous.
• If you are making soup or stew, watch the broth you use.  Most broth has a ridiculous amount of sodium per serving.  Lower sodium broth is better, but it still isn't good.  Take a few minutes to track down the brand with the least fat and sodium possible — or make your own.  It freezes well.
• Also watch out for recipes that call for adding tons of cream at the end.  Lots of fat calories can take away the health benefits.  On the other hand, a tablespoon of butter added to many soups just before serving can add wonderful body. 

What fall foods are you looking forward to eating?

15 minute check-in:  Today I used my 15 minutes to gather — things that need to go to recycling and books I plan to donate.  With my leftover time, I sorted through my incoming mail stack.