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Sayuri’s note for the October 21st dinner
Happy fall!
This year we harvested a lot of winter squash like butternut squash, kabocha, and a big heirloom variety called “north Georgia candy roaster.” The candy roaster needs to be stored for a couple of months to bring out its sweetness. We also finally dug up all the potatoes. Phew!
The dry weather we had during the last weeks of summer helped preserve the potatoes in the ground. Carl and Era Jarrard taught us to keep the potatoes in the ground as long as possible to preserve them. Ever since our kids were little, they helped Carl and Era gather potatoes. They had fun!
While we were digging potatoes, we found a baby turtle that had just hatched. He was cute and his shell was still beside him. In the early summer, I saw an eastern box turtle laying eggs in the strawberry patch. Speaking of eggs, the white, round hakurei turnips (shiro-kabu) are just like eggs growing in the garden now.
They are nice and tender and in your soup tonight with shichimi (Japanese seven spices). Lettuce, arugula, greens like kale, collards, mustard, turnip, rape, daikon, napa cabbage, all growing in the garden too. Some vegetables will need low-tunnel row-covers to protect them from the frost.
Fall apples and pears! For dessert tonight, I found Fuji and Honey Crisp in Ellijay. Fuji is my favorite apple. When I was little, one of my relatives sent us big Fuji apples from Nagano, which is next to my state in Japan. Some of them had a vein of sweet nectar in the middle you could see when you cut them in half. Another relative sent us huge pears from Chiba, which is next to Tokyo (Joe worked there for a year once). The pears were as big as a baby’s head, and very juicy and sweet! In return, our house sent them peaches and grapes from Yamanashi. Yamanashi grapes make famous wine.
menu
Soup
Soup
Homemade miso soup* with green onions and shichimi (Japanese seven spice)
*(potatoes, onion, fried soybean curd, hakurei turnips, tofu)
Main
Main
Stuffed* butternut squash and garden salad** with lemon vinaigrette
*(butternut squash, onion, garlic, shrimp or Kentucky wonder beans for vegetarian, mushroom, milk, rice flour, miso, and parsley)
**(Bergams green lettuce, arugula, baby kale, asian pear, matt’s wild cherry tomatoes and feta cheese)
Dessert
Dessert
Cinnamon, cardamom-Apple cake with black walnuts ice cream
(Apples are from Ellijay.)
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