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Happy Halloween or Harvest?

In these fall days, humans turn to one fruit more than any other: the pumpkin. Suddenly, they appear en mass at grocery store entrances, roadside stands, in fields and on the dinner table. Whether gutted and carved for a Halloween jack-o-lantern or nestled among other assorted gourds on a hay bale, pumpkins tell us all that its time to take in the outdoors before winter, pick pecans and scare the wits out of all your friends. Pumpkins remind us of cool events like the Halloween Parade in Oklahoma City, Tulsa’s Hex House and the Psycho Path in Sperry just as much as they bring to mind the Pleasant Valley Farms Winter Squash and Pumpkin Festival in Sand Springs, Tulsa Oktoberfest and the Pumpkin Festival at Shepherd’s Cross near Claremore. Wherever you end up, there’s sure to be a pumpkin watching from nearby. See the community and family listings for events details and more Halloween and harvest fest fun.

Earth Energy

Sunrise Alternative Energy has designed and installed geothermal heating and air conditioning systems for more than 25 years now. “One of the biggest misconceptions about geothermal is that it is a new technology,” says Bob Willis, owner of the Edmond, Okla.-based company. And this efficient alternative energy source is not just for new construction. “We retrofit geothermal into many existing homes,” adds Willis.

Geothermal heat pumps, also referred to as ground source heat pumps (GSHPs) are similar to ordinary heat pumps, but instead of using heat found in outside air, the system relies on the free energy of “the greatest solar collector in existence,” the earth, to provide heating, air conditioning and even hot water. Even though summers can be blazing hot and winters frigid, at six feet underground temperatures typically range from a stable 45 to 75 degrees.

In winter, natural heat from the earth is collected as fluid circulates through a series of underground pipes, called a loop. Then, using an electrically driven compressor and a heat exchanger, the heat is released inside the home. During the summer, the loop draws excess heat from the house where it is absorbed into the earth.

“Geothermal reduces electricity use, shifts high use to off-peak loads and creates American jobs. It’s a win-win-win,” explains Willis. Approximately 70 percent of the energy used in a geothermal heat pump system is renewable energy from the ground.

Geothermal systems can be installed in virtually any size residence and on almost any size lot, with pipes under lawns, driveways and even the house. Underground horizontal loops, the most common and cost efficient system, are used when the size of the lot is large enough. If the yard is too small or the soil is too rocky, a vertical loop plunging several hundred feet deep is utilized.

Initially installing a geothermal HVAC system is expensive, but consumers can expect at least 30 to 40 percent lower energy bills, according to estimates from the U.S. Environmental Protection Agency, who also includes geothermal heat pumps in the EnergyStar program. The systems are rated to last around 25 years.

“Geothermal is approximately 30 percent more up-front than a conventional system, but after the 30 percent federal tax credit and various available rebates, the initial cost is paid back fairly soon,” says Willis. Check the Database of State Incentives for Renewables and Efficiency (www.dsireusa.org) for the list of rebates and tax credits available throughout Oklahoma.

Oklahoma happens to be the epicenter of geothermal research and development since the International Ground Source Heat Pump Association (IGSHPA) World Headquarters is located on the Oklahoma State University campus in Stillwater.

Geothermal heat pump systems are usually not do-it-yourself projects. You’ll want the professional expertise from an accredited installer familiar with IGSHPA procedures to calculate a home’s heat load and design a system based upon various factors including soil condition, lot size and the home’s overall square footage. Retrofit projects typically can utilize current ductwork while new construction installations should be coordinated with the builder.

Eight years after Willis installed a geothermal system in Edmond homeowner Veta Roberts’ spacious, five-bedroom home, she continues to be thrilled with the results. “It’s quiet, low maintenance, and our monthly utility bill is considerably less than if we had conventional heat and air conditioning,” she says.

Here Comes The Sun

This month, lucky children all over Oklahoma are off to the pumpkin patch where they’ll pick the best of this year’s harvest with one end in mind: the mighty jack o’ lantern. A few industrious kids might go so far as to smash the filling to make pies, but most of the pumpkins will simply end up shriveled on the threshold by the month’s end – their once-ghoulish grins sagging.

Worst-case scenario, the pumpkin will actually get pushed off the steps into the flowerbed where it will, in the spring, create a wild pumpkin vine, something I know all too well about from personal experience.

To be honest, I’d like to avoid this whole situation but the reality is my daughter, now 3, is finally getting to the age when she can scoop with real enthusiasm. My plan is to put my pumpkin to good use with a bright, sunny breakfast treat from Malawi, in southern Africa, called Mbatata. These beautiful, sunrise-colored biscuits are traditionally made with sweet potato, although pumpkin strikes me as the perfect seasonal variation. 

