HOME: AUTUMN LEAVES IN YOSEMITE OCTOBER 2010

The photo above is misleading.  Though autumn in Yosemite National Park is a beautiful thing, the main color of turning and falling leaves is yellow from maple, cottonwood and oak trees.  However, along with the orchards that were planted by the Euroamerican settlers in the 1800s, sugar maples were also planted though only one lone specimen survives in Yosemite Valley.  Across from the Valley chapel, the Yosemite Valley sugar maple turns orange and fiery red every fall.

The lone sugar maple stands where the old Yosemite Village used to be located before moving across the Merced river to it's present location.  The Yosemite Valley Chapel, on the National Register of Hisotric Places,  is the oldest extant building in Yosemite, but it too was relocated from near the start of the Four Mile Trail in the Valley to it's current location as part of the old Yosemite Village. 

Elsewhere in the park, yellow leaves catch the slant of autumn afternoon sunlight, glowing golden against their mossy granite backdrop.  Plenty of leaves remain on the trees, but they are collecting rapidly on the ground.

The Pacific dogwood tree that is so spectacular with white flowers in spring is almost as striking in autumn with rosy colored leaves tucked among the green.  Along the Merced River, I found mushrooms growing nestled in the rocks along the bank, no doubt fed by the thorough soaking of the Sierra's first storm last week.

In between rainstorms, the autumn sunlight casts a golden haze over the entire park lighting up the golden grasses and granite walls.  Though just a trickle, Yosemite Falls began flowing again recently, and the glossy green leaves of the California bay tree at my gate is entwined with a native vine that turns yellow with fall.

I adore the smell of California Bay, and I use the leaves in my cooking, just like the Turkish bay leaves you get in the grocery store.  I dry some to keep on hand, but the fresh leaves add great snap to dishes like jambalaya.  I'm certain my Cajun heritage allows me to create exceptional jambalaya, but if you need some help with yours, you can turn to the experts at Commander's Palace.  One of the most venerable and finest restaurants in New Orleans, the family-run Commander's Palace will always steer you in the right direction to recreate Cajun and Creole cuisine at home.  Apparently the Las Vegas location of Commander's Palace, formerly located in the Aladdin's Desert Passage, has closed with no reopening scheduled - west coast foodies will have to make the trek to New Orleans to sample CP delights.  I had one of the best dinners of my life at Commander's Palace in 2003 with Rani and Jen.  Not only was the food incredible, but we were treated like queens!

 

Commander's Kitchen : Take Home the True Taste of New Orleans With More Than 150 Recipes from Commander's Palace Restaurant

Commander's Palace Seafood Jambalaya

2 tablespoons butter
1 pound andouille sausage, in 1/4-inch slices
1 large bell pepper, any color, in large dice
3 ribs celery, in large dice
1 small head garlic, cloves peeled and minced
Creole seasoning, to taste
Kosher salt and freshly ground black pepper to taste
2 large tomatoes, cored, peeled, seeded, and chopped
1 pound medium shrimp, peeled
1/2 pound fish fillets, diced (trout, catfish, redfish, bass, and bluefish would work well)
2 bay leaves
3 cups long-grain rice, rinsed 3 times
6 cups water
1 pint shucked oysters, with their liquor
2 bunches green onions, thinly sliced
1/4 teaspoon hot sauce, or to taste

Combine the butter and sausage in a Dutch oven or heavy-gauge pot over high heat, and sate for about 6 minutes, stirring occasionally. Add the bell pepper, onion, celery, and garlic, and season with Creole seasoning, salt, and black pepper. Sauté, still over high heat, for about 8 minutes, or until
the natural sugars in the vegetables have browned and caramelized.  Add the tomatoes, shrimp, fish, and bay leaves, and stir. Add the rice, stir gently, and add the water. Gently move the spoon across the bottom
of the pot, making sure that the rice is not sticking. Bring to a boil, then reduce the heat, cover, and simmer for about 15 minutes or until the rice has absorbed most of the liquid. Turn off the heat, then fold in the
oysters, cover, and let sit for about 8 minutes, during which time the jambalaya will continue cooking from residual heat.  To serve, transfer to a serving bowl, and mix in the green onions.  Season with hot sauce.

Comments

[Laurel]

Great prose and images, Michelle! Awesome link you found to the old village map too. Thanks for sharing that!

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