It’s almost impossible to imagine that it’s already mid-October. Time seems to keep jumping forward at impossible speeds. We watched our local Fair open and close, and even braved it a couple times ourselves at not-so-busy times, rang in the number 9 for our son and went to visit my sister and her family in upstate NY, all within the month.
The garden is still producing spottily so I’m letting it run it’s course for a few more weeks. I have this weird aversion to ripping it out if even there’s a tiny chance of something ripening. And there are still – mystery squash, made mysterious by me forgetting what variety I planted and then proceeding to forget to go look in my seeds for the all-too-findable answer, are readying themselves in abundance, which is just fine with me, and a few lingering tomatoes and peppers still appear. With another week of 70-degree days ahead I expect a little more summer food out of it yet.
A trip to my sister’s invariably means a trip to the Carrot Barn and bulk fall foods to store and preserve. This time we came home not just with squashes and onions and sweet potatoes but also with half a bushel of tomatoes to can and slice. Not feeling like steaming the skins off and pureeing them, I instead decided to oven roast them before freezing.
Oven roasted is simple. Slice the tops off, slice them in half, and place on an oiled baking sheet. Roast them at 450 for 30 minutes and set aside to cool.
Peel the skins off and remove as much of the seed pulp as possible – squish them in your hand a little, then place in bags to freeze. When you defrost them they turn into sauce quickly (recipe to come). The key is to deal with them quickly, because hyper-ripe tomatoes go south fast. You can slice off any localized soft or black spots in tomatoes safely and still slice or roast them (really, you can) but typically you have about a day to use them.
I ended up with about 8 tomatoes left to use as slicers this week, so we’ll be eating a lot of tomatoes. Which is just fine with me, as everything I want these days is flavored with autumn.
Despite the warmth, it was time for roasted vegetables and a bit of creative, October-ish use of veggies, what I call the no-recipe recipes. Things that you just throw in the oven or in a pan, using what you have. Doing this is frugal, creative, and seasonal, plus healthy – all the things. One sweet potato I cut was the size of my forearm, and half of it remains in the fridge
We had 2 cabbages, so I sliced up one in an oiled pan with 4 onions and 2 Gala apples, and topped it with a bunch of sausage sliced in half. I added a few pats of butter and 1/4 cup of apple cider and roasted it for about 2 hours. I covered the pan with foil for all but the last 20 minutes or so. When you cook cabbage like this, it ‘melts’ into an ever-so-sweet and savory bed for the sausage, onion and apples.
Add to that a pan of beets, turnips, sweet potatoes, onions, leeks and carrots drizzled with olive oil and about 1/3 cup of balsamic vinegar and a sprinkle of rosemary, then roasted at 375 degrees F for about 4.5 hours and you have a tray of deliciously caramelized veggies that can be eaten with just about anything. Roasted veggies are remarkably filling and flexible and you don’t need to have a mix – try baking whole onions that way, or just a tray of whatever you have.
With a lightly salted plate of sliced tomatoes and a bit of leftover naan, Monday’s dinner dinner was simple, filling and we ate no less than 8 kinds of vegetables. Not to mention the turnips really needed to get eaten, so it was helpful in more than one ways. To eat seasonally and not waste much food takes work, but the work is so satisfying.
We bought fresh yellow and orange peppers in NY, so tonight Eli is making stuffed peppers with our Walden Local ground beef, and that too is an amalgamation of ideas – meat, sauce, cheese, cauliflower rice, put in the air fryer, which is a handy little tool we acquired for free from someone who didn’t want theirs.
Our food abundance is also a race against time to use up the things that need to get used, and that drives all our meals for a while. We’ll get back to intricate recipes in winter, but fall produce, commingled with the last few tastes of summer calls for use-what-you-have eating in it’s simplest form.