Apples, Peaches, Pumpkin Pie


Who's not ready, holler 'Aye!' photo-20

I never thought about that old schoolyard chant being an indicator of fall, but, sure enough, fall is when we can find apples and peaches and (soon) pumpkins all at hand.


It's just that the seasons are getting a little weird at the Bellevue Farmers Market. Over the last couple weeks I've noticed the first appearances of apples and pears at Martin Family Orchards and Collins Family Orchards (alongside peaches), even while strawberries linger at multiple stands. Strawberries. In September! Our clever farmers have certainly figured out that, if you plant the earlier-and-earlier and later-and-later varieties, we will eat them all.

The nectarines are done for the year, but I found raspberries in the backyard this week(!), and tomatoes continue strong. (Sorry if this reads like a stock report.)


And what would the turn of the seasons be without some praise of vegetables? If you're tired of salads, how about serving up a crudité platter of raw and steamed vegetables, along with the Green Goddess Dressing below?



For the dressing I turn once again to my favorite cookbook, Deborah Madison's Vegetarian Cooking for Everyone:

Green Goddess Dressing

1/2 cup mayo

1/2 cup sour cream

1 Tbsp vinegar

1/2 cup chopped fresh parsley

3 Tbsp chopped chives or scallion

1.5 Tbsp chopped tarragon, or 1 tsp dried

1 garlic clove, coarsely chopped

1/4 tsp salt

Combine all in a food processor and blend until pale green. This is also yummy on a spinach salad and on tomatoes!


I've been reading a fabulous book (more on that next week), and it's re-inspired me to avoid processed foods with their heavy reliance on nut and seed oils. Green Goddess Dressings fits right in with that plan, and what a pleasant break from vinaigrette!