Uh Oh It's Grey, It's chilly, It's time for some warm, creamy potato soup made with fresh potatoes from the farmers market! Here is a good easy recipe from Alton Brown.
1LB Leeks or spring onions - don't use the upper portions
3 tbs butter
kosher or large grain salt
3 small/medium sized potatoes, cut into pieces
1 quart vegetable broth
1 cup heavy cream
OPTIONAL 1 cup buttermilk - other wise use regular milk
1/2 tsp pepper
1 tbs snipped chives or 1/2 tbs dried chive herbs

Chop leeks or onions into small pieces
Melt the butter in a saucepan big enough to make soup.
Place leeks in the saucepan with a large pinch of salt. Let them cook on high for five minutes, turn down the burner to medium/low and cook till tender, maybe 15 - 20 minutes.
Add the potatoes and broth, increase heat to medium-high. Bring to a boil, then reduce the heat and let it simmer until the potatoes are soft, about 20 to 45 minutes.
Turn off the heat, place mixture in blender and blend till somewhat smooth. Stir in cream, buttermilk, or milk, and pepper. Add more pepper or salt if needed.

Sit down for a hearty bowl of soup with some sourdough bread from Great Harvest Bread and enjoy!

Here is an interesting and remarkably easy way to cook Cauliflower.  Admittedly cranberries are not grown locally, but what a taste combination!  Enjoy this recipe from Better Homes and Gardens, November issue
1 head of cauliflower broken into florets
1 small yellow onion cut into wedges
1/5 tbs olive oil
1/2 tsp kosher salt
3/4 cup cranberries
1/8 cup of balsamic vinegar
1/8 cup of honey
Pepper to taste

Preheat oven to 450 degrees
Place the cut cauliflower and onion in a baking pan
Drizzle with olive oil and stir to coat evenly.  sprinkle with the salt.  Spread in an even layer
Cook uncovered for 30 minutes or until tender.
1/2 way through stir in cranberries.
While they are cooking whisk together in a small saucepan balsamic venegar, honey, salt and pepper.  Simmer uncovered until slightly thickened, maybe 5 minutes.
Place Cooked Cauliflower and onions in a serving bowl and pour the mixture over it.  Stir to Coat.
YUM - sweet and salty at the same time!

Celebrate Fall with Brussel Sprouts! Wait - brussel sprouts? Some people hate em, some people love em. Give em a try with this easy recipe from Better Homes and Gardens.
1 lb brussel sprouts
1/8 cup of butter
1 small apple cored and cut into thin slices
1 tbsp fresh thyme leaves - or the same dried thyme.
1/8 cup of walnuts, toasted and chopped or raw and chopped.
Wash the brussel sprouts and cut in 1/2
Cook in Boiling water covered for 1 to 2 minutes, then drain and pour them into ice water or very cold water to stop the cooking.
Drain and transfer to a baking pan.
Pat dry with towels
In a large skillet heat the butter stirring often till the butter begins to brown about 10 minutes
Add the sprouts and a little salt.
Cook, turning occasionally, about 5 minutes.
Add the apples and thyme.
Cook 2 more minutes.
The sprouts should be browned and the apple tender.
Transfer to a serving bowl, sprinkle with walnuts.
Dah Dah- gourmet cooking in 15 minutes.

I have no idea where I got this recipe.  I have been using this since I discovered how great Kale is about two or three years ago and began amassing my GREAT KALE RECIPE FILE.  OK, it is only about 10 of them, but they are ones I really enjoy.  I try to put recipes where most of the ingredients can be purchased at the market  This one cheats a little because one of the main ingredients is slivered almonds, which do not grow locally.   If you don't tell, I won't tell.

1 cup slivered almonds or peanuts if you don't have almonds
1 Tbs butter
1 Tbs minced garlic
1 cup finely chopped onions
1 bunch of Kale Stemmed and sliced thin
1/2 cup chicken broth
1 Tsp Black pepper

Peel the leaves from the stem of the Kale.  Roll up the leaves and then slice thinly
In a large frying pan, over low heat, toast the almonds for 3 to 4 minutes until lightly browned
Add butter and allow it to brown
Add garlic and onions to the browned butter and cook for 3 minutes
Add Kale and toss lightly
Add Broth and Pepper
Cook Kale for 5 or 6 minutes until tender and liquid has evaporated

Say YUM - and enjoy!

You may be jonesing for warm food now that it is cool outside, but every now and then a really good salad is exactly what the palate wants.   Radishes and cabbages are abundant at the farmers markets starting in September, as are jalapeno peppers and cilantro.   LET'S USE THEM!

