Qi Node - Autumn Equinox (Qiufen) 

The Autumn Equinox, arriving in late September, is a time of perfect balance between day and night and an equality of yin (cool) and yang (heat). The storehouses should be filling up, and the work of harvest nearly complete. A pleasant stillness accompanies a sense of accomplishment and completion of the year’s hard work. What heat remains is old, and on the way out as the young yin will continue to build for the remainder of the year. 

Our digestive systems remain central, as the harvest season offers a bounty of grains, roots, and late-summer vegetables. Fibrous and high-moisture vegetables are perfect for this time of year and the excessive use of heavily rich or oily foods can disrupt digestion. Roasted, lightly seasoned meals help our bodies adapt to the coming winter.

Physically, our exercise routines should shift toward grounding practices. Gentle stretching, tai chi, and walking meditations align us with the season’s call for balance. Be sure to protect your body — especially your chest and neck — against the cooling air to stay healthy and avoid illness. Embrace moderation in your activity and diet to ensure resilience as the days begin to shorten.

Roasting (uncovered baking) concentrates the moisture and nutrition of seasonal vegetables. This is traditionally done in the same oven as a roast of venison or beef, etc. You could bake a whole winter squash alongside any meat dish to be more energy efficient. If you are going to use the oven, you may as well do a big load. Leftovers can be pureed in the blender and tossed with pasta or thinned to make a delicious soup base. The texture and flavor of the roast vegetables is a clue to what's going on with your blood and fluids. Use all the peels and ends to make vegetable soup stock.

Recipe:

Roasted Fall Vegetables with Sesame Oil

8 slender carrots (unpeeled)

3 Lg. parsnips (trimmed and thickly sliced on diagonal)

2 satsuma yams (peeled and thickly sliced)

2 rutabaga (peeled and cut in wedges) 

2 kohlrabi bulbs (peeled and cut in wedges) 

8 small turnips (halved)

3 small fennel bulbs (quartered) 

2 small onions (peeled and quartered)

6 unpeeled garlic cloves 

3 Tb light sesame oil

1 Tb black sesame oil 

1 ½ tsp Five-spice powder

1 Tb vegetable stock

coarse sea salt

Prep:

Preheat the oven to 400 degrees F. Trim, peel and cut all the vegetables. In a small bowl, whisk light and black sesame oil together with Five-spice powder and set aside.

Cook: 

Put all the vegetables in a large baking dish. Season the vegetables well with sea salt. Drizzle generously with seasoned sesame oil. Toss the vegetables with your hands to coat them evenly. Sprinkle with a few drops of stock. Put the baking dish in the preheated oven and roast, stirring the vegetables occasionally, until they are tender and golden brown, about 45 minutes.

Presentation:

Serve the vegetables in their baking dish.