Fall is officially here in Seattle. Crisp mornings, turning leaves, long and leisurely evenings in the kitchen, and a bountiful harvest of red kuri squash.
It’s hard to believe we’re still harvesting from the garden, this far into November. But the little garden that could still has some surprises for us. What’s fresh now?
There’s no mistaking it. The weather in Seattle has turned to fall – and with it comes football, squash dishes and food to put a little meat on your bones. We saw this recipe in this month’s Sunset Magazine and thought it looked worth trying. It was!
Risotto is the ultimate fall comfort food – and come this time in Seattle, fall is knocking at the door. This dish even LOOKS like the bounty of fall – rich oranges, greens and browns.
The garden is overflowing with bounty right now. We thought we’d branch out from our standby of grilling vegetables to really enjoy some of the harvest. So, we came up with this gratin dish, full of things we’ve grown ourselves: potatoes, squash, caramelized red torpedo onions, swiss chard and basil. It feels like the perfect late summer dinner.
Squash, squash blossoms, runner bean tepees, kale babies – our Seattle garden is prolific right now. Everywhere you look, there’s a festival of color. Here’s some of what’s growing so happily right now.
The garden is humming along nicely. The warm days of Seattle summer are finally here, just like they come every year after the fourth of July. We’re out enjoying the garden, the bees, and all the beautiful new growth. Come see some of what’s growing in Greenlake (and get a sneak preview of what we’ll be cooking up soon).