The leaves are starting to change colors, the air is beginning to have that familiar crispness to it, and the school children are riding by on their bikes on the way to school. It’s September and I can’t help but become nostalgic for fall traditions from my childhood growing up in Michigan. From the smell of walking into the house after school to find my Mom harvesting and preserving apples, corn, or plums. To the sound of fallen leaves underfoot as I jump into a big pile of leaves. I love when seasons change and in particular, the coziness of the harvest season. Here are a few creative Fall things to celebrate as we usher in the Autumnal Equinox on September 22nd, marking the official arrival of Fall. 🍂

In the garden + kitchen

Karelian Borscht from Food52.com

comforting & nourishing

I made this Ukrainian beet soup with beets and carrots from the garden after a persistent cold and it was just what the doctor ordered. I followed the above recipe on Food52 loosely, substituting red table wine for the red wine vinegar and skipping the sausage. The finished product was warm, earthy, a little sweet, and deliciously creamy with some sour cream on top. The recipe made a generous weeks-worth of soup for two, so we added some portions to the freezer to pull out when we don’t feel like cooking this winter. Håper det smaker:)

BONUS! If you have a garden or, can get beet and carrot tops you can make a tasty pesto using the leftover tops from the borscht recipe above.

Beet & Carrot Top Pesto:

in a food processor combine:

beet and/or carrot tops
1 garlic clove
2 tbsp. pine nuts (if you have them)
a small handful of grated hard cheese (parmigiano, pecorino, whatever you have)
a squeeze of lemon
a generous amount of olive oil (use the amount needed to blend the pesto into a smooth consistency, then add a little more because it should have a little layer of olive oil on top)
salt

I used the pesto as the sauce for a shrimp & corn penne pasta dish. Take care to gently fold in the pesto once everything is cooked and off of the heat so as to maintain that beautiful, bright green color of the pesto.