Why Fall Is the Best Season: A Celebration of Autumn's Gifts

There's a unique relief when fall weather arrives—for me, it's become the year's favorite season.

I sit outside, eyes closed, feeling crisp breezes and warm sun. The scent of earthy leaves fills the air as they dance to the ground. Above, trees blaze in gold, red, and orange—their final show before winter dormancy. This annual cycle never ceases to amaze.

Cooler temperatures mean fewer bugs. I shut off the AC, open windows, and air out the house. I seek the sun instead of hiding in shade. Wind chimes sing gentle songs. The smell of decomposing or burning leaves, low humidity, warm days and cool nights—pure bliss after summer's heat. My dogs lounge on the deck all day, even sleeping out there at night.

Fall decorating is a joy: mums in purple, rust, white, yellow, burgundy on hay bales with pumpkins; Indian corn and gourds adding texture. I savor the last garden tomatoes, peppers, and cucumbers before first frost.

Garden prep begins: tucking fig trees and perennial herbs under leaf blankets; turning layered beds and adding compost, leaves, newspaper, and vegetable scraps; putting raised beds to rest. Mid-October brings potted basil, oregano, thyme, ginger, and my overwintered poinsettia indoors to a sunny window—the poinsettia will redden by December.

Fall cravings kick in: weekly homemade soup, roasted seasonal vegetables, apple crisp.

Hearty Soup Formula: Start with homemade or low-sodium chicken broth. Add carrots, onions, celery, kale or spinach. Add sliced chicken/turkey sausage or meatballs. For heartiness, add beans, rice, or diced potatoes. Season and simmer until meat cooks through. Serve with crusty rolls.

Roasted Vegetables: In foil, combine peeled/chopped parsnips, carrots, onion, celery, butternut squash. Season with salt, pepper, Old Bay, drizzle olive oil. Seal packet. Roast at 375°F for 30–45 minutes. Serve with roasted meat, pasta, or rice—great as leftovers.

Apple Crisp: Mix 8–10 peeled, cored, thinly sliced Granny Smith and Golden Delicious apples in a 13x9 pan with lemon juice. Topping: 1½ cups flour, 1 stick softened butter, 1 cup packed brown sugar, 1 tbsp cinnamon, 1 tsp nutmeg. Mix until crumbly; spread over apples. Bake uncovered at 375°F for 45–60 minutes until apples are tender and topping browned. Serve with vanilla ice cream and whipped cream.

Whether it's the colors, the cooler air, or the comfort foods, autumn offers abundant joy. It's also a season for reflection and gratitude.

(Editor's Note: Originally published date not specified.)