I could have been cute and called these ‘Fall Spring Rolls’.
I’m not usually into cute.
Despite what you may have read here recently, fall does bring more bounty than just winter squashes.
We also have walnut trees and hazelnut trees.
And for those that know what they’re doing it’s also mushroom season.
I don’t know so I buy them.
As to the rocket salad – what can I say…. I was craving bitter greens so I bought that, too.
Baked Fall Phyllo Rolls with Rocket Salad
Total time: 30 minutes
- 2 sheets phyllo dough
- olive oil
- 2oz (60gr) mushrooms, roughly chopped
- 2 medium shallots, roughly chopped
- 1/4 cup walnuts, roughly chopped
- 2oz (60gr) feta, crumbled
- 1 tbs olive oil
- 1 tsp soy sauce
- 2oz (60gr) rocket or other greens
- 1 tbs white balsamic vinegar
- 1 tsp soy sauce
- 1 tsp Dijon-style mustard
- 2 tbs salad olive oil
- Heat 1 tbs olive oil and soy sauce in a skillet over medium heat.
- Add mushrooms, walnuts, and shallots. Sauté until lightly browned.
- Remove from heat and add feta.
- Remove 1 sheet of phyllo and re-wrap the rest. It’s important to keep filo covered at all times or it will dry out very quickly.
- Lay the sheet out flat and lightly brush all over with olive oil.
- Cut pastry in half the long way.
- At the narrow end of each sheet arrange 1/4 of mushroom mixture.
- Roll up like a cigar, tucking in sides as you roll.
- Place on an oiled baking sheet and brush the top and sides with oil.
- Repeat, making 4 rolls in all
- Bake at 400F (200C) for 12 – 15 minutes, until golden brown.
- Whisk together vinegar, mustard, and soy sauce in a medium bowl.
- Add olive oil and whisk well.
- Add rocket and toss to coat.
- When ready: Divide salad onto 2 plates. Add 2 spring rolls and serve.
Did I mention that it’s been a strange year in the potager?
I had 4 zucchini plants.
Yes, 4 zucchini plants for 2 people and we hardly ate any zucchini all summer. There was a week or two in July when I actually had enough to make Lemon Zucchini Bread and some soup for the freezer, but after that brief glut there has been nothing….. Maybe one or two each week big enough to serve as a vegetable for the 2 of us.
The tomatoes were a month late producing anything and have only been moderately prolific, although now, at the end of September, they are loaded with green tomatoes.
And there there’s the winter squash…..
Here is half of my harvest:
It’s half because this is everything that formed and grew starting in July – when they’re supposed to. I picked them last week.
An equal number of everything formed in late August and is now full-size and, I hope, ripening to be ready to pick in another few weeks.
From 3 spaghetti squash plants I expected about 12 squashes. I have 11 picked and another 12 ripening.
From 4 butternut squash plants I expected about 16 squashes. I have 5 picked and another 6 ripening.
The acorn squash lived up to expectations – I had 2 gold and 2 green plants and will have 8 of each, although the green are unusually small and the gold are quite large.
Still – aren’t they pretty all lined up?
We’ll be eating well this winter.