Fall Produce Guide

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fall produce guideO Autumn, laden with fruit, and stain’d
With the blood of the grape, pass not, but sit
Beneath my shady roof; there thou may’st rest,
And tune thy jolly voice to my fresh pipe,
And all the daughters of the year shall dance!
Sing now the lusty song of fruits and flowers.

–William Blake

Autumn is upon us. The weather is turning crisp. Days are growing shorter. Smells of cinnamon, pumpkin and spice fill my kitchen. Football games, long walks and hot drinks fill our weekends.

Meals of Zucchini Fritters or Blueberry Chicken Salad are being replaced with more autumn appropriate fare. My Pumpkin Spiced Latte has been the perfect way to ease into a chilly morning and my warm, comforting Pumpkin Baked Oatmeal adds a special touch to breakfast.

More fall recipes highlighting nature’s harvest will pop up on The Sprouting Seed in the coming weeks, but first, here is a fall produce guide to some delicious fruits and vegetables offered in the coming months.

fall produce guideApple

Tips: Choose apples that feel heavy for size and do not have any bruises or soft spots.
Storage: Apples will last about 3 weeks in the crisper drawer of the refrigerator.
Recipe: Slow Cooker Baked Apples, Bacon and Apple Pork Chops, Apple Cream Cheese Pie

Acorn Squash

Tips: Choose a squash feels heavy for its size and is free of skin blemishes.
Storage: Kept in a dark, cool place they will last up to 3 months, at room temperature, they last for about 1 month.
Recipe: Spiced and Stuffed Acorn Squash, Apple Stuffed Acorn Squash, Moroccan Stuffed Acorn Squash 

Brussels Sprouts

Tips: Compact, small, bright green sprouts are best.
Storage: Store in the refrigerator in an air-tight container. Be sure there is no moisture on the brussels sprouts.
Recipe: Roasted Brussels Sprouts and Bacon, Roasted Brussels Sprouts with Cream and Aleppo Pepper

Butternut Squash

Tips: Choose a squash feels heavy for its size and is free of skin blemishes.
Storage: Kept in a dark, cool place they will last up to 3 months, at room temperature, they last for about 1 month.
Recipe: Beet Salad with Butternut Squash, Apple Butternut Squash Hash, Butternut Squash Au Gratin, Butternut Squash Fries

Cauliflower

Tips: Choose one that feels heavy for its size, leaves should look fresh, not wilted.
Storage: Keeps in the refrigerator for up to two weeks. Keep loosely wrapped.
Recipe: Cauliflower Fried Rice, Cauliflower Pizza Crust, Cauliflower Cheese Soufle, Creamy Cauliflower Soup

Celery Root (Celeriac)

Tips: Choose one that feels heavy for its size and has no soft spots.
Storage: Keeps in the refrigerator storage drawer for up to two weeks. Keep loosely wrapped.
Recipe: Celeriac Latkes, Celery Root Hash Browns, Celeriac Soup

Cranberries

Tips: Don’t buy brown, shriveled ones! Cranberries should be bright and firm.
Storage: Can be frozen or stored in the refrigerator for up to two weeks.
Recipe: Fermented Cranberry Sauce, Coconut Lemon Chicken with Almonds and Cranberries

Grapes

Tips: Choose grapes that are plump, firm and strongly attached to the stem. Avoid the brown, squishy ones. The white film on grapes is a natural bloom that prevents spoilage. Only wash grapes right before eating them to avoid removing the bloom.
Storage: Store up to three days in the refrigerator.
Recipe: Broccoli Grape Slaw, Grape Jam, Grape Galette

Kale

Tips: Choose leaves that are firm and brigh green, not limp. There are several varieties of kale
Storage: Keep in the refrigerator crisper drawer like you store all leafy greens.
Recipe: Sauteed Kale, Sweet and Salty Kale Chips, Kale Chip Nachos, Warm Balsamic Kale Salad

Kohlrabi

Tips: Bulbs should be about 3-4 in in diameter. Avoid any bulbs that look too big or are cracked. Choose bulbs whose leaves are unblemished.
Storage: Kohlrabi bulbs can last in the refrigerator for many weeks. Remove leaves and store them as you would with other leafy greens.
Recipe: Kohlrabi Slaw with Cranberries, Fermented Kohlrabi Pickles, Kohlrabi Au Gratin

Mushrooms, Fall

Tips: Mushroom caps should be firm, smooth and dry, not damp or pitted.
Storage: Store the mushrooms in a paper bag or original packaging in the refrigerator. Use the mushrooms within a few days of purchase.
Recipe: Roasted Carrot and Mushroom Soup, Mushroom Stew, Creamy Roasted Mushroom Soup

Parsnips

Tips: Parsnips look like white carrots. Parsnips should be firm, not limp.
Storage: Store parsnips in the refrigerator crisper drawer. They last up to 2-3 weeks.
Recipe: Spicy Parsnip Fries, Loaded Mashed Parsnips, Indian Spiced Parsnips and Carrots

Pears

Tips: Choose firm pears without blemish or soft spots.
Storage: Store on the counter until ripe.
Recipe: Poached Pears in Spiced Syrup, Pear Sauce, Pear Almond Tart 

Persimmon

Tips: Avoid fruit that has blemishes or bruising.
Storage: Store unripe persimmons on the counter. When ripe, transfer to the refrigerator.
Recipe: Dried Persimmon Snacks, Spiced Persimmon Ice Cream

Pomegranates

Tips: Skin should be fairly uniform in color and fruit should feel heavy for size.
Storage: Store up to a month on the counter, 2 months in the refrigerator.
Recipe: Satsuma, Pomegranate Salad, Pomegranate Gelatin, Braised Kale with Pomegranate

Pumpkin

Tips: Choose varieties that are intended for eating rather than decoration.
Storage: Kept in a dark, cool place they will last up to 3 months, at room temperature, they last for about 1 month.
Recipe: Pumpkin Spiced Latte, Pumpkin Baked Oatmeal, Pumpkin Custard, Pumpkin Fudge

Spaghetti Squash

Tips: Choose a squash feels heavy for its size and is free of skin blemishes.
Storage: Kept in a dark, cool place they will last up to 3 months, at room temperature, they last for about 1 month.
Recipes: Tomato, Artichoke and Olive Spaghetti Squash, Chicken Carbonara with Spaghetti Squash, Spaghetti Squash with Parmesan

Sweet Potatoes

Tips: There are bright, orange sweet potatoes that are creamy and sweet. The light, yellow flesh is less sweet and creamy.
Storage: Keep in a dark, cool place for up to a month.
Recipe: Chipotle Mashed Sweet Potatoes, Sweet Potato and Poblano Pepper Soup, Bacon Wrapped Sweet Potato Bites

Swiss Chard

Tips: Choose leaves that are bright and crisp, not wilted, yellowed or with small holes.
Storage: Store in the crisper (as you store leafy greens), keep for about 3-4 days.
Recipe: Potato and Swiss Chard Fritatta, Swiss Chard and Potatoes

Turnips

Tips: Turnips should have stems and leaves in tact, unwrinkled skin and no soft spots.
Storage: Trim turnip greens and store greens in the crisper. Store the turnip roots in an air-tight container in the refrigerator.
Recipe: Braised Turnips, Baby Turnips with Butter and Caraway, Turnip Tart with Goat Cheese

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Sources

Food & Wine Fall Produce

Martha Steward Seasonal Produce

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

Comments

  1. Thanks for sharing!! This is great information :) I am getting a box of organic produce delivered every week so some of the items I haven’t been sure what to do with, but now I do!! Thanks again!

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