Mid to Late October

In Season: Apples, Arugula, Beets, Broccoli, Brussels Sprouts, Collard Greens, Kale, Leeks, Parsnips, Winter Squash

Also available throughout the region: Cabbage, Carrots, Cauliflower, Celery, Chinese Cabbage, Cucumbers, Grapes, Green Beans, Lima Beans, Mustard Greens, Okra, Potatoes, Pumpkin, Radishes, Raspberries, Rutabaga, Spinach, Swiss Chard, Turnips
 

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TIP: RUTABAGA
When selecting rutabagas, look for firm, smooth-skinned specimens with a rich violet or plum color that fades to cream. Although farm-fresh rutabagas can usually be eaten skin and all, supermarket rutabagas are often covered with a waxy coating to prolong freshness and must be peeled before using.
 

Arugula-Walnut Pesto
Adapted from Kitchen Sense by Mitchell Davis
Makes 1 cup

1/3 cup walnut halves
1 large garlic clove
2 bunches fresh arugula, stems removed and leaves torn into small pieces (about 3 cups)
2 anchovies or 2 tablespoons capers
Kosher salt and freshly ground black pepper, to taste
1/2 cup grated Parmigiano Reggiano or Pecorino cheese
1/2 cup extra-virgin olive oil

In the bowl of a food processor fitted with a metal chopping blade, combine the walnuts and garlic. Pulse until finely chopped. Add the arugula and anchovies or capers, season with salt and pepper, and pulse until chopped, scraping down the sides occasionally.  Add the cheese, pulse to blend, and scrape down the sides again.

With the machine running, slowly drizzle in the olive oil through the tube to produce a creamy emulsion. The mixture should have the consistency of a thick sauce. Serve over a hearty pasta, such as linguine.


Ukrainian Borscht
Makes 4 servings

1 bay leaf
2 thyme sprigs
1 parsley sprig
4 peppercorns
2 pounds beef brisket
1 small onion, finely chopped
Kosher salt
3 medium raw beets, shredded
1 potato, cut into chunks
1 medium carrot, sliced
1/4 small head cabbage, shredded
1/2 cup canned cannellini beans
1 tablespoon all-purpose flour
1 tablespoon red wine vinegar, plus additional, to taste
Freshly ground black pepper, to taste
Sour cream, for serving
2 slices bacon, fried, drained, and crumbled, for garnish
1 garlic clove, finely chopped, for garnish
Chopped fresh thyme, for garnish

Tie the bay leaf, thyme, parsley, and peppercorns in a square of cheesecloth. Place the bundle in a large pot. Add the beef, 2 quarts cold water, and the onion. Simmer (do not boil) until the beef is very tender, 2 to 2 1/2 hours. Spoon off any grease; season with salt.

Add the beets, potato, and carrots; simmer for 30 minutes. Add the cabbage and beans; simmer 30 minutes more. Whisk together the flour with 1 tablespoon water. Stir into the soup and simmer until thickened, about 5 minutes more. Just before serving, stir in the vinegar and season with pepper. Taste and adjust the seasoning, if necessary.

To serve, ladle some soup and meat into individual serving bowls. Spoon a dollop of sour cream into each bowl. Garnish with crumbled bacon, garlic, and chopped thyme.

Early to Mid October

In Season: Apples, Broccoli, Brussels Sprouts, Collard Greens, Grapes, Kale, Lettuces, Parsnips, Pears, Winter Squash

Also available throughout the region: Cabbage, Carrots, Celery, Chinese Cabbage, Cucumbers, Dry Beans, Lima Beans, Mustard Greens, Okra, Pumpkins, Radishes, Raspberries, Rutabaga, Swiss Chard, Tomatoes, Turnips

Have a favorite recipe you want to share with the Local Food Community? Send them to feedback@localfoodexchange.com
 

TIP:  PUMPKIN

Large, bumpy field pumpkins make wonderfully scary jack o’lanterns, but when it comes to baking, their flesh yields bland, stringy desserts. For a yummy, fresh-from-the-field pumpkin pie, seek out small, smooth-skinned sugar pumpkins, which can be roasted, pureed with your favorite spices, and substituted for any canned pie filling.


Brie and Pear Pressed Sandwiches
Makes 4 servings

¼ cup (1/2 stick) unsalted butter
8 slices country, peasant-style bread
8 ounces Brie cheese, sliced
2 large pears, cored and thinly sliced
2 tablespoons honey

Spread butter on both sides of the bread and place 4 slices on a clean workspace. Divide the cheese among the bread. Cover the cheese with pear slices. Drizzle the pears with honey. Place the top half of the bread over the honey.

Heat a large skillet over medium-heat. Add the sandwiches and cook until golden, about 4 minutes per side. Turn the heat to low, cover the pan, and cook until the cheese is melted, about 2 minutes more.


