Fall Beginnings

     October brings beautiful temperate days and brisk nights. Fall squash abound with flavor and variety. Beets only need a splash of acidity to heighten their sweetness. Middle Eastern spices warm the palate. Chilies at the end of their growing season add a little zing. As crimson and amber leaves begin to flutter from the trees, it feels right to embrace falls flavor.  

Menu for week for October 3 - October 9:   
Soups:
Curry Red Lentil Soup                                       $7/16oz
Persian style Onion Soup with Turmeric(v)       $7/16oz
Japanese Kabocha Pumpkin Soup(v)                 $7/16oz

Salads:
Italian Bean, Fennel, and Lemon Salad(v)   $7/16oz
Marinated Beet Salad with Sorrel and Pumpkin Oil  $8/16oz
Chicken, Apple, Walnut, Celery Salad   $8/16oz

Sides:
Butternut Squash Chutney(v)                            $6/8oz
Honey-Thyme Glazed Onions(v)                      $6/8oz
Lemon-Coriander Rice Pilaf                             $5/16oz
Assorted Country Pates                                     $5/4oz

Mains:
Pork Shoulder with Guinness, Dried Cherries, and Sweet Potatoes   $12/lb
Braised Lamb with Saffron, Raisins, and Pistachios                          $18/lb
Mozzarella stuffed Meatballs                Will Post $/lb on Facebook/Twitter

A Little Nip In The Air

Menu for Week of September 26 - Oct 2
Soups:
Curry Red Lentil Soup                                       $7/16oz
Persian style Onion Soup with Turmeric(v)       $7/16oz
Moroccan Spiced Pumpkin and Bean Soup(v)   $7/16oz

Salads:
Sweet Potato Salad with Honey-Rosemary Vinaigrette(v)  $6/16oz
Italian Bean, Fennel, and Lemon Salad(v)   $7/16oz
Chicken, Apple, Walnut, Celery Salad   $8/16oz

Sides:
Butternut Squash Chutney(v)                            $6/8oz
Honey-Thyme Glazed Onions(v)                     $6/8oz
Bok Choy with Ginger and Garlic(v)                   $6/16oz

Mains:
Country Pate                    $5/4oz
Smokey Beef Chili          $10/32oz
Chicken-Mushroom Ragout with Polenta  $12/per
Pulled Pork with Red Wine Sauce            $12/per

At the Crossroads

     Here, we are at a crossroads in the farming season. Hurricane Irene pushed the farmers that I spoke with this past week at the markets. Tomatoes, full, vibrant, plump; now water logged. Herbs, bursting with flavor; now weakened. Lettuces planted for the fall crop; drowned. Yet, Mother Nature in Her infinite wisdom sent us this weekend: pie pumpkins, butternut squash, early fall carrots and beets. 
     In September, we distinctly turn the corner into the next season. Warm days and crisp nights set the tone for the arrival of my favorite season. Apples, pears, quince, fall squash, hearty greens dot the landscape of the market. As the cooler weather moves in, my preparations begin to deepen; simply grilled vegetables and light salads sprinkled with vinaigrette transform into rich-laden roasts with hearty flavors. Such glorious foods and flavors signal an auspicious beginning for fall.


Menu for the Week of Sept 12-18:
Soups:
Potage Parisien with Sorrel Cream(v)     $7/16oz
French Onion Soup(v)                             $7/16oz                   

Salads:
Sweet Potato and Poblano Salad with Honey-Rosemary Vinaigrette(v)          $6/16oz
Moroccan Carrot Salad with Harissa Vinaigrette(v)                                         $7/16oz
Roasted Gold Beet and Chickpea with Orange-Fennel Seed Vinaigrette(v)    $8/16oz
             
Sides:
Butternut Squash Chutney(v)    $6/8oz
Cilantro-Garlic Sauce(v)           $5/8oz
Dried Late Summer Fruit and Vegetable CousCous(v)     $7/16oz
Leek and Bread Savory Pudding     $12/per (serves 4-6)

Mains:
Organic Chicken Pot Pie     $12/per  (serves 4-6)
Braised Chicken with Late Summer Tomatoes, Fennel, and Orange $10/per (serves 2)
Asian Pork Belly with Ginger and Soya    $10/per (serves 2)
Smokey Beef Chili    $10/32oz (serves 2)