Early fall is a ridiculous time to get cooking block. Inspiration is everywhere as nearly everything that could possibly be in season currently is. The markets are flooded with great stuff; summer tomatoes, eggplant, corn and peppers fight for space on tables with apples, pears, greens and winter squash. But somehow — when I’m not playing SuperMom or Good Football Wife or gushing over tiny fall outfits — I’ve been at an impasse. The summer stuff is waning; the last tomatoes I brought home were… rough, to put it nicely. And given that the butternut squash and collards are the last bits of fresh produce we’ll see until asparagus spears pop up in May 2011, seven very long months from now, I’m sure you understand why I put off cooking with them for as long as possible.
October, 2010 Archive
Friday, October 1, 2010