I love our Saturday morning ritual of going out to various farm stands to discover all the wonderful produce that is on offer each week. This weekend, almost everything we brought home was orange or red: three gorgeous pumpkins, freshly-dug red potatoes, a beautiful cheddar cauliflower, the last of the season’s yellow (orange) tomatoes, and, my favorite, lots of sweet-tart Stayman apples.
So far, I’ve made a pie with the apples (see tomorrow’s post), put the pumpkins on the porch for now (just because they look so darn cute), and have used a couple of the tomatoes to make a vibrant salad with fresh basil, green peas, and black olives.
For dinner tonight, I plan to use the potatoes and some green beans to make a cooked version of a nicoise salad, using the yellow tomatoes to make a lemony hollandaise-like sauce which I also plan to use on the cauliflower. I’m going to use some of the cauliflower to make my “mac and cheddar” but I also like to enjoy it on its own, sliced and roasted, so I hope there’s enough for both.
As much as I love all the fresh fruits and vegetables of summer, I think there is something really soul-satisfying about the produce of Autumn.