Without really trying, today’s salad was exclusively composed in hues of green, yellow and orange, which I thought gave it a nice almost-fall feeling. (Note in background: Two pumpkins, one that mysteriously grew in our garden.) But this salad is also special because everything in it (with the exception of the cheese) came from our CSA share at Silver Lake Farms, which we joined this summer. From left to right: red leaf lettuce, radish greens, purslane, carrots, orange cherry tomatoes, Hungarian bell pepper. If you’re in the area, I highly recommend checking it out, especially since you can pick up your veggies with a loaf of Mark Stambler’s crusty, wheaty Pagnol bread. But that, my friends, is a whole other post.
Meanwhile, another orange staple rolled in with the Silver Lake Farms basket, my fall-favorite butternut squash soup. The recipe is deceivingly simple: One butternut squash (or a potato, or an apple, or all of the above), peeled, seeded and diced; two cloves of garlic; one onion, diced. Sauté in butter or olive oil for 15 minutes, then add a box of stock and simmer for 15 more minutes or until the squash is tender. Fish out the squash and onion with a slotted spoon, blend until smooth, return to the pot of stock (use less stock for a thicker soup), and season with salt and pepper. I added sour cream and crumbled dried sage and declared that autumn is here.