The other night I made two soups, a curry, roasted eggplant hummus and rice & beans. I had a surplus of vegetables and had to get rid of them. Laid out on the counter to await butchering, the seemingly shy veggies blurted out all the ways I should eat them this week. In three hours I’d put 5 neat tupperware containers in the fridge and an obscene number of dishes in the sink. Recipes, below.
As it gets colder, Northeastern local produce changes. Overall it all gets more durable and a bit tougher to process… squash like acorn, butternut, delicata, hubbard, and pumpkin are in surplus, and they last a while on your shelf. Some of it’s stuff you might see but never really buy, like parsnips, turnips and radishes. Greens and broccoli and cauliflower and carrots are big right now. People with the supply and compulsion even try to transform mountains of green tomatoes into tastiness (I made salsa at home, plus pickled some and fried some with students). Kohlrabi and rutabaga are fun ones this time of year, too. Storage onions, potatoes, and even leeks are abundant as helpful staples.
In case you go check out autumn fare at a local farmers’ market and want some culinary inspiration, I thought I’d share some recent fruits of my labors.
Hint: Taste while you cook & Experiment freely!
Autumn Jig Soup
- Boil roughly chopped carrots and sweet potatoes, then puree them in a food processor with a generous dose of chopped fresh ginger
- Sautee chopped fennel root and chopped onions in a pot (…and chopped jalepeno..)
- Add some water and maybe a chunk of a veggie bouillon cube, or just salt & pepper. Simmer.
- Add puree-de-orangeness
- Stir, add some spices and flavorings if you’d like (cinnamon, cloves, dash of soy sauce, TBS honey)
- Serve, and add some sprigs of feather-like fennel leaf!
- I love the texture. Great as dip, or on sandwiches or salads.
- Roast roughly sliced eggplant & a hot pepper or two with oilive oil, salt and pepper
- To the food processor, add a can of cooked chickpeas (some good organic brands out there), a couple TBS olive oil and tahini (both to taste and texture), a couple garlic cloves, salt & pepper, a little onion, and the roasted veggies.
- Add fresh herbs (I added cilantro and some chives from the little raised bed in my backyard)
Daikon Broccoflower Curry (a.k.a. Stir Fry)
- Sautee garlic and onions in olive oil in a wok or pan, and add some salt and pepper.
- Add chopped cauliflower, then daikon radish, then broccoli
- Add a dash of soy sauce, some honey, some chopped hot peppers, some fruit chutney, salt & pepper to taste, whatever.
- Add a curry powder (the Co-Op has a few in big jars to sniff-and-buy) you like. Maybe some turmeric, too. Simmer over medium-low heat, stirring, until everything’s flavorful and you like the texture.
(*You can add any veggies to a stir fry, just add hardest one first and the softer ones last. So chopped stems can be thrown in before softer florets or leaves. Leafy greens like kale, chard and bok choi just need to be thrown in chopped for a couple minutes before eating hot).
- You can add chopped almonds that you toast in another little pan.
- For somethin saucy, add a can of crushed tomatoes.
- Serve with rice and beans for a full meal.
Pumpkin Goat Cheese Ravioli with Cream Sauce
Prepare the Pumpkin:
(or any other winter squash… for pureed pumpkin recipes, the softer, smaller, sweeter pie pumpkin varieties are better):
- Cut in half, scoop out seeds and stringy goop, and roast halves for 60-90 minutes.
- Scoop out soft meat, and puree in food processor.
- Try some. It’s so yummy.
- Save half to make muffins or quick bread or pie, because they’re all delicious.
- Find lasagna sheets
- Boil some water with a little olive oil and a dash of salt
- Whisk an egg with 2 tsp water
- Cut them to double the desired size of ravioli
- Plop some squash puree in the center of one half, and add a little mound of goat cheese of equal diameter on top
- Use a paper towel to wipe whisked egg stuff around half the edge
- Score the edges by poking lightly all around with a fork
- Press closed over the plop, and pinch all around
- Add to boiling water for 3-4 minutes in batches
- Sautee chopped onion in a pot
- Add heavy cream and water, and simmer
- Add salt & pepper to taste
- Add a little corn starch, to desired thickness.
- Cut up some cheese (chedder, parmesan) and melt in. Stir.
- Pour over plates of ravioli, and eat with fresh bread and wine. Toast to your health and happiness. Enjoy and smile and get really full and maybe burp.
Apple Chocolate Cherry Crumble
Oven to 375
- Slice apples (and pears if you have them), kind of thin
- Mix in a casserole dish with a little lemon juice, a heap of brown sugar, a couple teaspoons of cinnamon, some cloves and a little nutmeg, and a little butter
- Mix in dried cherries and chocolate chips
(Add a dash of cranberry juice or any juice that’s on hand if you’d like)
Add crumble topping:
- Smoosh together oats, some sugar, and some chopped butter. Crumble over the stuff in the casserole dish.
- Bake uncovered for 5 minutes, covered for 5 more minutes, then uncovered for ~10 more minutes, until top is a little crispy and bottom is sizzlin and smells incredible.