As October comes to a close, the final harvest of the hardier vine crops is underway and the fresh fall pickings of greens and root crops have begun. Kale is approaching full maturity and cabbages are starting to slow down in their growth. Now is the time to enjoy your final fresh pickings of tender
Calabaza en Jarabe is pumpkin in syrup. This is a tasty old-fashioned Mexican dessert that you can serve for Halloween. Piloncillo is the traditional cone shape of unrefined sugar commonly used in Mexican cooking. Piloncillo (which means little pylon) is made when sugar cane is crushed, the juice is collected and boiled then poured into
Champignon button mushroom Mushrooms have a deliciously woodsy flavor and are easy to prepare. Use mushrooms in appetizers, salads, dips, soups, sauces, omelets, stews, pizzas, and pasta, or match them with meat, poultry, fish, and shellfish. Mushrooms can be sautéed, broiled, grilled, steamed, or stir-fried. Cultivated mushrooms are available year-round. The peak season for many
The oyster mushroom gets its name from its cap which, some say, resembles an oyster. The stem of the oyster mushrooms is perhaps more distinct; it unfurls something like one of those old-time paper lady’s fans. The oyster mushroom has been cultivated in Asia for centuries. Today it is very popular in Japanese and Chinese
The portobello mushroom is a large brown mushroom. It’s immature self–a small brown mushroom–is called a crimini mushroom and sometimes baby bella. In France, the portobello is called champignon de Paris. Champignon is the French word for fungus. In the wild the common brown mushroom can have a cap that grows 2 to 4 inches
Autumn into early winter is a great time to find fresh savory salad greens. Arugula is still in the market now and mustard, mizuna, and cress are easily found from late autumn to early spring. Cultivated mushrooms, such as the portobello, are easy to find year round, but their peak natural season is fall and
Jicama, blueberries, roasted corn kernels, avocado, and romaine lettuce leaves The stark white flesh of jicama is cool and crunchy, perfect for eating out of hand after peeling. Jicama can be diced and added to fruit or green salads or speared and featured on dessert trays next to cantaloupe and pears and cheese cubes. Jicama
Radicchio with steamed beets, fresh orange slices, and black olives salad. Radicchio is a sharp-tasting cool-weather salad green that can be simply dressed with vinaigrette. It also can add a spicy note to mixed green salads dominated by milder salad greens. Radicchio is a type of leaf chicory that resembles a small redhead of lettuce
Table grapes are most popular for eating out of hand, but they can also be added to fruit salads or compotes and desserts on the savory side added to green salads, sauces, curries, stews, and stuffing or served alongside poultry, fish and seafood, and wild game. Grapes can be broadly categorized as either table grapes
Parsnips can be peeled, sliced, and sautéed or steamed like carrots. You can boil and mash them with butter and cream like potatoes. Parsnips can be cut into chunks and added to soups or stews or baked in the oven with meat stock and butter. Roast parsnips with beef, pork or chicken. You can parboil
