A single scarlet branch reached out of the woods on the nearby roadside, announcing like a banner that fall had officially arrived. On the homestead, the grass under my toes was cool with morning dew as I went to let out the chickens. Heavy fog lingered in the yard as the full moon set and the sun rose, providing a dreamy start to the day.

Inside, the aroma of freshly harvested honey mingled with flowers - some purchased by a thoughtful husband, some picked by thoughtful children. Harvest clutter was scattered here and there - bins of tomatoes, cucumbers, and zucchini; trays of walnuts and potatoes curing; watermelons tucked under a basement table. This time of year was bountiful, but messy, and that was okay.

Oh my stars and garters! It's been another whirlwind week here, but we continue to make progress. The guys got the Juice Box (electric shed for solar equipment) enclosed to the point that we can go ahead and let the utility know we're ready for the next step.

They had to take a break from the building for a couple of days because my husband needed to donate blood (the local bank was low on his type), but there were plenty of other tasks to tackle. We canned up more salsa, and got the call to come harvest walnuts at the neighbors.

It's good baking weather, so I stocked the freezer with homemade sandwich bread and made up some French bread to go with homemade soup, and made some apple cake.

The soup was an improvised "chicken tortilla" style recipe, with onions, hot peppers, and sweet corn from the garden; leftover chicken; homemade broth; and freeze-dried onions and corn from the pantry. (This is why normal meal planning does not work well for me. Most meals start with me looking at what needs to be used up from the garden or food storage, or both.)

It made such a big batch that I shared some with friends, too, which gave an opportunity for a long overdue visit (and some flower picking by the youngsters). I'm very thankful that we're getting some pleasant weather before heading into truly chilly temps.

This Week's Resilience & Abundance Boost

• Make peace with productive messes. Bins of produce, trays of curing potatoes, and a kitchen full of canning supplies aren't clutter without purpose. Sometimes a little temporary disorder is part of creating lasting abundance.
• Let what you have inspire what you make. Before planning another meal or shopping trip, look at what's ready in the garden, waiting in the refrigerator, or tucked away in the pantry. Some of the best meals start with using what you already have.
• Share the abundance while it's fresh. A pot of homemade soup, a basket of produce, or an invitation to pick flowers can be an opportunity to reconnect with someone. The food is good, but the time spent together may be even better.
• Make room for other people's needs. Sometimes the most important thing on the day's schedule isn't on the schedule at all. Whether it's donating blood, helping a neighbor, or checking on a friend, a resilient community depends on people who show up for each other.
• Enjoy the season you're in. The harvest won't last forever, and neither will these pleasant autumn afternoons. Take a moment to appreciate the changing leaves, the cool morning dew, and the satisfaction of good work before the next season arrives.

Abundance doesn't have to mean having more for ourselves. Sometimes it looks like a busy kitchen, a shared meal, flowers picked by little hands, and making time for the people who matter.

All our best to you and yours,

Laurie (and August IV, August V, and Duncan)

A Little More Autumn Abundance

With the harvest still coming in, we're balancing what needs to be preserved now with what we can enjoy fresh. Tomatoes and apples are keeping the kitchen busy, while the goldenrod and other late-season flowers are providing one last burst of color and nectar before winter.

This week's articles offer a few ways to enjoy the season, tuck some of its goodness away for later, and appreciate a useful wild plant that often gets overlooked.

Dry Some Tomatoes for Winter

When the tomatoes keep coming, drying is a great way to preserve them without filling another shelf with canning jars. Dried tomatoes take up very little storage space and add concentrated tomato flavor to soups, sauces, pizza, and other favorite recipes.

Read: How to Dry Tomatoes​

Homemade Apple Preserves

If you've already made your fill of applesauce and apple pie, here's another way to enjoy the harvest. Homemade apple preserves capture the flavor of fresh apples in a jar, ready to spread on toast, serve with biscuits, or share with friends and family.

Read: Apple Preserves​

Goldenrod — More Than a Pretty Fall Flower

The goldenrod has been putting on quite a show this year, and our bees are making the most of it. Beyond providing late-season food for pollinators, goldenrod has a long history of use for food, traditional remedies, and even natural dyes. Learn how to identify it, put it to use, and tell it apart from ragweed, which is responsible for much of the sneezing that gets blamed on goldenrod.

Read: Goldenrod — Growing, Foraging, Uses & Control​

There's still plenty of good to gather before winter, whether it's the last tomatoes from the garden, apples from the orchard, or a little more knowledge about the useful plants growing right under our noses.

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Thank you so much, Lori! That's exactly the feeling I hoped to convey when writing the book — practical information shared from one friend to another, including the things that didn't go quite according to plan.

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