orchard to pick apples...not hot, no yellowjackets...plenty of apples under foot, and some cantankerous horses to visit. Bringing home all those apples, I was thinking that nothing gets my autumn going like cooking. I am spinning yarn at the Douglass Loop Farmer's Market every week, and am surrounded by local bounty all of Saturday. So, I thought I would share with you what I love most about fall cooking, although not all of it will be new.
Above: Blue corn/zucchini patties (just shredded zukes, 2 eggs, handful of cheddar, salt and pepper, and blue corn meal to make a thick paste...bake or fry in oil.) topped with garlic aioli, roasted beets and micro greens.
Not a year goes by that I don't make the squash pie recipe from The Self-Healing Cookbook. I'm quite sure I've played with the recipe so much it hardly resembles its "mother", but it is certainly worth trying. I use local butternut squash. And your whole house will smell homey like cinnamon.
Bean soup: soaked and cooked black beans, jar of salsa, and big dollops of this miso. I could eat it every day.
And,drum roll, I have stopped being completely vegetarian! In between canning tomatoes, I cooked and picked a chicken, made barbeque chicken and chicken/green bean/rice soup.
What's going on in your autumn kitchen???