It's late September and the streets of Plymouth down near the harbor are full of fog. The air is cool and it feels like we won't see any more hot days and not many more warm days.
That's OK for me. I like the cool weather because I like to cook. I find it hard to get motivated to cook when the kitchen is hot and there's no easy way to cool down. In the cooler months it's easier to cook, and I like to cook!
As usual, our Saturday adventure produced some loot and we have to do something with it. So here's what we did:
- Opened with Mayflower Barleywine and German Beer Radishes
- Salad of mixed greens with figs and toasted walnuts and Great Hill Blue Cheese
before moving on to:
- Chestnut-Stuffed Pumpkin (sugar pumpkin from King Creek Farm)
- Pork Chops with Butter and Sage (pork from Tide Mill Organic Farm, sage from the garden)
- Brandied Sauteed Apples (Red Gravensteins from School House Farm)
- Sauerkraut (from Morse's Sauerkraut)
and then finished with
- the first Apple Pie of the season, with more of the same Red Gravensteins from Maine.