Autumn Comes to Vermont

AutumnAutumn came overnight. For the past couple of weeks trees have been showing some color, then turning brown and dropping many leaves. Then, Thursday night, everything changed. Friday morning hints of deep, rich color covered the landscape; during the day, the color became richer, and spread as Fall announced it’s arrival.

This coincided with our baking the season’s first winter squash, and making “Three Sisters” soup, a traditional stew combining those hallmarks of Native cuisine: squash, corn, and beans. Fall is indeed here!

Leaf change is a much-anticipated, and carefully followed, event here in New England. We live on a broad valley floor, and are still in what old timers call “early color”, things are more advanced at the higher elevations. Historically, peak color arrived during the week of October 4th, but peak is growing progressively later as our climate changes. Today is cool, with a slight possibility of much-needed showers; still, our temperatures have been well above normal and this has slowed the “march of color” across the land.

A couple of weeks ago we went to Boston to visit family, make our yearly pilgrimage to the Polio Clinic, and attend Jennie’s dad’s memorial service. It was good to see family, the clinic visit was optimistic, and the Autumn_Porchservice was moving. We were reminded, yet again, that we are carried along onย  a web of relationships, support, and love. It was a good trip and has taken some time to digest. Hopefully, I’ll be posting more going forward.

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14 thoughts on “Autumn Comes to Vermont

  1. Wish you and Jennie a beautiful and color rich Autumn, Michael ๐Ÿ™‚
    Good to hear, that all went well at the clinic. The memorial services use to bring a lot of memories through life, some good and some less good. Send my thoughts to Jennie for her Dad.
    Your stew sounds interesting, maybe you could bring a recipe at this one at your blog, Michael? I know, this isn’t usual for your blog.
    Irene

    • Thank you, Irene! There are innumerable recipes for Three Sisters Soup on line so maybe look and see if any catch your fancy. In our home, the soup is totally improvised. In summer we use summer squashes, but the real stew is definitely a fall and winter event. Usually we utilize green peppers, hot peppers, beans, corn, tomatoes, squash, and whatever herbs catch our eye in the moment. We are mostly vegetarian; others use any variety of meats. Let me know what you make!

      • I will check out online, Michael. Thank you for your help. I love to mix whatever I have of vegetables and make soup, hot meals of different kinds etc.
        I will tell you ๐Ÿ™‚

    • Thank you Andy. The leaves are still in early stage here as well. This morning I journeyed into the foothills and found a few places with enough color to warrant photographs. Today is downright chilly, with temps in the low 40’s F and a brisk breeze. Actually feels like Autumn!

    • Hi Bob! Color is slow this year, but brilliant in places. OUr local weather guru rated this autumn at 7 out of 10 so far. Not shabby given our prolonged drought. I do miss the aspens in color; I used to live in the southern Rockies….

  2. Beautiful photo! Your description is so expressive. I miss living up north. I am a Jersey and NYC gal but moved to Florida because the cold penetrates my muscles and bones, extremely painful. We have two seasons here: Winter for about two months, then summer. Although some of our trees do change color this month, autumnal. I hope to take some photos when I go to a doctor appointment on Thursday. Thanks for the splendid read. Sorry about your friends father.

    • Hi Nancy,

      Here in the valley the leaves are turning quite slowly, leaving pockets of brilliant color and those of green. We are enjoying the turn of the season, although we find the extended warmth troubling.
      Yes, I suffer from the damp and cold, also. The chill really does hurt as it penetrates to the bone.How did you manage with the hurricane?

    • We can’t grow corn in our garden as we don’t have enough sunlight. Fortunately, we have great local farmers who keep us supplied in summer. If we could, we would use the three sisters companion growing method.

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