You’ve probably noticed the leaves changing colors and felt the temperature getting a little colder. Fall is definitely in full swing and, while flowers and green leaves take a break, something else is happening in nature. It’s harvest time!
If you had a garden in your backyard, grew tomatoes on your patio, or visited a pumpkin patch, you know what this means. Maybe you’ve even driven through the countryside and seen farmers working to bring in crops that were growing in the fields. Plants that have been growing all spring and summer are finally producing fruits, vegetables, herbs, and grains. It can be a lot of work to pick, pull or store them all away.
That makes harvest a busy but satisfying time. Think how long ago May and April seem, when these plants started growing! It can be hard to wait months for something you want, right? But being patient has its rewards.
Sometimes those rewards include saving enough money to buy something you want, or becoming better at an instrument after practicing. In nature, harvest is the reward for waiting and helping plants or crops to grow all summer. These rewards can be delicious.
And speaking of delicious, our good friends at Beverly Bakery have given us one of their favorite harvest-time recipes. Try making it at home and let us know what you think, or stop by the bakery to get one from the professionals.
Makes 40 cookies.
3 ½ cups flour
2 ⅓ cups oatmeal
1 ¾ teaspoons baking soda
2 teaspoons cinnamon
1 ½ teaspoons salt
3 ½ sticks (1 ¾ cups) butter, softened
1 ¾ cups sugar
1 ¾ cups brown sugar
One 15 ounce can pure pumpkin
2 large eggs
1 ¾ teaspoons vanilla
1 ⅓ cups chopped walnuts
1 ⅓ cups raisins
Heat your oven to 350 F. Lightly grease any baking sheets you plan to use.
In a medium bowl, mix flour, oats, baking soda, cinnamon, and salt.
In a large bowl, beat butter, sugar, and brown sugar until light and fluffy. Add the eggs, pumpkin, vanilla extract, and mix well. Gradually mix in flour mixture. Stir in nuts and raisins.
Drop ¼ cup dough onto a baking sheet, spread it into a three-inch circle and repeat until the sheet is full, leaving a little space between each circle.
Bake for 14 to 16 minutes, or until they are firm and lightly browned.
Cool on the baking sheet for two minutes and put them on wire racks to cool completely.
Frost them if desired, and enjoy!
(Recipe from Beverly Bakery & Café, 10528 S. Western Ave., Chicago, IL)