This is entitled “I’m strong to the finish, cause I eats me spinach.” I tend to eat more greens during the autumn. Likely to balance all those fantastic autumn starches.
As I wait for my garden’s Brussels sprouts to grow into thick knobby delights, I’ll take this glistening, deep-fried wonder. I love that these are beginning to be Brooklyn bar food staples. I’ll skip dipping their beautiful heads into a plastic cup of questionable opaque white stuff, however.
My little Brussels babies.
Purple Dragon carrots are downright gorgeous. There’s nothing more they need than a thin coat of oil, a sprinkling of salt, and a roast in the oven.
Real carrots, not the castrated supermarket bagged variety, have these swiggly root hairs who’ve sucked in the Earth and deposited it inside their sturdy carrot cores.
After a roast, the flavor is bursting through their cell walls. They’re Halloween-ish.
My lunch for the first week of Autumn: broiled tofu, broccoli polenta cakes and roasted carrots.