Finally, the tomato plants are doing their darnedest to finish up.
Which means we have a lot of incoming. We roast some for sauce, we eat some salted for fresh salad, we toss some into minestrone.
Today we performed a "dry" minestrone. Technically, it's a braise. Not too much liquid, though.
It's based on an old recipe from Deborah Madison, one we've made so many times we don't even look at the book anymore. Shoot, I forgot to throw in a bay leaf today. No matter; we had sage and oregano from the garden.
It's still October, so I get to brag that everything in this dish, including possibly even the salt, was local. But that's not the point.
The point is that this was a perfectly seasonal meal, made with lovingly grown vegetables.
It is simple, tasty, satisfying, roasted in the oven at (sigh) 350 for as long as it takes.
A splurt of olive oil
Yellow crookneck squash
Mild chile peppers
Peas (OMG; still fresh from Iacoppi Farms)
Fresh cranberry shelling beans (slightly precooked)
Herbs, salt, yadda (including ground homegrown hottish chile pepper)