Autumn is here at my farmers market. We are still having fairly warm and sunny days here in the Bay Area, but the change in season is evident in the market's offerings. Ben, an organic farmer, told me that he saw frost last week, and that means there may be no more tomatoes next week. Sure, it's already November -- we are spoiled living in California. The East Coast has already had a bad snow storm. Anyway, it's the season for squash, potatoes and Swiss chard, with apples coming and oranges in the next few months.
I baked these small honey bear squash that Ben gave me with a little butter and salt. They are less sweet than pumpkin but have a firmer texture, like butternut squash. Very delicious!
Organic vegetables are great. They don't all have the same shape and color, and sometimes aren't so pretty, but they always taste great. I marinated these eggplants with olive oil and chopped garlic and grilled them. I want to make Moussaka this week.
Basil is almost at the end of its season. Time to can some pesto sauce to enjoy until next summer.
It's also season for persimmons.
I sauteed eggplant with onion, garlic and chopped Italian parsley for the topping of Bruschetta.
Sauteed eggplant on toasted Ciabatta bread. Mmmmm!
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