Tag Archives: Fall

The Wheel of the Year: Summer Turns to Fall

tree-in-fall

Seasons, and changes of season, seem to bring out the poet in many of us. I think that’s especially true of the spring and fall equinoxes, when the drama of the turning year is most apparent, the earth teetering between seasons even as it experiences its twice-yearly equality of day and night.

And, between spring and fall, I’d have to give the drama nod to autumn: The air chills, the leaves blush and drop, and many creatures experience a turning inward — perhaps a period of contemplation, if not one of hibernation. Fall is when I feel the turning of the year most profoundly.

Japanese Haiku is a poetic form that has observations of seasons and nature at its core. The best 17-syllable word sketches are deceptively simple meditations on passing moments, beauty, and feelings, and ones place within them. Growing up, we had a book of haiku in our home called The Four Seasons. I still have it, and I chose some fall haiku from it to share.

The haiku ranges from the 17th century master Basho to the 19th century poet Shiki.

Autumn officially begins this year on September 22, at 21:28 Universal Time, 5:28 pm Eastern Daylight Time, and 2:28 pm Pacific Daylight Time. (Note: Updated for 2016: Fall begins September 22, 10:21 A.M. EDT, 7:21 A.M. PDT.) Happy equinox, and a fulfilling fall to all.

fallflowers

Jagged candle-flame …

The very shape of Autumn

Sifts through the shutters

— Raizan

fallleaf2

Here is the dark tree

Denuded now of leafage …

But a million stars

–Shiki

baretree

Autumn breezes shake

The scarlet flowers my poor child

Could not wait to pick

–Issa

redhollyhock

We stand still to hear

Tinkle of far temple bell …

Willow-leaves falling

–Basho

mountainfall

In unending rain

The house-pent boy is fretting

With his brand-new kite

–Shoha

leafrain

A windblown grass …

Hovering in mid-air in vain

An autumn dragonfly

–Basho

dandelion

fallleaf3

pumpkinfield2

lonefield

Photos by Susan Sachs Lipman

Make this Honey Spice Cake for a Sweet New Year and Fall

depotpumpkin

Honey is one of the world’s oldest foods. Ancient Egyptian tomb reliefs from as far back as the 3rd millennium B.C. show bees being smoked from their hives to produce it. Nomads and traders helped honey’s popularity spread worldwide, while it remained a prevalent sweetener in the Middle East, where it still often, and wonderfully, appears in Mediterranean, Arab and Jewish dishes.

Jews around the world traditionally celebrate their new year by dipping apples in honey, and by eating honey and spice cakes, the better to usher in a “sweet new year.”

And lots of people ring in the fall by making honeyed cakes of wonderful harvest ingredients like pumpkin, and warm spices like cinnamon, cardamom, and cloves.

This terrific and tasty honeyed spice cake recipe recently appeared in the San Francisco Chronicle, just in time for our good friend and fabulous cook Sandy Waks to try it out for a Jewish New Year gathering last week. It was very meaningful to slow down and gather around her table, which brimmed with fresh, often biblical, foods — Sandy’s also a fantastic gardener — and warm, interesting company, and to stop and give thanks and blessings for the new year.

Of course, a year, or even a season, needn’t be starting to make this cake. I intend to make it many times this fall. Dense cakes like this one pack well for school lunches and other times, are loaded with healthy ingredients, and just taste yummy.

Photo by Susan Sachs Lipman: Pumpkin spice cake at the Mill Valley Book Depot

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