(10/2020) Fall is my favorite. Everything about it is just perfection and I always breath a deep sigh of relief feeling like I "made it." My love affair with fall started way before I lived in apple country, but now that I am here, the rich smell of fresh apples only makes this season even more special. There are lots of different fall traditions in my family, but I will highlight one of our favorites to maybe inspire you and your family this year. It is what we call our "Fire Leaf Hunting Trip."

This annual trip came about with my two children’s obsession over pretty leaves. Any leaf that has a hint of red or orange they named "fire leaves" and these are their most prized fall possessions. Their desire to find the best fire leaves they can, partners perfectly with my love for adventures and leaf peeping. (If you are unfamiliar with "leaf peeping" is the trending activity of driving around on country roads and enjoying the fall colors.) And so, our Annual Fire Leaf Hunting Trips began.

I love the cool weather and the sweaters and scarves. I love the different scent in the air as nature prepares for the coming cold months ahead. I love the apples and the winter squash and the warm soups. And most of all, I love the excitement of my children to find fire leaves. As the adult world seems oppressed with politics and viruses, my children’s world is peaceful and joyful in the knowledge that fire leaves come each year and there is always the opportunity to enjoy it.

I challenge you to join us this year and enter the world of children in fall. Maybe come to the market and pick apples or pumpkins. Or come and grab some apple cider and mulling spices to have on hand for a cool rainy autumnal morning. Or even join us for our Annual Fall Colors Wagon Rides and see an apple orchard decked in gold. Or be inspired by my family’s tradition and try a "Fire Leaf Hunt" of your own this year. Whatever you decide, be sure to take a moment and drink fall in.

Stuffed Acorn Squash

Ingredients:

• 2 whole acorn squash cut in half
• 1 tablespoon olive oil
• 1 lb ground turkey
• 1 1/2 cups baby bella mushrooms chopped
• 1 cup honey crisp apples peeled + chopped in small pieces
• 1/2 cup chicken stock
• 2 teaspoon fresh rosemary chopped finely
• 1 teaspoon pepper
• 1/2 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 cup shredded cheese (cheddar, gruyere or mozzarella all work great!)

Preparation instructions: Preheat oven to 450 degrees. Line a baking sheet with foil or parchment and spray with olive oil to prevent squash from sticking. Slice acorn squash in half, scoop out seeds and place flat on sheet sprayed with olive oil. Bake the squash for 20 minutes, until it is tender. While the squash cooks - heat 1 tablespoon of olive oil in a pan. Sauté turkey in olive oil for 10-15 minutes until brown. While the turkey is cooking, chop mushrooms, apples, and herbs. Add in chopped mushrooms, apples, chicken stock, and spices to the pan with the cooked turkey. Sauté for an additional 5 minutes.

When the squash is done, remove from the oven and scoop out most of the cooked center, leaving a little bit of filling in the acorn squash. Add the squash filling to the turkey/mushroom/apple mixture in the pan+ stir until completely mixed in. Scoop the turkey/squash mixture back into the squash and top with cheese of choice

Bake them at 450 for 5-10 minutes until cheese melts. Optional: broil for 2-3 minutes so the cheesy gets crispy.

Roasted Butternut Squash

Ingredients:

• 1 butternut squash, cut into ¾ inch pieces
• 3 green apples, cut into ¾ inch pieces
• 2 tbsp maple syrup
• 1/4 cup olive oil
• 1/4 cup brown sugar
• 1/4 tsp sea salt
• 1 cup candied walnuts

Preparation instructions: Put butternut squash and apple pieces in pan. Whisk together olive oil and maple syrup or maple flavoring. Drizzle over butternut squash and apple pieces. Sprinkle with brown sugar. Bake at 375 for 15-20 minutes or until squash is tender. Stirring every 5 minutes. Sprinkle with sea salt and top with candied walnuts.

Apple Peanut Butter Crescents

Ingredients:

• 2 medium apples I used pink lady, peeled and thinly sliced
• 2 tablespoons butter
• 1/2 teaspoon cinnamon
• 2 tablespoons light brown sugar packed
• 12 ounce can Crescent Rolls 8 count
• 1/4 cup creamy peanut butter
• 2 tablespoons granulated sugar
• 1/4 teaspoon ground cinnamon

Preparation instructions: Preheat oven to 350 degrees and large skillet over medium heat. Add butter to skillet to melt. Stir in apples, cinnamon and brown sugar. Let cook for about 3 minutes. Apples should not be too soft. Remove from heat. Unroll crescents onto a large lined baking sheet. Spread each crescent evenly with a heaping teaspoon or two of peanut butter. Place a spoonful of spiced apples to the wide end of the crescent. Starting at wide end of crescent, start rolling to thin end. Sprinkle tops with sugar and cinnamon mixture. Bake for 13-16 minutes or until golden brown. Let cool for 10 minutes then serve warm.

Cranberry Almond Apple Slaw

Ingredients:

Dressing

• 3/4 cup plain Greek Yogurt
• 1/4 cup mayonnaise
• 1/4 cup honey
• 2 Tbsp apple cider vinegar
• Salt and freshly ground black pepper

Coleslaw

• 1 small cabbage, shredded (6 - 7 cups packed)
• 1 1/2 cups matchstick carrots
• 2 large gala apples, sliced into matchsticks (about 3 cups)
• 1/2 cup sliced green onions
• 3/4 cup sliced almonds or 1 cup slivered almonds
• 3/4 cup dried cranberries

Preparation instructions: In a mixing bowl whisk together Greek yogurt, mayonnaise, honey and apple cider vinegar until smooth, while seasoning with salt and pepper to taste. In a large bowl toss together cabbage, carrots, apples, green onions, almonds and cranberries. Pour dressing over cabbage mixture and toss to evenly coat. Serve immediately for best results.

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