Written by Danielle French for Trailblazher Magazine Fall Issue #1
There is nothing like fall’s shorter, colder days to bring along the inclination to braise meats and vegetables. Long, slow roasting with wine and stock, fresh garlic and herbs is like wrapping-up in a warm sweater on a cool fall morning. It is my favorite time of year, harvesting the last vegetables, putting the garlic away for the winter, drying onions and bagging them in burlap for storage.
