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)