This geranium ground cover is confused about the season and was putting out blooms earlier this week. When I mentioned this to a garden expert, she said she's seen a lot of strange plant behavior this fall.
What have you spotted?
While elsewhere around the city the fall foliage is still putting on a show.
But, my favorite shots are of leaves as they gather in natural groups on surfaces like this granite. I enjoy the shapes and shades of individual leaves and their ever changing colors.
Or, when the family of leaves from one tree fall in profusion onto a surface like this evergreen hedge.
Are you a big picture or close up leaf lover?
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It's fall, garden clean-up time! And, getting out into the yard more will mean getting more out of your yard.
Next, comes figuring out how to get rid of all the leaves and yard waste. It's easy, at least in Boston. The city promises to scoop it up on your recycling day, as long as you follow some simple guidelines.
And, the other bonus? Your yard waste will be used to help all the community gardens thrive.
The City of Boston lists:
Fall 2012 Leaf and Yard Waste Collection Dates:
Monday, October 15th through Friday, November 30th
It's fall, garden clean-up time! And, getting out into the yard more will mean getting more out of your yard.
Next, comes figuring out how to get rid of all the leaves and yard waste. It's easy, at least in Boston. The city promises to scoop it up on your recycling day, as long as you follow some simple guidelines.
And, the other bonus? Your yard waste will be used to help all the community gardens thrive.
The City of Boston lists:
Fall 2012 Leaf and Yard Waste Collection Dates:
Monday, October 15th through Friday, November 30th
It's fall, garden clean-up time! And, getting out into the yard more will mean getting more out of your yard.
Next, comes figuring out how to get rid of all the leaves and yard waste. It's easy, at least in Boston. The city promises to scoop it up on your recycling day, as long as you follow some simple guidelines.
And, the other bonus? Your yard waste will be used to help all the community gardens thrive.
The City of Boston lists:
Fall 2012 Leaf and Yard Waste Collection Dates:
Monday, October 15th through Friday, November 30th
One of the best things about fall is the arrival of winter squash and pumpkins at farmers' markets. I often just roast these with a selection of root vegetables. Here's a post on that preparation.
I pulled a few of my cookbooks down from the shelves to see how different food cultures use pumpkin and squash. As long-keeping vegetables in times before refrigeration and freezing, they were popular with cooks from many nationalites. Today, we'll think Italian but watch for upcoming posts on other cultures.
Two traditional Italian uses that we're seeing more of on restaurant menus is a filling for squash ravioli and the main flavor element in a pumpkin risotto.
Not all pumpkins are orange. These are blue pumpkins.
But, in an Italian home, Nonna might also slow roast a whole pumpkin filled with cheese, bread, onions, mushrooms, or other savory items from the larder. It's a great way to use up leftovers!
Zucca is squash in Italian and Zucca alla Veneta is made by frying pumpkin slices and then dressing them with a seasoned vinegar. Zucca Dorata is breaded and fried pumpkin served as an appetizer. Sometimes mozzarella cheese is added for a melting finish. (Think eggplant parmesan!)
Mostarda di Zucca is a pumpkin preserve that can be served with cured meats. I’ll bet it would also be great on a cheese tray.
Of course, some cultures have their own member of the squash family that they call pumpkin. So be sure to check if our pumpkin is the best substitute and if the pumpkin you are buying is grown for eating or just for show.
Thanks to everyone who hops over to Amazon from here to do their shopping. We appreciate your support. It doesn't cost you any more but they put a few coins in our tip jar.
Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.
One of the best things about fall is the arrival of winter squash and pumpkins at farmers' markets. I often just roast these with a selection of root vegetables. Here's a post on that preparation.
I pulled a few of my cookbooks down from the shelves to see how different food cultures use pumpkin and squash. As long-keeping vegetables in times before refrigeration and freezing, they were popular with cooks from many nationalites. Today, we'll think Italian but watch for upcoming posts on other cultures.
Two traditional Italian uses that we're seeing more of on restaurant menus is a filling for squash ravioli and the main flavor element in a pumpkin risotto.
Not all pumpkins are orange. These are blue pumpkins.
But, in an Italian home, Nonna might also slow roast a whole pumpkin filled with cheese, bread, onions, mushrooms, or other savory items from the larder. It's a great way to use up leftovers!
