fall letter: on slow living
(Autumn 2025) — curated guides to seasonal food, home & wardrobe, self-care, books, films, and music
Dear readers,
Autumn began last monday, and this guide is meant to help you enter the season at a calmer pace. inside, you’ll find practical lists of seasonal produce, herbs, simple recipes, fermentation ideas, menus, wardrobe notes, self-care basics, small home adjustments, and a short selection of books, films, and playlists. the coming holidays — halloween, thanksgiving, diwali, and various informal gatherings — can feel demanding, especially if you’re dealing with any sort of fall fatigue, illness, or burnout. this guide offers a few steadying options so you can move through the season with a bit more clarity and ease. thank you for reading.
PRELUDE
- mark the season. fall runs sep 22 to dec 21. use a simple calendar (paper source has good ones) and place it where you’ll see it daily.
- pick one goal. choose one thing you’ve been putting off — bake a pie, improve your memory, finish a book. one goal is enough.
- refresh your space. make a single comfortable corner at home; keep it minimal and useful.
- enjoy. the most important part.
FILMS
When Harry Met Sally (1989)
You’ve Got Mail (1998)
Pride & Prejudice (2005)
Julie & Julia (2009)
Good Will Hunting (1997)
Little Women (2019)
Arrival (2016)
Practical Magic (1998)
The Devil Wears Prada (2006)
Lost in Translation (2003)
Clue (1985)
Knives Out (2019)
Chocolat (2000)
Finding Neverland (2004)
A Good Year (2006)
It’s A Wonderful Life (1946)
About Time (2013)
BOOKS
Slow reading is the best way to start slow living. Choose a classic, a novel you’ve put off, or poems that match the season. I also curated some new releases this fall — some releasing today — that I’ve been most looking forward to. All books can be found on Dear Jane Bookshop.
new releases & classics:
The Impossible Fortune by Richard Osman
Release date: September 30
The Thursday Murder Club. The septuagenarian sleuths are entangled in a wedding, a missing Best Man, and wits. (Netflix film adaptation of Book 1 arrives August 28 with Helen Mirren, Pierce Brosnan, and Sir Ben Kingsley.)
Dinner at the Night Library by Hika Harada, Philip Gabriel
A library that features rare and most unusual collections - the books of deceased famous writers: the books they wrote; the books that inspired them; the books they loved.
The Odyssey by Homer
Best read slowly, a canto at a time. Nolan’s adaptation is coming out in theaters on July 17, 2026.
Sense and Sensibility by Jane Austen
Austen’s tale of two sisters — one ruled by reason, the other by feeling. I love the Emma Thompson and Kate Winslet movie adaptation.
Rebecca by Daphne du Maurier
One of my all-time atmospheric favorite. A gothic masterpiece perfect for October nights.
The Seven Dials Mystery by Agatha Christie
This lesser-known gem blends secret societies and country-house intrigue. Yet another precise puzzle piece.
The Historian by Elizabeth Kostova
On Tyranny: Twenty Lessons from the Twentieth Century by Timothy Snyder
SPQR: A History of Ancient Rome by Mary Beard
MUSIC
PRODUCE
Seasonal eating is shown to have great health benefits — so below is a list of fruits, vegetables, and herbs to target this season including suggested and ritual pairings in bolded italics.
fruit guide
Fall fruit is about ripeness, not brightness. Apples grow firm, pears deepen, figs soften, and citrus gets more caustic. Each season brings its own sweetness. Fall’s asks to be savored slowly.
early fall (mid-sep to oct)
Apples - the first apples have rolled in already: Honeycrisp, Gala, McIntosh. They’re tart and crisp and large, and fabulous for pie and tarts. Slice with sharp cheddar or dip in almond butter.
Pears - softer than apples, these ripen slowly on the counter — turning very sweet. Poach in wine with cloves and serve warm; slice into salads.
Quince - too hard to bite raw, these fruits you cook. And when you do, they turn pink and perfumed and floral. Poach with honey, stew with cinnamon and clove, turn into paste for cheese boards, esp. Manchego cheese.
