Eating the Season
Fall is the easiest time of year to write about eating the season, especially in our neck of the woods. Read on for highlights on a few varieties of fresh foods found plentifully in our area and seize the day by trying one of the suggested recipes below. Here we go!
Okay, I had to lead with apples. These sweet jeweled fruits pepper the sides of our rural roads this season and nourish not only our fall palates but those of our wild populations as well. When choosing an apple, the roadsides sometimes can deliver. Personally, however I’d suggest touring one of our many apple orchards in the area, such as Hauser’s Superior View, Bayfield Apple Company or North Wind Organic Farm. While at the orchard or in the store, you can select local apples that are best for baking, saucing, juicing or for eating just plain raw. When eating raw, expand your horizons by cutting slices into a fresh salad, or shred them into a slaw with beets, tossed with ginger, garlic, a pinch of salt and a splash of vinegar (here’s a recipe for you to try). If you’re more of a baker and like to spend some time warming your fall kitchen with the smells of baked apples and cinnamon, pick up a bag of local Cortland apples at the Co-op and try something fancy like glazed apple fritters – check out this recipe.
While cabbage is not on the list of powerhouse vegetables like spinach or kale, it is quite healthy and versatile in the kitchen. Cabbage acts more as a texture addition to dishes, absorbing any sauce while maintaining structure. When eaten fresh it adds a soft taste and a firm, slightly sweet crisp to the dish. In the deep dark winter months, when lettuces are less available locally, cabbage can act as a crispy replacement. Next time you plan a taco night think about grabbing a head of cabbage and slice it thin over your preferred taco filling. To add a layer of authenticity, chop cilantro and onion and sprinkle that right on top as well. While Serrano peppers are still in season and carrots are fresh from the farm, think about creating a cabbage relish. (Find the recipe from Bon Appetit here). Slice the cabbage, onion, carrot, garlic and Serrano’s and toss with salt in a large bowl. Once the cabbage has been softened by the salt (about 30 minutes) try it on a batch of black beans and rice with warmed corn tortillas or serve it next to your favorite locally caught fish. If there’s any relish left, let it sit to ferment and gain flavor as the week passes. At the co-op we have fresh, local and organic red and green cabbage varieties. Currently we carry, Caraflex cabbage from Hermit Creek Farm. Hilariously the vegetable resembles a character straight out of the 1993 movie, Coneheads. Potential Halloween party décor? Perhaps! This variety is a tad more delicate than the traditional round cabbages, so think of it not only as a conversation starter at your fall party but as part of a chopped salad with pears, red onion and spinach.
Check out the recipes and, if inspired, send in your local recipe ideas to our email: firstname.lastname@example.org