The final days of the fall harvest are upon us. Just when the temperature is starting to dip, the earthier, more filling root vegetables begin to dominate markets. These can be the inspiration for endless stews and casseroles.
Apples are plentiful right now. Consider stocking up and making apple butters and applesauce to last through the winter. Similarly, this is the time to hoard fresh cranberries. Just pop them into freezer-safe bags (no washing necessary) and toss them in the freezer. You may also still be able to find and savour the final blackberries, figs, and pears of the season.
As for fish and meat, dungeness crab season ends this month, so if you live on the west coast, get it while you can. (Tip: Frozen crab meat can keep for up to four months.) Halibut is also still available. On the east coast, fishing season is coming to a close, but you can still enjoy fresh Atlantic salmon.
Here's a partial list of the produce you may be able to find in your area right now:
Apples
Beets
Blackberries
Broccoli
Brussels sprouts
Cabbage
Cauliflower
Chicory
Cranberries
Dates
Figs
Grapes
Leeks
Lettuce
Okra
Parsnips
Pears (late season)
Peppers
Pumpkins
Squashes (most varieties, including acorn, butternut, and winter)
Shallots
Sweet potatoes
Turnips
Watercress
For most people, dinner is the most challenging meal of the day. It's hard enough to cook a nourishing meal after coming home from work -- cooking a nourishing local meal is a whole other challenge.
Soup is a great choice, and we've already rounded up a healthy portion of soup recipes in an earlier post. Here's another roundup, this time of weeknight meals that are as satisfying as they are easy to make:
This Thanksgiving, why not make your feast a true celebration of the local harvest? Start by watching our inspiring video: 100-Mile Thanksgiving. After that, plan your dinner.
We've rounded up some festive, seasonal recipes to get you started, from traditional favourites like roast turkey with cranberry sauce to somewhat more exotic fare, such as duck with sour apples and port. We're also serving up an array of soups, salads and side dishes. And yes, we even managed to dig up a few 100% local desserts!
Entrees
Soups and Salads
Vegetables and Side Dishes
Desserts
While the origins of Brussels sprouts are unknown, they can be traced to the late 16th century. They are thought to be native to Belgium near the capital city of Brussels, after which this vegetable is named. Their use spread across Europe during the First World War. Brussels sprouts are now cultivated throughout Europe and North America.
Brussels sprouts look like mini cabbages, which is no surprise as they both belong to the Brassica family. Each sprout is about 2.5 cm (1 inch) in diameter and they grow in bunches of 20 to 40 on a stem that reaches from 60 - 90 cm (2 - 3 feet) in height. They are a fresh green in colour, although there are some less common purple varieties.
Brussels sprouts are an excellent source of vitamin C. As well, Brussels sprouts contain vitamin A and beta-carotene, both of which play important roles in promoting good skin and defending the body against infection. Brussels sprouts are high in fibre. Just 250 ml (1 cup) of Brussels sprouts contains more than 4 grams of fibre, both soluble and insoluble, in approximately equal amounts.
Buying and Storing
Look for Brussels sprouts that are firm, unblemished and compact with bright green colour. Choose those of equal size so that they cook evenly. Brussels sprouts stored unwashed and untrimmed in a plastic bag in the vegetable crisper of your refrigerator keep well for about 10 days. To freeze, blanch them for 3 to 5 minutes first. They can be kept in the freezer for up to one year.
Availability
Imported fresh and frozen Brussels sprouts are available in supermarkets year round. However, the peak growing period for local fresh sprouts is in the fall.
Preparation
To prepare Brussels sprouts, remove the stems and any yellow or discoloured leaves. Wash them well under running water or soak them in a bowl of water to remove any insects that may be hiding in the inner leaves.
Brussels sprouts are usually cooked whole. To allow the sprout to heat through evenly, cut an "X" in the bottom of the stem prior to cooking. Perfectly cooked Brussels sprouts have a crisp, dense texture with a slightly sweet taste. Though Brussels sprouts are often served as a side dish, they are also excellent in cold salads.
Try Brussels sprouts today
Written by Veronica Sliva. Article reprinted courtesy of Food Network Canada.
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