Parsnip and Potato Puree
Makes 6 servings

2 pounds russet or Idaho potatoes, peeled, and cut into medium cubes
2 pounds parsnips, trimmed, peeled, and cut into medium cubes
6 tablespoons (3/4 stick) unsalted butter 
1 teaspoon salt
Freshly ground black pepper
½ cup heavy cream

Bring a large pot of salted water to a boil. Add the potatoes and parsnips; boil until tender, 20 to 25 minutes. Drain and transfer to a bowl. Use a potato masher to mash the vegetables with the butter, salt, and pepper. Slowly mash in the cream. Taste and adjust the seasoning, if necessary. Serve hot.

Mid to Late September:

In Season: Apples, Broccoli, Brussels Sprouts, Grapes, Kale, Lettuces, Parsnips, Pears, Peppers, Winter Squash

Also available throughout the region: Blackberries, Cabbage, Carrots, Celery, Chinese Cabbage, Collards, Cucumbers, Dry Beans, Eggplant, Lima Beans, Mustard Greens, Raspberries, Rutabaga, Swiss Chard, Turnips

Have a favorite recipe you want to share with the Local Food Community? Send them to feedback@localfoodexchange.com
 

TIP:  CARROTS

For a pretty and unusual presentation in your next salad, use a vegetable peeler to peel carrots lengthwise into long, delicate ribbons.  

Glazed Brussels Sprouts and Shallots
Makes 4 servings

1 pound Brussels sprouts
1/2 pound shallots
1 tablespoon unsalted butter
1 teaspoon sugar
1/2 teaspoon salt
Freshly ground black pepper, to taste

Trim the outer leaves from the Brussels sprouts and cut an "x" in the root end of each one. Peel the shallots, without cutting into the root end, separate the loves, and cut an "x" in the root end of each.

Place the Brussels, sprouts, butter, sugar, salt, and pepper in a skillet. Add enough water to cover the sprouts by three quarters, place over high heat, and boil for 5 minutes. Add the shallots and continue to boil until all the liquid has evaporated, another 7 to 10 minutes. Reduce the heat to medium and continue cooking, shaking the pan occasionally, until the sprouts and shallots turn a dark golden color. Transfer to a serving dish and serve.


Butternut Squash Gnocchi
Adapted from La Cucina di Lidia by Lidia Bastianich
Makes 4 servings

1 (1 1/2-pound) butternut squash, halved lengthwise and seeded
2 tablespoons chopped fresh sage
2 eggs, beaten
1 1/4 teaspoon salt
1 1/2 cups all-purpose flour
Melted butter, for serving
Freshly grated parmesan cheese, for serving

The night before you intend to serve the gnocchi, preheat the oven to 350° F. Wrap the squash in foil and roast until tender when pierced with a fork, about 35 minutes.

Scoop the pulp from the skin directly into a fine sieve. Set the sieve over a bowl to catch the liquids, cover, and allow the squash to drain overnight in the refrigerator.

The next day, puree the squash and sage together in a food processor, then transfer the puree to a bowl. Mix in the eggs and salt; stir in the flour and blend thoroughly. The dough should be soft and sticky.

Bring a large pot of water to a boil. With a spoon, scoop up walnut-size pieces of dough and use a finger to slide it into the water. Cook the gnocchi in batches of 10 to 15, poaching them for 2 minutes  (they will rise to the surface). Remove with a slotted spoon to drain. Repeat the process until the remaining dough is used up. Toss with warm melted butter and grated cheese. Serve hot.

Early to Mid September:

In Season: Apples, Broccoli, Grapes, Kale, Lettuces, Pears, Peppers, Plums, Sweet Corn, Tomatoes

Also available throughout the region: Blackberries, Cabbage, Carrots, Celery, Chinese Cabbage, Collards, Cucumbers, Dry Beans, Eggplant, Lima Beans, Peaches, Snap Beans, Swiss Chard, Turnips, Wax Beans

Have a favorite recipe you want to share with the Local Food Community? Send them to feedback@localfoodexchange.com

Scorpacciata! Eat it while it lasts!

TIP: The first two weeks of September is usually the last chance to purchase farm-fresh peaches. To stretch their summer sweetness into the colder months, try your hand at canning. It’s easier than you think!

Mashed Potatoes with Kale and Olive Oil
From The Oldways Table: Essays and Recipes from the Culinary Think Tank, ed. By K. Dun Gifford and Sara Baer-Snnott
Makes 4 servings

3 pounds all-purpose potatoes, peeled and cut into large chunks
Sea salt, to taste
1/4 cup extra-virgin olive oil
4 garlic cloves, finely chopped
1 bunch kale, large stems stripped and discarded , leaves chopped
1/2 cup warm milk or light cream
Freshly ground black pepper
1 bunch scallions, white and light green parts only, thinly sliced
1/4 cup freshly grated Parmesan cheese, for garnish (optional)

Put the potatoes in a large pot and cover with water. Add a pinch of salt. Boil for 20 minutes, or until tender. Drain and transfer the potatoes to a bowl.

Heat 2 tablespoons of the oil in a large saute pan or skillet over medium heat. Add the garlic and chopped kale and saute for 4 minutes, until softened. Add the sautéed kale to the bowl with the potatoes.

