Easy Fall Meal

Last night's supper:

• Celery Root Remoulade, (made from celery root from our garden)
• Red radish salad (thinly sliced radishes from the garden in a sour cream horseradish dressing)
• Melted red peppers (peppers from the farmers' market)
• Beet salad (beets and onions from our garden)
• Jerusalem artichoke salad (thinly sliced Jerusalem artichokes from our garden, garden shallot, lemon juice and olive oil and shaved Parmesan reggiano

• Soft polenta with kale, cannellini beans, and cheese  (polenta from friends in Italy, kale from the garden, beans and Fontina cheese from the grocery store)

• One pork chop with sauerkraut and apples (pork from Dominion Valley Farm and apples from Kickapoo Valley)

• Raspberries  (locally picked last Sunday)

This was a really easy (15 minute) meal to prepare.  Everything was leftover in the refrigerator.  Just place little heaps of the salads on each plate to eat as a first course.  Heat the polenta dish and pork chop in the microwave.  Wash and lightly sweeten raspberries.  Delish!