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.

Caramelized fairy tale eggplant and heirloom tomatoes.

Sautéed wild mushrooms and poached egg.

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

Bacon.

Celery and cremini mushroom salad, with ricotta salata cheese.

Ricotta cheese, Seckel pear and honey.

Spaghetti with sausage, tomatoes and lentils.

Heirloom chile peppers.

Brussels sprouts, ricotta cheese, Seckel pear.

Plums.

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

Miniature pumpkins.

Heirloom chile peppers.

Garlic soup, with fried bread and a poached egg.

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

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

Quinces.

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

Autumn market greens.

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.

Onions.

Miniature pumpkins.

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

Radishes.

Carrots.

Potato gnocchi with sausage ragu.

Cranberries.

Fried pork sausage.

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

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

Foraged icicle radishes.

Ricotta cheese crostini with shaved white truffle.

Green beans and wax beans with Middle Eastern herb sauce.

Celery braised in butter and wine.

Radishes.

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.

Sautéed chanterelle mushrooms.