Seasonal Menu for October

With the beginning fall, we say goodbye to summer’s tomatoes and look forward to hard squash, pumpkins, persimmons, pears and apples, and the fresh crop of local walnuts and almonds. Our farmers’ markets and CSA’s are beginning to fill with young lettuces, greens, and leeks, with broccoli and other brassicas soon to follow. The last of the shakers are in the walnut orchards, and the pruning crews are not far behind. The wine grapes have been crushed and are fermenting, scarecrows decorate the streets and windows as the community celebrates the harvest season.

• Belgian Endive Leaves with Gorgonzola and Pear Slivers
• Salad of Baby Greens with Persimmon and Pomegranate
• Braised Lamb Shanks
• Creamy Spinach Gratin
• Walnut and Almond Pie