Eating into Fall

Fall growing practices for the fast and furiously growing lettuce mix will be modified for next season. It's simply impossible to keep up with and sections of a couple plantings will act as a cover crop as they attempt to flower. More numerous and later smaller plantings will be the replacement.

The cooler, crisper mornings and evenings have me searching for recipes. I have been traveling a lot lately though, so sadly I haven't been able to create new dishes as much as I would like. Here are a few things that we enjoyed recently:

Broccoli, Swiss chard, sweet and hot pepper, garlic, Hershberger steak - made a simple stir fry. Even though the broccoli is finished, it can be substituted with cauliflower, carrots, all greens, etc. Note also that the chard and peppers were not part of the recipe, but I like to add whatever I have on hand. Thinly slice the steak across the grain and marinade in a combo of garlic, ginger, soy sauce, dry sherry, cornstarch and pepper for about an hour. Blanch the broccoli (or cauliflower) for 2 minutes. Put peanut oil in a large skillet or wok and heat until almost smoking. Add meat in 1 layer and allow to sit for 30 seconds and then stir fry for about 2 minutes. Add peppers and stir fry for a minute. Add broccoli and greens and stir together. Add a couple teaspoons of Hoisin sauce and a bit of water or broth if needed. When heated through remove from heat, serve over brown rice and drizzle a bit of sesame oil over each bowl.

Cauliflower, peppers, onions - it is roasting time! Cut everything into bite sized pieces, mixed with a bit of olive oil and a couple teaspoons of zahtar spice and then roasted veggies at 425 for about 30 min, stirring in the middle of the time - this was so easy and yummy! Can't wait to make it again!

Cabbage, onions - pan fried thinly sliced cabbage and onions in a combination of butter and olive oil stirring frequently until tender and slightly browned. Added salt and pepper and chopped parsley near the end. Served it with a grilled pork roast and mashed potatoes - what a comforting fall meal!!

Peppers - made the Pepper Puree from this site with the bright red and orange peppers - will freeze and use in the future as a topping for fish, eggs and/or veggies.