Mash the potatoes and kale together with a potato masher or fork. Slowly add the warm milk and combine. Season with salt and pepper; mash to the desired consistency. Drizzle with the remaining 2 tablespoons olive oil. Sprinkle with scallions and cheese. Serve immediately.


Two-Crust Apple Pie
Adapted from The Armchair James Beard by James Beard, ed. by John Ferrone
Makes 1 (9-inch pie) to serve 8

For the Crust:
2 cups all-purpose flour
1 teaspoon salt
1/3 cup unsalted butter, chilled and cut into cubes
1/2 cup shortening
1/4 cup ice water

For the Filling:
5 cups peeled, cored, and thinly sliced apples (about 2 pounds)
1/2 to 3/4 cup sugar, depending on the sweetness of the apples
1/2 to 1 teaspoon ground nutmeg, to taste
1/4 teaspoon salt
1 tablespoon of lemon juice
3 tablespoons unsalted butter

To make the crust, whisk together the flour and the salt. Using a pastry cutter or two forks, cut in the butter and shortening until the mixture forms coarse crumbs. Sprinkle with water, a few drops at a time, and toss gently with a fork, just until the mixture is moist enough to form a ball. Wrap in plastic and refrigerate for 30 minutes.

Meanwhile, prepare the filling: Combine the apple slices, sugar, nutmeg, salt, and lemon juice and toss to mix thoroughly. 

Before rolling out the dough, preheat the oven to 450° F. On a lightly floured surface, roll out half the dough into a 10-inch circle. Transfer to a 9-inch pie plate. Fill the pie with the apple slices, and dot the apples with the butter. Roll out the remaining dough into another 10-inch circle. Place on top of the pie and crimp the top and bottom crust edges together to seal. Slice a vent in the middle of the pie to allow steam to escape.

Bake the pie for 15 minutes; reduce the heat to 350° F and bake until the crust is golden and the apples tender when pricked with a fork, about 35 minutes more. Let cool slightly, then serve, warm, or cold.

Mid to Late August

In Season: Blackberries, Celery, Cucumbers, Eggplant, Grapes, Lettuces, Pears, Sweet Corn, Tomatoes, Watermelon
Also available throughout the region: Apricots, Chinese Cabbage, Cipollini Onions, Lima Beans, Radishes, Summer Squash, Wild Blueberries

Have a favorite recipe you want to share with the Local Food Community? Send them to feedback@localfoodexchange.com

Mid to Late July

In Season: Cucumber, Eggplant, Melons, Peppers, Spinach, Stone Fruit (Cherries, Peaches, Nectarines), Summer Berries (Blackberries, Blueberries, Raspberries), Summer Squash, Sweet Corn, Tomatoes  
Also available throughout the region: Wild Blueberries, Turnips, Lima Beans, Okra

Scorpacciata! Eat it while it lasts!

TIP: CORN

To make the most of your cobs of sweet corn, remove the kernels from the corn with a knife; then, using the back of a large knife, scrape the length of the cob twice to release the flavorful milk. Add to dishes for a little extra corn flavor.

Sweet Corn Succotash
Makes about 4 servings

4 strips bacon, chopped
1/4 cup chopped scallions
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1/2 jalapeno pepper, seeded and finely chopped
4 ears fresh sweet corn, kernels removed
1/4 teaspoon cayenne pepper
Kosher salt
Freshly ground black pepper
1/3 cup heavy cream
2 tablespoons chopped fresh chives
1/4 cup chopped fresh Italian parsley

In a large skillet over medium-high heat, cook the bacon until crisp, 4 to 6 minutes; drain on a paper towel-lined plate. Pour off all but 2 tablespoons of the fat.

Reduce the heat to medium. Add the scallions, and peppers and cook until soft, 6 to 8 minutes. Add the corn, cayenne, salt, and pepper. Cook 3 minutes, stirring occasionally.

Reduce the heat to low. Add the reserved bacon and the cream. Cook until the cream is mostly absorbed, about 3 minutes. Stir in the chives and parsley. Taste and adjust the seasoning if necessary.

Zucchini-Dried Cherry Bran Muffins
Makes 12 muffins

2/3 cup all-purpose flour
2/3 cup whole-wheat flour
2/3 cup miller's bran 
2 teaspoons baking powder
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 stick (1/2 cup) unsalted butter, softened
1/3 cup light brown sugar
1/3 cup granulated sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1/4 cup whole milk
2 cups coarsely grated zucchini
1/2 cup dried cherries
1/2 cup chopped pecans

Preheat the oven to 375°F. Grease a standard 12-cup muffin tin. In a large bowl, whisk together the flours, bran, baking powder, salt, cinnamon, and nutmeg.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter with the sugars until the mixture is light and fluffy. Beat in the eggs, 1 at a time, then beat in the vanilla. With a wooden spoon, gently stir in the flour mixture until just combined. Add the milk and stir until just combined (do not overmix). Fold in the zucchini, cherries, and pecans.

Divide the batter among the prepared muffin cups. Bake the muffins in the middle of the oven until a toothpick inserted in the center of the muffin comes out clean, 25 to 30 minutes. Let cool in the pan for 10 minutes, then turn the muffins out onto a rack and let cool completely.