Here in Philadelphia, most of the farmer's markets finish up the season right around Thanksgiving. But it is hard to believe we're nearing the end, as these last few weeks have been chock full of beautiful fall vegetables that have morphed into delicious meals to warm our bellies on these cold, rainy days.
One of the things that I love about eating seasonally and locally is that you can really appreciate the changes in the tastes and textures of the vegetables along with the changing climes. Salad greens are heartier and darker, and cooking greens like kale and spinach are that much sweeter after a frost.
I happen to be one of those people that believe salad is a necessary part of the evening meal. I grew up eating a simple salad after every dinner: romaine or escarole or even dandelion greens dressed with olive oil and wine vinegar. It cleansed the palate and, according to my grandmother, helped with the digestion.
With that in mind, a few nights ago we had a salad that included a mix of greens, roasted beets, and my new favorite fall treat: roasted pumpkin wedges. The salad was tossed with a vinaigrette (chopped shallots, walnut oil and white wine vinegar) and topped with honeyed goat cheese and toasted pumpkin seeds.
Thanks to Number Two for photographing the salad.