Becky’s Best Vol. X – Happy Fall

By Rebecca Parr on October 26, 2023

Happy fall y’all!

Are you dreaming of pumpkin lattes, taffy apples, and pumpkin seeds fresh from the oven? When Labor Day ends, I’m on board for all that’s fall!

Autumn is my favorite season. As many of you know, I prefer being outdoors from October through December. The cool, crisp days that lead to cooler, crisp nights are a favorite of mine. I’ve always preferred jumping into a pair of jeans and a sweater with boots over shorts and flip-flops.

Once green trees explode into fall hues of orange, gold, and red, I cruise the countryside to see Mother Nature’s crayon box take over the foliage. From my window, I watch as more and more leaves spiral to the ground and branches turn bare, waiting for the first snow.     

Last week, I ventured out to a pumpkin patch with a full-on corn maze, pumpkin spiced teas, and enough picture-worthy alcoves to rival any fall Instagram post. There were games, axe throwing and even a fortune teller! She said I had “a great aura.” Happily, I left with a pumpkin to go home and make those seeds.

I also visited a Wisconsin orchard with friends and picked a peck of apples (about 10 pounds), probably eating half as many weaving in and out of the trees, stretching for the best ones at the top. My favorite are the Jonathan and Gala varieties. They are delicious for baking and eating. We hopped a hayride back to the barn and stuffed our totes with apple cider and donuts. I also grabbed pumpkin flavored coffee, caramel apple suckers and popcorn, plus a mini apple Dutch pie to eat later that night. I put a slice of cheddar on mine!

With the season, I love using my log fireplace and cozying up to outdoor fire pits for making s’more’s. The sound of the crackling fire, smell of the wood and dancing flames is mesmerizing. There’s also nothing like a fall scented candle burning in my home to bring the outdoor smells inside.

Next to any other holiday, I feel my neighbors decorate for Halloween in excess. I see corn cobs hanging on doors, spiderwebs on fences, and a plethora of pumpkins on porches. I made a horse chestnut wreath with my friend last Sunday that now sits on my mantle.

So, I leave you with my favorite fall joke:

“How do you mend a jack-o-lantern? With a pumpkin patch!”

For fun, I’ve included an easy recipe for your pumpkin seeds:

Roasted Pumpkin Seeds

Step one: Scrape the seeds from inside your pumpkin and separate them from the pulp. I use an ice cream scoop! It doesn’t have to be perfect as it adds flavor.

Step two: Use a colander to rinse your seeds and pat them dry between a towel. Removing excess moisture helps the roasting process.

Step three: Toss your seeds in a bowl with olive oil, salt, pepper, and garlic powder. I add a smidge of chili powder for a little kick of spice.

Step four: Spread the coated seeds evenly around a lightly greased cookie sheet. Roast at 350° for 12 to 15 minutes until lightly browned. You will want to toss the seeds with a spatula halfway through to encourage even cooking.

You can store them in an airtight container for two weeks. The seeds are great to use in soups, salads, trail mix and granola.

However, you enjoy the season–take time to savor its scent and flavors.

Let me know your fall favorites! Becky@hummermower.com