Slow Down and Soak It In Fall in the Tri-Cities Once September gets here, I can’t help but notice how fast the year has gone by. We’ve been pushing hard for months and are now eyeing the final stretch heading into the holiday season. Before all that, though, I make it a point to enjoy the change of pace that fall brings to the Tri- Cities. It’s the perfect time to get out and camp one more time or take the boat out while the water’s still warm. A lot of people around here also turn their attention to fall traditions, and there are plenty. If you’ve got kids, visiting a local orchard or pumpkin patch is always fun. Middleton Farms in Pasco is a good one, especially once their fall festival kicks off. You can pick apples, grab a cider doughnut, or just walk around in a hoodie without sweating. The local farmers markets are also still going strong this time of year, and the harvest brings in a variety of local produce. It’s a good excuse to cook something fresh and enjoy a slower evening at home. Those who have been staying away from the summer crowds might want to check out a local winery. A lot of them hold harvest season events in September and October, and you can take in the scenery without going far. If you’re more into hiking or biking, Badger Mountain cools down just enough to make those early afternoon climbs more pleasant. I’m hoping to sneak out for a hunting trip this fall — it’s been a few years. But even just being outside with the family, taking the dogs for a walk, or grilling on the back patio feels different. Fall gives us plenty of opportunities to enjoy what’s around us in the Tri-Cities. You just have to make time for it. Whatever the season looks like for you, I hope it’s a good one.
Creamy Cauliflower Soup
Inspired by CookieAndKate.com
Ingredients
• 1 large head
• 2 cloves garlic, pressed or minced • 4 cups vegetable broth • 2 tbsp unsalted butter • 1 tbsp fresh lemon juice • 1/4 tsp ground nutmeg • 2 tbsp chopped flat-leaf parsley, chives, or green onions for garnish
cauliflower, cut into bite-size florets • 3 tbsp extra-virgin olive oil, divided • 1/4 tsp fine sea salt, plus more • 1 medium red onion, chopped
Directions
1. Preheat oven to 425 F. 2. On a rimmed baking sheet lined with parchment paper, toss cauliflower with 2 tbsp olive oil. 3. Arrange cauliflower in a single layer, sprinkle with a little salt, and bake 25–35 minutes until tender. 4. In a soup pot, heat remaining olive oil and cook onion and 1/4 tsp salt until soft. 5. Add garlic and cook 30 seconds until fragrant, then add broth. 6. Add all but 4 cauliflower florets to the pot and simmer for 20 minutes. 7. Transfer mixture to a blender, add butter, and blend until smooth. Then blend in lemon juice and nutmeg. 8. Garnish with cauliflower florets and serve. Add parsley, onion, and chives as desired.
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