The Month of September
September is preparedness month the 9th month of the year. Fall (autumn) season – from September 1 to November 30- The Zodiacs for the- Autumn rules wind of season of change- See the video in Time Magazinehow the month you were born affects your personality.
Traveling around the world holidays honored in September Independence Day in Chile, Malta, Belize, Mali, Armenia, Botwana to see more…
Autumn (British English) or fall (American English) is one of the four temperate seasons. Autumn marks the transition from summer to winter, in September (Northern Hemisphere) or March (Southern Hemisphere), when the duration of daylight becomes noticeably shorter and the temperature cools down considerably. One of its main features is the shedding of leaves from deciduous trees.
Association with the transition from warm to cold weather, and its related status as the season of the primary harvest, has dominated its themes and popular images. In Western cultures, personifications of autumn are usually pretty, well-fed females adorned with fruits, vegetables and grains that ripen now. Many cultures feature autumnal harvest festivals, often the most important on their calendars. Still extant echoes of these celebrations are found in the autumn Thanksgivingholiday of the United States and Canada, and the JewishSukkot holiday with its roots as a full-moon harvest festival of "tabernacles" (living in outdoor huts around the time of harvest). There are also the many North American Indian festivals tied to harvest of ripe foods gathered in the wild, the Chinese Mid-Autumn or Moon festival, and many others. The predominant mood of these autumnal celebrations is a gladness for the fruits of the earth mixed with a certain melancholy linked to the imminent arrival of harsh weather.
FOODS, WE EAT AT THIS PERIOD (FALL SEASON):
1. APPLES:
Apples contain flavonoids, some of the most potent antioxidants around. Several studies have shown that people who eat a diet that's rich in flavonoids have a lower risk of heart disease and heart attacks as well as several types of cancer. And to top that, they are good for more than baking. Try this simple recipe and fill the whole house with a cinnamon-applescent: slice four McIntosh apples into pieces and place in a saucepan with two tablespoons of water and one cinnamon stick. Simmer on a low heat until the apples are tender and the sauce begins to thicken. Serve warm with a dollop of low-fat vanilla ice cream or frozen yoghurt or stir into your breakfast porridge.
2. PUMPKINS:
Pumpkins. These are more than just Halloween decorations. The pumpkin's bright orange color is a dead giveaway that it's loaded with an important antioxidant, beta-carotene, as well as being rich in vitamin C and folate. Carotenoids, such as beta-carotene, may reduce the risk of developing certain types of cancer and protect against heart disease. Even the seeds are packed with nutritional value. In fact, they are only second to peanuts in protein content and a good source of zinc and omega-3 fatty acids, which can help reduce your risk of heart disease. You can roast your own seeds from a fresh pumpkin in a hot oven (190°C) for about 45 minutes. If you do not fancy cooking a pumpkin, don't forget that you can use canned pumpkin in any recipe. It's great served as a tasty side dish for a main meal and ideal for making hearty winter soups, as well as being baked into bread and pumpkin pie.
3. CLEMENTINE:
Clementine’s. These are the baby cousins of the Florida or navel orange and are also known as mandarinoranges. They can be quite difficult to distinguish from tangerines, as they are both bitter orange hybrids, but the main difference is that clementine’s are often seedless. They have loose skin, so they are easy to peel and make a great portable snack. They marry well with chicken dishes, so try adding some wedges to a grilled chicken wrap for a tropical flavor. If your salad is looking a little dreary, dress it up with a few clementine’s for more color or blend segments with low-fat vanilla yoghurt and skimmed milk for a creamy fruit smoothie.
We talked about FOOD, Soup must not be left untouched too. There is very nutritious soup which are more available in the FALL SEASON which will be paraphrased respectively:
CURRIED PUMPKIN COCONUT SOUP
This luxurious, subtly-spiced Curried Pumpkin Coconut Soup recipe will warm you from the inside out. It is naturally gluten-free, dairy-free, vegan, paleo and ready to eat in just 20 minutes!
Pumpkin is extremely nutritious because it is rich in Vitamin A, which is important for keeping your eyesight sharp. Pumpkin is also a good source of fiber, which keeps you feeling full for longer on fewer calories. Coconut milk gives the soup a creamy consistency without the use of heavy cream. A touch of curry powder gives it the slightest hint of warm Indian spices without being overly spicy.
# (brown butter pumpkin grits)
Instructions/Recipes
1. Bring 2 cups broth [vegetable or chicken] to a rolling boil and add 1 cup old fashioned grits.
2. Stir vigorously, then reduce heat to low and cover.
3. Allow grits to simmer for 10 minutes, stirring occasionally.
4. While your grits cook, brown your butter in a small sauce pot over medium heat.
5. Let your butter melt untouched, then once it starts to simmer and brown, whisk constantly until butter is golden and fragrant. Remove from heat.
6. Once the grits absorb the broth, add milk and pumpkin puree. Season to taste with 1/8-1/4 tsp salt and a pinch of dried sage (or nutmeg; both taste fantastic with pumpkin!) and continue to cook on lowest setting for 5-10 minutes.
7. Lastly stir in 4 oz. freshly grated cheddar cheese along with your browned butter and adjust seasoning to taste.
8. FOR THE SAUCE: sauté spinach and garlic in butter, then add half and half (or milk/cream combo) and green onion and reduce heat to medium-low, allowing the sauce to reduce and thicken, stirring occasionally.
9. FOR THE EGGS: fry them up in a little bit of butter, cooking the yolks to your perfect degree of drippings. Paul likes his extra runny while I like mine firm, and fried on both sides!
READY? Spoon the spinach sauce over your grits, stack your eggs on top, and dig in.
Sure, we all get excited for summers bounty of sweet berries and juicy watermelon, but there’s more to fall than Halloween costumes and hay rides. From September to November, the autumn harvest brings a variety of healthful and delicious produce, from squash and sweet potatoes to apples and pears.
While almost all produce can be grown somewhere year-round, trucking produce across the country (or across the world) isn’t easy. Buying local seasonal produce not only potentially reduces our carbon footprint and helps local economies, but it may also result in more nutritious produce.
So why not dig into fall fruits like apples and cranberries, which offer essential vitamins and antioxidants that slow aging and may help fight cancer?
On the veggie side, the entire cruciferous family—that’s the cabbage, rutabaga, and cauliflower gang is in season and offers a compound known as glucosinolates that may also have cancer-fighting potential. And who could forget about squash? These big, bright gourds offer healthy alpha- and beta-carotene, which promote good eyesight.
Recommendations on where to go apple picking are as follow:
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