I couldn’t help it: I had the micro greens handy, and, even after I had finished cooking them, both the squid and the vegetables seemed to be asking for something more.

The picture below is of the tomatoes and onions before they went into the oven, long before they had any thoughts about purple micro radish.

• one pound of cleaned squid from P.E. & D. D. Seafood, marinated for about half an hour (half of that time in the refrigerator) in a bowl containing a mixture of the zest and juice of most of one lemon, thinly-sliced garlic from Race Farm, olive oil, pungent dried Italian oregano from Buon Italia, some finely-chopped no-heat Habanada pepper from Norwich Meadows Farm, and a finely-chopped section of one medium-hot red cherry pepper from Oak Grove Plantation, salt, and pepper, removed from the marinade, drained, pan-grilled briefly over high heat, arranged on plates, drizzled with fresh lemon juice and sprinkled with micro red sorrel from Two Guys from Woodbridge [the basic recipe, minus the micro radish, with more specific instructions appears here]
• two green tomatoes from Tamarack Hollow Farm and two medium red onions from Norwich Meadows Farm, sliced into rough sections, tossed together with a little olive oil, salt, and pepper, spread onto a large Pampered Chef unglazed ceramic pan, roasted at around 375º for about 25 minutes, or until both tomatoes and onions were tender and slightly browned, arranged on plates and sprinkled with purple micro radish from Windfall Farms
• the wine was a California (Napa) white, Sin Fronteras Chardonnay Napa 2015
• the music was that of Poul Ruders, his ‘Nightshade Trilogy’, on Bridge Records; the composer describes the work as, “..a collection of compositions that evoke for me an almost Gothic association with pale moonlight, tombstones crypts and the elusive shadows deep inside an ancient forest at the deep of night.” (I think we got the Halloween thing down tonight)