Roasted Potato & Kale Salad

Wowee! It is cold outside. Here in the Midwest, we went from high summer (temps in the high 80s and overwhelming tomato abundance) to deep fall (like the “should we turn the heat on” kind of fall day) in the blink of an eye. And honestly, all of Wisconsin is not really sure how to feel about it.

I got really excited for a second. I pulled out my sweaters, poured myself a big glass of red wine (instead of my usual chilled white), and downloaded Harry Potter 2, 3 and 4 on Audible. I was really leaning into all the coziness until I suddenly remembered it’s only the second week of September and we have 6+ months of cozy ahead. I mean it’s not even real, official fall yet! Let’s hold the phone just a minute here.

I feel pretty much exactly the same way about the foods coming out of our fields as I do about celebrating coziness. I was eagerly grabbing for the acorn squash and leeks until I realized all this drizzle and cold meant an abrupt end to tomato season, and that reminded me that I’d be eating things like acorn squash and leeks until mid-March.

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