This autumn has been really kind with the warm weather and, consequently, the longer availability of local produce. As I write this, I just finished serving a salad of local organic spinach from Dolway Farms, topped with strawberries from Heeman’s. I dressed the salad with a vinaigrette made with mango vinegar and Italian olive oil. Fresh and colourful. This is the last week for the “everbearing” berries that have helped us extend our typically “summer” fruit, and in my Latin cooking class, I served some of the season's last corn from Thomas Bros. farms. So savour what's left, and enjoy!

There's so much still to look forward to, though, including the many root vegetables that will take us through winter and will be part of amazing, comforting braised dishes. It’s a wonderful time of transition.  Be sure to treasure the best of both in your kitchen.