Quote of the Day: Crescendo of Plentitude
To those who have a garden, and care about the table, each season offers it’s own causes for celebration, its own little festivals; but in autumn they become concentrated, each day it presenting it’s own ripeness. By late autumn, the whole year has reached a crescendo of plentitude.
Joe Eck & Wayne Winterrowd in Living Seasonally: The Kitchen Garden and the Table at North Hill
I’m certainly enjoying the flavors of autumn. Our table has been bountiful with roasted root vegetables, tender venison, slow roasted tomatoes, hearty cabbage, spicy pumpkin, sweet apple cider and so much more. Learning to eat seasonally has truly been a joy!
What flavors are you enjoying this season?
Filed under Miscellaneous, Quote | Comments (14)
Susy, fall is a delightful time for gardeners. Isn’t it? I have yet to dig up the potatoes but that will most likely be the task for the week. I have a 4X8 bed of Yukon Gold potatoes. I’ve already dug out a pot full of new potatoes about a month ago just because I couldn’t wait. They were delicious. I just boil them in a little sea salt. So for the next few weeks I’ll be riding on a tater high. I am amazed at how much better even potatoes taste when they come out of the garden. It must be the love of the gardener that makes them taste better. What do you think?
Have a great garden harvest day.
to Nebraska Dave's comment
I agree the care the gardening adds make things taste so much better. I’m guessing the freshness of the food you grow yourself makes a world of difference too. I’ve never cut into a potato from the grocery store that has that crisp snap to it like a freshly dug homegrown one.
I too am enjoying my glut of potatoes right now. We have them fried for breakfast almost every day alongside our eggs. They’ve also been finding their way into every pot of soup I make. I’m thinking a hearty venison vegetable gravy on a bed of mashed potatoes will be on my plate this week.
to Susy's comment
I am really craving things like potatoes and squash and onions right now. Also craving greens. I have some chard to pick but the lettuce and spinach still has to sprout and grow. Your food photos only make me want to eat more. Lovely!
to Sincerely, Emily's comment
We’ve been enjoying a variety of flavors here.
Amy
to goatpod2's comment
We’ve been eating a lot of pumpkin, swiss chard and oodles of cranberries. This week we’ll delve into squash (butternut, acorn and the like) Fall harvest is my favourite time!
to Alyssa's comment
Squash, potatoes, garlic, onions, and today: tomatoes. I’m trying to use them quickly. Do you just eat the tomatoes slow-roasted like that? Or do you add them to a dish. I roasted some but really have no idea what I’ll be doing with them…
to KimP's comment
We do eat them as is, spread on toast or bread. They’re also great if you make them along with roasted chicken & potatoes. They make a fabulous pizza topping (no sauce needed). Or you can simply toss them with pasta. I sometimes put mine through a food mill to make a smooth sauce for pasta, pizza or mix with chicken stock for soup.
to Susy's comment
We tried these the other day on a pizza and my family declared it the best I ever made. :) Thanks!
to KimP's comment
Glad everyone like them, they’re a favorite here too!
to Susy's comment
We’re having lettuce, chard, kale, green beans & new potatoes, beets, winter squash, and lots & lots of apples. Our favorites Macoons & Esopus Spitzenburg are ripe and a fest.
I also still have a lot of green tomatoes “to do” with.. making green relish today.. have another 4 quarts or so left over of green cherry tomatoes and probably double that red cherry tomatoes.
I’ll be making apple butter soon, but probably not today. ;)
to KimH's comment
I’m incorporating apples into a lot of dishes lately.
to Daedre Craig's comment
Yum! I have just finished braekfast and have a full stomach but you made me hungry,
to Brenda's comment
I made Borsche with my own potatoes, beets and Farmers Market carrots and cabbage. Wonderful flavor and very satisfying. Very nice aroma from the vinegar, honey and dill.
to Jennifer Fisk's comment
oh my, that all looks so delicious!
to Dawn's comment