I’m always puzzled by people from other states who complain there is no discernable change of seasons in California. I can only assume they’ve never visited a farmers’ market.
Having been born with no desire to rake bushels of leaves or shovel snow out of my driveway, I’m quite content to mark our subtle seasonal transitions with the current bounty of locally grown produce.
Though warm summer days are merely a memory, we can still stock up on end-of-season vine-ripened tomatoes. (And don’t forget to pick up some hard-to-find immature green tomatoes for frying.) Multi-color sweet bell peppers abound, as do tender arugula leaves; aromatic fennel; just-picked Brussels sprouts; and newly harvested sweet potatoes.
After months of outdoor entertaining, my nesting instincts have kicked in. I find it impossible to leave the farmers’ market without crunchy Asian pears and sweet grapes for snacking; a few glossy Hachiya persimmons to ripen on the kitchen counter; an armload of pomegranates to pile onto a delft platter for the dining table; voluptuous pears to admire in a wooden bowl until they find their way into salads or desserts; and—of course—a family of pumpkins and other big, gnarly winter squash to enchant even the most jaded spirits.
Beeswax candles and fresh flowers abound—now in ivory and shades of gold, rust, and sage. These are the transitional colors that dominate the next few weeks—at the farmers’ market, as well as at home.
This month ends with an explosion of pre-Holiday whimsy and pumpkin-spiced everything. But Halloween is not just about the boos. It’s also the perfect excuse to go a little batty with friends—with or without the benefit of costumes.
As legions of little boys and ghouls deplete your candy supply, scare up something spooktacular that doesn’t require adults to be seated at the table. And since you don’t want to be stuck alone in the kitchen on the scariest of nights, I’m bringing you a ghostly white recipe that can be made up to 3 days in advance. And easily doubled for a crowd. It’s magic from the farmers’ market.
A cauldron of warm and comforting soup, loaded with bewitching garnishes of your choosing, will cast the desired spell without breaking the bank. Serve alongside a monstrous green salad and crusty whole-grain artisan bread.
For dessert, skip the poison apples and instead bake some devilishly good ones into a pie or tart. It will be a dinner to die for.
Farmers’ Haute Potato Soup
2 tablespoons butter
1 large onion, chopped (about 2 cups total)
Salt
Dash of cayenne pepper
2 or 3 large garlic cloves, thinly sliced (to ward off vampires)
2 to 2 1/4 pounds russet (baking) potatoes, peeled and cut into 1-inch chunks
5 cups chicken or vegetable broth
1/2 cup heavy (whipping) cream
Eye of newt (optional)
- Melt the butter in a soup pot or 4-quart saucepan over medium-low heat. Add the onion, season with salt and cayenne, and cook, stirring occasionally, until softened but not browned, 7 to 9 minutes. Stir in the garlic and cook until fragrant, about 1 minute.
- Add the potatoes and broth. Increase the heat to medium-high and bring to a boil. Partially cover, reduce the heat to medium-low, and cook until the potatoes are very soft, 25 to 30 minutes.
- Using an immersion (stick) blender, puree the soup. (Alternatively, let cool 10-15 minutes and then, working in small batches, puree in a blender and return the soup to the pot.)
- Stir in the cream and cook over medium heat until warmed through. Taste, adding salt and more cayenne as needed. Ladle into bowls or mugs and let each guest garnish as desired. Makes about 8 cups, to serve 6.
Suggested Garnishes:
Freshly ground black pepper (or offer a peppermill)
Chopped fresh parsley and/or cilantro
Chopped fresh chives or green onions
Chopped fresh rosemary or thyme
Basil Pesto
Finely chopped jalapeno or serrano chile peppers
Thinly sliced spinach or arugula leaves
Sautéed mushrooms
Homemade croutons
Crumbled cooked bacon
Diced pancetta, cooked until nicely browned and crisp
Small chunks of cooked spicy sausage
Shredded cheese, such as cheddar or jack
Freshly grated parmesan cheese
Sour cream or crème fraiche
The Danville Certified Farmers’ Market, located at Railroad & Prospect, is open every Saturday, rain or shine, from 9 a.m. until 1 p.m. For specific crop information call the Pacific Coast Farmers’ Market Association at 1-800-949-FARM, or visit their web site at www.pcfma.org. This market is made possible through the generous support of the Town of Danville. Please show your appreciation by patronizing the many fine shops and restaurants located in downtown Danville. Buy fresh. Buy local. Live well!
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