End‑of‑Summer Notes from the Blue Ridge Kitchen

The end of summer is tiptoeing in — you can feel it in the mornings now, that little whisper of cool air that makes you reach for a light sweater and think, okay… we’re almost there. Personally, I’m more than ready. I love summer’s brightness, but fall is where my kitchen comes alive.

Cooler weather means soups simmering on the stove, stews that fill the whole house with comfort, and yes… GUMBO season is officially on the horizon. I’ve been testing a few versions behind the scenes, and I can’t wait to share them with you soon. There’s something about a big pot of gumbo that feels like gathering — even if it’s just two people at the table.

I had a busy August for recipes and added several new dishes to the site — apparently, I was in a cookie mood because two of them are sweet treats. If you’re craving something crispy, chewy, and just a little nostalgic, check out the Crispy Chocolate Chip Cookies and the Oatmeal Crispies. And if you’re still hanging onto summer flavors, the Skillet Roasted Corn recipe is a simple, bright favorite that works with just about any meal.

Our big adventure for August was taking a bike ride on the Virginia Creeper Trail, one of our favorite ways to soak up the late‑summer mountains. Sadly, the Whitetop Mountain to Damascus section is still under repair from Hurricane Helene, but the good news is that it should be open again by April of next year. That stretch is truly spectacular — Anthony and I have ridden that 17‑mile downhill run so many times on vacation, and it never gets old. For this trip, we rode the Abingdon to Damascus route, which is open, and we used Adventure Damascus for our shuttle up to Abingdon before biking the 17 miles back to Damascus and our vehicle. They’re fantastic — very professional, super friendly, and just make the whole experience easy. The trail itself was beautiful, with mountain views, rolling farmland, and long shady tree‑covered sections that made the ride feel peaceful and cool. If you’re ever in the area, I really recommend giving it a try.

This fall is shaping up to be one of our busiest yet. One trip is to visit family in the Boston area, and my niece Jessie always requests my Chili, so look for that to drop in November. We’ve got visitors coming, more trips planned, and of course… more recipes. I’ll be cooking from the road, cooking when we’re home, cooking when friends drop in — basically cooking my way through the season the way I always do. And I’ll be bringing all of it to Two Beans and a Pea.

If you want to follow along with the weekly‑ish recipe drops, kitchen stories, and whatever I’m stirring up that day, you can find me here:

📸 Instagram: @2beansandapea

📘 Facebook: Two Beans and a Pea

📌 Pinterest: pinterest.com/twobeansandapea

Fall is coming, and I’m ready to welcome it with open arms — and an open pot on the stove.

Here’s to cozy meals, new adventures, and a season full of flavor. — Allison