Csalamádé, a Hungarian sweet and sour summer pickle

Csalamádé, a Hungarian summer pickle of mixed grated vegetables

I have talked about preserves last time, summer being the perfect season to put aside all kinds of seasonal fruits and veggies. Apart from cherries in syrup, that I made with the leftover of our recent harvest, and kovászos uborka, which I intend to prepare with my freshly bought pickling cucumbers, there is one preserve I never miss the occasion to make when this time comes. And it actually turned out so well this time that I’m afraid the jars won’t last till winter at all.

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Parsley root patties or vegetarian burgers

Parsley root patties or vegetarian burgers

As I mentioned some time ago, root vegetables season is in full swing. I took profit of this matter of fact to ask my grandmother – who’s very willing to provide me the good Eastern European stuff that I can’t find around here – to send me some parsley root.

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Chestnut gnocchi with a creamy wild mushroom sauce

Chestnut gnocchi with a creamy wild mushroom sauce

Chestnuts obviously are another autumn gift. I’ve been using them scarcely for years, considering them a luxury as I had to pay a fortune for them to a greengrocer. But for now… I felt somewhat ridiculous when we came home from a walk in the forest with more than 6 pounds of them for free – a few days after having bought half a pound from the farmer’s market !

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Hungarian mushroom stew or gomba pörkölt 

Hungarian mushroom stew, gomba pörkölt

Autumn has been creeping in slowly, inspite of still frequent electric blue skies and warming sunbeams. The colors of flowers and fruits are now fading away, squashes of all sizes and colors started invading the kitchen, and the cooler evenings and first rainy days remind us of comforting, hot dishes. And apart from some sore throats and blocked sinuses, autumn carries so much goodness ! Mushrooms, especially.

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