My crazy Christmas cactus just seems to bloom whenever it pleases. Sometimes it blooms at Easter, sometimes Thanksgiving, never Christmas and this year? This year it’s blooming in October.

Yesterday was the penultimate farmers market and I was pleased to see plenty of vendors with all sorts of goods still available. Last year the produce folks cut out fairly early but this year they are sticking around. The fish lady advertised the wild salmon as the last of the season so that’s what we brought home. I’ve breaded it with whole grain cornmeal.

Roasted-tomato soup

2-3 pounds tomatoes, cored and halved
1 large sweet onion, chopped
2 tablespoons minced garlic
basil, to taste
herbs de Provence, to taste
1 big pinch saffron
1/2 teaspoon crushed red pepper
3 cups chicken broth
1/2 cup heavy cream
salt, to taste

Roast tomatoes in a foil lined pan at 450 F for 45-60 minutes or until the skins begin to blacken and the juice reduces a bit. Meanwhile, add the onion and some olive oil to a Dutch oven and saute slowly until they begin to caramelize. When the tomatoes are ready, add the garlic to the onions and saute 60 seconds then add the tomatoes and give it a good stir. Add all remaining ingredients except for the heavy cream and simmer gently about 20 minutes. Puree with a stick blender, adding the cream during the last few seconds of blending. Top with herbed croutons and enjoy!