Thanks once again to inspiration from Celia at figjamandlimecordial, here’s a peek into my October kitchen near Boston, Massachusetts. Cool weather has brought root vegetables back to the farmer’s markets. Last night, I diced an assortment (beets, carrots, parsnips, butternut squash), then tossed with olive oil, salt, pepper, cumin, and fresh rosemary and roasted them in the oven.
In my October kitchen, I have also pulled out my rolling pin because I vow to improve my pie crust baking skills! No matter what I do, my crusts tend to clump, break apart, stick to the rolling pin, or get soggy. At least I can’t really ruin fresh apples.