Daylight is waning, the nights are nippy, and the leaves are blazing with color for their last hurrah. It’s time for fall foods, local fall foods. What am I finding in our farm market?
Today, I’m rushing back to buy up a couple dozen ears of the last of the corn, if they have that many left. It’s occurring to me that I can freeze a bunch of this wonderfully crunchy sweet corn that I’ve been roasting in the oven lately. It seems obvious, but after being so used to getting foods easily in the store, it takes a change of thinking on my part to not only eat more seasonally, but to preserve food for the winter. I’m putting learning-to-preserve on my to-do list.
Beets–nutritious and full of fiber, they are scrumptious roasted with other root vegetables. Or steam and slice in a marinade of balsamic vinegar and sea salt to add into green or potato salads.
Winter squashes, especially my favorite, Delicata–roast in the oven with a little water in the bottom and serve with a sprinkle of olive oil and manchego cheese. So good!
Potatoes–stews, soups, roasted, pan fried with garlic in olive oil, steamed with butter and fresh chopped parsley, a real comfort food.
Walnuts–there’s nothing like cracking walnuts by the fire or baking an apple crisp with freshly picked walnuts. I know Debra and Jon from Nuts About Berries Farm have a bumper crop this year. And what a difference fresh walnuts are from the nuts that have been sitting in grocery stores that came from the previous year’s harvest or even further back.
Onions–sauteed or roasted or flavoring broths, I’d say onions are good in just about everything.
Garlic–roasted and spread on potatoes or crusty bread and butter, and from my Spanish mother-in-law comes the most satisfying, cold blasting soup using whole cloves from a whole head of garlic, braising in olive oil first, then adding chicken broth, thin sliced carrots, rice, and a small amount of cut up chicken. The best medicine for a cold!
Pumpkins–for pie, what else?! Making pie from real pumpkin is unbelievably good, fragrant and rich tasting. Mmm, I can just smell the cinnamon, cloves, and ginger. Is it Thanksgiving yet?
Apples–sauce, pies, crisps and cobblers, oh my!
Pears–for a real simple treat try baking them with a little cinnamon and cloves.
You can find these and other fresh local food at: Dinihanian’s Farm Market , Hillsdale Farmers Market, Portland Farmers’ Market, Nuts About Berries Farm, Hollywood Farmers Market, People’s Farmers Market.
I’m sure I’m missing some other great fall foods; what are your favorites?