Fall has definitely fallen here in Columbus; there's a chill in the air, as well as the scents of evening fires and wet leaves. I really love fall, and wish this weather could last forever. I'm very excited to be getting some delicious local fall foods. This weekend at the farmers' market we got September Wonder apples, which are tied for our favorite apples with Jonagold.
On our way back from the farmers' market, we ran into a guy selling navy bean pie. Chip had tried it the week before, but hadn't bought one. I took one little bite and was reaching for my wallet. This stuff is amazing. I mean, it's a lot like pumpkin pie or sweet potato pie, but it's made with beans. It's a little different, and really delicious. Watch for it in one of Chip's lunches this week.
I started googling pie recipes when I got home. I thought maybe I'd make my own navy bean pumpkin pie, including the crust. So pie crust is extremely difficult to make and seems to involve patience and other skills that I lack. So I nixed that idea and instead found a recipe for vegan pumpkin bread and made that instead. It turned out really great, and Chip even likes it! I love pretty much all things pumpkin and can't wait to start making more pumpkin-y things, like cookies, pie, roasted pumpkin seeds, etc. Yay for fall!
Local September Wonder apple from the farmers' market, homemade vegan pumpkin bread, organic raw cashews, raw almonds, organic macadamias, banana, and clean mac and cheese (from this recipe) with organic whole wheat tri-color cavatappi, local Colby cheese, and organic bread crumbs.