Here's what you gotta cook this fall: crepes! My pal Lex P. met me up at Keith Stewart's farm in Port Jervis, New York, and we made three types. One: (crepes with) apples, shredded carrots, garlic, a touch of scallions, nutmeg, cinnamon and Ronnybrook butter (from the Union Square Greenmarket), two: broccoli, garlic, bell peppers, peanut butter, rice vinegar, and honey; and three: tomatoes, basil, sage, and oregano. You'll be so glad you'll jump (in the mustard) for joy. All of these things are available at Greenmarket right now.
