Autumn Greens

Our Fall greens are cranking and have never tasted better. Cooler evening temps have crisped and sweetened the tender leaves.

Bright green spinach, arugula, mesclun, cilantro, parsley and asian mix became the foundation for todays picnic lunch. I'm getting it while I can before deep frosts soon make such a pleasant bowlful nothing more than a tasty memory.

Eventually I will brush up on Elliot Colman's Four Season Harvest, and enjoy such meals throughout wood stove season. Until then, salads will be savored while they naturally last. Soon it will be time to say goodnight to the garden soil when a clear, starry sky drops a heavy blanket of ice crystals, sweeping away all that remains.

Sleep ground.

Sweet dreams.

Beets and Oranges

We served a version of this salad at the catering company I used to work for, where I discovered how well the brightness of citrus pairs with earthy beets. Theirs included creamy avocado slices, though I used the last one last evening for a batch of guacamole.

Craving something cool on this unseasonably warm day, I added fresh cilantro and arugula to the mix, had there been goat cheese on hand, this would have made it into the recipe as well. But in its simplicity, this is a clean, satisfying dish on its own or scooped over a heap of fresh garden greens. Enjoy!

Orange and Beet Salad: (serves 4)

*1 large red beet, peeled and cut into generous bit-sized sections

*1 large golden beet, " "

*2 oranges, rinds removed, cut into sections

*extra virgin olive oil for dressing

*1 1/2 teaspoons white or balsamic vinegar

*sea salt and pepper

*large handful fresh arugula, chiffonade

*large handful of fresh cilantro, chopped

*1/4 cup local goat cheese

Place beet sections in a medium saucepan filled with cool water. Place over high heat. Bring to a boil. Reduce heat to simmer. Cook until beets are tender when pierced with a fork, about 25 minutes. Strain and allow to slightly cool. Transfer to a medium mixing bowl.

Add all remaining ingredients (drizzling with enough olive oil to lightly coat) except the goat cheese. Adjust seasonings to taste. Chill for 30 minutes before adding goat cheese. Serve over tender garden greens or on its own.

November Lettuce

Brisk nights and a fair share of frost has not kept our garden from cranking out some of the best salad of the year. Speckled bib, buttercrunch, bronze arrowhead, Amish deer tongue, forellenschuss, green oakleaf, Rouge d'Hiver, arugula, cilantro, mustard greens, flat leaf Italian parsley, endive, Russian kale, collards. . . what else am I forgetting?

Anyway, the cool weather has sweetened and crisped the gorgeous array of leaves, and provided us with highly satisfying salad all season long.

I like to keep a jar of homemade grainy mustard vinaigrette handy at all times, sweetened with just a touch of local honey. Roasted sesame seeds are a nice addition as well. Other than that, the flavor of fall is fully present without any doctoring up. In fact, a drizzle of olive oil and a sprinkle of sea salt is one of my favorite ways to dress a bowlful of garden greens.

Goat Curry

Back in the Spring, I had a very nice conversation with Walter from Imladris Farm on the subject of goats. I recalled my dealings with goats in the past, one in particular who always got his head stuck in the fence, and I seemed to constantly be prying him loose. Walter smiled and nodded knowingly.

Thing is, goats are great for many things. Yes, they can get themselves into dilemmas easily, but they work wonders clearing land for pasture, and certain breeds produce some of the creamiest milk around. They are also good for eating. Not being picky eaters themselves, goats are able to turn a diet of pasture, twigs and forage into very palatable meat.

Walter recently brought his harvest to market where I was waiting with open arms.

After marinating the pieces of meat in lime and spices, they were ready for a slow simmer in coconut milk and curry. This was a memorable dish. Slow food in its prime.

Goat Curry:

*1 pound goat stew meat

*1 lime

*3-4 tsp Indian curry powder

*black pepper

*2 Tbsp butter

*1 large sweet onion, sliced

*3 garlic cloves, minced

*3 celery stalks, chopped

*3 medium gold potatoes, cut into chunks

*13.5 oz coconut milk (or one can)

*13.5 oz water or stock

*sea salt

*1 large crown locally grown broccoli, chopped

*cilantro for garnish (if you still have it in your garden)

Rinse and dry goat meat. Place in a medium bowl. Squeeze juice from half of the lime over meat. Add 1 tsp curry powder, some sea salt and pepper, and gently toss with your hands. Cover and refrigerate for 2-6 hours (or overnight).

Place a heavy pot over medium heat. Sear goat meat until well browned. Add the butter, onion, potatoes and celery. Stir. Then add the garlic and remaining curry powder. Allow to cook for about five minutes stirring often before pouring in the coconut milk and water. Stir. Season with sea salt and pepper. Bring liquid to a simmer. Reduce heat, cover and simmer on low for 2-3 hours. Add the broccoli and remaining lime juice, plus the zest from one half a lime about 10 minutes before serving. Adjust seasonings to taste, adding more curry if necessary. Top with fresh garden cilantro.

Serve over well soaked and cooked brown rice.