soups

I often wonder how many others are seasonal cooks. All of us, to some degree, must be. We take advantage of the bounty of fruits and vegetables available in our area at harvest time. Yet, how many are like me? I seem to follow the seasons - a spring menu - a summer menu - fall then winter. Dishes I will only make at certain times of the year. The first frost signals a need to make a boiled dinner. The first signs of spring and I crave asparagus. The waning days of August and the month of September can bumfuzzle my palate. I still need the summer foods, but I have an urge to make heartier autumn meals. This week's menu is a good example. Bar-b-que beef (summer); Ham and cauliflower chowder (fall); chicken salad (summer); spaghetti and meatballs (anytime and almost every weekend); egg and olive sandwiches (spring/summer) are all on the agenda for this week. Sliced tomatoes and onions drizzled with olive oil and laced with grated cheese will be a good side dish as will fried zucchini.