Mexican Radish Slaw  brought to you by the Food Network Magazine. 
1 Head cabbage
1 bunch of radishes
2 TBS olive oil
1 tsp salt
Juice of 1/2 a lime or about 2 Tbs
1 small bunch of cilantro or 1 Tbs dried
Optional 1 to 2 jalapenos

Thinly slice the cabbage and the radishes
Mix the olive oil, salt and lime juice in a large bowl
Add the cabbage and radishes and toss to evenly coat
Let sit for 15 minutes

Just before serving toss in the cilantro and jalapeno peppers  AND DONE!  Go eat and have a good time. 

This recipe has been hanging around my kitchen forever.  Forgive me for not knowing from whence it came. 
We think of radishes as a spring vegetable, but actually the cool fall weather allows farmers a second harvest of radishes, spinach, lettuces, etc.  Radishes are natures peppery gift to humans.  They have a nice little kick that accentuates salads, but they also are good in their own dishes. 

Here is one easy and tasty recipe for using all those beautiful radishes stacked up at your local farmers markets right now!
1 Bunch of radishes about 10
2 Tbs Olive Oil
2 tsp Balsamic Vinegar
1/2 Tsp Sea or Kosher Salt
Black Pepper to taste
One bunch of Greens like Collard Greens or Kale

Wash radishes and remove roots and stem.  Blot dry.  If the radishes are big, cut them in half.

In a large bowl, combine olive oil. balsamic vinegar and salt. Whisk so nicely blended
Toss in radishes and green until coated evenly
Spread out radishes and greens on a roasting pan or baking dish
Bake in 350 degree oven for 10 minutes or the greens are crispy.  Remove the greens and continue roasting the radishes for about another 5 minutes or until tender. 

VOILA - exquisite little side dish:  unbelievably healthy and tasty as well!

Sometimes people look at parsnips and they shrug - what do you do with parsnips?   I say - treat them like a potato or a butternut squash - ROAST THOSE BABIES!  Here is my own recipe for roasted vegetables. (Frankly you can substitute almost any chunky vegetable that will hold up in the oven - onions, borccoli, cauliflower, potatoes, or squashes to name a few.)


To serve about 4 people: Use 2 parsnips and 5 carrots
Clean and take off skins of parsnips and carrots
Slice into 1 inch chunks
Spread onto a sheet pan
Pour Olive Oil and use your hands to toss the veggies until nicely coated, but not soaking in the oil.
Sprinkle with Old Bay Seasoning and salt.  Don't overdue it, just enough to be tasty.

Place in 350 degree oven and cook until soft between 15 and 20 minutes. Serve hot.

Roasted veggies keep well in the refrigerator and can be reheated during the week.  We always make a huge batch on weeks to busy to cook every day. 

Apples - If that does not conjure images of crisp fall days - what will?  Apples can be used in multiple ways, cold or hot, sweet or savory, with dairy or meat, mushed, chopped, sliced, minced, you name it! 
Here is an interesting recipe brought to you by the foodietot blog (check it out)
2 Tbs butter
1 small yellow onion, chopped
1 cup chopped celery
4 large apples, peeled and chopped
2 cups vegetable or chicken stock
salt and pepper to taste
Melt better in stock pot over medium heat.  Add onions and cook about 5 minutes.  Add celery and cook 2 minutes more.  Stir n apples and broth.
Bring to boil over high heat.
Reduce heat and simmer for 20 minutes.  Remove and puree until smooth.  Season with salt and pepper and serve warm. 
Perfect for a fall day!

Thanks to Ina Gartner for a simple but exquisitely delicious fall salad.
INGREDIENTS
8 carrots
2 firm pears
2 Tbs chopped parsley leaves
2 Tbs white wine vinegar
1 Tbs curry powder
2 Tsp honey
1 Tsp salt
1/5 Tsp black pepper
1/4 cup olive oil.

Cut the carrots lengthwise into thing ribbons or slices using a vegetable peeler
Quarter, core and stem the pears
Using a  knife cut the pears into very thin strips.
Place the carrots and pear slices in a large bowl with the parsley

In a blender combine the white wine, curry, hone, salt and pepper and blend to combine.
Add olive oil and blend some more.
Pour the dressing over the carrots and pears.  Toss to combine and serve.  

For those of you who think making a soup out of carrots sounds odd, you might want to try this recipe.  It is easy, warm, comforting and very flavorful.

5 carrots
2 celery stalks
3 tbs butter
1/2 cup of cream or 1/2 and 1/2
1 cup chicken or vegetable stock
1 tsp cinnamon
1 tsp ginger
1 tbs nutmeg
salt and pepper to taste

Chop carrots and celery into small bits
Sautee celery in butter till transparent
Add in carrots, stock, and seasonings
Simmer until carrots are mushy
Add in cream and simmer for a few minutes
Place mixture in blender and blend till smooth
Voila - dinner