Tuesday, October 02, 2012


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In the mornings I throw the windows open wide, letting in the fresh, albeit dampish air. It feels good. It smells good. The sun is just warm enough; not too strong.

By 5:30 p.m. I go around the house closing the windows. I think about starting a fire in the wood stove.

Wow. It’s autumn. Welcome!

Autumn is not only the time when the weather changes, but also the time when our cooking habits change.

We start cooking things like cipollini onions cooked with apples and bacon.

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And Swiebelwahe (Swiss Onion Tart: onions, bacon, milk, eggs), one of our favorite autumn treats and also a meal we always make at the cabin.

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This year we made it with in-season local onions from the farmer’s market.(The Black Dirt Region in Pine Island next to Warwick, New York has been known for its onions for decades.) It was DELICIOUS. And so good heated back up in the oven a second time.

The recipe was adapted from an old cookbook I bought on eBay about ten years ago called Tante Heidi’s Swiss Kitchen. The recipe is here. If you make it don’t skimp or cut corners by not making the yeast dough. It makes the tart!

I love autumn. It’s so easy to get caught up in!

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We’re starting to get more color around here too.  I haven’t been opening my windows until around noon when it’s finally warm enough outside!  What’s the green background on that last picture?

Ours are going slowly! To answer your question, the green is just trees in the background that have not changed yet. It’s such a shallow depth of field that it just made it a nice green blur.

We had a bit of autumn yesterday and the day before,but today humidity is 70% (no rain) and the low temp tonight is going to be around 70—20 degress higher than yesterday. Oh well.

Yum to the recipes! I’ve made that cipollini recipe, but not the swiss onions tart,yet. Just printed out the recipe because your photo makes it look so good.  (What kind of onions are best?)I love cooking in fall and winter—good hearty meals.

Bigsis, our humidity is off the charts too as far as I am concerned. Once the temp gets below 60 it seems more damp than humid.

We used yellow onions. We have in the past used Vidalia onions because they are sweeter than normal onions. Just don’t use white ones!

That tart looks great! I’ll have to show Dave the recipe. Isn’t the seasonal change refreshing? I love it!

Steve, yes, show Dave! I hope you give it a try. It’s easy.

Seasonal change is always good!

Great photos!  And I’ve got to fry up some onions tonight…yum!

Thanks, Helene! What kind of onions and what are you making?

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