From Our Table: First full fall day

By Joanne Smith on September 24, 2019.

Yesterday, Sept. 23 at 1:50 a.m., began the first official day of fall. That makes today the first full day of fall, by a couple of hours but a complete day all the same. At that particular time there is an equinox which means the sun shines directly on the equator and there is an almost equal number of daytime hours as there are nighttime hours. Nearly equal but not exactly equal. This happens again on the first day of spring, which will begin on March 19 at 9:49 p.m. For those of you, myself included, who just don’t love the cold of winter, start the countdown!

This time of year is my favourite part of fall. Still lots of colour and leaves with stark contrast of green with a bit of yellow and red and orange. And of course still warm for now. I am not looking at or listening to the weekend forecast. La, la, la…

It’s also the time of year that the last of the produce is ready to harvest from the gardens. It’s time for the potatoes, beets, carrots, onions, parsnips and other root vegetables to be pulled from the ground. If you want to eat them fresh all winter they should be stored in a dark, cool place like a root cellar. We are very fortunate to be able to buy local root veggies for quite a while. Be sure to shop at grocery stores that’s carry local produce and read where it is from before buying.

Root vegetables vary in their nutrient value but each has its own valuable vitamins and minerals. Carrots have carotene, potatoes have potassium, beets are rich in folate and the mineral manganese just to mention a few. Variety is the best way to get the 50-plus nutrients we need every day. So now is the time to mix in some delicious fresh root veggies while they are still available.

My mom used to whip up this delicious recipe with whatever was available in either my fridge or hers to help me put with dinner when my kids were young. It’s always been a family favorite and a comfort food for our family for sure. It’s a perfect way to celebrate fall with an abundance of fresh root veggies and a way to warm you right to your toes on those cooler fall days that hopefully will be few and far between for a few more weeks.

Happy autumn everyone!

PS. I just want to say a very big thank you to the many people who have given me so much positive feedback on my back to school column that included my moms chocolate chip cookie recipe. It seems to have struck a common chord of happy memories and comfort food. And yes, quick cooking oats work great!

Joanne Smith is a registered dietitian.

Seven Layer Dinner

Serves 4-6

3-5 potatoes peeled and sliced

4-6 carrots peeled and sliced

1 medium onion sliced thin

1/2 cup brown rice

2 cups frozen peas

1-2 lbs ground beef browned and crumbled into small pieces. Season with salt and pepper or spices of choice.

1 can tomato soup

Fresh dill

Preheat oven to 350 F

Spray a casserole dish, preferably one with a lid, with cooking spray being sure to get the sides. (This makes clean up much easier.)

Place a layer of sliced potatoes, then a layer of peeled sliced carrots. Follow that with a layer of thinly sliced onions. Sprinkle the onion layer evenly with half a cup of brown rice. Put 2 cups of frozen peas evenly on top for the next layer. Put 1-2 lbs cooked crumbled ground beef over the veggies. Mix 1 can of tomato soup with 1 can of water, whisk until smooth. Pour the tomato soup over the beef. Sprinkle fresh dill on top.

Cook covered for 1 hour. Uncover and cook for 30 more minutes or until top is browned.

You can spice this up by adding hot sauce to the tomato soup recipe or extra spices and herbs to the ground beef. This is a very basic recipe with lots of opportunity to make it your own. Add celery or sliced cabbage or make your own homemade tomato soup with lots of fresh herbs. Get creative!

24
-23