This year, just as I've done for as long as my kids can remember, I joined a local farm share. Flush with produce for nearly five months, I made zucchini bread, seared green beans, melon aguas frescas, panzanella, turnip puree and fennel-and-orange salads, cooking my way from early summer to fall with whatever the farmer felt like growing. But this week the bag of dirt-covered produce -- the last of the season -- looked different. Instead of tomatoes there were onions, instead of melons there were potatoes and carrots. Despite this streak of warm weather, fall is really here.
Danielle Lirette Fall has arrived at the kitchen of To the Wind Bistro.
See also: A Closer Look at To the Wind Bistro