Autumn. I love that word. Fall is also an appropriate word for this season, but there’s something about that m and n together in autumn. They close your mouth around the word to almost make a hmmm… thinking kind of moment. That’s how I feel about autumn. It seems to amp up a little bit at first until it dives right into winter. Days getting shorter, leaves getting colorful, and harvest in full force.
Grade 1 and I talked about what “in season” means in while studying a prolific type of grass: corn. Last week we looked extra close at corn seeds on fresh corn from Coyote Canyon Farm in Morgan Hill. The corn was fresh, with silk sticking out of its top representing a channel through which pollen grains found a way to each seed on the ear and fertilized the growth that makes them so tasty. That corn is being harvested right now, having grown up in the same weather our bodies have been living. I love how the foods that are in season are the ones I always want the most. Not only are they sweeter and fresher, but they are an earthly answer to what our bodies need for living in that same weather. Grapes and tomatoes on a hot summer day. Cabbage and carrots in the winter. Artichokes and squash blossoms in spring.
Today we will ask questions about seeds in a rose family fruit, the pear. With this “in season” fruit, we will have four varieties to compare. How many seeds does each pear contain? Does every kind of pear have the same amount of seeds? And my favorite of all: Which pear do you prefer?