A TASTE OF AUTUMN
Walk around a garden or a fruit and vegetable shop or a market. Take time to observe the produce and be thankful.
Autumn heralds the arrival of a bounty of crops including fruit, vegetables, grains, nuts and seeds. Harvesting is a ritual practiced the world over, to pick the abundance of crisp, juicy, sweet, apples, to thresh fields of golden corn and wheat and other grains, to cut the firm and colourful pumpkins from their vines. It’s a busy time of year, harvesting, preserving and storing all manner of produce.
There is so much variety of tastes of Autumn from enjoying freshly picked produce eaten straight from the garden, to enjoying the seasonal produce baked, roasted, stewed, steamed, fried, grilled, poached or pickled.
Harvest festivals and thanksgiving ceremonies have existed across time and cultures in response to the plentiful, copious gifts from the season of Autumn. These celebrations look different depending on where we live, but the recognition and appreciation of the abundance of Autumn produce invokes a joyful attitude of gratitude.
Thankfulness comes to the lips easily in times of plenty. But, finding these autumnal moments of gratitude in every season is a discipline.
Today, take the time to cook a soup, or a stew, or something that uses the bounty of the vegetables of the season. As you peel, chop, grate, simmer etc, give thanks to God with each action.
Here is a recipe for a delicious Parsnip and Ginger Soup from Janice, author of The Prayer Bench
Janice's Recipe for Parsnip and Ginger Soup
1 lb parsnips
2 medium onions
1/2 tsp grated garlic
1 tps ginger
4 cups chicken broth
Peel and chop parsnips and onions. Saute in butter until softening a bit ... add garlic and add ginger.
Add chicken broth, cover and simmer for 45 minutes until parsnips are soft. Puree.
Enjoy! Peace, Rev. Gail