Last weekend marked the end of the Chicago farmer's market season. It was a vibrant swan song - giant orange pumpkins, cauliflower heads the color of amethysts, red and green apples of every shape and size. Surrounded as I was by delicious beauty it was hard to savor the moment. My grieving for the end of the harvest had already begun.

In a sorrowful fit of emotional spending, I purchased as much as I could carry without toppling over or injuring anyone on the bus. Thanks to the new boot camp class at the Y and my oversized backpack that translated into four butternut, three acorn, and five spaghetti squashes, a pound of sunchokes, five varieties of apples, three turnips, a head of cauliflower, a hefty bag of kale, and a stalk of Brussels sprouts that resembled something the evil Orcs carried in the Lord of the Rings. Judging from the looks I received and the wide berth I was given on the sidewalk, I wasn't the only one that thought it looked like a weapon that could pack a wallop.

At dinner time I started with the kale, since it was the most perishable of my harvest loot. Then I rescued the remaining garden parsnips from the bottom of the crisper. After a quick perusal of my favorite vegetable cookbooks I decided on a Parsnip, Kale and Walnut Galette.

The galette was nothing short of lip-smacking deliciousness. It was light but satisfying with just the right amount of that comfort food richness that we all seem to crave when the weather turns cold. Parsnips have such a distinct flavor they can dominate a dish if given a starring role, but partnered with toasted walnuts and sage they achieve a harmonious balance. The egg flavor was lost, but we didn't miss it. I suspect the eggs were more of a binder, and as such I might consider using just the whites next time.

The verdict? Make it again and soon!

Parsnip, Kale and Walnut Galette

Adapted from Deborah Madison's Local Flavors 

• 4 cups kale (or other cooking greens) 
• 1/2 pound parsnips (2-3), peeled and finely diced
• Salt and freshly ground pepper
• 3 eggs
• 1 T all-purpose flour
• 1/4 cup grated Parmesan or Romano cheese
• 2 T unsalted butter
• 1/2 cup chopped sage
• 1/2 cup chopped walnuts
• olive oil

1. Heat a large pot of salted water for the greens. When it boils, add the kale and cook until tender, about 5 minutes. Drain, squeeze out as much water as possible, then coarsely chop.
2. Beat the eggs. Whisk in flour and 1 teaspoon salt. Stir in parsnips, greens and cheese. Season with pepper.
3. Melt butter in an 8-inch skillet. Add the sage and walnuts and cook, stirring frequently, until they smell toasty, about 4 minutes. Add them to the parsnip mixture.
4. If the skillet is too dry, add enough olive oil to coat lightly. When hot, add the parsnip mixture and pat it evenly into the pan. Reduce the heat to medium-low, cover and cook until golden, about 5 minutes.
5. Holding the lid tightly to the skillet turn them upside down so that the galette releases onto the lid. Carefully slide the galette back into the skillet with the golden side up. Cook uncovered until the second side is golden and crisp. Slide the galette onto a serving plate, cut, and serve at once.