We are headed into the last weekend of September. Fall is definitely here. The sun rises a minute or two minutes later every morning and a few minutes earlier in the evening. We are starting to describe the temperature as crisp, especially in the morning. And with the chilly mornings comes the end of the harvest. Before long a hard freeze will put an end to the corn and the rest of the summer vegetables. It will be time for butternut squash, parsnips and Brussels sprouts.
Enjoy this harvest weekend with family and friends and some delicious end of summer/early fall dishes!
So, how to start? Pop the cork on a bottle of Prosecco, set out a dish of Rosemary Cashews, a wedge of fabulous cheese, some artisanal crackers and a bowl of Spicy Olives. When you’re ready, adjourn to the table for a fabulous Roasted Beet Tatin with Goat Cheese & Walnuts.
What’s next? The days are sunny but the evenings are cool so it’s okay to turn the oven on. Before your guests arrive, set up a pan of Baked Haddock with Fresh Tomatoes & Herbs. And roast some beautiful Carrots & Pearl Onions.When you’re ready for dinner, slide the haddock into the oven and reheat the carrots. Unless you’d prefer some Broccoli Rabe with Lemon, Garlic & Chili Flakes. Toss it together in minutes while the haddock bakes,.
Have a great weekend and bon appétit!
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© Susan W. Nye, 2014