Malawi is affectionately called the Heart of Africa because of the warmth and friendliness of her people. Similarly, these biscuits have been the happy heart of my breakfast table since I first tried them last winter. When served straight from the oven, split and spread with softened pats of butter, this is about as moist and tender as biscuits get.
Don’t even get me started on the fact that sweet potatoes and pumpkins are healthy. It’s just a win-win when you put them in biscuit form.

Sunrise Biscuits

4 tbsp. salted butter
1/3 c. milk
3/4 c. baked, mashed sweet potato or pumpkin
Pinch ginger
1/4 tsp. salt
1 1/3 c. flour
2 tsp. baking powder

Preheat the oven to 375 degrees and line a baking pan. Roast the sweet potatoes or pumpkin until soft; be sure to slit sweet potatoes with a knife so they don’t burst. This can take up to an hour. Reduce the heat to 350 degrees. While the sweet potatoes or pumpkin are still very hot, add 3/4 cup to a bowl with the cubed butter. Allow the heat of the sweet potatoes or pumpkin to melt the butter; if you’re making this with cold, leftover sweet potatoes or pumpkin, melt the butter before combining the two ingredients. Add the milk, pinch of ginger and salt. Stir in the flour and baking powder. The salmon-colored dough will be very moist.

On a heavily floured board, with heavily floured hands, press the dough flat, about one inch thick. Dip a cookie cutter into flour to keep the biscuit dough from sticking, then cut biscuits out of the rolled out dough. Lay the biscuits on a lined baking sheet. Bake for 15-20 minutes, or until puffed and golden, just like the glimmer of the perfect sunrise. Enjoy with a softened pat of butter. Makes roughly eight biscuits.

Recipe adapted from World Cookbook for Students.
 

The Pour

Oklahoma weather tempts us with crisp fall-like days in September, but generally it’s October when autumn gets started in earnest. With this change, thoughts turn to classic seasonal flavors and warming comfort foods and drinks. Ryan Stack, bar manager at Juniper Restaurant & Martini Lounge, has seen this play out with customers at his bar. He says the sweltering summer weather had everyone reaching for light chardonnays and rosés, refreshing cocktails made with sparkling wine and fruit juices and ice-cold summer brews. Now customers have a taste for familiar earthy flavors suitable for fall.

Stack says that as Juniper developed the fall menu they’ve kept libations in mind, tailoring their famous infused spirits to match the season. A clear winner is the apple cinnamon bourbon – Bulleit infused with Granny Smith apples and fresh ground cinnamon – that is used to create a Manhattan that pairs perfectly with heartier fare such as pork belly and duck.

“It’s a twist on a classic that reminds people of the best parts of the fall,” says Stack.

Apple Cinnamon Manhattan

3 oz. apple cinnamon infused Bulleit bourbon*
1/2 oz. Formula Antiqua Sweet Vermouth.
Shake with ice and strain into a chilled martini glass. Garnish with a cherry.

*If you’d like to experiment with making your own infused liquor, a number of good tutorials are available online.

The Fall Harvest

The colors of fall show up in everything from the leaves falling from trees to the fashion that hits the runways. Even the culinary senses tend to dull; gone are the uplifting colors of the summer harvest, the tomatoes, squash, peppers, cucumbers replaced by warming, one-pot meals and casseroles that offer comfort from the chilling outdoor temperatures. But can you imagine a fall full of bright reds, sunny yellows, deep greens and vibrant purples, colors that in food scream vitamins and health? For the savvy vegetable gardener, there is no reason to do so.

Oklahoma’s fall largely translates to warm days full of sunshine, followed by cooler nights. According to information provided by the Oklahoma State University Oklahoma Cooperative Extension office, this environment creates optimal soil conditions that are perfect for growing vegetables. Most summer staple crops in the state – including tomatoes, cucumbers, peppers, eggplant and squash – will produce a fall crop when planted in mid- to late summer. Other crops that are more conducive to cooler weather, like carrots, greens and cruciferous vegetables, such as broccoli and cauliflower, also produce well in Oklahoma falls. Of course, if the garden isn’t already planted, it’s too late for a fall harvest this year, but never fear: Many Oklahoma farmer’s markets remain open through most of October. If your fall harvest isn’t in the works already, the vendors will be happy to accommodate.

Simply Healthy

Fall is here, and it’s time for everything apple. As kids, we gave them to our teachers and were always told that eating one a day would keep the doctor away. It’s an old adage, but is there any truth to it? Actually, there is. Apples are a good source of vitamin C and contain antioxidants, which can help prevent diseases including cancer, heart disease and even asthma. Likewise, they have been shown to lower bad cholesterol (LDL), and contain a decent amount of dietary fiber. Apples can even aid in the prevention of osteoporosis in post-menopausal women. Besides all of this, they are a delicious, low-calorie, anytime snack that can curb your appetite if eaten about 30 minutes before a meal.

