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This is the time of year when nostalgic memories surface. As the years go by, it doesn’t take much to jar those remembrances. For some it’s the taste of gingersnaps, for others the smell of old books, wood smoke or warm spices from the kitchen.
So many wonderful thoughts tumble to the surface for me this time of year. When I was very young, I was fascinated by the milkweed that grew everywhere. The pods would burst open and the silky seeds would go airborne with just the slightest breeze. I would come in for supper to the smell of my mom’s meatloaf in the oven. I don’t know what it was about her meatloaf, but it was the best.
Picking apples in the orchard is another memory. At $4 a bushel, we picked a lot. The best part of that task was the smell of mom’s fresh-baked apple pie or the scent of apples steaming for the applesauce that came shortly afterward.
Apple picking and pumpkin gathering were priorities. Warm applesauce was always on my family’s menu. When I visit my grandchildren with warm, homemade applesauce, it still takes precedence over whatever the main course may be.
By 1999, I had moved to Maine. I met my future husband at my new job. I knew the relationship had promise when he asked me to take the following day off to pick apples and pumpkins. At $7 a half-bushel, we bought plenty. I baked many pies and Frank was happy to sample them all. The rest is history.
We moved to Harpswell in 2002. In 2006, Frank suggested we quit our jobs, close up the house, and head to New Jersey to be there for the arrival of twins that were expected. It was one of our best adventures. The next 11 years were filled with glorious “firsts” — taking those twins to an orchard to pick apples and gather pumpkins for the first time was magical. It was the best of days, even at a cost of $21 for a half-bushel. (I could have sworn I saw Frank’s hand twitch when he opened his wallet to pay.)
In the fall of 2017, we returned to Maine, taking with us that marvelous stretch of cherished moments and innocence that will live forever in our hearts.
Were we a bit deflated returning home? You bet. But that return to Harpswell opened my eyes to Harpswell Aging at Home. Neighbors helping neighbors — what could be more rewarding? We’ve met some wonderful people and lifelong friends volunteering with this amazing organization. The memories we’ve made are heartfelt and gratifying.
Autumn is a time when life slows down a bit. It forces us not just to look at the vibrant colors, but also to realize that the trees are getting ready to go to sleep. The birds have left for warmer climates and a chill settles into the air. The days can become painfully long and slow as we grow older. If you have time to make a call, cook a meal, or write a note offering some cheer to someone who may be isolated, by all means, volunteer. There are many who will be grateful for your time and thoughtfulness.
I am delighted to feature a recipe from the leader of the new Social Wellness Team at Harpswell Aging at Home, Vicky Packard. Vicky moved to Harpswell full time in 2011. She is a psychiatric mental health nurse practitioner. Vicky’s goals are to reduce isolation and create connections by bringing folks together. She thinks everyone in Harpswell should feel valued. She’s just the person to accomplish this.
This is one of Vicky’s fall favorites. I served it at a gathering I hosted and it was quick to disappear. It’s delicious!
Pumpkin chili
Ingredients:
- 1.5 pounds ground beef
- Sea salt and black pepper to taste
- 1/2 tablespoon of avocado or olive oil (to brown the meat)
- 1 medium onion, diced
- 1 large green pepper, diced
- 4 cloves garlic, minced
- 1 jalapeno pepper, minced (seeds removed)
- 3/4 to 1 teaspoon sea salt
- 1 28-ounce can crushed tomatoes
- 1 14.5-ounce can no-salt-added diced tomatoes (not drained)
- 1 15-ounce can pumpkin puree
- 2 teaspoons chili powder
- 3/4 teaspoon smoked paprika
- 1/4 to 1/2 teaspoon chipotle powder
- 1 teaspoon cumin
- 1 1/2 teaspoons pumpkin pie spice or cinnamon (optional)
Directions:
Brown the ground beef in oil, then add onions, garlic and peppers until they start to soften.
Transfer everything to a slow cooker. Stir and add remaining ingredients.
Cook on high setting for 4 hours.
