I opened up this season's first quart of kimchi this morning. Kimchi for breakfast may not be everyone's idea of a good time, but it suits me just fine.
A couple of weeks back one of my covensibs gave me some lovely tender little baby turnips from her last farm share. (Yes, Virginia, witches really do eat babies.) I had some nice plump daikons over from the last farmer's market and a couple of stray parsnips at the bottom of the vegetable drawer. Chop 'em up, mix 'em with green onion, grated ginger, a heaping tablespoon of cayenne, a little sugar, and more garlic than anyone should ever eat. Immerse in brine and let the fermentation begin. Sweet.
We didn't have our first frost until the night before Halloween this year. That's the latest freeze I can remember here. I'm still getting broccoli and collards from the garden—those cabbage vegetables just love cold—and the parsley's still holding on. With luck, they'll keep going till the ground freezes. But we're entering the season of pickles, and I say: bring it on.