Saturday, September 17, 2011

Harvest Season!

I like to try to keep things seasonal. Not only is it cheaper at the grocery store but it is also traditional. There are so many traditions that have been lost in our society that help build family connections. My children LOVE harvest season. Blackberries are ready for picking and there is nothing quiet like fresh veggies right out of your own garden!

What's in season?

  • Fruits - raspeberries, melons, grapes, figs and damsons, blackberries, blueberries, pears, apples and plums.
    As you can see, it's prime pie time! Remember to wash the fruit well and enjoy them uncooked for light deserts, or prepare your favorite pie centers by gently cooking the fruit in their natural juices. You can always add a handful of raisins for sweetness.
  • Vegetables - spinach, squash and sweetcorn. Tomatoes and runner beans, potatoes, pumpkins, peppers and wild mushrooms. Lettuce, leaks, cucumber and cauliflower, aubergines, artichokes, broccoli and beetroot. Corgette, celery fennel and green beans.

If you're familiar with Pagan traditions then you already know that Mabon is coming in the US. Mabon is the Harvest Festival and is celebrated next week. So, for my first recipes I'll feature some to celebrate the harvest! Today is a family favorite dinner.

All Things Harvested Pot Roast

4-5lb pot roast
1 stick butter
1 large onion sliced
3 celery stalks, chopped
1 garlic clove, chopped
¼ tsp. dried thyme
¼ tsp. dried parsley
1 bay leaf
1/8 tsp. black pepper
¼ tsp. salt
2-10oz cans French onion soup
4 large potatoes, quartered
1-8oz package raw baby carrots
1-16oz pkg. frozen broccoli/cauliflower mix

In dutch oven or oven safe pot w/lid brown both side of the roast, using half the butter. Set the roast aside. With remaining butter, saute' the onion, garlic, and celery until onions are tender and beginning to brown. Add the the thyme, parsley, bay leaf, and pepper. Mix well and then return the pot roast to the pan. Sprinkle salt over the roast and add the french onion soup. Cook at 325 degrees for 4 hours. Baste meat as needed. Add potatoes and carrots and salt to taste. Cook for another 45 minutes. Add broccoli/cauliflower mix and cook for 20 more minutes. Serve with hot bread.

Makes 8 servings 


  1. Sounds delicious! I use onion soup mix in my meatballs and meatloaf.

  2. @Zedral Z

    I haven't tried in meatballs but I usually use it in my meatloaf. Actually in meatballs, since the kids are big fans of Italian, I usually use Italian Shake-N-Bake (also really good to use when making Salmon Patties).