Early fall farm foods

I haven’t done a food post in a while, but we’ve been eating very well this season, and not just on our Slow Food dinner. Late summer & early fall are probably the best times for farm food, as you get the full summer harvest plus the first fall items. With my mother visiting this past week, I’d been making lots of extra good food, and we sat down one evening to a buffet of leftovers that were just crying out for the photo above. So here’s what we’ve been enjoying, clockwise from bottom left. Ingredients raised/produced on farm in italics:

Fresh green salad, with our tat soi, mizuna, beet greens, tomatoes, cucumbers, peppers, crumbled feta cheese, and oil & vinegar.
Cowpeas with shredded duck meat, topped with fresh salsa of tomatoes, tomatillos, onions, garlic, herbs, and spices.
Penne pasta with tomatoes, zucchini, garlic, herbs, and shredded cheese (some ours, some not).
Gumbo of cherry tomatoes, okra, green beans, zucchini, green peppers, onions, basil, parsley, paprika, and white wine.
Roasted potatoes, sweet potatoes, and turnips with herbs and olive oil.
None of these were particularly difficult or time-consuming to make, and all rely mostly on the produce, meat, and dairy we generate on-farm. Truly fresh ingredients make everything better, and even those without farms could make almost all of this easily from the farmers market.

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