I love that a year in North Carolina is evenly distributed between all four seasons. While each one gets its own solid few months, there is always that transition time when two seasons dance back and forth with one another, unable to fully commit to staying or leaving just yet. That’s what the last few weeks have felt like around here…
until this past weekend, when fall shut the door on summer and settled in for good.
You always think that you’re going to mourn summer for the rest of the year, and then you step outside on that first crisp, fully-fall morning and you change your mind. That happened to me on Saturday. I walked outside and was hit by the arrival of autumn, plus the smell of our neighbors’ very first fire of the season.
I’d forgotten all about summer.
When my parents came to visit us in Greece a few years back, we took a trip to the small island of Spetses. On an afternoon walk with my mom that I will always remember, we crossed paths with a sweet little yia yia. (That’s grandma in Greek, and I think it sounds so much more endearing) Anyway, this friendly little old lady who we knew for exactly 3 seconds went on to pluck a perfectly beautiful pomegranate from the tree in her yard and offer it to us.
After all the statues I’d seen, and the symbolism that I knew was attached to pomegranates in Greek history, I really felt like I was having some kind of out of body mythological experience. I mean this traditional Greek elder offering up a pomegranate in her outstretched arms kind of felt surreal.
We accepted, no doubt.
It wasn’t until after some struggled communication and hand gestures that we realized it was in fact her neighbor’s tree that she had picked the fruit from.
Hopefully her neighbor was just as generous as she was.
I’m always super excited about seeing pomegranates come into season. I love their little burst of juicy goodness, and how pretty they look on your plate- like adult sprinkles. And whether you just eat them by the spoonful, or pair them with some other cozy fall flavors, you really can’t go wrong.
These latkes technically aren’t latkes, I guess. Traditional latkes are made with potatoes and are more on the savory side, while these are more breakfast or even dessert appropriate. Butternut squash is another contender for fall favorites- add in some apple and maple syrup and you’ve got yourself the perfect start to a chilly fall morning.
- 3 cups butternut squash, grated
- 1 cup apple, grated (about 2 medium sized apples)
- 1.5 tbs almond butter
- 1/3 cup almond flour*
- 1 egg
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 1/tsp maple extract
- dash of ground cloves
- 1/2 tsp sea salt
- coconut oil for frying
- 1/4 cup mascarpone cheese
- tsp maple syrup, plus extra for drizzling
- Peel the squash and apples. Grate apples and squash into a colander over sink or bowl. Using your hands, squeeze the liquid out of squash and apples.
- In a mixing bowl whisk egg and combine with almond flour, cinnamon, nutmeg, cloves, salt, and almond butter. Add butternut and apple and mix to combine. Put mixture in refrigerator for 10-15 minutes to set up.
- In a small bowl, combine mascarpone cheese, maple extract, and maple syrup. Mix to combine.
- Heat pan over medium high heat and add oil. Taking about 1/3 cup of the mixture at a time, use your hands to form into balls which you can then flatten into patties. Place in hot pan working in batches so as not to overcrowd pan. Cook for about 3 minutes on each side. (You can place the first batch into a hot oven while finishing the rest)
- Plate latkes, add a dollop of mascarpone, and a generous sprinkle of pomegranate arils. Finish with a drizzle of maple syrup.
- *I used almond flour in these, but you could sub with coconut flour or other flour of your choice.
- *For GAPS diet, sub maple syrup with honey
This is what fall tastes like.
Recipe photo featured on FeedFeed’s Instagram account. Check it out here!
Don't let me do all the talking! Let me know what you think in the comments.