All I can think about today is soup. This may be because I have too many vegetables crowding up the fridge. After another round of recipe development and a pre-hurricane sweep of the garden, I am left with the clear makings of minestrone—everything from a five-pound bag of carrots to three awkwardly space-hogging baby fennel bulbs. I have a big basket of winter squash I keep stumbling over in the pantry, and I have a little handful of green beans I just plucked off the dying vines this morning. I even have a few cranberry beans that are finally ready to harvest, from plants that miraculously show very little storm damage.
Our storm damage, in fact, was minimal. Had circumstances been different—if Sandy hadn’t taken a left turn when she did—we would likely be facing a very different winter here on the farm. Instead the hoop house is still standing, the animals are all fine, and in fact, we have another flock of laying hens due to arrive here this week (more on that soon). So thankfully, Roy is building—rather than rebuilding. Now, of course, I hear that a big Nor ‘Easter is coming up the coast this week. So maybe we are not out of the woods yet. But still. I can’t stop thinking about Staten Island and the Rockaways and Seaside Heights. All those folks still without power and nights getting really chilly. And lots of friends on the coast of Connecticut with serious flood damage. We did have plenty of coastal erosion up here on the Island and flooding in the lowest harbor areas in the towns, but most homes were safe and dry (and warm).
As apple picking season approaches, I’m reminded of this all time family favorite cake. My sister has been making a version of this cake for as long as I can remember. It’s often referred to as “Jewish Apple Cake” (probably due to the fact that the recipe is completely dairy-free – it uses orange juice instead of milk and oil instead of butter) and there are hundreds of recipes on the internet for it. It makes an excellent coffee cake and freezes well too.
Pork, pears and cider are a very natural combination, one I love. This recipe uses "hard" cider (with alcohol) because of its crispness and acidity. Never had hard cider? Look for it wherever beer is sold, it might be your new favorite adult beverage. 
Eggplant is a delicious and versatile fruit. Yes, eggplant, a member of the nightshade family with tomatoes and potatoes, is technically a berry. There are several different varieties of eggplant, some long, narrow and pale purple, some small, white and egg-shaped (do ya think that’s where the name came from?), some yellow, some striped and of course there is the large purpley-black globes that are the most common. I grew two varieties of eggplant this year, and while successful, the plants did not produce enough fruit to keep up with my appetite. 
One night last week Jeff came home from work and handed me a bag from his clinic. I thought, "Yes! More free anti-wrinkle cream!" (Having a dermatologist as a husband does have its advantages). When I peeked inside the bag, however, I discovered something even better than antioxidant cream: a dozen plump, brilliant green figs that were beginning to split from ripeness. "Wow! Where did you get the fresh figs?" I asked. "Adel gave them to me from the tree in her yard," he said.