OCTOBER aLREADY

October Already?

            Time is supposed to pass inexorably at a constant rate. Each day has 24 hours, each hour 60 minutes and each minute 60 seconds and so on to mili- micro- nano- and femto-seconds. Just remember how long each one of those was on the days when you wanted something wonderful to happen and had to wait for a time.

            October puts me into a most un-scientific mind regarding the passage of this past summer and arrival of autumn. Somewhere there must have occurred an anomaly in time acceleration these last few months, since June seems to have been here but yesterday.

            This must have happened to lots of other people, since summer visitors have suddenly become fall visitors and we find ourselves welcoming friends and family in a different season. The advantages of having colorful drives and walks to share at this time of the year unfortunately find us with many favorite restaurants closing for the season.  Which necessarily means just one thing: more entertaining and cooking at home.

            Our gardens and farmers markets are also winding down and the lighter fare we welcomed this summer seems just that –light. However, soups have the capacity to adapt to any season and even small handfuls of garden vegetables can provide a satisfying meal when combined in a minestrone or vegetable stew. Creamy textured soups provide an especially filling meal. This one uses last of the fall zucchini, potatoes and tomatoes in a delectable combination with just a hint of spice from chorizo without actual cream.

                                    Creamy zucchini, tomato and chorizo soup

            In a large pot sauté 1 medium chopped onion in 1 Tblsp. olive oil for 5 minutes. Stir in 2 sliced garlic cloves, 1 Tblsp. chopped fresh ginger and 3 cups sliced zucchini. Sautè for an additional few minutes, then stir in 32 oz. light chicken broth, 2 peeled sliced potatoes,  4 oz. tomato paste and a small pinch of red pepper flakes. Bring to boil and cook on medium heat for 30 minutes. Allow soup to cool and puree in batches in a blender with ¼ cup chopped fresh basil and few sprigs of flat leaved parsley. Correct seasonings with salt and pepper, stir in 1Tblsp. balsamic vinegar and small cubes of a piece of chorizo. Reheat and serve with a dollop of Greek yoghurt and a sprig of parsley. If chorizo is too spicy for your taste, linguica will do equally well.

            One of the fall vegetables that makes a wonderful hearty salad is beets. They come as yellow, red or with circles of red stripes as in Chioga beets. They all are especially delicious when wrapped in foil and roasted in their skins before peeling. Roasting them at 400 degrees, for 45 to 60 minutes depending on size, keeps their intense flavor much better than boiling. The beets are also much easier to peel after roasting. Save any beet greens that come with the beets for additional texture and flavor for the salad.

                                    Roast beet salad with pancetta and feta

            Wash beets and greens thoroughly. Trim off the greens, discarding the stems and set aside. Wrap 4 to 5 medium beets tightly in foil and roast at 400 degrees for 50 minutes. Unwrap and when cooled  peel and slice in wedges. While beets are baking prepare the vinaigrette: 2 Tblsp. cider vinegar, ½ tsp. chopped capers, 1 tsp. Dijon mustard, ½ tsp. salt, ¼ tsp. pepper and 2 Tblsp. olive oil and 2 thinly sliced shallots. Toss the beets and the vinaigrette and ½ cup cubed or crumbled feta cheese. In a  pan fry  2 Tblsp chopped pancetta (or 2 slices bacon) until crisp and drain on paper towels. Wipe out the pan and sauté the beet greens cut in strips in 1Tblsp. olive oil with 1 chopped garlic clove until wilted. Stir in 2 Tblsp. water and continue cooking until all the liquid is absorbed. Sprinkle lightly with salt, toss in the crisped pancetta (or bacon) and combine in a bowl with the roasted beet salad. The combination makes for a very satisfying and colorful dinner or luncheon salad.

            Pleasing and colorful plates on our table may not be able to compete with the crimson maples of autumn, but they still remind us of variety of joys of each season

(I. Winicov Harrington lives in Waldoboro and is the author of “How to Eat Healthy and Well for Less than $5.00 a Day: the Smart-Frugal Food Plan”; website: www.winicov-harrington.com)