Wow, that week went by quickly! There was a lot of cooking, but no photos to show for it. However, I do have some photos of what I have been gathering from local farmers and vendors this week.
The farmstands are looking very autumny this week, with piles of pumpkins and bushels of winter squashes and pots of mums in an eye-catching assortment of colors, but summer has not quite given up the ghost. I brought home carrots, green beans, corn-on-the-cob, tomatoes and broccoli, along with pumpkins, spaghetti squash, and sweet potatoes. This is also the time of year to start hoarding some locally-produced jams, jellies, salsas, chutneys, pickles, and relishes. Even though the Winter Indoor Farmers’ Market will be open twice a month from now until April, you never know what will be available. If it looks good, get it now.
I did make a really tasty eggplant snack, following the recipe at The Perennial Plate for roasted eggplant with a sweet, salty, frankly addictive, sort of Asian-inspired barbeque sauce. So tasty in fact, there is no photo. Ate it up, yum. But here’s the link to Daniel’s recipe, and while you’re there, check out the latest blog entries from the first leg of Daniel and Mirra’s trip. Great reading.
That’s it for now. I’ll try not to let the week get away from me again. See you…