Summer Fall Salad and Curry

Anyone else feel caught between two seasons? Don’t get me wrong, I love this time of year, especially the warm afternoons and chilly, great-for-sleeping weekends, but I find it a tough time to get dressed and a tough time to plan meals.

I always wake up freezing, dress too warmly, and by mid-day am too hot. Or I plan a meal that is perfect for a summery day, only to be eating chilled soup on a dreary evening.

Last night this was not the case. We woke up to the perfect day to sleep in, but alas we had work. I was freezing all day, went to the farmers market in the rain, and had my mind set on an evening with a hot, spicy, veggie curry, Shipyard pumpkin beer, and maybe a little Travel Channel ghost show. :)

The market is also trapped between summer and fall, and that is a very good thing.Squash, heirloom tomatoes, and honeycrisp apples in the same place might just be heaven.

autumn squash local shallots

image flowers from Friendship Farm

The colors of the market splashed across Copley Square against the gray, rainy backdrop like an abstract painting. It was quite beautiful and made me feel SO much better than I did inside my office.

honeycrisp apples

I bought a ton, a head of broccoli, some shallots, a bag of apples, a few acorn squashes, an heirloom tomato the size of my head, the sweetest corn I have ever eaten (raw!), and some spicy peppers for my curry.

heirloom tomatoes

heirloom tomato

jalapenos 

acorn squash

We had a very veggie dinner, starting with chopped heirloom tomato with a simple dressing of balsamic vinegar, olive oil, shallots, and black pepper. After eating some of the corn raw, I roasted the rest with olive oil and added a tiny bit of sea salt at the end.

image

The curry contained one whole red onion, roughly chopped, 6 carrots, a head of broccoli, a green bell pepper, acorn squash, and some hot peppers, seeds and all.

To prep the veggies, I simmered the onions on their own in a tiny bit of olive oil so they would soften and sweeten up. While doing this I roasted the acorn squash at 400 for about 20 minutes. Everything else got tossed into the big pot, then covered in a can of coconut milk, a couple spoons of red curry paste, a bit of lemongrass paste, Burmese curry powder, and cayenne pepper.

curry veggies

It was so simple, yet so delicious and comforting. I enjoyed a bowl of curry alongside my summery tomato salad and corn and a Shipyard brew.

I needed a quiet night in. It was a very trying week. Luckily I have a fun weekend trip ahead, heading on a blogger road trip to Vermont to take some baking classes at King Arthur Flour! It should be a very exciting weekend!

And next week is Boston Wine Week and then the Newport Mansions Food and Wine Festival, my favorite event of last year. Too many fun things happening, too little time!

Do you feel like you are still savoring summer, or have you made the leap to fall?

Technorati Tags: , , , , , ,

Share

Tags: curry, farmers market, Food, recipe, squash, vegetables, Vegetarian

  1. Simply Life’s avatar

    I completely understand what you’re saying – I just got home from the grocery store and went back and forth way too many times about what to plan for this week!

    Reply

  2. Anne@ Food Loving Polar Bear’s avatar

    I find it hard to dress in this weather which changes in a hearbeat… one minute it’s almost warm, the next it pours water.

    Reply

  3. Kelly’s avatar

    I totally agree with you about it being impossible to dress for the weather right now even though it’s nice! I’m either freezing in the morning or boiling hot at 2 in the afternoon.

    Reply

  4. Andrea (Off Her Cork)’s avatar

    Oh yeah, definitely in limbo between both seasons food-wise. We still have a few peaches and stone fruits that are available while the squashes are also making an appearance. I love fall though so I’m very ready for it to arrive!

    How cool that you get to attend a weekend put on by King Arthur! By far one of my favorite flours.

    Reply

  5. Sues’s avatar

    Yum!! I love curry and especially with all these veggies!! I hate dressing in this weather, but layering is key!!

    Reply

  6. Jen@Twenty-Something and Starving’s avatar

    “I always wake up freezing, dress too warmly, and by mid-day am too hot. Or I plan a meal that is perfect for a summery day, only to be eating chilled soup on a dreary evening.”

    I DO THE EXACT SAME THINGGGGG!!!!!!!!!

    Reply

new restaurant
WordPress SEO fine-tune by Meta SEO Pack from Poradnik Webmastera