The great fall weather in the Northeast (temperate, sunny days and cool nights) has been a boon to the vegetables that thrive in cooler temperatures. Light nighttime frosts help sweeten hearty dark leafy greens such as kale and collards. Deeper frosts end the growing season, but, fortunately, that hasn't happened yet.
My garden is still producing kale (two kinds), mustard greens, arugula and a little parsley. In addition, I've been buying cauliflower, turnips, kohlrabi and winter radishes at farmer's markets.
The meals I've been cooking recently reflect this bounty. Concoctions have included a pasta sauce with cauliflower, kale and anchovies; a salad of chickpeas, feta cheese, cauliflower, kohlrabi and kale; and scrambled eggs with cheddar cheese, sautéed leeks and . . . wait for it . . . kale.
The chickpea salad couldn't be easier to make. In a bowl, combine chickpeas, crumbled feta cheese, chopped cauliflower, chopped kohlrabi (or other crunchy vegetable) and chopped kale (or other dark leafy green). Add lemon juice, olive oil, salt and pepper to taste. Done.
Have a nice weekend.