I have a backlog of posts to write, but a combination of late nights in the office and blogging blues have kept me at bay. Hopefully I’ll be able to get to a few later this week.

In the meantime, here’s a gallery of some recent meals and some shots I took at my farmers’ market. As usual, clicking on any of the tiles will bring up a slideshow of high-resoluton photographs.

Celery braised in butter and wine.

Cranberries.

Miniature pumpkins.

Ricotta cheese crostini with shaved white truffle.

Onions.

Foraged icicle radishes.

Plums.

Radishes.

Poached Scottish salmon, with lacinato kale and shallot-herb mayonnaise.

Deconstructed “BLT sandwich” — salad greens, bacon, hard-cooked egg, croutons fried in bacon drippings, shallot-herb mayonnaise, tomato confit, mustard vinaigrette.

Carrots.

Caramelized fairy tale eggplant and heirloom tomatoes.

Fried pork sausage.

Miniature pumpkins.

Corn. They’ll be gone in a week or two.

Radishes.

Quinces.

Spaghetti with sausage, tomatoes and lentils.

Broiled cod with heirloom cherry tomatoes; served with market greens.

Garlic soup, with fried bread and a poached egg.

Brussels sprouts, ricotta cheese, Seckel pear.

Insalata di uova e carne (“warm salad with bacon and pancetta”). It’s different from a salade lyonnaise because the pancetta was sautéed in olive oil with minced shallots, then beaten egg was added and lightly scrambled before combining with the greens.

Celery and cremini mushroom salad, with ricotta salata cheese.

Pork sausage with black truffles, roasted figs and chanterelle mushrooms.

Oeufs mayo — hard-cooked egg, shallot-herb mayonnaise, heirloom tomatoes and salad greens.

Potato gnocchi with sausage ragu.

Autumn market greens.

Sautéed chanterelle mushrooms.

Heirloom chile peppers.

Green beans and wax beans with Middle Eastern herb sauce.

Seckel pears — an heirloom variety that’s juicy and sweet.

Bacon.

Heirloom chile peppers.

Warm chicken liver and green bean salad, with garam masala.

Sautéed wild mushrooms and poached egg.

Ricotta cheese, Seckel pear and honey.

Mise en place. Clockwise from upper right: mustard vinaigrette (2 tablespoons white wine vinegar, 1 teaspoon Dijon mustard, pinch of sea salt and black pepper, 1/4 cup extra-virgin olive oil), chopped parsley, pancetta, a ramekin containing one beaten whole egg seasoned with sea salt and black pepper.