Figs - Autumn figs are soft and jammy. Split them open over yogurt; drizzle with honey, eat with soft goat cheese.
Berries - The last harvests. Scatter over oatmeal or bake into a rustic tart.
Stone fruits - Catch the tail end of late plums, peaches, or nectarines. They’ll be smaller, firmer, less juicy and sweet compared to peak summer but concentrated and great for jammy pairings. Slice nectarines over coconut yogurt or warm oatmeal with cinnamon; roast plums with cinnamon.
mid-fall (oct to nov)
Persimmons - Clean, autumn-bright, sweet. Slice into salad with arugula and walnuts and olive oil.
Pomegranates - Tarty ones. Sprinkle over roasted carrots or hummus.
Cranberries - Astringent and puckering raw. Must be softened with sugar and spice. Simmer into sauce with orange peel, black pepper, and ginger.
Medjool dates - Sticky, caramel-sweet. Stuff with almond butter, sprinkle with sea salt. This is one of my go-to snacks.
Pecans - Buttery, delicate, and almost floral. Both sweet and savory pairings. Roast them with cumin, honey, salt, and paprika. One of my go-to snacks!
Continued: Apples (Fuji, Pink Lady, Winesap), pears. Quince at its peak!
late fall (mid-nov to dec)
Citrus - Awakens! Mandarins, early navels. Peel mandarins into segments, dip in melted dark chocolate, sprinkle with sea salt.
Continued: Apples, pears, pomegranates, cranberries, quinces, pecans.
vegetable guide
Fall vegetables have less variety than other seasons. You’ll be focusing on firmly grown roots, darkened greens, and heavy squashes.
early fall (mid-sep to oct)
Tomatoes - catch the tail end of late heirloom and cherry tomatoes. The last ones before the colder climate shuts down the vines. Slice into circles with olive oil and flaky salt; drizzle with fennel seeds cooked in olive oil
Zucchini & summer squash - lighter vegetables taper off in early fall so this is the final wave of zucchinis. Shave raw into ribbons for salad with lemon and parmesan.
Corn - September is corn’s month — hard kernels and very sweet. Roast whole on the grill, brush with chili-lime butter; turn into elote with a heavy cream simmer.
Eggplant - At their peak in early fall. So much you can do with these. Roast with miso and sesame; sauté in olive oil with turmeric and paprika - eat with parboiled rice.
mid-fall (oct to nov)
Winter squash - Butternut, acorn, kabocha, delicata — sweet, nutty, and versatile. These are the true keepers of fall — they’ll store for months. Roast cubes with rosemary and toss into grain bowls.
Pumpkins - small sugar pumpkins and kabocha are great in soups, pies, roasts. Their flesh is denser than the carving kind. Purée into soup with ginger and coconut milk.
Brassicas - broccoli, cauliflower, cabbage, and Brussels sprouts flourish in cool weather, getting sweeter after the first cold. Roast Brussels sprouts with pecans and pomegranate seeds; make cauliflower rice with tomato almond salsa.
Root vegetables - first harvests! Carrots, beets, parsnips, turnips. Sweet and great for stews. Roast with honey and thyme, serve warm.
Dark leafy greens - kale, collards, and Swiss chard get darker and flavor-ous. (Doesn’t seem right to say flavorful to these guys…) Wilt kale with garlic and olive oil, finish with lemon.
Mushrooms - autumn rains bring chanterelles, porcini, maitake, and oyster mushrooms into markets. Sauté with garlic and thyme in butter, serve on toast or stir into risotto. Or just sauté with salt, pepper, and olive oil.
late fall (nov to dec)
Root cellar staples - potatoes, sweet potatoes (yams), beets, parsnips. Mash roasted parsnips with cream for a nutty alternative to potatoes; roast whole until caramelized, split open, and add butter with flaky sea salt.
Leeks & onions - Milder, sweeter varieties. Great for soups and braises. Cook leeks slowly in butter until melting.
