Season to Season Recipes

Swinging from gray and drippy to sunny, the recent weather has us—and the gardens—towing the line between summer and fall. Luckily, that mercurial forecast also means that we are currently enjoying produce from both seasons as summery favorites like heirloom tomatoes, colorful mixed salad greens and Genovese basil continue to delight in this week’s lineup alongside a comforting soup handcrafted from wild mushrooms, herbs and our own chicken stock. Also included: Gruyère cheese bread, Chanterelle mushrooms and a Honeycrisp apple cider from Sauk Farm so you can toast to whatever season is at hand today.

Here are some recipe ideas for the week:

Baked Eggs with Heirloom Tomatoes
Juicy tomatoes, fresh herbs and a touch of cream lend rich appeal to this dish.

Glazed Hakurei Turnips
These buttery glazed turnips are sure to delight.

Roasted Turnips with Cauliflower
These beautiful, hearty vegetables are freshened up by the addition of Italian olives and chopped herbs.

Lemon Broccolini
This light and fresh side is accented by tart lemon juice and fresh-cracked pepper.

Honey-Poached Pears with Crème Fraîche
This lovely dessert from Bon Appetit uses honey to draw out the mellow sweetness of fall pears.

Marsala-Baked Pears
Drizzled with Marsala wine, this baked dish from the Chez Panisse Fruit cookbook by Alice Waters enhances the natural, mellow sweetness of the pears to produce a rich, yet light, dessert.