This morning, as I ventured outside, a fleeting shiver ran through my skin, marking a significant moment. Despite the temperature not being particularly cold, hovering around the mid-70s, a refreshing breeze brushed against me, causing a slight chill. And in that instant, I whispered to myself three cherished words: Fall is approaching.
I understand that autumn is technically still a month away. In the Mid-Atlantic region where I reside, by the time you read this, we’ll be enduring scorching mid-90s temperatures once again. However, I caught a glimpse of the forthcoming season—the one I adore beyond measure—and my mind drifted to the delightful culinary delights that will grace my table once I stow away my shorts and bring out my jackets.
As a passionate gardener, I am constantly looking ahead, contemplating which plants will flourish after their germination and sprouting in a few weeks, as I simultaneously plan my cooking endeavors around them. Living in a place where summers can be intensely hot (a scenario becoming increasingly common due to global warming), an intriguing culinary irony unfolds: precisely when I have the strongest desire for salads, it becomes incredibly challenging to grow salad greens. My lettuces bolted and turned unpleasantly bitter a month ago, yet I keenly watch the calendar, anticipating the opportune moment to sow fresh batches of lettuce, spinach, and arugula seeds for a bountiful autumn harvest.
Until then, I find myself purchasing greens from the supermarket and preparing heartier salads with each passing week. One particular salad has captured my heart, sourced from the incomparable Jeanine Donofrio’s latest masterpiece, “Love & Lemons Simple Feel Good Food.” This recipe combines spinach with roasted broccoli, apple or pear, pumpkin seeds, and dates, all drizzled with an exceptional curry vinaigrette. The dressing, boasting a vibrant medley of garlic, ginger, and curry powder, obtains a hint of sweetness from the addition of dates. It transforms the salad, rendering it suitable for both special occasions and cozy weeknight meals. I even served it alongside a large pot of lentil soup during a recent farewell gathering for a colleague, and its impact was truly remarkable.
While broccoli and spinach may seem like ingredients that transcend seasons, the inclusion of apple—a fruit available year-round—hints at the salad’s warm reception not only in the present season but also in the approaching one, ready to offer the long-awaited chills we’ve yearned for throughout the entire summer.
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