Continued: Brassicas at their best, winter squash.
herbs guide
Herbs are always there for us — and stay fresh through the fall. Essential for adding flavor and variety to the sturdier vegetables of the fall.
early fall (mid-sep to oct)
Basil - last cuttings. Blend into pesto for freezing, or scatter fresh over tomatoes and mozzarella before the season ends.
Parsley - evergreen, always there for us. Chop into tabbouleh or use as a finishing shower over roasted vegetables.
Mint - lasts until the first frost. Stir into yogurt, brew into tea, or tuck into a fruit salad with figs and berries.
mid-fall (oct to nov)
Sage - still earthy, still soft. Crisp in brown butter and drizzle over roasted squash or gnocchi.
Rosemary - also evergreen, always with us. Roast with potatoes, squash, or pecans.
Thyme - great for everything — braises and stews. Tuck sprigs into roasting pans of chicken or root vegetables.
Oregano - thrives in the cold. Scatter over roasted eggplant or fold into tomato sauces.
late fall (nov to dec)
Bay leaves - Fragrant, essential for long simmering. Add to soups, stews, or beans.
Continued: all evergreen herbs.
KITCHEN
Fall is the season of the oven. Squash roasts, carrots caramelize, Brussels sprouts crisp. Leeks soften, onions turn gold, roots melt into broth. Soups, stews, and braises take time.
This is also the time to carry fall’s food into the months ahead. Cook down apples into butter. Freeze pumpkin purée for pies and breads. Reduce pomegranate juice into syrup. Pickle gourds. Make chutneys. Line the shelves for winter.
Cabbage and other brassicas ferment well: sauerkraut, kimchi, spiced pickles. Hang sage, thyme, and rosemary to dry. Store onions, garlic, and squash in a cool, dark place. They’ll stick around.
slow fall kitchen rituals
weekly
Roast a tray of seasonal vegetables (squash, carrots, Brussels sprouts) in simple extra virgin olive oil + Kosher salt + freshly ground black pepper.
Make one pot of soup, stew, or braise to last a few days. A simple squash soup with coconut milk, a beef stew.
Keep a bundle of herbs drying in the kitchen (sage, thyme, rosemary).
preservation (once this fall)
Simmer apple butter (small batch). Simmer chopped apples in water. Puree in a blender. Cook 1-2 hours with cinnamon, nutmeg, clove, salt as desired. 2 weeks in the fridge, months frozen in jars.
Make pumpkin purée for pies/breads. Scoop out seeds, bake until soft, blend until smooth.
Reduce pomegranate juice into molasses. Add sugar, lemon, stir in low heat - 60 mins - until thick like syrup. Drizzle over roasted veggies, stir into stews.
fermentation (once this fall)
Start a jar of sauerkraut (cabbage + brine made of water + salt + peppercorns). Ferment at room temp. for 5-7 days for e a fresh, tangy crunch; deeper flavors in 3-4 weeks. Keep in the fridge, submerged in brine, for 4-6 months.
If you’re fermenting other vegetables, keep in fridge 1-2 months.
storage rituals (set up once, maintain all season)
Set aside onions, garlic, or squash in a cool, dark corner.
Label jars with dates, and keep them visible on a shelf.
breakfasts and small meals
Apple Butter Oatmeal — Stir in homemade apple butter; top with pecans or figs.
Pumpkin Bread Toast — Make with pumpkin puree; slice and toast, spread with butter or apple or pear compote.
Savory Breakfast Bowl — Quinoa or rice with greens, egg, and kimchi.
Fig & Walnut Yogurt Bowl — Fresh figs halved over yogurt with toasted walnuts and honey.
Cranberry-Pear Chutney Toast — Preserved fruit chutney spread over rustic bread.
Spiced Poached Pears with Yogurt — Poach pears in wine or spiced syrup; serve warm with a dollop of yogurt.
Pumpkin Pancakes — Spiced with cinnamon and nutmeg, topped with maple syrup.
soups and stews
Butternut Squash Soup — Roast squash, blend with onions and broth; freeze extra purée.
