Indholdsfortegnelse for Autumn Bliss 2018 i Victoria

After an exceptionally hot and humid summer, I am ready to welcome the cooling breezes of autumn and make some home décor changes to signal the changing of seasons. My favorite reminder of fall is the bounty of brilliant orange pumpkins I find at country markets and in my neighborhood grocery. These showy orbs bring a happy touch to doorways, porches, and patios, as well as to interiors. Newer varieties, such as the white or Ghost pumpkin, offer another way to have a touch of autumn indoors, in colors ranging from white to soft blues and greens. We have included in this issue several stories with visual appeal to inspire your seasonal décor updates. Over the past few years, I have seen a shift in how we select and prepare…

Icannot say why autumn is my favorite time of year. Perhaps it’s all the vibrant shades of yellow—the goldenrods that begin blooming into their full color just as August is ending, the black-eyed Susans by the side of the road, the beautiful elms with their burnished foliage. The garden delights and inspires me as much in fall as it does when it is born in the spring. The little poplar in the middle of the yard is majestic, even though it was planted only a few months ago. Its leaves are a buttery gold now, demanding to be not just admired, but captured eternally in a painting, an illustration, or a poem. Wind chimes announce the arrival of a sharp hint of autumn air, as do the orange mums that…

The screened door opens with a faint creak as guests step into the welcoming environs of Camp Wool, a haven of crafting supplies and antiques set in historic downtown Kennebunk, Maine. Restored to its original 1840s appearance, the former mercantile boasts post-and-beam architecture, hardwood ceilings, and vintage general-store fixtures. Shelves laden with a rare selection of notions, along with yards of hand-dyed fibers, beckon patrons to explore decorative arts long popular in the Northeast, such as rug hooking, braiding, counted cross-stitch, appliqué, needle felting, and punch-needle embroidery. Proprietress LeAnn Hodgson discovered her passion for rug hooking decades ago in a Minnesota quilt shop, where a cupboard full of yarn drew her eye to a placard announcing an upcoming class. The avid needleworker, who had learned to crochet at age 5…

In quaint Canterbury, New Hampshire, morning dawns crisp and cool over Canterbury Shaker Village, illuminating stately wooden structures tucked among organic gardens, glistening millponds, and orchards laden with fruit. Sunlight is a gift in this agrarian oasis—a natural resource to be utilized reverently. From tours and demonstrations to seasonal classes and festivals, visitors can make the most of golden hours passed in these historic environs. Followers of Mother Ann Lee, founder of the religious group formally known as the United Society of Believers in Christ’s Second Appearing, launched a settlement in the rural area in 1792. Abiding by the principles of offering “hands to work and hearts to God,” the utopian community grew to three hundred people who lodged, worshipped, and labored in more than one hundred buildings spread across…

Caramelized Red Onion Dip Makes 3 cups 2 tablespoons olive oil2 tablespoons butter1 large red onion, chopped1 (8-ounce) package cream cheese, softened¼ cup mayonnaise1 tablespoon chopped fresh thyme1 tablespoon chopped fresh chives1 tablespoon chopped shallot1 tablespoon hot sauce1 tablespoon Worcestershire sauce1 teaspoon kosher salt1 teaspoon ground black pepper1 (16-ounce) container fresh ricotta cheese6 slices pancetta, cooked and crumbled Sweet potato chipsGarnish: chopped fresh chives, chopped fresh thyme 1. In a medium saucepan, heat olive oil over medium heat. Add butter, and heat until melted. Add onion, and cook, stirring occasionally, until tender and lightly browned, about 15 minutes. Remove from heat, and let cool completely. 2. In the work bowl of a food processor, pulse cream cheese until smooth. Add mayonnaise, thyme, chives, shallot, hot sauce, and Worcestershire sauce; pulse…

I t was just a hot plate, with a rusty, coiled burner. The heat source was fickle, much like the weather outside, vacillating between sunshine and rain. But this was student life, and I was delighted, even if it meant dancing between the desk and my “stove” to keep an eye on that simmer, which could easily turn into a roaring boil. After a week of settling in, filling my empty cupboards with staples—buttery British biscuits, a pot of orange jam, a bag of penne, inexpensive olive oil—I set off to gather a few special ingredients to inaugurate my modest kitchen. My mother had a peculiar fondness for her mother’s rice pilaf. It was the simplest of dishes, requiring little effort. And many times she resorted to it in the…

