One Great Bite
by Ann Thurlow
That’s it. Time to say good-bye to vivid fall vegetables and hello to many recipes for parsnip. (Not that I don’t love you, darlin’. But we are seeing a lot of each other.) One more kick at the can, though. We’ll slice up the brightest orange pumpkin we can find, fry it up with a sweet, late-season onion and dust the whole thing with a little mace, just to be sassy. Soften it with stock, puree it with lots of cheese. Because we’re celebrating, right? It’s a final, rich toast to soil, sun and the dazzling foods of autumn.