I’m eager to stay with today’s more upbeat tone. Market. I had a great run through the downtown market. Maybe I’ve been lax in posting photos, but trust me – these are the weeks when the market is in its final weeks of glory. We’ve had several frosts already and so you’re not going to see summer staples much longer. Even as for now, there is color.
After the market, my daughter and I took off for Indian Lake. You can’t resist this on a brilliant fall day. A short drive north and you’re there.
We walked the circuit and I thought how so many of life’s struggles had been hashed over between my girls and myself on this path.
I felt better just remembering that.
On the Square again, we parted ways...
...and I headed home on Rosie. Home, yeah, that’s right, home. Where the nasturtium bloom and – something that I learned this year, continue to show off their loveliness if you cut them and bring them inside.
Ah, yes, nasturtiums! You can eat the leaves and flowers - the leaves have a subtle peppery taste. If you wash and dry the flowers, pinched individually from the vine, they will keep fresh in the refrigerator long enough to use to decorate cakes, cupcakes or relish dishes. They can make a platter of deviled eggs look pretty spectacular! (If you already knew all this, kindly disregard!)
ReplyDeleteThe colors of the carrots and the parsnips make me think, "Cabbage Soup."
ReplyDeleteGW: The funny thing is I used to BUY nasturtium and other mixed flowers for salads. It never struck me to pick my own. Odd how that works!
ReplyDeleteIrene: Would you believe multi-colored carrots? Still, soup is a great idea. THese guys look pretty but they've lost their sweetness already. Cabbage soup sounds perfect.
Nina, those are some carrots!
ReplyDeleteWe made a pot of Cabbage Soup this week. It was wonderful. We ate Pelmeni (frozen, from Intermarket, on Old Middleton Road), as the "second."