A Salad for Fall

I don’t know about you but I am so ready for fall!  And since we don’t have fall-like temperatures in Florida just yet, we have to pretend it’s here by adding autumn decorations and and incorporating some cooler weather recipes to our menus.

Now, I understand that a salad is a lighter meal and typically associated with summer fare.  But when I found this recipe, its ingredients sort of shouted “Hey, don’t you know it’s fall already?!”  I mean what about fresh apples and maple syrup doesn’t make you want to put on a warm sweater and cuddle under a cozy blanket?!  Okay, we’d be sweating if we did that since it’s still 90 degrees here so we’ll just stick with the salad for now.

The basics of this salad are from The Kitchy Kitchen with a few adjustments to suit our tastes.

saladFuji Apple, Bacon, Pecan Salad with Maple Yogurt Dressing

4 slices thick cut bacon, cooked to your desired crispness and diced
1 fuji apple, thinly sliced
3/4 cup pecan halves – we candied ours!*
enough salad greens to feed 2 people – we used a baby spinach/arugula mix
we also added in a diced tomato and some bleu cheese crumbles

1/4 cup plain yogurt
2 teaspoons chopped fresh Italian parsley
2 tablespoons olive oil
1 tablespoon maple syrup
2 teaspoons fresh lemon juice
1 garlic clove, pressed
1 pinch salt
1 pinch freshly ground black pepper

Combine all of the ingredients for the dressing and stir to combine. In a big bowl,  combine the bacon, apples, pecans, and greens and whatever other ingredients you want in your salad then mix with as much dressing as you like.

If you are like us, you probably thought “maple syrup with yogurt?  hmmm, i’m just not sure…”  Just trust us.  Try it.  And you’ll be sure that it is one of the best tasting, light salad dressings you’ve ever put on your tastebuds!!

*The candied pecans were a pretty quick addition – and they are fantastic in this salad.  We just melted some butter in a pan along with about 2 tablespoons of brown sugar.  Once combined and a little bubbly, we added the pecans and let them cook for a few minutes.  Keep an eye on them so they don’t burn in the sugar.  Then we coated them in a little powdered sugar.

Enjoy!  And happy fall!


Around Our House – Part 2

Two and a half weeks ago I presented a brief tour of the goings on at the Fetch house.  This is a quick update on how quickly things can change in a short period of time!

Remember those glorious peaches?

Well, the birds and squirrels have enjoyed them a little more than we have…they beat us to the punch everyday!  The birds peck at them until they fall to the ground then the squirrels devour the rest, leaving the peach pits as mulch.

On a brighter note, the garden is booming!  We were a little concerned that the bok choy wouldn’t grow here when we planted it two and a half weeks ago…

And here is our bountiful bok choy crop today!

That’s lettuce in the foreground, also looking good!!

The second garden is doing quite well too.  Carrot tops are showing now and the zucchini and squash have taken off!  This is a look at the garden before…

And here it is today:

I am amazed by the transition in such a short period of time.  We’ll be eating zucchini and squash in no time!



This is our third attempt at tomatoes and fortunately we’ve been pretty successful so far!  Look at these beauties!!  They are small roma tomatoes but they are delicious!  The larger ones are starting to redden too.

With the arrival of our lettuce and some cucumbers close behind we’ll be ready for a homegrown organic salad very soon.