Fall Colors

Happy Halloween! There is no denying it, fall is here.  There was a good amount of wind blowing through my neighborhood all day.  Most of the trees were already bare, but those that were not, are now.  Saturday night we turn back our clocks and if you are like me, you are wondering how is it possible that tomorrow is November 1st?  Honestly, where did this year go?

Fortunately I love the Fall colors, with so many shades of orange, red and yellow.  Nothing says Fall quite like copper mums. 

Red, White & Blue Potatoes

This summer we grew our first crop of potatoes.  After reading a little bit and talking to a few friends who had grown them we decided to give it a try. There are as many ways to grow potatoes as there are different varieties.  Having transplanted the horseradish to another location in the yard there was an available space to build a potato box.

I had purchased some red seed potatoes a few weeks earlier and set them in a cool place to sprout.

Zucchini & Tomato Tian

A Week of Zucchini ~ Day 4 ~ Zucchini & Tomato Tian

Now you might be wondering what a Tian is, right?  Wikipedia states that a Tian is an earthenware vessel that is used for cooking and serving and it is also the name of the dish prepared in it.  Over time, the classic cone shaped vessel from the Provence region in France has changed as well as the dish itself.  In the 18th Century a Tian was typically a lean stew, where the modern Tian is a dish cooked with no added liquid and generally made with vegetables alone, more commonly called a gratin in the United States.

Zucchini, Brown Rice, Peppers & Cheese

A Week of Zucchini ~ Day 3 ~ Zucchini & Brown Rice
This is one of those comforting one pot meals that I could eat for days.  I adapted this recipe from one in the May/June 2009 issue of Eating Well.  When I make it for vegetarian friends, I exchange the chicken broth for vegetable.  If you'd like to make it even heartier, add cooked turkey kielbasa or sausage.

Zucchini & Brown Rice Casserole

Green Bean, Red Rice & Almond Salad

Fresh green beans are plentiful this time of year.  The French Market Cookbook, written by Clotilde Dusoulier, pairs red rice with freshly steamed green beans for a tasty side dish.  A handful of ingredients produce a wonderfully nutty dressing that comes together quickly.