Zucca is squash in Italian and Zucca alla Veneta is made by frying pumpkin slices and then dressing them with a seasoned vinegar. Zucca Dorata is breaded and fried pumpkin served as an appetizer. Sometimes mozzarella cheese is added for a melting finish. (Think eggplant parmesan!)
Mostarda di Zucca is a pumpkin preserve that can be served with cured meats. I’ll bet it would also be great on a cheese tray.
Of course, some cultures have their own member of the squash family that they call pumpkin. So be sure to check if our pumpkin is the best substitute and if the pumpkin you are buying is grown for eating or just for show.
Thanks to everyone who hops over to Amazon from here to do their shopping. We appreciate your support. It doesn't cost you any more but they put a few coins in our tip jar.
Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.
One of the best things about fall is the arrival of winter squash and pumpkins at farmers' markets. I often just roast these with a selection of root vegetables. Here's a post on that preparation.
I pulled a few of my cookbooks down from the shelves to see how different food cultures use pumpkin and squash. As long-keeping vegetables in times before refrigeration and freezing, they were popular with cooks from many nationalites. Today, we'll think Italian but watch for upcoming posts on other cultures.
Two traditional Italian uses that we're seeing more of on restaurant menus is a filling for squash ravioli and the main flavor element in a pumpkin risotto.
Not all pumpkins are orange. These are blue pumpkins.
But, in an Italian home, Nonna might also slow roast a whole pumpkin filled with cheese, bread, onions, mushrooms, or other savory items from the larder. It's a great way to use up leftovers!
Zucca is squash in Italian and Zucca alla Veneta is made by frying pumpkin slices and then dressing them with a seasoned vinegar. Zucca Dorata is breaded and fried pumpkin served as an appetizer. Sometimes mozzarella cheese is added for a melting finish. (Think eggplant parmesan!)
Mostarda di Zucca is a pumpkin preserve that can be served with cured meats. I’ll bet it would also be great on a cheese tray.
Of course, some cultures have their own member of the squash family that they call pumpkin. So be sure to check if our pumpkin is the best substitute and if the pumpkin you are buying is grown for eating or just for show.
Thanks to everyone who hops over to Amazon from here to do their shopping. We appreciate your support. It doesn't cost you any more but they put a few coins in our tip jar.
Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.
Edible Boston's covers are so attractive that I can envision them framed on my dining room wall. This issue is no exception. Nice work by photographer Michael Piazza.
The Fall 2012 issue is around town now. I found a stack of them at Bauer Wine & Spirits on Newbury Street. Howie Rubin had nice things to say about the success of his advertising in this publication. I know that Edible Boston has been an asset to the local food community, but I'm really happy to hear that it's good for the businesses that support it with their advertising dollars.
Every issue seems to feature someone near to our hearts at BostonZest. This time, there's a feature on the family team from the Mei Mei Street Kitchen food truck.
Pick up a copy and enjoy the insight provided on many aspects of the local food scene.
Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.
Edible Boston's covers are so attractive that I can envision them framed on my dining room wall. This issue is no exception. Nice work by photographer Michael Piazza.
The Fall 2012 issue is around town now. I found a stack of them at Bauer Wine & Spirits on Newbury Street. Howie Rubin had nice things to say about the success of his advertising in this publication. I know that Edible Boston has been an asset to the local food community, but I'm really happy to hear that it's good for the businesses that support it with their advertising dollars.
Every issue seems to feature someone near to our hearts at BostonZest. This time, there's a feature on the family team from the Mei Mei Street Kitchen food truck.
Pick up a copy and enjoy the insight provided on many aspects of the local food scene.
Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.
Edible Boston's covers are so attractive that I can envision them framed on my dining room wall. This issue is no exception. Nice work by photographer Michael Piazza.
The Fall 2012 issue is around town now. I found a stack of them at Bauer Wine & Spirits on Newbury Street. Howie Rubin had nice things to say about the success of his advertising in this publication. I know that Edible Boston has been an asset to the local food community, but I'm really happy to hear that it's good for the businesses that support it with their advertising dollars.
Every issue seems to feature someone near to our hearts at BostonZest. This time, there's a feature on the family team from the Mei Mei Street Kitchen food truck.
Pick up a copy and enjoy the insight provided on many aspects of the local food scene.
Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.
