Week 28 Veggie List & Menu

Fall Fruits: Warren Pears & Gala Apples

I've been away from the West Coast, in Cape Cod, MA, scattering my deceased father's ashes and visiting places that he loved, and that I love. Amidst family musings, and with limited kitchen resources, I temporarily abandoned my usual weekly menu format, while donating our weekly farm share to Loaves and Fishes, a local food bank. It's been liberating to only post recipes and whatever commentary comes to mind. But now I'm ready continue with my original format, with my goal of creating a whole year of seasonal menus.

It's fall, suddenly and dramatically. When we got to Cape Cod on Sept. 25 it was muggy, foggy, and warm. Summertime was hanging on and I wondered why I'd brought my heavy jeans and sweatshirt. The heat and humidity continued after the fog cleared, and I swam in the Bay to refresh myself. A couple days later, winds shifted, rain and wind came, and the air turned cool and dry. Winds continued. Everyone said, "Fall is here."

Meanwhile, on the West Coast, fall has arrived in the form of cold and rain, alternating with warm, dry, and sunny days. Indeed, it appears that the weather doesn’t know what to do next. Fall is often the most beautiful time of year: fogless, bright, and fresh. As my friend Rox says, the redwood forest smells different now.

Our fall veggies are also a mix: strawberries from midsummer; squash, peppers, and tomatoes from late summer; and apples, pears, and hefty collards from fall.  Mustard greens are an unusual treat. Our own apple tree is producing fruit like crazy, and I just made 5 dozen apples into applesauce. I hope to have another try at recreating my grandmother’s apple cake this week.

This week’s veggies:

Beets
Collard greens

Mexican corn

Carrots
Green beans
Leeks
Lettuce
Mustard greens
Hot peppers (padrones & Hungarian wax)

Yellow Finn potatoes
Summer squash
Dry-farmed tomatoes (lots)

Gala apples

Warren pears

Strawberries

Leftovers: beets, carrots, applesauce, green beans, romaine, grape tomatoes

Wednesday

Turkey burgers

Steamed green beans

Strawberries for dessert

Thursday

Turkey burgers

Leftover green beans

Corn on the cob

Friday

Spicy Mustard Greens with Cumin

Glazed Pork Chops

Sliced tomatoes and lettuce and carrots

Make apple cake

Saturday

Lunch:

At birthday party

Dinner:

Leftover pork chops

Summer squash in fresh tomato sauce

Sunday

Lunch:

Veggie burgers

Asian Style Collard Greens

Salad

Dinner:

Potato leek soup

Fish with Greek tomato sauce

Salad

Monday

Roasted beet salad

Steamed beet greens

Tuesday

Leftovers