S
eptember—what a glorious time of year to cook! Fragrant sun-ripened tomatoes, irresistible sweet corn, bright green basil, crispy string beans, and the beginning of wonderful autumn produce like apples, winter squash, and figs … all at our fingertips. Fresh, delicious food is one of life’s biggest pleasures. I’ve been an organic farmer for 28 years because it has never made sense to me to eat food grown with toxic chemicals when it’s possible to grow amazing food in cooperation with nature. I enjoy cooking and eating so much more when I
know my food was produced in ways that protect both the planet and my family’s health. Every day you can honor Earth and enjoy the best quality food when you choose to buy organic, as well as food that’s in season and available close by. And when you eat lower on the food chain—fewer animal products and more produce, grains, legumes, and nuts—you save a tremendous amount of natural resources (that’s why all the recipes here are vegetarian). I hope you enjoy these Earth-friendly recipes and the glorious bounty of this delicious month.
Fall Harvest Sandwich with Seared
Figs, Brie, and Watercress Serves 4 | Staff Favorite, Veggie
My family eagerly waits all summer for the figs on our two trees to ripen in September. Such sweet, delicious, and magical fruit! My daughter Marea thought up this unique sandwich, and Earthbound Farm’s executive chef, Sarah LaCasse, executed it to perfection. If you can’t find fresh watercress, substitute arugula. For a perfect lunch, serve these sandwiches with a green salad and salty potato chips.
3 tablespoons plus 2 teaspoons olive oil, divided 1 large yellow onion, very thinly sliced (about 3 cups) 1 teaspoon brown sugar
2 tablespoons balsamic vinegar 1
/3 cup water
8 medium-size figs, ends removed, halved lengthwise 2 ounces watercress (about ½ bunch), leaves and tender stems only 1 teaspoon lemon juice French baguette, cut into four 6-inch pieces 6 ounces Brie cheese, cut into ¼ x 1-inch slices
1. In a cast-iron skillet, heat 2 tablespoons olive oil. Add sliced onion and sauté over medium-high heat for 15 minutes, stirring frequently to prevent burning, until brown and soft. Stir in brown sugar and then balsamic vinegar. Cook for 1–2 minutes and then add water. Reduce heat to medium and cook about 5 minutes until all liquid is absorbed. Remove from heat. (Can be made in advance; refrigerate up to 1 week.) 2. Sprinkle cut figs with 1 tablespoon plus 1 teaspoon olive oil, and salt and pepper. In a hot cast-iron pan or preheated grill, cook for 1½ minutes on each side, setting aside when finished. 3. In a small bowl, toss watercress with remaining 1 teaspoon olive oil, lemon juice, and salt and pepper to taste. 4. To assemble sandwiches, slice each baguette piece in half. On the bottom half, layer watercress, balsamic onions, cheese, and figs. Place bread tops and serve.
PER SERVING: 388 cal, 24g fat (13g mono, 2g poly, 9g sat), 42mg chol, 11g protein, 33g carb, 10g fiber, 375mg sodium
➻ september 2012 | deliciousliving 47
FOOD STYLIST: BASIL FRIEMAN; STYLIST: SUSAN NEUER
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