An Early Fall Table in the Garden

September has always felt like a hinge in the garden - a month that still gives us the warmth and abundance of summer, but with just enough coolness in the morning air to make us start thinking about fall. I love that in-between season. The garden is a little less polished, the vines are a little wilder, and there are still flowers and herbs to clip for the table, even as pumpkins and squash begin to take center stage.

For this table, I wanted to celebrate that shift rather than rush it. I mixed soft garden flowers and trailing greenery with small pumpkins, weathered textures and warm amber glassware. It feels like fall, but not the heavy, dark version of fall we’ll crave later. This is early autumn in Tennessee - sunny, generous and still very much alive.

September is also a wonderful time to keep gardening. While the summer garden may be slowing down, herbs often keep producing beautifully, and cooler days give us a chance to tuck in another round of lettuces, kale, spinach and radishes. I like to think of the fall garden as a second season rather than an ending. There is still time to plant, gather and enjoy what the garden gives us.

The menu follows that same idea: familiar fall flavors made a little lighter and more garden-inspired. Butternut squash soup is served right in a pumpkin, warm herb focaccia is made for tearing and sharing, and a fig and honey mascarpone tart brings a fresh, elegant sweetness to the table. Apple cider bourbon cocktails finish it all with just enough warmth for an early fall evening.

More than anything, this table is an invitation to use what is growing, pull up a bench and linger outside a little longer. The season is changing, but there is still so much to gather.

Fig & Honey Mascarpone Tart

Ingredients

For the Crust

• 1½ cups graham cracker crumbs

• ¼ cup finely chopped pistachios

• 2 tablespoons granulated sugar

• Pinch of kosher salt

• 6 tablespoons unsalted butter, melted

For the Filling

• 12 ounces mascarpone cheese, softened slightly

• ¾ cup heavy whipping cream, cold

• ⅓ cup honey, plus more for serving

• 1 teaspoon vanilla extract

• Pinch of kosher salt

For Topping

• 8–10 fresh figs

• ¼ cup roughly chopped pistachios

• Honey, for drizzling

Method

1. Preheat oven to 350°F. In a medium bowl, stir together graham cracker crumbs, pistachios, sugar, salt and melted butter until evenly moistened. Press firmly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Bake for 10–12 minutes, until lightly golden. Cool completely.

2. Beat mascarpone, honey, vanilla and salt until smooth. In a separate bowl, whip heavy cream until soft peaks form. Gently fold the whipped cream into the mascarpone mixture until smooth and fluffy.

3. Spoon filling into cooled crust and smooth the top. Refrigerate for at least 3 hours or until set.

4. Just before serving, halve or quarter the figs and arrange them in a loose crescent along one side of the tart, as shown in the photograph. Sprinkle with chopped pistachios and finish with a generous drizzle of honey.

Roasted Butternut Squash Soup in Pumpkins

(Serves 6)

Ingredients

• 2 medium butternut squash, about 3 pounds total

• 1 large sweet onion, roughly chopped

• 3 garlic cloves

• 3 tablespoons olive oil, divided

• 1 teaspoon kosher salt, plus more to taste

• ½ teaspoon freshly ground black pepper

• 6 fresh sage leaves, plus more for garnish

• 4 sprigs fresh thyme

• 4 cups chicken or vegetable stock

• ½ cup heavy cream

• 1 tablespoon butter

• 6 small sugar or pie pumpkins

Method

1. Preheat oven to 425°F.

2. Peel, seed and cube butternut squash. Place on a sheet pan with onion and garlic. Drizzle with 2 tablespoons olive oil and season with salt and pepper. Add sage and thyme. Roast for 35–40 minutes, stirring once, until squash is very tender and caramelized around the edges.

3. Meanwhile, prepare the pumpkin bowls. Cut a lid from the top of each pumpkin and scoop out the seeds and stringy pulp. Rub the interiors lightly with remaining olive oil and sprinkle with salt. Place pumpkins and lids on a baking sheet and roast for about 20–25 minutes, just until slightly tender. You want them softened but still sturdy enough to hold the soup.

4. Discard thyme stems from the roasted vegetables. Transfer vegetables to a large pot and add stock. Simmer for 10 minutes. Using an immersion blender, purée until completely smooth. Stir in cream and butter. Add additional stock if needed to reach your preferred consistency, then season to taste.

5. Ladle hot soup into the roasted pumpkins. Garnish with a small swirl of cream and a few crisp sage leaves, if desired. Set each pumpkin lid slightly askew alongside the bowl for serving.

Apple Cider Bourbon Cocktail

(Makes 1 cocktail)

Ingredients

• 2 ounces bourbon

• 1½ ounces fresh apple cider

• ½ ounce fresh lemon juice

• ¼ ounce pure maple syrup

• 2 dashes aromatic bitters

• Ice

Method

1. Add bourbon, apple cider, lemon juice, maple syrup and bitters to a cocktail shaker filled with ice. Shake vigorously until very cold.

2. Double-strain into a chilled coupe or cocktail glass. Serve immediately, without garnish for the clean look pictured.

For a Party:

Combine 2 cups bourbon, 1½ cups apple cider, ½ cup fresh lemon juice, ¼ cup maple syrup and about 1 tablespoon bitters in a pitcher. Refrigerate until thoroughly chilled. Just before serving, shake individual portions with ice and strain into coupe glasses.

Garden Herb Focaccia

(Serves 8-10)

Ingredients

• 2 cups warm water

• 2¼ teaspoons active dry yeast

• 1 tablespoon honey

• 4½ cups all-purpose flour

• 1 tablespoon kosher salt

• ⅓ cup extra-virgin olive oil, plus more for the pan and topping

• 1 tablespoon fresh rosemary leaves

• 1 tablespoon fresh thyme leaves

• 1 tablespoon chopped fresh chives

• A few small fresh sage leaves

• Flaky sea salt

Method

1. In a large bowl, combine warm water, yeast and honey. Let stand for about 5 minutes, until foamy.

2. Add flour, kosher salt and ⅓ cup olive oil. Stir with a wooden spoon until a soft, sticky dough forms. Continue stirring vigorously for another minute or two. Cover and let rise in a warm spot for 60–90 minutes, until doubled in size.

3. Generously coat a 9x13-inch baking pan with olive oil. Transfer dough to the pan and gently stretch it toward the edges. If it springs back, let it rest for 10 minutes and try again. Cover and allow to rise for another 30 minutes.

4. Preheat oven to 425°F.

5. Drizzle the dough generously with olive oil. Use your fingertips to press deep dimples all over the surface. Scatter rosemary, thyme, chives and sage over the top, pressing some of the herbs lightly into the dough. Sprinkle generously with flaky sea salt.

6. Bake for 22–28 minutes, until deeply golden on top and crisp around the edges.

7. Let cool for about 10 minutes before removing from the pan. Serve warm, torn or cut into rustic squares.

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