Cabbage & White Bean Stew — Brassicas softened with beans and rosemary.
Kimchi & Miso Soup
Lentil Stew with Carrots & Celery — Keeps well over several days.
Beef & Root Vegetable Stew — Slow-braised with parsnips, carrots, and thyme.
Mushroom Barley Soup
Pumpkin Soup with Sage — Roast homemade pumpkin purée, mix in broth, and a handful of fresh sage.
Butternut Squash Risotto — Arborio rice cooked slowly, with roasted squash purée stirred in.
sides and sharing
Roasted Carrots with Pomegranate Molasses — Caramelized, tangy, bright.
Fermented Sauerkraut Slaw — Tangy, crisp, alive with probiotics. Keeps 4–6 months in the fridge if submerged in brine.
Honey-Roasted Pecans — Rosemary, sea salt, and sweetness.
Maple-Roasted Brussels Sprouts — Tossed with pecans or cranberries.
Garlic & Herb Roasted Potatoes — Crisp outside, tender inside.
Spiced Pickled Beets — keeps 1-2 months.
Roasted Root Vegetable Tray — Roast at 400°F until caramelized.
Pomegranate Raita — Whisk yogurt with cumin, salt, and a touch of chili, then fold in fresh pomegranate seeds.
Pear & Walnut Salad — Ripe pears, arugula, walnuts, and goat cheese with olive oil and lemon. A dish of contrast — soft and crisp, sweet and bitter.
Cornbread — Southern tradition, golden and rustic, perfect alongside stews or soups.
sweets and baked goods
Cranberry-Pear Crisp — Tart fruit baked under oat crumble.
Pumpkin Hand Pies — Spiced purée tucked into pastry.
Spiced Apple Cake — Cinnamon, clove, and apple butter in a simple loaf.
Molasses Ginger Cookies — Chewy, fragrant, warming.
Quince Tart — Poached quince baked with custard or almond cream.
Walnut Brownies with Sea Salt —
Persimmon Bread — Use overripe persimmons, mash into batter with flour, sugar, cinnamon, and nuts. Bake slowly.
Quince Jam — Slow-cooked until ruby red, spread on toast or paired with cheese. A nod to fall’s overlooked fruit.
Fig & Almond Tart — Figs layered over almond cream in a rustic crust. Decadent but simple, a celebration of fleeting fruit.
recipe highlight: fall pumpkin curry
ingredients
2 cups pumpkin (peeled, cubed)
2 tbsp oil or ghee
1 tsp cumin seeds
1 onion, finely chopped
2 tomatoes, chopped
2 green chilies, slit (optional)
1 tsp ginger-garlic paste
½ tsp turmeric
1 tsp coriander powder
½ tsp chili powder (adjust to taste)
1 tsp garam masala
Salt to taste
Fresh cilantro, chopped (for garnish)
method
Heat oil/ghee in a pan. Add cumin seeds until they splutter.
Add onion, sauté until golden. Stir in ginger-garlic paste.
Add tomatoes and cook until softened.
Stir in turmeric, coriander, chili powder, and salt. Cook until fragrant.
Add pumpkin cubes and a splash of water. Cover and simmer until pumpkin softens (15–20 min).
Sprinkle garam masala, stir gently.
Garnish with fresh cilantro before serving.
serving and ritual
Serve with parathas, rotis, or simple steamed rice.
Pair with yogurt or raita to balance spice.
This dish keeps well; flavors deepen overnight — make extra, and let it carry you through the week.
DRINKS
morning
Green Tea — Earthy and calming, grounding the start of the day. Steeped in hot water — plain, no honey.
Chai & Spiced Teas — Black tea with cardamom, ginger, cloves. Warming without heaviness.
Citrus Water — Early mandarins or oranges sliced into still or sparkling water; brightness in a glass.
noon
Fresh Pomegranate Spritzer — Fresh pomegranate juice (not store-bought) with sparkling water and lemon; crisp and jewel-toned.
