Seasons

   I had to take off my favorite tee-shirt sheets today and replace them with heavy-weight cotton.  In a handful of weeks even this won’t be enough to shield me from the crisp air that sneaks in my bedroom window at night. Soon my comforter will wake from its slumber and stretch out over the corners of my bed like the pastry lattice over a fresh apple pie. 

    I love this time of year.  Today was the first day, when I looked into the sky and breathed in the cooling air that I thought, Fall is coming.  Which means for some of you, who live up north, the chill has already arrived.  Perhaps even the comforters, too.  It is currently 11:12 PM and 66 degrees here in Hollywood, 82 in the south of Florida, and 37 in Maine. Two ears of fresh corn sit in the fridge, while sweet potatoes bake in the oven.  Ebb and flow.  The seasons change as do our wardrobes, and ultimately, as do our menus. The apples, winter squashes, and dark leafy greens will soon be at the local market.  I say, bring it.

   I can see it in the faces of my Farmer’s Market customers.  They know that soon the peaches, nectarines, and plums will be pushed aside for Asian pears and persimmons.  White sangria for persimmon custard.  My chilled gazpacho, replaced by warm minestrone.  Grilled replaced by braised, and sorbet for sweet potato pie.   My Farmer’s tan replaced by the stark reality of my Scottish heritage.  I will have waited almost seven months for a proper wild mushroom risotto, a side of braised kale, or ragu alla Bolognese with freshly shaven Parmesan Reggiano!  Oh dear, where are the marshmallows and a warm mug of hot cocoa?  Not the powdered stuff, REAL hot cocoa!  Or the spiced apple cider my Mom would have ready for my brothers and me on the cast-iron stove after a brutal winter snowball fight. 

    As the changing season brings modifications to our lives—our wardrobe, our menus, our ways of celebrating the day—there is one constant for which I am thankful: The many viewers who have sought me out, either on MySpace, or by leaving notes on the Discovery Health posting board, or by stopping me in the street to share your thoughts.  It’s nice to know that you would take the time to communicate your cooking thoughts with me, or to simply say hello.  I have done my best to design Season Two around your comments.  Hey, without you guys my dream to share on Discovery Health is only that … a dream.  Thank you all. 

    So fall is only the beginning, really.  The rebirth of comfort foods, which brings us together, quite literally at times, if for no other reason but to keep warm around a fireplace.  So let’s do as the ants do and gather up everything we need to ensure a wonderful, peaceful winter.

   It’s amazing the difference half a loop around the sun will make.

Related Links:

A Lyon in the Kitchen site

Nathan's Myspace page

Healthy Living Center

Comments

I just watched your awful cooking show. You used olive oil on everything, at least a bucket. And how in good conscience can any one promote eating veal? Do you have any idea how much those calves suffer in isolation on a short thether just so you can have a tasty shish kabob? Shame on you. I am boycotting your show.

I just watched your awful cooking show. You used olive oil on everything, at least a bucket. And how in good conscience can any one promote eating veal? Do you have any idea how much those calves suffer in isolation on a short thether just so you can have a tasty shish kabob? Shame on you. I am boycotting your show.

[Judy]

I just finished watching your three new episodes(avacados, salmon and breakfast) on Discovery Health. I hope there will be more coming soon. I really enjoy seeing your enjoyment in cooking with fresh ingredients. You're a breath of fresh air.

[Sarah]

You show is amazing I really enjoy cooking but a new and healthier way is great!!!!!! Also when is the site going to put the peppercorn steak show's recipies up?
AGAIN LOVE THE SHOW!!!

[susan barackman]

I just watched your show for the first time and really appreciate the encouragement to buy local but are you aware of the USDA program that could destroy the buy local program especially meat?

A USDA program called NAIS (national animal id system) will require every American who owns even one farm animal, pony, pet pot belly pig, even fish and parakeets, to register their premises with the govt, microchip every critter they own and file movement reports and when the animal dies. Should animal disease even be suspected, the USDA can come in and depopulate (kill the animals) an entire 6 mile radius area...the reason: so corporate ag can tell the world what a safe food supply we have and sell globally. But THEY do not have to tag and track every animal they have, they just get one lot number per groups of animals...It has been proven that unhealthy meat comes from factory farms where the animals are crowded, given many antibiotics and injections to produce meat artificially.

One of the myths about NAIS is that it will protect us from animal disease and protect our food supply. It is not true. NAIS (national animal identification system)is a marketing plan for corporate ag. Big ag reaps all the benefits of NAIS (global market) while putting all the hard work of tagging and tracking and loss of livestock through depopulation on average livestock owner, even if that person owns only one livestock animal as a pet. Big Ag does not have to individually tag and track their animals, they get only one lot number per groups of animals. NAIS tracking stops at the moment of slaughter which is when many food safety issues occur. See nonais.org for more info on how this program will affect everyone who eats and how it will affect the buy local programs.

[Clint]

I absolutely love your show. I was so disappointed when you didn't win the Food Network contest but so excited to find your show. You show is fun and informative and you sure are easy on the eyes. Great job.

[Sue]

Hi! I am a relatively new viewer to your show, and love it. Your recipes are fast, fresh and fabulous...3 things I love. I was exploring your gallery of pics, and saw that in addition to being a cute kid, you are a cyclist, as evident by the photo of you with your bike held over your head. Me too! I finished a century in Honolulu in September, and am looking forward to my second Lake Tahoe ride next June.
My husband loves your show too, because he gets to taste all the yummy recipes.Your menus help keep us healthy so we can put in the miles on our bikes.

Sue (in sunny Florida!)

[Lisa]

In the show broadcast on 10/29 you prepared a Tuscan Chicken dish and referred to it as being from Southern Italy. Tuscany is in the north.

I enjoy the show and your enthusiasm. Thanks.

[Claire]

Your words are the very embodiment of autumn transitioning into winter. What beautiful memories and inspiration for a nation in need of the simple, delicious, fresh and wholesome life your philosophy exemplifies.

Humbly, respectfully and admirably yours,

Claire

[Sharmell]

Hello Nathan,

Yes Fall has arrived for us East Coast folks (cold, cold, cold). I can't wait to see what fall/winter recipes I can borrow. It's truly amazing the difference a half of loop around the sun can make.

Have a wonderful day

Until Soon,

Sharmell

[Juleann]

I am new to your blog but not new to your show on which I am hooked. It is exciting and refreshing to see an organic chef, namely you, over the airwaves. Ahhh...tis the season of the changing of leaves, sheets, and menus. Being native to California I am still learning to actually create seasons when it remains in the 70’s in fall. Thank you for continuing to liven life with fresh herbs, creative cuisines, and of course your smiles, wit, and stories. I hope to see more of you and your Scottish heritage. Being Irish, I look forward to celebrating the skin I am in and indulging in sweet potatoes this season. My mouth is already watering to taste your wild mushroom risotto. Thanks for being an inspiration for all of us to live our dreams.