Shapely gourds remain a symbol of abundance and a vivid representation of fall’s artistry. Nearly as enjoyable as gathering treasures from the fields of a local provider, such as Gordon Skagit Farms in Mount Vernon, Washington, is taking these riches home to organize in stunning seasonal displays. RADIANT SPLENDOR SOFTLY SHADED…

As golden sunlight streams through the windows of her circa 1900 row house in Washington, D.C., Sidra Forman works contentedly. On this blissful September morn, the woman of many talents is baking a breakfast specialty, tending her small yet luxuriant lawn, and fashioning bouquets for a client’s upcoming nuptials. Accents from Sidra’s property will enhance swags of greenery already twisted into bountiful garlands. The urban plot flourishes throughout the year with an ever-changing kaleidoscope of blooms, including daffodils, peonies, hydrangeas, and lilacs. Locally grown dinner-plate dahlias—these spectacular stems the last of the harvest from a nearby farm—await her experienced touch. Bidding pause from the day’s wedding preparations, tantalizing aromas beckon the household to the kitchen for hearty servings of toasty homemade granola. For Sidra, this characteristic loveliness is inseparable from…

Sally invited me to her house on the Maine coast in the fall, after she had picked her pumpkins and flung the vines over the fence. I call her Barefoot Sally because she’s always without shoes or socks. “We’re going to make wreaths today,” she said cheerfully over the phone. “I’ve got all the fixings.” She wasn’t talking about those fragrant, weighty Christmas wreaths. She meant the sublime dried-flower creations that spring from garden plants that have died back and dried out, what horticulturists call “everlastings.” Those wreaths have always been the ones that scare me most. They look so delicate and unforgiving to hands like mine, accustomed to ropes of balsam and fir. But I said, “Sure, Sal. I’ll give it a try.” Before I left, words from Carl…

Moss cascades down the slate-roofed cottages of Arlington Row in the quintessential Cotswolds village of Bibury—which William Morris dubbed the most beautiful in England—adding an extra layer of charm to the historical structures where weavers once plied their trade. Nestled on both banks of the River Coln, the hamlet brims with tearooms, quaint shops, and lovely gardens. It’s also a splendid starting point for a driving tour of the British countryside. Rather than speeding along on the motorway, choose the gentler pace of hedgerow-lined lanes, where tiny bridges span burbling streams and sheep graze in the meadows beyond. Enchantingly named towns, like Bourton-on-the-Water and Snowshill, are found along the route to Broadway, known as the “Jewel of the Cotswolds.” Red chestnut trees arch over streets and buildings made from the…

Crispy Eggplant with Heirloom Tomatoes and Frizzled Kale and Fennel Makes 8 to 10 servings ¾ cup all-purpose flour2 teaspoons garlic salt1 teaspoon ground black pepper2 large eggs2 tablespoons cold water2 cups panko (Japanese bread crumbs)1 cup freshly grated Parmesan cheese2 teaspoons dried oregano2 eggplants, cut into 1-inch-thick slices Vegetable oil (for frying)1 (8-ounce) package fresh mozzarella, thinly sliced3 heirloom tomatoes, thinly sliced Frizzled Kale and Fennel (recipe follows) 1. In a shallow dish, whisk together flour, garlic salt, and pepper. In a second shallow dish, whisk together eggs and 2 tablespoons cold water. In a third shallow dish, stir together bread crumbs, Parmesan, and oregano. 2. Dredge eggplant in flour mixture to coat, shaking off excess. Dip in egg mixture to coat, letting excess drip off. Dredge in bread…

CONTRIBUTING WRITERS DEBORAH A. BENNETT: page 43 KATIE BRANDON: page 54 ESHA CHHABRA: page 95 CARA D. CLARK: pages 63–66 NANCY M. KENDALL: pages 59 and 75 TOVAH MARTIN: page 17 CONTRIBUTING PHOTOGRAPHERS KATE HEADLEY: pages 45, 47–50, and 67–70 JANE HOPE: pages 61, 71–74, and 76 GEORGIANNA LANE: pages 2, 11–12, and 14 KATE SEARS: pages 18, 44, and 54–58 MARCY BLACK SIMPSON: pages 3–4, 6, 13, 19, 21–36, 51–53, and 60 KAMIN WILLIAMS: page 43 CONTRIBUTING STYLISTS MISSIE NEVILLE CRAWFORD: front cover, pages 77, 79–81, and 89–93 SIDRA FORMAN: pages 45 and 47–50 MARY LEIGH GWALTNEY: page 96 and back cover JANE HOPE: pages 61 and 71–74 YUKIE MCLEAN: pages 9 and 51–53 CONTRIBUTING RECIPE DEVELOPMENT AND FOOD STYLING REBECCA TREADWELL SPRADLING: pages 83–88 LOREN WOOD: pages 77…