Herbal Infusions — Peppermint, fennel, sage; gentle resets.
Bone Broth or Vegetable Broth — Sipped like tea, with some lemon and salt, grounding and nourishing.
evening
Apple Cider — Simmered with cinnamon, cloves, orange peel; fills the house with fragrance.
Pumpkin Spice Tea or Latte — Homemade with real pumpkin purée and warming spices. Amazing with oat milk.
Hot Chocolate — Dark chocolate stirred slowly with milk and a pinch of sea salt.
Homemade Pomegranate Molasses Tonic — Use your homemade molasses to make this tarty dusk drink.
nighttime
Golden Milk — A South Asian staple: turmeric, milk, honey, black pepper; anti-inflammatory and calming before rest. Here’s my recipe for it.
Chamomile or Sage Tea — Simple herbs steeped in hot water, a drink of quiet restoration.
Mulled Wine — Red wine with citrus, cinnamon, and star anise; communal, slow, for long conversations.
Homemade Apple Butter Toddy — Use your homemade apple butter, whisk into hot water or tea, with cinnamon and lemon (and a splash of bourbon if desired). Comfort in a cup.
CELEBRATIONS
Create some slow living moments around the celebrations.
Halloween (oct 31)
Carve and hollow out a pumpkin. Instead of a spooky face, carve a simple symbol — light a tea light candle inside it, dedicating it to someone you lost. Make it dark, be alone, and take time to yourself to notice how the light flickers in the dark.
Thanksgiving (nov 20)
Take some time to yourself, take a deep breath, and do something creative: make a Thanksgiving centerpiece for your dinner table. Get a wide, shallow bowl (wood, ceramic, or glass). Layer a base of green: rosemary springs, clipped bay leaves, eucalyptus branches. Add seasonal fruits: apples, pears, persimmons, pomegranates. Tuck in accents: pinecones, acorns, walnuts in shells, some dried cranberries scattered in. Finish with a candle: a single beeswax pillar or a tea light in a small glass sucked to one side. It’s easier than you think, and it’s a lovely slow living ritual.
Diwali (oct 20)
Find a quiet moment of alone time and at sunset, light a single diya (clay lamp). Place it near a window, on the floor by the door, or at the table. As you light it — take a moment to reflect: What darkness are you ready to let go of? What new light do you want to welcome in? Once you’re done, let the flame burn as you share sweets, tea, or fruit with those around you.
ACTIVITIES
early fall
Collect fallen leaves, acorns, or pinecones for a seasonal and decorative bowl.
Sit outside with a blanket and notice the earlier dusk. I swear by this sandproof Turkish towel.
Sip warm apple cider as evenings cool.
Begin a slow-reading ritual — a few pages of a classic each night by lamplight. Check out the slow reading collections at Dear Jane Books.
Wander farmers’ markets, linger at stalls, and ask growers about their crops.
Bake bread or biscuits on a rainy afternoon (first storms in some regions). Here’s my biscuit recipe — I swear by it.
mid-fall
Light a candle each evening to mark the shortening days. I love these candles.
Host a small gathering — soup, bread, candlelight, unhurried conversation.
Visit orchards and fill baskets with apples or pears.
Carve pumpkins, press leaves between books, or make a simple wreath. Here’s a flower press kit I like.
Join a local mushroom forage or guided walk in the woods.
Roast vegetables slowly — invite a friend to cook alongside you.
late fall
Create a gratitude jar, adding one note each evening leading to Thanksgiving.
Arrange dried herbs or pressed leaves indoors as natural decor.
Simmer apple butter or pumpkin purée and tuck into jars for winter.
Take long walks beneath bare branches; rake and pile leaves.
Write letters to friends or family and send them by post. Here’s my latest favorite classic paper and envelope set and here’s another one.
Share a meal that’s cooked together, not just served.
