|One of my culinary heroes, Tamar Adler|
|Prepping for her demo|
|Going to show everyone how to make the most delicious pesto with|
those broccoli stems
|Tasting the cooking water for proper seasoning|
|Lights, camera, ACTION!|
|Gorgeous local fingerling potatoes for the demo|
|Lots of mouths to feed|
|Broccoli pesto bruschetta with broccoli|
and fingerling potatoes. So simple, so delicious
Also, it's "harvest time." I've been canning like crazy, sometimes taking three days to complete a batch of preserves depending on what pockets of time pop up. Homemade ketchup is in the kettle right now. I'll be glad to pack it into the larder as it's consumed my week: chopping and cooking it all down on Wednesday, pureeing and cooking down more on Thursday, finally sealing it up on Friday. Let's hope it lasts us till next year. (I've got two ketchup fiends who particularly enjoy this condiment with grilled cheese.) I also pickled several jars of our salad turnips and fall radishes, which made me realize that another benefit of growing what you eat is that you can bottle up the baby-sized bulbs, which had to be pulled anyway for thinning. You won't usually find those size turnips at the farmers' market. I also canned several jars of roasted red peppers I purchased at our neighborhood farmers' market. After this ketchup there might be a few more batches of odds and ends, but otherwise the canning season is more of less on the decline.
|(L to R) Pickled Golden and Chioggia Beets, Pickled Hakurei Turnips,|
and Pickled Daikon all in the same clove/cumin brine.
|Roasting Peppers on the stovetop for pickling/canning|
Until then I'm going to keep enjoying the fall colors as I have this year more than ever. I took V to the park the other day to snap some photos of this season's glory. And she had a pretty good time playing in the leaves.
|Stunning colors in one of our neighborhoods' many parks.|
|New England Asters and prairie grasses in bloom.|