kale

All About Fall

Leave a Comment

I know I’m a bit seasonally obsessed these days but it’s all around me! Everywhere I turn there are signs of fall.

Especially the garden…

image

 

I grew exactly two okra.  I don’t think this lovely plant will be taking up space in my garden again, although the flowers and height of it are pretty even without the spears to pickle.

The Red Russian kale has turned into a small bush.  It’s definitely less preferable to the tender young leaves but fills my greens need when everything else is picked over.

 

photo (23)

red russian kale

My poor green beans.

I managed to harvest about a dozen total, the rest were devoured by the groundhog.  Those precious beans I ate were the best I’ve ever had; tender and sweet and eaten raw a foot from the garden bed from whence they grew.

photo (24)

My sister gave me an asian greens mix seed pack for my birthday back in May.  The spring planted was started a little late and bolted pretty quick but I hit it just right for the fall (if not, as usual, to thick).

This mix is awesome, lots of different types of mustard (without fail Tate comments on how hot and spicy the greens are every time we eat them, I think he likes it).

I’m hoping that the chard and lettuce in back of this bed will keep on keeping on through the winter but if the Farmers Almanac prediction of cold months to come is correct they will be taken out with many a deep freeze.

photo (28)

The only thing left to plant this year is garlic.  I haven’t planted it for a year or two but the first year (post here) I got great scaps and the tastiest garlic ever so I think I’ll spend a few minutes shoving cloves in the earth this week.

Wherever you are, whatever the season, I hope your day is filled with fresh air, friendly folks, and a veggie or two. 🙂

Open Appetite

4 Comments

Eating seasonally means keeping an open mind and open appetite.

This morning I strolled the garden to see what needed harvested.  I found Chioggia beets and lots of kale, which is the only thing in the garden that is thriving, not just holding on by a thread, after a week of triple digit heat index and neglect.  Throw in a giant bowl of figs I picked Sunday morning and a salad was in order.

I wanted to roast the beets but I couldn’t fathom turning on the oven with the AC on, instead I slow cooked them in a skillet with a little coconut oil.  They didn’t get as sweet and roasty but it was a good compromise.

While the beets did their thing I had many a fig ‘n Dubliner snack stack.

Mmmm, salad!

Red Russian Kale topped with stove-top ‘roasted’ Chioggia beets, fresh figs, blue cheese, walnuts, and drizzled with fig balsamic vinegar reduction.

Every since I started making a balsamic vinegar reduction I don’t like it any other way, reducing makes it sweeter, less sharp, and a little syrupy so it holds onto the produce better.  It’s super simple to make, just simmer some balsamic vinegar in an open sauce pan until it starts to coat a spoon.  The smell can be a little intense, I don’t mind it but I try to make it when Tate’s not home because he says it burns his eyes and nose.

Want to take it up a notch?  Add in some fruit while you simmer.  Last month I used cherries, yesterday it was sliced figs.  The fruit sugars help sweeten, of course, and also add to the syrupy quality while imparting their particular flavor into the vinegar.  The vinegar infused fruit is a delicious addition to salads, just chop it fine and throw it in for little bursts of flavor.

Do you go to the market or the garden with a plan or let the food-of-the-moment guide you?  What are you loving these days?  My tomatoes are just starting to come in and there are bitty, baby cucumbers starting to take shape.  Cucumber-tomato-basil salad has been a long standing favorite of mine and it won’t be long before I will be savoring one a day. 🙂