What’s that I feel? A slight chill in the air? Maybe a hint of crispness? Oh yes! Not only was yesterday the official first day of autumn, but it was also the first day that I had to put on a jacket to be comfortable outside. Back in North Carolina it may be 85 degrees and humid, but here in Massachusetts it’s the beginning of fall.
To me fall means many things. It means making the last tomatoes of the season into sauce that will last me all winter long, dawning scarves and hats, and roasting things. It means the beginning of a long and frustrating search for lined boots, picking apples, and the smell of sage. To me fall is inextricably linked to cooking, most especially it means the creation of the perfect casserole.
The perfect casserole is something I search for every fall and try to cook every winter. As I travel from farm to farm and look through the stands at the local farmer’s markets I keep my eyes peeled for inspiration. This year I have an added challenge to creating a great casserole recipe: my roommate is vegetarian. Therefore, my casserole doesn’t just have to be warm, savory, and delicious, but also meat free. Fortunately Massachusetts farms have an impressive array of local veggies. With the AFE program at Tufts I’ve had the pleasure of visiting both the Hutchins and Verrill farms in Concord, MA. Both had beautiful farm stands with (among many other things) a great selection of root vegetables and local cheeses.
My dinner last night was centered around my first autumn casserole, but also included some of the old standards that you may already know from my blog.
