The September 2023 Guide

September has come and gone, and it feels like we’re on the cusp of some of the most exciting months of the year, at least in my opinion! While I could lament in every newsletter how fast the time seems to go, why not look at the positive side, right? September is the beginning of the end of the growing season in my growing zone. This past month, I harvested many tomatoes, peppers, eggplant, and kale. I saw the end of the zucchini (the vine borers got them) and the end of the cucumbers (the same pest devoured them). Mom and I picked all the apples in the orchard, and despite being in a drought, the apples were abundant and beautiful.

As corny as it may sound, during the past few weeks, I’ve noticed small telltale signs of a new season creeping in. The yardwork has begun to slow down, the sun is lazier in the afternoons, and the leaves have started turning color and will soon begin to fall. This time of year makes me feel cozy. I find myself craving cooler nights paired with delicious soup and crisp mornings with hot coffee. Don’t worry; I haven’t given up my love for shaken espressos in the afternoons.

All of that said, I hope this newsletter finds you cozy with a cup of hot coffee or spiced cider. Let’s catch up on the month that was!

Let’s talk about the garden.

I’ve had a busy year. While there’s the regular work that’s comprised of recipe writing and testing, the long-form videos and Reels we create, there’s also some special work occurring behind the scenes. I can’t say precisely what it is yet, but it’ll be good! All of this has kept me out of the garden compared to other years. I neglected to check my pumpkins as often as I should have and have not spent the time tending to my landscaping. While the garden is forgiving, I miss the time I spend in nature as I’ve found it’s my way to decompress and reinvigorate my creativity.

Let’s start off with the pumpkin patch. The weeds in the patch grew tall enough that they shaded and crowded out many of the pumpkin vines. I could have done a much better job at tending to it all, but during Kip’s health scare, I thought of nothing but him. Thankfully, he’s in an excellent place now (more on that below). Even though they were overrun with weeds, I did have some pumpkins to pick, adding to my enjoyment of the fall season. One thing I will make sure to do next year is to lay compostable landscape fabric. I talked with a local grower about what they use, and that will keep the weeds away while providing a much cleaner space for the vines.

When it comes to pumpkins, which I grow primarily for fun and decor, it’s all about mindset. While this year was a bummer, I can have a better pumpkin patch next year. Or something else could come up that could sap all of my focus, and I’ll have to let the pumpkins go. And that’s okay!

Mom and I have plenty of tomatoes for both picking and canning. We canned tomato juice, spaghetti sauce, and salsa. If I have time, I may yet can some whole tomatoes.

I’ve made baba ganoush numerous times with eggplant, but often, I simply slice and roast them with olive oil, salt, and pepper. When the garden is abundant, meals are easy. Just roast whatever is ready.

The other day, I began removing a few tomato plants engulfed in blight and tomato worms. Always remember to discard tomato plants; do not compost them. They harbor diseases that can transfer if composted. October will end the growing season, so any clean-up now will save time later when the weather is less temperate.

Let’s talk about food.

Since I harvested some winter squash from my pumpkin patch, I’ve used it often in the kitchen. Make sure to check out all of my squash recipes for even more inspiration. Here’s everything I’ve been eating this month:

• My slow cooker squash soup is ideal if you want to be away from home for the day but have a warm soup when you return.
• Recently, I’ve seen some of you making my pork tenderloin with squash and apples. This is a great weeknight recipe that’s both seasonal and filling. So many of you have mentioned how the whole family, including picky eaters, are happy with this as the main dish.
• I have yet to make pumpkin loaf, but bread and pumpkin bars will soon make their yearly appearance. They’re the most nostalgic autumnal recipes for me. I remember Mom baking these for dessert during the fall, especially when Dad was harvesting in the fields.
• I made apple crisp recently and realized this really is the perfect thing to enjoy for breakfast (it is fruit, right?) and dessert. I love the craggy streusel topping and the fact that it tastes how a warm hug feels.

In case you missed any of my new recipes this month, here’s everything I made:

• ​Ramen chicken salad​
• ​Apple pie bars​
• ​Slow cooker squash soup​
• ​Pecan and apple chicken salad​
• ​Fresh tomato galette​
• ​Roasted sweet potato salad

Let’s talk about Kip.

With the cooler weather, Kip has been more than ready to spend lots more time outside. He often stands at the door waiting for me to go outdoors and work. He bounds out to the frisbee, grabbing it and bringing it back for me to toss. His favorite thing is playing hard to catch, and he’s pretty good about staying just out of reach.

In the middle of summer, I had a health scare with Kip. Currently, he’s in excellent condition. Since he had pancreatitis and IBD, he must stay on a low-fat diet. I sometimes make his food, but he also loves Just Food For Dogs fresh food. (Some of you were asking after last month’s newsletter what food I switched to, and he seems to love it just as much as The Farmer’s Dog.)

A day doesn’t go by when I don’t say or think how lucky I am to have Kip and his health. Thank you so much for your well wishes and kind words over the past few months. I love how so many of you are animal lovers and understand the pain and joy of pet stewardship. The love they give far surpasses any trials.

That’s all for this month! In the coming weeks, I’ll announce the preorder of my annual holiday magazine. It will be available around mid-month, so stay tuned for my email with the details! Until we chat again, enjoy what October brings!