THE VILLAGE VOICE

"The shortest day has passed, and whatever nastiness of weather we may look forward to in January and February, at least we notice that the days are getting longer.  Minute by minute they lengthen out.  It takes some weeks before we become aware of the change.  It is imperceptible even as the growth of a child, as you watch it day by day, until the moment comes when with a start of delighted surprise we realize that we can stay out of doors in a twilight lasting for another quarter of a precious hour." ~ Vita Sackville-West (January Sunset - Hubbard Lake, MI) ROASTED SWEET POTATO 'ZOODLES' with RED PEARS, BABY SPINACH and SAUTÉED PECANS ( adapted from Wegans ) 4  medium spiraled sweet potatoes 3-4  Red diced pears 8  oz. baby spinach 1  cup pecans or walnuts  1/4  cup extra virgin olive oil or more if needed to lightly coat 2-3  Tbsp. unsalted butter 2  Tbsp. chopped chives or dried to ta...

"But now in September the garden has cooled, and with it my possessiveness. The sun warms my back instead of beating on my head ... The harvest has dwindled, and I have grown apart from the intense midsummer relationship that brought it on." ~ Robert Finch (SEPTEMBER SUMMER END) ROASTED SHRIMP COCKTAIL ( Recipe courtesy of Ina Garten)  2  lbs. (12-15 count) shrimp 1  Tbsp. good olive oil 1/2  tsp. kosher salt 1/2  tsp. freshly ground black pepper Sauce: 1/2 cup chili sauce (recommended Heintz) 1/2  cup ketchup 3  Tbsp. prepared horseradish 2  tsp. freshly squeezed lemon juice 1/2  tsp Worcestershire sauce 1/4  tsp. hot sauce ( recommended: Tabasco) Preheat oven to 400º F. Peel and devein shrimp, leaving tails on. Place on sheet pan with olive oil, salt, and pepper and spread in 1 layer. Roast for 8-10 minutes, just until pink and firm and cooked through. Set aside to cool. Sauce:...