October 20, 2019
How Sweet It Is!
By Linda Dansbury

There is an almost complete transition to fall crops now, and with that, a big transition in what we are eating. Here are a few things I did this past week:

Cauliflower, leeks/onion, thyme - the large amount of cauliflower and cool temps had me making soup. Simply saute the onion and leek in olive oil until soft. While this is working, cut the cauliflower up into small pieces - stems, little green leaves, core and all. When the onions were translucent, added all of the cauliflower and covered it with veggie stock (you can use chicken stock or water), added salt and pepper, a couple thyme sprigs and a bay leaf and let it gently simmer until the cauliflower is soft. Removed bay leave and thyme stems and used the immersion blender and whirred it up until smooth. No need for cream or milk - this simple soup is delicious as is!

Cauliflower, leek, butternut squash (I still had 2), potatoes, sweet peppers, beets, rosemary sprig - it is veggie roasting time! Just rough chop everything and put in bowl. Mix with a bit of olive oil - not too much or the veggies won't brown - salt and pepper. Spread the veggies in a single layer on a large cookie sheet and add some roughly chopped rosemary. Roast in a 425 degree oven for 30 or so minutes, turning midway through. Cook until desired tenderness. Yum!

Lettuce, endive, fennel, parsley - made a large salad. Broke up the lettuce and endive and placed in a bowl. Shaved fennel with a mandoline into the bowl and chopped some parsley into the bowl as well. Made a dressing of olive oil, red wine vinegar, a bit of honey, salt and pepper. Mixed well and enjoyed!