Gathering Fall: The Art of a Nourishing Kitchen Stock and seasonal shifting

It amazes me how the birds just know. In my hometown of Portland, OR, I watch the black birds come and go each day, adjusting with the light so they can migrate while it’s still bright enough to guide them. A few weeks back, they shifted into their “winter clock,” signaling the full arrival of Fall.

Ayurveda teaches a great deal about seasonal living and the importance of observing change. Using the solstices and equinoxes as guideposts helps us notice what’s happening in the natural world and prepare for the season emerging from behind the veil. It can be a thoughtful time to spend a week transitioning—changing clothing, bedding, herbs, oils, and even food choices—to better align with the qualities of the new season. I also love going through my spices, flours, and pantry goods to be sure everything is fresh and that the foods I’ll lean on most sit front and center. After all, these are some of my primary supports for feeling well.

With all this “taking stock,” it felt like the perfect moment to make stock (I had to!). I wanted a broth that was mineral-dense, rich in flavor, and deep in color, a symbol of Earth in a bowl to help support grounding, digesting and immunity. I gathered a bowl of vegetable odds and ends I save while cooking, and my partner—an avid mushroom forager—pulled out a few jars of beautifully dried mushrooms that gave the stock its depth and immunity punch. Early fall garden cleanup provided a beautiful bouquet garni, along with dried spices. Everything went into the pot for a slow simmer; there’s no rushing good stock—just ask Julia Child.

There’s nothing fancy about this stock. It’s my signature, my art. When I cook with it, I’m sharing my home, my garden, my creativity, my ancestors, and my heart. Maybe you have a stock recipe too? Below find my best attempt at writing down mine.

Make a pot and share it with someone. It is one of the loveliest expressions of care.

Sincerely,

Danielle