14 October 2016
Fall is well and truly here. So far we have had exactly three days of Indian summer – the rest is rain and wind. And this weekend may be the worst – wind and rain left over from a typhoon.
So what have we been doing? Cooking, of course. Fall harvest season has been in full swing, although is pretty much done. The last summer market was held yesterday. Tomorrow is planting day in the Community Garden, weather permitting. We're going to plant garlic.
We have turned 90 pounds of tomatoes into various products – sauce, thicker sauce, tomato jam, salsa. We've pickled several batches of beets using a recipe from the cookbook Vegetable Love.
We made Ottolenghi's Shakshuka from the cookbook Jerusalem to use up ripe peppers and tomatoes. A great breakfast dish. You really might like to try it. Ask Mr. Google for the recipe.
And then there are soups: pea soup with ham (recipe? hah!); carrot soup from an Alice Waters recipe; Cabbage-Fennel Soup (Food 52.com); gazpacho; Cauliflower Puree; Cauliflower soup (two varieties from Deb Perlman's SmittenKitchen.com); Lentils with Kale and Sausage (Food52.com); white bean, Swiss chard, and ham (recipe? hah!); Butternut Squash Soup with Miso and Coconut (Food52.com), Raisin-Curry-Sauce (adapted recipe); chicken soup awaiting Ben Nissan's matzoh balls (recipe? hah! but I will use Ben's recipe for the Matzoh Balls), and Red Russian Soup from also from Vegetable Love.
And to follow, I have a sugar pumpkin to make Pumpkin Curry Soup. Yum.
Anyone want soup? I have been doing soup lunches for a friend here who is going back to school at Chemekta CC in Salem in horticulture. I've given soup to friends at the Community Garden, and various products to vendors we love at the Farmers Market. I have also offloaded some to another friend, our favorite bar owner in MAC. I've tried not to bother the neighbors, but the pressure is mounting! Freezer space is at a premium.
We have made more fig jam and rhubarb jam. Fig, a little runny, but delicious. Rhubarb – tart on the tongue balanced with sweet, and a nice mouth feel. And Bob fermented a cucumber given to us by Cousin D., so we have dill pickles (as well as the luscious ones Cousin D. gave us).
So harvest is done, cooking is nearly done. Time to clean up the kitchen floor one last time (hah!). Also time to get back to painting (Ugh!). Hallway and little bedroom tomorrow.