Changing with the Seasons

The Changing Plate-  I can tell that the seasons are changing by the colors that are appearing in my photos and on my plate.  Looking back over earlier blog entries every photo was filled with bright reds and greens. Lettuces, radishes, tomatoes, cucumbers and squash in vibrant primary colors. It seems that now the palate is subtly changing.  Take a look at my offering for today - purple and yellow potatoes, orange beets, ruby carrots.  A rich Fall palate to be sure. 

The flavors have changed as well.  The bright crisp flavors of tomatoes and cukes we are giving way to the rich deep flavors that comfort us as the weather gets colder.  I'm more often choosing to roast and braise the vegetables, which blends and concentrates the flavors, than to eat them raw or use quick cooking techniques, as I do in the summer.  Reyn has been clearing some of our garden beds in preparation for a winter mulch.  Today he presented me with the stragglers from one of the beds: baby carrots, a tiny eggplant, several very small colorful beets, and cauliflower.  I added potatoes and garlic from the cellar and came up with a wonderful melange of flavorful roasted vegetables.  I put them in a roasting pan, along with a chicken and an hour later we enjoyed another delicious, beautiful, and very easy meal.

Roasted Chicken and Fall Vegetables

1 chicken, rinsed

2 cloves of garlic, slivered

salt and pepper

Assorted fall vegetables:

carrots, beets, eggplant, onion, garlic,
cauliflower, potatoes
really, whatever you have
1 Tbsp olive oil
salt and pepper to taste

Clean vegetables and cut into somewhat regular pieces.  Dry with paper towel, then in a large bowl toss vegetables with olive oil to lightly coat each piece.Season with salt and pepper.  Spread vegetables in the bottom of a large roasting pan.  After rinsing the chicken slide the slivers of garlic under the skin of the breast between the meat and the skin. Rub the skin with a dab of olive oil and sprinkle with salt and pepper. Place the chicken on a roasting rack in the pan, right over the vegetables. Roast in a convection or regular oven at 425F for 50 - 60 minutes.  That's it!  Add a pear crisp, baked at the same time, for a lovely meal.



Ready to eat.