it's sauce time!

(left) a selection of heirlooms and federeles which which went straight into the deep freeze after i picked them throughout the summer. i thawed and milled them today for spaghetti sauce (above.) also in the sauce: lots oregano from the garden, onions, garlic, chianti and carrots! sneaky sneaky.

first annual gannon family iron chef competition!

team 1 = eileen and sean

1) Red Rice and Barley Pilaf tossed with pumpkin seed oil balsamic vinagrette garnished with halved cherry tomatoes and toasted pumpkin seeds on a bed of mache.

2) Voulavont - Curried pumpkin and peas in a thyme and rosemary cream sauce sandwiched between two layers of puff pastry.

3) Deconstructed Ravioli - Pureed pumkin, ricotta, and sundried tomatoes between sheets of fresh green white and orange pasta and finished with a sage and pumpkin seed pesto.

team 2 = niall and liam

1) Savory Pumpkin Tarts - Pumpkin puree flavoroed with salt, pepper, nutmeg, cloves and cinnamon in phyllo shells with goat cheese piping

2) Fresh Linguini over a pumpkin cream sauce with essence of fresh sage and sea salt, topped with alder plank roasted root vegetables, shelled toasted pumpkin seeds, and sliced parmesan.

3) Fire roasted Spiced pumpkin Soup drizzled with toasted pumpkin seed oil and toasted pumpkin seeds.

kurt styled this shot

curry roasted squash with chickpeas, which was ok, but unlikely to be repeated. can't beat the aul soup i always say.

butternut squash

hiding out in the garden at night

a week's worth of heirlooms and cherry tomatoes.

the heirlooms were either sliced for sandwiches or turned into spaghetti sauce. the cherries were eaten one at a time each time i passed the bowl throughout the day.

yellow pear tomatoes!

most of these were lightly roasted and tossed with goat cheese into a whole wheat fusilli.

mini zucchini

i forgot to take a picture of the arm-sized one i grew, but i stuffed it with all sorts of stuff and it was delicious.

but these little ones were way tastier so i just lightly sauteed them with the usual suspects, g.o.c. this particular blossom had more flies in it than i cared to deal with, so i composted it instead of stuffing it with cheese like i usually do.

little poblano peppers

one of my poblano pepper harvests. why did one turn half red? no idea. picked them all at the same time.

i fire roasted all of these and made them into salsa with cilantro, garlic, onion and maybe one tomatillo. those on my christmas list will be lucky enough to get some which i canned several months ago.

october 7 dinner

purple salad - roasted red onions, balsamic glazed red beets, pears, roquefort, raddichio, endive, toasted walnuts, lemon juice.

red wine risotto & mushroom marmalade. you would never think it, but this marmalade took me 2 hours to make. worth every minute.