Swinging from gray and drippy to brilliantly 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, green beans and sweet corn continue to delight in this week’s lineup alongside a cozy, comforting bisque handcrafted from autumn Butternut squash. Also included: Fresh multigrain bread, Westward blue cheese and a big, bold red wine so you can toast to whatever season is at hand today.
Here are some recipe ideas for the week:
Fresh Herb Rub
This versatile rub is delicious on steak, chicken, fish or even veggies!
Frisée Salad with Plum, Blue Cheese and Hazelnuts
Later in the fall, this salad is equally amazing with slices of crisp apple or juicy pear.
Baked Eggs with Heirloom Tomatoes
Juicy tomatoes, fresh herbs and a touch of cream lend rich appeal to this dish.
Green Bean Salad with Mustard Vinaigrette
Tossed with a Dijon mustard and sherry vinaigrette, these beans boast bright, zesty flavor.
Glazed Hakurei Turnips
These buttery glazed turnips are sure to delight.