From the Editor | Fall 2017
Between back to school, harvesting the garden, and packing up summer supplies until next year, we’re all rushing straight through these last warm weeks into September and before we know it, chilly October days will be here.
Our lives get so busy that it’s easy to forget to take time for ourselves, eat slowly, live slowly, and take the time to soak up all that the Harvest season has to offer. In this issue, we encourage you to embrace summer’s last ingredients with Buddah Bowls and take the time to enjoy them during lunch on sunny September days. By taking the time to sprout your grains, you’re allowing yourself the opportunity to nourish your body and your soul with seasonal, sustainable vegetables and lean proteins. This practice of slow food is best paired with slow eating: a chance to enjoy a moment of not being busy.
This same practice can be, or dare I say should be, applied to all of your favorite fall recipes. Take the time to make fish stock with the heads and racks from local fish for richer flavors in chowders, stews, and risottos. Our resident recipe developer Christine Burns Rudalevige explains in detail on page 14 that while it doesn’t take much time, slow recipes made with slow ingredients break up those busy days, allowing us to enjoy the more delicious side of life.
Pick the apples, carve the pumpkins and then roast their seeds, sit on the porch with a thick and creamy chowder made from local, sustainable fish and a homemade stock, and take in the beauty that New Hampshire has to offer in my most favorite season.
Taking it slow makes the busy moments worthwhile.