Welcoming Autumn

Welcoming Autumn

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.

IMG_5209As 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.

IMG_5225My little Brussels babies.

IMG_5222Purple 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.

DSC_0007Real 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.

DSC_0021After a roast, the flavor is bursting through their cell walls. They’re Halloween-ish.

IMG_5234My lunch for the first week of Autumn: broiled tofu, broccoli polenta cakes and roasted carrots.