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WHAT'S IN SEASON?

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OCTOBER:

Vegetables: Arugula, Beets, Broccoli, Brussels Sprouts, Cabbage, Garlic, Herbs (perennial), Kale, Leeks, Onions, Parsnips, Potatoes, Pumpkins, Radishes, Rutabaga, Spinach,  Swiss Chard, Turnips, Winter Squash

Fruit: Apples, Concord Grapes, Cranberries, Pears, Raspberries

NOVEMBER:

Vegetables: Arugula, Beets, Brussels Sprouts, Garlic, Kale, Leeks, Onions, Parsnips, Potatoes, Pumpkins, Radishes, Spinach,  Swiss Chard, Turnips, Winter Squash

Fruit: Apples, Cranberries



Gifts of Food
Right Food for the Season - Late Fall
Written by Jane Ward   
I love receiving homemade holiday gifts, and I operate under the assumption that others do too.  Because I’m not in the least artistic, or even crafty, if one of my packages has your name on it, you can bet it won’t be filled with hand block-printed stationery or custom embroidered hankies.  I can bake, though, and I do.

Every year, starting right before Thanksgiving, I begin baking for my holiday gift giving.  Cookies, candies, yeast coffeecakes, fruit studded loaves of pan dolce – dozen after dozen of these treats are mixed, baked, and then frozen, ready for the moment when I assemble presents for my closest friends, or for when I need a last minute hostess or teacher gift.  The roster of baked goods varies little from year to year; after all these years of baking and giving, recipients have their favorites and expectations must be met.
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Curry Pumpkin Apple "Pitzas"
Right Food for the Season - Late Fall
Written by Lizzy Butler   
Although we don’t associate this time of year (tell me how it came to be the end of November again?) with bountiful harvests from the garden, there are still some edible gems left in the surviving vines that keep us going throughout the winter. They are the brave warriors who withstand the cold fall nights when other vegetables bow out until next season.
 
I’m talking about winter squash of course, and they’re about to take center stage on your table during the holiday season.
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Spin on a Classic: Twice Baked Delicata Squash
Right Food for the Season - Late Fall
Written by Lauren Klatsky   
Delicata squash is my “go-to” winter vegetable when I’m in a hurry.  It cooks a lot quicker than other varieties of the Cucurbita (aka. gourd) family and can even be prepared in the microwave in a pinch.  Another bonus is that I don’t have to pull out my extra large Chef’s knife to cut through its relatively narrow body and thin, edible skin.   Delicata’s moist interior is easy to mash by hand with a fork so you don’t have to dirty an electrical appliance to achieve a silky texture. 
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A Localvore Thanksgiving II - Creative Sides
Right Food for the Season - Late Fall
Written by R. Patrick Kent and Lara Zelman   

Here in New England, fall vegetables can get repetitive. There are only so many times you can eat root vegetables and hearty greens. We wanted to come up with a few side dishes that were never served on our Thanksgiving tables growing up. Some of these ideas may seem like odd combinations - but don't be afraid to try one out. Surprise your family with something unexpected, like the earthiness of the starches with the kick of the kale pesto in this first recipe. Don't pass by those oddly shaped squash. These side dishes celebrate the bounty of New England!

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Fall Treats
Right Food for the Season - Late Fall
Written by Michelle Collins   
Fall in New England is beautiful for many reasons – the foliage, the crisp, cool weather, and of course, the food. As soon as autumn hits, I crave nothing but pumpkins and apples, in any variation imaginable. To really get in the fall spirit this year, I visited five local farms and farmers’ markets to taste what apple and/or pumpkin creations they’ve concocted this year. And believe me when I tell you, my findings were nothing less of impressive. 
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What's In Season? 

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(click here for a printable chart)  

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