October and November were busy months for us, in terms of reaping the rewards of vegetables and fruit not only thriving during the season, but also in gathering the end of summer fruits and veggies that seemed to maintain a little bit of longevity with our warm and mild September and October.
The kitchen has been hopping with zuchinni, apples, and all variets of squash - summer, butternut, and delicata - eggplant, kale, chard, broccoli and cauliflower.
What could be was grated, diced, cooked, baked, and/or frozen to enjoy as we supplement our winter stock of local roots -
beets, golden turnips, parsnips, jerusalem artichokes, potatoes, scallions, onions, garlic, and even quince.
Stay tuned for soups, stews, cakes, cookies, loaves of bread, even a jam (right?!) and more of the local deliciousness me and My Librarian have been producing.
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