Keep in mind, however, that not all apples are created equal. Granny Smith, McIntosh and Golden Delicious are best for cooking and baking while Red Delicious, Honeycrisp and Gala are best for eating out of hand. Apples are so versatile though, you will be able to find just the right apple for every occasion.

So pack an apple for your teacher, coworker, friend or anyone else you care about and don’t forget to include one for yourself, too.

The Buzz: Green And Grilled

Health food is a hot commodity right now in the restaurant industry, and Oklahoma City’s Green And Grilled is on the forefront. Providing customers with foods as fresh as possible, the eatery’s proprietors are promoting a simple way of promoting clean, healthy eating. Diners may choose from a list of grilled proteins that include steak, chicken, pork and tofu marinated in green onion and adobo; each protein is served with a salad and a choice of rice, potato, corn-on-the-cob or avocado. The meal is light, refreshing and a great alternative to mid-day lunch counters that can pack in hundreds of extra calories in just one sitting for diners. Green And Grilled also offers entrée salads as well as a soup du jour. Eating healthy never tasted so green or good. 8547 N. Rockwell, Oklahoma City. www.greenandgrilled.com – Jami MattoxHealth food is a hot commodity right now in the restaurant industry, and Oklahoma City’s Green And Grilled is on the forefront. Providing customers with foods as fresh as possible, the eatery’s proprietors are promoting a simple way of promoting clean, healthy eating. Diners may choose from a list of grilled proteins that include steak, chicken, pork and tofu marinated in green onion and adobo; each protein is served with a salad and a choice of rice, potato, corn-on-the-cob or avocado. The meal is light, refreshing and a great alternative to mid-day lunch counters that can pack in hundreds of extra calories in just one sitting for diners. Green And Grilled also offers entrée salads as well as a soup du jour. Eating healthy never tasted so green or good. 8547 N. Rockwell, Oklahoma City. www.greenandgrilled.com

Faves: Dalesandro’s

If you go to Dalesandro’s for the first time, you might think you’ve mistakenly wandered into the elegant wine bar next door. The high white walls, track lighting and framed modern artwork provide no clue that this is an Italian family restaurant. But it is. Founded by Buzz Dalesandro more than 20 years ago with the help of his restaurateur father, it’s currently run by Buzz’s son, Sonny. The food you eat is based on recipes handed down from Sonny’s great-grandmother, whose family hailed from the rugged hills of Basilicata, the arch of Italy’s boot. The dishes are lusty, exuberant, Italian-American fare: a six-layer lasagna made with goat’s milk ricotta as well as mozzarella, linguine with fresh tomatoes and basil. The food is robust, hearty and perfectly prepared, and the portions are enormous. The Pollo Arrosto con Capellini features half of a four-pound chicken along with the angel-hair pasta. Regulars know to stop by Friday or Saturday for the weekend special of Swordfish Piccata. The fish, breaded and sautéed in butter, sits atop capellini and comes with a sprightly lemon-caper sauce. It’s just like Grandma’s cooking – if Grandma is a top-notch chef. www.dalesandros.com

What We’re Eating

Sauces

Chuy’s
Chuy’s is a Tex-Mex chain that, much to Texas transplants’ delight, has finally found its way north of the Red River. The restaurant, which opened the doors to its first restaurant in 1982, offers the standard fare expected from traditional Tex-Mex eateries. Tacos are filled with sirloin, fajita chicken or guacamole; burritos showcasing beans, ground sirloin, oven roasted chicken or fajita meats are topped with your choice of sauce – and the sauce is the appeal of Chuy’s. Eight unique sauces, ranging from a mild tomatillo to the spicy hot hatch green chile, complement burritos or hand-rolled enchiladas. Each table is also served Chuy’s Salsa Fresca and Creamy Jalapeno sauce along with fresh chips. 760 N. Interstate Dr., Norman; 10808 E. 71st St., Tulsa. www.chuys.com

Spuds

City Bites
Once a staple served alongside a hulking steak, baked potatoes have come into their own, now starring as the entrée. Loaded spuds are only as creative as the creator, and the creators at City Bites, a local deli chain in the Oklahoma City area, are plenty creative. Hungry customers can satiate big appetites with creations like the Fiesta Spud, packed with seasoned ground beef, cheddar, sour cream, salsa and jalapenos. And how about that pot roast spud, topped with meat, carrots and gravy? There is also the classic, which boasts bacon, cheddar cheese, sour cream and onions. It’s impossible to make an incorrect choice at City Bites; just know that to order one of these behemoths, come with an empty stomach. Many locations in the Oklahoma City metro area. www.citybites.net

October Scene Gallery 2012