By Bruce Stambaugh
Everybody has favorites. From favorite ice cream to a favorite sports team, we humans tend to quantify and qualify most everything.
Months of the year are no different. I’m as guilty as the next person in this category. October is far and away my favored month.
I’m likely not alone in stating the primary reason for liking October so much. The ever-changing color schemes fascinate me. Living all of my life in areas where mixed hardwoods warm the landscape with vivid, fiery colors makes that choice easy.
I hope I never take that annual beautification for granted. That’s because no two autumns are alike. So many factors go into just how colorful the trees will be. Half the fun is anticipating the intensity of the leafy rainbows.
We wonder what effect the persistent wet weather of the summer will have on the colors. Will they be bright or will they be dull? Will the leaves even last long enough to fully color, or will they succumb to gravity’s inevitable tug and prematurely tumble to the ground?
I know that may sound like a silly question. But my wife and I have already noticed that the leaves of the red maples in our yard in Virginia’s Shenandoah Valley began falling days ago. Last year they hung on red and green until well after Halloween.
If we pay close attention, nature sometimes offers us a sneak preview. Certain sections of particular trees begin to turn long before the rest of their foliage. Sugar maples are especially prone to this phenomenon. Could it be the compounding effect of the day after day absorption of the sun’s intense first rays during September and October mornings?
Trees aren’t the only canvas on which nature paints though. Fall also displays her colors among the agricultural harvest in the waning days and weeks of the growing season. The warm hues of gourd and squash varieties rule produce stands and supermarkets everywhere.
Those yellows, oranges, and crimsons contrast nicely with their hosts’ rich greens. Mums and sunflowers testify to the validity of these facts, too. The array of fruits and vegetables available also join the splashy seasonal show.
Restaurant menus highlight the food of fall with autumn entrees and beverage offerings alike. However, I’ve not joined the pumpkin-spice-flavored-everything club. I’m happy with my wife’s homemade gluten-free apple crisp washed down with a glass of delicious and locally produced apple cider.
Milder and less humid air is a welcome change from the steady heat and humidity that filled summer and early autumn days, especially here in Virginia. As I have unfortunately discovered in my first year of living in the Commonwealth, invisible pollen particles fill the air awakening allergies I didn’t know I had. So for selfish reasons, I look forward to the first killing frost.
I realize that the end to the growing season means we are closer to the cold and dark of winter days. But the earth still turns on its axis and rotates around the sun. Without winter there can be no spring.
Perhaps I am too taken with the overall aura of October itself. Our North American society has made October a festive month with one community celebration after the other. Consequently, food truck operators work overtime to meet all the demands for their tasty treats.
All in all, October is fall’s time to shine. With the harvest in full swing, October is a celebratory time. For me, that is excuse enough to elevate the tenth month above its jealous siblings.
© Bruce Stambaugh 2018