Here’s Why I Think September Gives as Much as She Takes

Not to be dramatic, but as an August baby, the start of September to me often feels like a cold plunge of the soul. Or like the rush-rush feeling of being frantically ushered to my seat for the start of a dramatic theatrical performance, in which the leading starlet will eventually be Autumn, with all of her shifting contours and dynamics.

For me, September in Alaska is a reckoning. A quiet agreement with the universal law of impermanence. A bittersweet goodbye. By September, daylight has begun the dance of its dwindle, the bustle of the farmers markets starts to wind down, and the fireweed by now has thrown off its cape of magenta petals to bear its signature blaze of crimson. 

But September gives as much as she takes. Because the new rhythms of the changing seasons seem to invite me into a shifting mindset, too. One inspired by renewal and recharge. 

By mid- to late September, Alaskans have harvested salmon and picked many of their berries to be frozen or preserved—and, most importantly, shared. In this way, any sense of isolation or loneliness that may show up with the forthcoming colder months will ultimately be well-quelled by the warmth of sharing one’s provisions with those in your midst.

This time of the year also invites the possible presence of another starlet, the Aurora Borealis, also known as Northern Lights, which you can start to see as soon as August if the conditions are optimal. The chance to witness the kaleidoscopic swirls of pinks and green in an ink-black starlit sky is to make peace with the fact that the sun is, for the moment, no longer in charge.

September also means it’s time for my kids to go back to school, which on the one hand liberates my workday (yay for more hours to write!), but also pushes me to think about quick and simple weeknight meals I know they’ll love. Such as these Extra Crispy Air-Fryer Fish Sticks, which are so easy to make and always a hit in my house. And if you’re packing lunches, this list of back-to-school seafood lunches is a must.

Last but not least, for me September is also when my family celebrates Rosh Hashana, the Jewish new year, a moment to reflect deeply on ourselves in the face of the past year, with the spiritual goal of making the one coming that much better. For me personally, this is a time informed largely by gratitude, self-awareness, hope and love. Interestingly, for some it is customary to serve fish for their Rosh Hashana meals, maybe because fish multiply quickly in the water symbolizing a prosperous and fruitful new year. I like to make this miso-glazed sablefish recipe, because one of its key ingredients is honey, another well-known Rosh Hashana staple.

So, if like me, September feels a little bittersweet to you, my advice to you is really simple: focus on the sweet.

Live Wild!

Monica

Pictured above: A perfectly broiled miso-glazed sablefish fillet, which is honestly as foolproof to prepare as it is delicious. Sweet, deep and umami flavors make this one a crowd pleaser on any night, and especially on a special occasion.