October 3, 2013
By Kim Dannies
Taking our cue from nature, it’s time to bid farewell to the dizzying splendor of summer and embrace the quiet comforts of fall. The garden is currently forking over nutrition-dense foods that will fill our bodies with warmth and comfort—foods that will love us back on the chilly days to come.
Spaghetti squash is a wonderful, versatile squash. Buy a big one, cut into quarters, place faced down on a baking sheet lined with parchment paper, and roast at 400 degrees for 45 minutes (or until skin is soft.) When the squash is cool, use a fork to pluck out the seeds, discarding them. To harvest the pulp, keep raking the squash with fork, the stands will release, looking a lot like spaghetti! Place in a bowl and mix with a bit of soft butter, salt, and pepper to taste.
Kohlrabi, a member of the turnip family, is called “cabbage turnip” because it is divine in a hearty autumn slaw. Cut into matchsticks and toss with shredded napa cabbage and carrots, then top with Lemony Dressing and chopped almonds. This simple slaw makes the perfect accompaniment to a Saturday lunch of grilled bratwurst, baked beans and beer. Celeriac, that ugly, luscious knobby root, makes for a delicious slaw, too.
Kale has been a real star this summer finding fame as the new Caesar salad. Some toasted pumpkin seeds, chopped dried cherries and toasted pine nuts in the mix guarantees kale’s place at the table. Prep by stripping kale leaves off stems and rough chop the leaves. Toss in cherries and Lemony Dressing; allow dressed salad to set 4-6 hours in fridge. Add seeds and nuts just before serving.
Place a whole egg in its shell into a coffee cup; pour boiling water over the top. Cook the egg 60 seconds then remove it. Rinse with cool water. In a prep bowl whisk together 1/4 cup freshly squeezed lemon juice with 1/2 cup olive oil, then crack the coddled egg into the bowl and whisk vigorously to emulsify. Salt and pepper to taste. Makes 1 cup.
Kim Dannies is a graduate of La Varenne Cooking School in France. She lives in Williston with her husband, Jeff; they have three twenty-something daughters. Archived Everyday Gourmet columns are at kimdannies.com. Kim@kimdannies.com.