WARDROBE
It’s the season of layering — sweaters pulled over cotton, scarves looped slowly, coats shrugged on at dusk. Choose fibers that echo the season: wool, cotton, linen, cashmere. Soft sweaters, ribbed socks, corduroy trousers. These textures slow us down.
In California, though, fall comes late. I wait for the first real chill or rainy week before changing my closet. In Los Angeles, where I live, it’s rarely cold before November. I keep a cardigan and jacket close, but summer clothes stay in rotation well into the season.
checklist for rituals
Wash and fold lighter summer clothes away, making space for heavier garments.
Polish boots, condition leather, brush any coats.
Keep a blanket or shawl draped on a chair, ready for cool mornings. Here’s my favorite super soft fleece blanket right now in dusty rose.
Wash and air wool sweaters in sunlight before wearing.
If you have these, rotate scarves and knitwear to the front of drawers and closets.
Place a sachet of cedar or lavender among woolens to protect and scent them.
Keep a pair of thick socks by the bedside.
Choose one seasonal color (rust, ochre, plum) to weave into your daily outfits.
Set aside one garment that carries memory (an old sweater, a beloved coat).
HOME
Making a slow home isn’t about decorating quickly for the holidays — it’s about small rituals of care that align your space with the season’s slower pace.
home reset
Swap brighter summer bulbs for softer, warmer light in lamps.
Fold away summer linens; bring forward heavier blankets, quilts, and flannel sheets.
Polish wood furniture with a simple oil or beeswax. Here’s a lemon oil with beeswax I recommend, as well as a more holistic all-encompassing wood polish solution that can be found here.
Create a small seasonal altar or bowl with leaves, pinecones, or acorns collected on walks. Here’s a simple bowl that works great.
decor
Beeswax or soy candles — they burn cleaner and last longer.
A wool or cotton throw draped over a chair. Here’s my favorite super soft fleece blanket right now in dusty rose.
A handmade mug for cider, chai, or golden milk. Here’s a handmade mug with great quality made by a small business. Also, here’s my recipe for golden milk.
Keep one bowl for rotating seasonal fruit — apples in September, persimmons in October, pomegranates in November. It becomes a visual and edible altar to the season. Here’s a simple bowl that works great.
A pot of chrysanthemums.
weekly rituals for a slow home
monday: Open windows for 10 minutes to let in crisp morning air. Swap water in vases or place a few branches/leaves gathered on a walk.
tuesday: Fold and put away laundry with intention (fold slowly, smooth each garment). Refresh blankets or flannel sheets — shake them out, let them breathe.
wednesday: Light a candle at dusk and sit for a few breaths before dinner.
thursday: Simmer apple peels, cinnamon, or cloves in a pot of water to scent the home naturally. dry a bundle of herbs in the kitchen (sage, thyme, or rosemary).
friday: Add one seasonal element to your home or the bowl (pinecones, pumpkins, dried flowers). Place a shawl or blanket over a chair for cool evenings.
saturday: Cook a simple meal to share — soup and bread, roasted vegetables, or stew. Invite someone to join, or set the table slowly for yourself.
sunday: Sweep floors or rake leaves as a moving meditation. Write one note or letter to a friend, leaving it on the table until it’s posted.
SELF-CARE
Skin care: Have a teaspoon of ghee every morning, and focus on deep hydration. Apply moisturizer over wet face. I swear by both this viral Neutrogena gel cream as well as this Japanese cult favorite.
Hair and scalp: Massage warm sweet almond oil into the scalp once a week. I recommend this incredible, viral Olaplex bonding oil.
Movement: Try a low impact exercise. Tai chi or yoga or swimming. I absolutely swear by the goddess Yoga with Adrienne.
Nutrition: Eat seasonally and have golden milk at night. Here’s my recipe.
Thank you for staying with me. See you next season.
Warmly,
Tulipe
This feels like the season itself turned into language. Patient, textured, deliberate. A reminder that slowing down isn’t about stopping. It’s about noticing. Beautiful work, Tulipe, it reads like an act of care.
Citrus in melted dark chocolate sounds so good 🤤