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There is no mistaking the wonder of fall: golden leaves resting comfortably on the hood of your car, orange pumpkins and bundled corn stalks decorating front porches and school classrooms, crackling fires, and Trick or Treat.

The frost on our windshields announces the advent of colder evenings, and a departure from the cool salads and bar-b-que’s of summer. It’s time to gather the family around the table with warm bowls of soup, crusty bread and honey butter, and discussions that begin with “What are you going to be for Halloween?”

We have found that there is a lingering around the table during fall that doesn’t occur during the long summer nights that enticed our children out of doors—and away from any meal that took longer than a micro-waved hot dog to make. Fall however, brings these wandering prodigals home and the familiar “What’s for dinner”, is heard once again.

Don’t panic. There are five great recipes, including “dove-tailing” tips in each week’s edition of this newsletter. Check them out and let us know what you think.

Better yet, let your children circle the ones they would like to try. Encourage them to help you with any chopping, bagging, or combining that the tips may suggest. This accomplishes several objectives for your child all at once; some one-on-one time with a parent, a vested interest in what they will be eating, an introduction to cooking, and the opportunity for them to hear you say, “Hey, great job on cutting those carrots.”

The sights, smells and colors of fall are truly wonderful. But so are oddly cut carrots, in warm bowls of soup, crusty bread and honey butter and lingering around the table with the children of fall.

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