This dish is best prepared a day ahead of time, which allows the flavors to intensify and the consistency to soften a bit.

Carrots & Peppers

1.5 lbs. carrots, shredded (or 2 bags shredded carrots)
1-2 medium parsnips, shredded
3 medium-sized bell peppers, julienne cut
1 can tomato paste (Redpack or Contadina preferred)
1 small onion, course minced
1 tbs. oil (canola or peanut preferred)
water (might be needed - keep 1/4 cup handy)
1/4 tsp. salt (plus additional to taste)
1/4 tsp. sugar
1/4 tsp. ground black pepper (plus additional to taste)

1. Heat oil in large, straight-sided pan over medium heat until oil ripples.

2. Add onion and cook until just transluscent, about 2 minutes.

3. Add carrot and parsnip and sautee, moving constantly, until color deepens - usually about 7-9 minutes.

4. Add peppers and tomato paste to mixture, as well as measured salt, sugar and black pepper. Reduce heat by a tick (medium-low) and continue to cook, moving contents constantly to prevent burning. Add dashes of water if necessary if mexture proves too immobile in pan.

5. After cooking an addition 8-10 minutes, transfer to oven-safe covered bowl. Store in a cold place and reheat either in oven or microwave.

Serves 6-8.

We trekked out into the perfect Indian summer late-Sunday-morning sun to find something to fill our tummies and our souls.

We came home an hour later with:

• A new kind of soap the scent of which Ruth Ann's daughter Rachel described as lying down on a forest carpet of pine needles and fall leaves
• A half-gallon of whole milk (Rudi has promised me tapioca this week)
• A half-gallon of apple cider (because the house smells so nice when it's cooking on the stove)
• Jicama (a South American root vegetable that I'm eager to try)
• Turkish eggplant
• Peppers in fall colors
• Tomatoes from a greenhouse
• Broccoli for soup
• Leeks for soup
• Gigantic red beets (almost as big as your head!)
• Suncrisp apples
• A yellow onion
• Young, fresh garlic
• Brussels sprouts
• Mascarpone
• Blueberry scones

Next week I'm going to pick up nuts (if they still have some) and winter squash. I just wasn't ready to switch seasons quite yet!