Falling Into the Moment

If you think Wisconsin cooks have a get-it-while-you-can attitude in summer, you should see us in fall. As the mercury sinks, appetites rise—and so does the compulsion to roast, braise and bake. This, along with autumn’s lush choice of ingredients, is what lures us to the stove.

We know all too well what’s coming. (Just call it the W word.) A kettle of beef stew, fortified with local beer and the garden’s curtain-call harvest, warms us up to the idea of the Big Cold that lies ahead. Homemade soup, herb-roasted vegetables and streusel topped pies are silver linings to the waning light and heat.

In fall we hunger to cook, and not only at mealtime. There’s a sense of urgency about putting food by, too. It’s a primeval thing. In today’s world, we may not have time to pickle Brussels sprouts or bottle grape jam, but we can cellar squash, string ristras or freeze raspberries easily enough.

Autumn compels us to plan ahead, but it also helps us focus on the moment. In the kitchen, it’s just you and your ingredients. A fully immersed cook experiences Mihaly Csikszentmihalyi’s “flow,” the psychological state wherein motivation, attention and, in this case, the nature of the season cross paths. It’s why cooking can make us joyful.

And let’s not forget the sensual benefits of the fall repertoire: the sweetening of frost-nipped parsnips; the come-hither colors of polished apples; the double-take scent of crushed rosemary.

Joyful, for sure.

Visit our Eat Seasonal page to find out what foods are in season right now, and fall into the season with these recipes from Terese:

Sweet Red Pepper Confit

Baked Squash with Rosemary Garlic Wine Sauce

Concord Grape Streusel Pie

Latino Beef Stew