The telltale light is the first hint of autumn’s imminent approach. Suddenly, during the day, it sparkles before bursting into flames, then is followed by embers at dusk. If I had no calendar—even if no one reminded me of dates, commitments, and appointments—when the air finally cleared, I would sense fall’s arrival. Meanwhile, the climate sends other signals of the seasonal change. Some messages are subtle, like dawn’s heavy dew settling on the garden. But gradually, those cues become unmistakable calls to action. The chill arrives earlier every evening until, if I put my nose to the air in October, there’s a slight hint of wood smoke somewhere in the neighborhood. I walk more briskly; I add layers; I look more and more like a sheep. That’s how I know…

LITCHFIELD, CONNECTICUT In the northwest corner of the state, historic Litchfield is convenient to New York City, Boston, and Hartford. Its place among the foothills of the Berkshire Mountains offers prime viewing for fall foliage and makes it an ideal getaway that includes cozy inns and quaint shops. THE OZARK MOUNTAINS Numerous roads wind through this region that straddles Arkansas and Missouri (and spreads slightly into portions of Oklahoma and Kansas). Because of the many byways and side roads, traffic here during the fall is more manageable than in other spots. Self-guided tours average two to three hours, but visitors are lured by gristmills, caverns, and other back-road adventures that oft en turn into side trips. Streams, wildlife, rock formations, and old farms accent the colorful backdrop. THE SMOKY MOUNTAINS…

Following September’s equinox, October afternoons are suffused with a slant of light more gentle in its illumination, tinting skies a deeper azure and foliage a rich, mature green that gradually gives way to dramatic shades of rust and gold. At Blackberry Farm in Walland, Tennessee, it is a time when the fields’ autumnal offerings are supplemented by the land’s generosity. “There’s a collision between summer and fall, and I think everyone in the South loves the change,” says former garden manager Jeff Ross. “The days are shorter, and the sun is not quite as intense. We can enjoy all of this great food—radishes, turnips, kale, carrots, peas, spinach, and collards. I call it a second spring.” Planted crops thrive on three acres, but the inn’s resources cover more varied terrain.…

Generally speaking, I’m not keen on small spaces. When we built our house in Maine more than thirty years ago, my husband and I were in agreement about a cathedral ceiling, few doors on the first floor, an open staircase, and a balcony overlooking a brook and neighboring farmland. So my pleasant reaction to a very small space in the very small village of Reepham, England, where my daughter’s mother-in-law, Ann, lives, took me by surprise. It was almost dark that brisk fall evening when we walked through the center of the village in late October. The clocks had already changed in England the week before, and we could feel that a bit more haste had fallen upon the villagers as they scurried from shop to shop doing their errands…

Below is a listing of products and companies featured in this issue. Items not listed are privately owned and are not for sale. Pricing and availability may vary. Pages 2, 11–12, and 14: Gordon Skagit Farms, 15598 McLean Road, Mount Vernon, WA, 360-424-0363, gordonskagitfarms.com. Page 13: Copper pitcher and tumblers, call for pricing; from Bromberg’s, 205-871-3276, brombergs.com. Antique brown-and-white transferware teacups, call for availability; from Tricia’s Treasures, 205-871-9779, triciastreasures.us. Pages 19 and 21–28: Ambiance Interiors, 189 E. Chestnut Street, Asheville, NC, 828-253-9403, ambianceasheville.com. Pages 45 and 47–50: Sidra Forman, 202-285-5541, sidraforman@gmail.com, sidraforman.com. Page 53: Aidan Gray: French Plant Stand, call for availability; 888-273-4229, aidangrayhome.com. Match: Measuring Beaker 1 liter, $260, ½ liter, $195; 201-792-9444, match1995.com. Pages 55–58: Camp Wool, 10 Main Street, Kennebunk, ME, 207-985-0030, campwool.com. Pages 61 and 73–74:…