With the switch back to standard time and the move into shorter hours of daylight, darkness falls earlier in the evening and it’s cold outside.

That’s when a cozy fire and hot soups and stews come into their own.

Even the homey smells make you feel warm and cozy, especially if you’ve been busy outside and have worked up an appetite.

Both also require long, slow cooking of less-tender, less-expensive cuts of meat so they’re perfect for a family with more mouths to feed.

You don’t have to buy stew meat to make stew. You can watch for specials on lean cuts of beef such as round or sirloin tip and chop it up for the stewpot or freeze it for another day.

I buy such roasts when they’re on sale and cut them into inch-thick slices, like steaks; freeze them all on a sheet and toss into a large freezer bag.

Then, it’s very quick to cut them into cubes for stew meat or kebabs; slices for sates, stir-fries or stroganoff. In fact, before that steak is completely thawed is the perfect time for cutting thin slices to make tough beef tender to stir-fry.

Actually, I do the same thing with those reasonably-priced whole pork loins, so I have pork in the freezer for sates, stir-fries, pork chops, kebabs or pork stew.

It only takes a few minutes and a large freezer bag and you’ve saved yourself a tidy sum of money, while creating some easy, ready-to-make meat options.

You may think it’s too early to think about it, but fall is also a time when thoughts turn to Christmas, and the Okanagan Lavender Herb Farm on Takla Road invites you to the annual Christmas weekend on the McFadden farm. They’re celebrating the 10th year they’ve had their shop on the farm.

It will be open Nov. 13 through 15, 10 a.m. to 4 p.m., with fresh outdoor greenery, all sorts of lavender treats that make fantastic gifts for yourself or loved ones, along with some free treats just for visiting.

Andrea’s Lavender Poached Pears

This would make an easy and yummy holiday dessert.

1/4 c. (60 ml) water

3/4 c. (175 ml) white wine

1/4 c. (60 ml) sugar

1 tsp. (5 ml) fresh lemon juice

6 fresh lavender sprigs, or

1 tbsp. (15 ml) dried buds

1/2 vanilla bean

2 large, firm, ripe pears

In a medium-sized pot, combine the water, wine, sugar, lemon juice, lavender and vanilla bean. Bring to a gentle boil, then reduce the heat to simmer for five minutes. Peel, core and slice pears into one-centimetre (1/2-inch) thick slices. Add to liquid in pot and simmer on low heat for 8 to 10 minutes longer.

Remove from heat and set aside to cool.

Remove lavender and vanilla bean. To serve, place a small scoop of vanilla ice cream on plates and arrange the pear slices on top. Drizzle a little cooking liquid over the pears.

Serves 4.

Irish Stew

This variation on an old favourite has a bit of a twist. I don’t know that the Irish would put minced ginger in stew, but we find it adds a slightly spicy, mellow flavour that’s perfect with this stew. This re-heats perfectly. We served it over little boiled potatoes the first time, and over brown rice when we re-heated it.

This could also be made in the crockpot or slow cooker by browning the beef and onions as described, then putting them into the crockpot and deglazing the pan with the beer and stock. Pour that over all the ingredients in the slow cooker. Cook for 8 hours on low.

2 lb. (1 kg) stew beef

1/4 c. (60 ml) flour

1/2 tsp. (2 ml) salt

1/2 tsp. (2 ml) pepper

drizzle of oil

2 small onions

1 large garlic clove

1 tbsp. minced fresh ginger

2 large carrots

2 celery stalks

1 1/2 c. (355 ml) dark beer

1/2 c. (125 ml) beef stock

1 tbsp. (15 ml) fresh rosemary

12 small whole mushrooms

Coat cubes of lean beef in a mixture of the flour, salt and pepper. You could turn them around in it in a bowl or wax paper, or a paper bag.

Heat a drizzle of oil in a heavy Dutch oven over medium-high heat and put in the minced fresh ginger and as many beef cubes as you can fit in one layer. Don’t stir until the one side has browned, then turn over to brown the other sides. Don’t let them burn.

Add minced garlic and quartered onions and stir in.

Chop carrots and celery.

Pour beer and beef stock over the browned beef and stir in all the brown bits around the pot, until it bubbles and begins to thicken.

Mince fresh rosemary and stir in with the whole mushrooms.

Turn heat to low and let simmer, covered, for a couple of hours or until the beef and vegetables are tender.

Serves 4.

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