(11/2019) I don’t know quite how you can not like fall. The days get cooler and crisper and shorter. Apples are harvested and cider is plentiful. Pears are abundant and are SO sweet and delectable. I know for many people late fall is a sign of something they don’t like – winter! For me? As a fruit and vegetable grower/marketer, the time change and earlier darkness in the evenings is a much-needed and deserved season. I married into our business and I recall my husband – year after year after year – commenting that it wasn’t until ALL the fruit was off the trees that he would breathe a sigh of relief. In the early years of our marriage, I didn’t really appreciate the significance of that statement. I do now. So much can happen at the hands of Mother Nature, and until that fruit is in and under cover – regardless of whether or not it is sold – we stand the risk of losing it all.

As I write this article, we are within 10% of having everything safely in. Soon, darkness will come way too early for most, but for us? We will go home at the end of the day, knowing the crops are harvested – and hopefully sold – and we can rest a bit. I love the month of November for that reason. It’s the start of just a couple months to catch our breaths and rest!

For now, however, Thanksgiving is knocking on our door! And we welcome it, because isn’t it always appropriate to give thanks? I believe it is. I was having a conversation with a friend just recently about how it seems so difficult for some people to say those two little words. Thank you. I try to say it a lot, but I know there are times I miss the mark and choose to whine and complain instead. Therefore, I’m going to dedicate this month’s recipes to giving thanks – tried and true Thanksgiving recipes – that we enjoy in our family. Perhaps you’ve seen them before. Perhaps they will be new to you. Regardless – I thank you – readers for enduring my columns and for often commenting on my recipes. Enjoy!

Four Fruit Compote

• 1 20 oz. Can Pineapple Chunks, Halved
• ¼ C. sugar
• 2 T. Corn Starch
• 1/3 C. Orange Juice or Apple Cider
• 1 T. Lemon Juice
• 1 Oz. Can Mandarin Oranges, or 2 cups of fresh oranges
• 4 Unpeeled Apples – use a red apple – skin looks beautiful in the fruit
• 2 Bananas, Sliced

Cooking Directions: Drain the pineapple, reserving ¾ cup of the juice. In a saucepan, combine sugar and corn starch. Add pineapple juice, orange juice and lemon juice. Cook and stir over medium heat until thickened and bubbly. Stir and cook 1 minute longer. Remove from heat. In a bowl, combine fruits and pour the warm sauce over to coat. Refrigerate. Fruit does not get brown. Add in other fruits to taste. I love Asian Pears and often add one or two of them! Serve in a glass bowl. It’s beautiful!

Fried Apples

• Goldrush apples – but you can pick your favorite variety
• ½ cup butter
• brown sugar
• 1 Tbs cinnamon

Cooking Directions: Peel, core and thinly slice apples. Depending upon how many you are feeding, I use 8 to 10 apples. Melt ½ cup butter in a fry pan and add brown sugar to your taste. When using Goldrush, I usually use about ¾ cup of firmly packed brown sugar. Melt and add and stir in 1 teaspoon of cinnamon. Toss the apples in, coating and frying until soft and golden in color. A delicious side dish to turkey or pork or ham!

Bruce’s Favorite Yams

• 5 to 6 medium yams, peeled and quartered
• ½ C. Butter
• ½ C. Brown Sugar
• ¼ C. Apple Cider
• Salt to taste
• ¼ Tsp. Cinnamon

Cooking Directions: Melt butter in a frypan and add the brown sugar and cinnamon, stirring to dissolve and mix. Add salt and cider. Toss in potatoes, cooking over medium heat, stirring turning potatoes often. Feel free to add more butter and/or brown sugar if they get a bit dry. Delish!!!

Hot Spiced Apple Slices

• 8 Tart Apples (I love Goldrush), cored and cut into 1" thick wedges
• ¼ C. Flour
• 1 C. Brown Sugar
• 1/3 C. Rum-Soaked Raisins
• 1 Tsp. Salt
• 12 Cinnamon Sticks
• 1/3 C. Butter, Melted
• 3 T. Lemon Juice
• 1/3 C. Apple Brandy

Cooking Directions: In large, shallow pain, arrange apples in a single layer. Sprinkle with flour, sugar, raisins, salt and cinnamon sticks. Pour butter, lemon juice and brandy over the top. Mix well to blend and coat apples. Cover tightly with foil. Bake in 350 degree oven about 30 minutes or until the apples are crisp-tender. Note: Soak raisins in rum to cover about 30 minutes and drain.

Sausage, Egg and Apple Bake

• 1 Lb. Bulk Pork Sausage
• 6 Eggs
• 2 C. Milk
• 1 Tsp. Salt
• 1 Tsp. Ground Mustard
• 6 Slices White Bread, cubed
• 2 Apples, Peeled and Chopped
• 1 C. Shredded Cheddar Cheese

Cooking Directions: In a skillet, brown and crumble sausage; drain well and set aside. In a large bowl, beat eggs, cheese, apple and sausage. Pour into greased 11x7x2 inch baking dish. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered at 350 degrees for 40 minutes or until a knife inserted near the center comes out clean. Serves 6 to 8. This is my "go-to" Christmas Day morning brunch. I double it for a growing family and sometimes I make one with sausage and one with ham. Enjoy!