As the days shorten and the first hints of fall appear, the changing seasons bring a sense of renewal and anticipation. The vibrant greens of summer will soon be replaced by the fiery reds, oranges, and yellows of fall foliage, painting the landscape in a new palette of autumn colours. This shift in the natural world mirrors the changes in our own lives, reminding us of the cyclical nature of time and the importance of embracing each season as it comes.
Labor Day is a farewell to the long, sunny days of summer and a celebration of the season’s achievements. It’s a gentle nudge to look forward to the unique pleasures and possibilities that fall will bring. As we prepare to welcome autumn with cozy sweaters, warm drinks, and harvest festivals, we reflect on the passing of time and the new opportunities that lie ahead, ensuring that our transition into the cooler months is as fulfilling as the summer days we’re leaving behind.
Labour Day Signals Change of Seasons
As summer ended and people returned to urban life, a shift in wardrobe marked the transition back to the more structured routines of work and society. Darker, more formal clothing became the norm, reflecting the cooler weather and the resumption of business and social obligations. The rule of not wearing white after Labor Day emerged as a way to distinguish between the casual, relaxed dress of summer and the more severe attire of the fall and winter seasons.
This custom was also a way for the elite to differentiate themselves from those who could not afford multiple wardrobes. Although the rule has relaxed over time, it remains a cultural touchstone, reflecting both fashion history and the social dynamics of a bygone era.
Glorious Peach & Blueberry Galette
Ingredients
- 1 1/2 cups unbleached all purpose flour
- 1 tbsp. Granulated sugar
- 1/2 tsp. salt
- 1/2 cup unsalted butter chilled and cut into small cubes
- 1 large egg yolk
- 3 tbsp. milk
- 2 cups peaches peeled and cut into 1/2-inch slices
- 2 cups blueberries
- 1/4 cup light muscovado sugar or light brown sugar
- 3 tbsp. unbleached all purpose flour
- 1/4 tsp. ground cinnamon
- 1 large egg beaten
- 2 tbsp. demerara or dark brown sugar
Instructions
- Combine 1 1/2 cups of flour, granulated sugar, and salt in a large bowl. Add the butter to the flour working quickly with your fingers or use a pastry blender/2 forks to incorporate until mixture comes together.
- Beat the egg yolk and milk in a small bowl, then add to the flour mixture. Work the mixture together until you create a soft dough.
- Turn the dough out onto a sheet of plastic wrap, press it into a flat disk, wrap it in the plastic. Place in your refrigerator to rest for at least 15 minutes.
- Preheat your oven to 350°F. Line a pizza pan with parchment paper. The shape is right and with the holes in the pan you avoid the soggy crust.
- In a medium bowl, toss the peaches and blueberries with the muscovado sugar, flour, cinnamon, and salt.
- Lightly flour your clean work area and roll out the dough to a 12- to 13-inch round.
- Transfer the dough to the pizza pan. Arrange the fruit in the center of the dough, leaving about at least one inch of space from the edge clear.
- Fold the outside edge of the dough over the fruit, pleating to where you need to. Brush the crust with the egg. Sprinkle the demerara sugar evenly over the dough and fruit.
- Bake until the crust turns a light brown and the filling bubbles, about 50minutes. Let cool for 10minutes then cut into wedges.
- Serve warm.