A list of projects for Autumn
What I'm gathering and making this fall
September is my favorite month. The weather is amazing, and there’s a cornucopia of plants to forage and medicines to make for the winter, and of course, I want to fit in time to pick apples and pumpkins at a local farm. As a virgo, I love the “back to school” energy of September, and there sure is a lot to do.. Here’s what I’m gathering, making, and preserving this season.
What I’m gathering:
Wild cranberries
My family has visited this patch every fall of my life to gather cranberries, which were always used to make sauce for Thanksgiving. Any extra goes into the freezer and then becomes cranberry sauce for Christmas. I like to have even more, so that I can make muffins and scones throughout the winter. I know one place on Long Island to gather (although I’m sure there are more). And no, I won’t share it publicly - probably too many people go to this spot as is.
Beach plums
Same rules apply! I know a few beach plum spots, and I’m not sharing them. Beach plums are in season from about the end of August towards mid-September. Time got away from me this year and I only made it out to my spot about a week ago ago. Many of the fruits were past prime, but I gathered enough for a small batch of jam/syrup (I either made the thickest syrup or the runniest jam, but either way it’s delicious).
Mustang grapes
Native to the southeast, they’re extending their range to my neck of the woods. They are not like grocery store grapes - they have a thick skin, a small pit, and are very tart. I gathered a small bag of them for the first time this year and made a small jar of jelly. It came out tasting just like “artificial grape” - making me realize that artificial grape flavoring is based on these wild American grapes and not the thin-skin european varieties. It is the best, creamiest, brightest tasting grape jelly I have ever had.
Autumn olives
These small, tart red fruits grow on incredible invasive trees. Highly astringent, they are best used for jelly. Last year, I made a fall-flavored autumn olive jelly with lots of cinnamon and clove added. This year, I am thinking of trying to make them into ketchup.
Note: if you make jelly out of them and strain out the pits, throw them into the garbage instead of the compost. It’s important to keep the seeds from spreading.
The last of the mugwort
Mugwort is my good friend, and she is also very invasive in my area. She is a very spiritual plant and I like to keep her around. Traditionally, she was considered to be very protective, and was often planted around homes. I’ve profiled this plant before, so head over to that post to learn more. I like to enjoy mugwort tea from time and time, and I have also made a few bundles for smoke wands.
Goldenrod
One of my very good friends! Native and prolific in my region, goldenrod has seven times more antioxidants than green tea. She is beautiful and brings the energy of late summer into the cold winter. She is also gently diuretic and a big ally for those who struggle with urinary tract issues.
Bayberries
Not for food or medicine, but for wax. These little berries are coated in a fine layer of wax (the leaves make good tea too!) I’ve been wanting to make bayberry candles for a few years now, but I was never home at quite the right time. I’ve been slowly gathering bayberries and I hope I have enough to make one small candle (or a few tea candles). I’ve heard different things about the ratio - some say 4 cups of berries yields 1 cup of wax, others say 8 cups of berries yields one cup of wax. It will be a surprise!
What I’m making:
Fire Cider
A very popular winter herbal remedy to prepare in the fall, this consists of soaking fiery, warming herbs like horseradish, ginger, onion, garlic, lemon, and cayenne in apple cider vinegar. Many people add other plants like rosemary, jalapeno, and turmeric. I personally can’t stand the taste of a rosemary extract (but I love it fresh), so I’m leaving it out and keeping it simple. This is a choose your own adventure situation! Fire cider is a pungent and spicy concoction that can deliver a big dose of warming herbs in one shot glass. Use in salads, or take it as shots. Take it to get your sinuses moving, to warm yourself up, to wake yourself up, and to boost your immune system.
If you have been curious about herbal medicine or want to try making your own, this is an excellent place to start. The ingredients are easily accessible and safe, and the recipe is endlessly customizable to your tastes and needs. I promise you don’t need a recipe - just pick your pungent herbs and cover them in apple cider vinegar.
Hot garlic honey
This is really simple, all you have to do is let hot peppers and garlic sit in local honey for a while. This is really good in stuff like peanut sauce, but also gives a nice kick when you have a cold.
Lemon ginger honey
Same as above, just a little tastier. To be added to hot water and sipped (or make a cocktail).
Having fun with fall flavors:
Butternut squash cookies, apple cider donuts, cinnamon ginger pumpkin snack cakes, cranberry crumble muffins, autumn olive ketchup…)
So far, I’ve only made two of these (the cookies and donuts), let's see how many I actually get to.
Some good things I’ve made with squash this month:
I don’t have recipes for these. I made them the way I make just about everything: with my own taste buds and common sense as the guide.
Butternut squash cookies
I roasted a butternut squash (the last one from last years garden that stored perfectly all this time), and then scooped out the flesh. I added it chocolate chip cookie batter and baked it.
Pumpkin spice creamer
About 2 cups of soy milk, a big spoonful of pumpkin puree, a glug of maple syrup, vanilla extract, cinnamon, nutmeg, and maybe some cloves if you’re feeling that.
Pumpkin peanut dip
Equal parts pumpkin puree and peanut butter, + maple syrup and cinnamon to taste. Enjoy with sliced apples.
Phew, that was a lot! I also have to dig up the potatoes and garlic I planted, plant garlic for next year, preserve my garden green beans, make sauerkraut, and bottle up the kombucha I’ve been making. Let’s see if I get to all of it.