THE VILLAGE VOICE

"I trust in Nature for the stable laws of beauty and utility. Spring shall plant and Autumn garner to the ends of time." ~ Robert Browning Annabelle Abstract 'Fading Memories' "We do not remember days; we remember moments." ~ Cesare Pavese , The Burning Brand Remember September ROASTED TOMATO GARLIC SOUP ~ awesome Autumn fare, perfect while tomatoes are still in abundance (slightly adapted from Smitten Kitchen ) Soup 3 lbs. plum tomatoes, halved lengthwise 2 Tbsp. extra-virgin olive oil 2-4 ' upeeled ' large cloves garlic 1 tsp. finely choppped fresh thyme leaves or 1/4 tsp dried 1/4 tsp. (or more to taste) dried crushed red pepper 4 cups organic chicken or vegetable stock Topping 4 slices rye bread (toasted until hard and lightly buttered on one side) 1 Tbsp. grated raw red onion 1 cup (or more) coarsely grated white cheddar Soup : Preheat oven to 400º. Wrap garlic cloves in tight foil packet. Place tomatoes, cut side up, on large bakin...

"Softly the evening came. The sun from the western horizon Like a magician extended his golden want o'er the landscape; Trinkling vapors arose; and sky and water and forest Seemed all on fire at the touch, and melted and mingled together." ~ Henry Wadsworth Longfellow AUTUMN HARVEST SOUP ~ adapted from Fine Cooking 2 Tbsp extra-virgin olive oil 1 large diced yellow or red onion 3 diced carrots 2 minced cloves garlic 2 chopped yellow/orange peppers 2 cups peeled and cubed butternut squash pinch cayenne pepper or more to taste coarse salt and freshly cracked pepper to taste 1 quart organic chicken broth 1 lb. chopped fresh tomatoes (or 14.5 oz. can diced) 1 Tbsp. fresh chopped thyme 2 cups chopped kale 1 cup well-rinsed chickpeas Heat oil in large soup pot over medium heat. Add onions, carrots, and peppers and cook, stirring occasionally, until they begin to soften, about 6 minutes. Add garlic and cook for 1 minute more. Add squash, cayenne, salt & pepper. Ad...

“If I can put one touch of rosy sunset into the life of any man or woman, I shall feel that I have worked with God.” ~ G. K. Chesterton WINE SUNSET (Hubbard Lake, MI ) HARVEST GAZPACHO (with or without crab) ~ Serve chilled for lunch or supper on the remains of a warm summer day 6 plump peeled and seeded ripe tomatoes minced clove of garlic 2 peeled and seeded cucumbers 1 chopped red onion 1 chopped sweet onion 1 coarsely chopped red pepper 1 coarsely chopped yellow or orange pepper 2 cups tomato juice 1/3 cup extra-virgin olive oil juice of 1 fresh lemon coarse salt & freshly ground black pepper to taste dashes of Tabasco to taste 1/2 cup chopped fresh dill sliced black olives to taste 1/2 lb. good lump crab chopped fresh parsley for garnish Into a large glass bowl rubbed with cut garlic, place chopped tomatoes, cucumbers, onions and peppers. Combine tomato juice, olive oil, lemon juice and Tabasco. Pour over chopped garden vegetables. Add dill, olives, and crab...