Oh no…..its actually happening. The end of summer is fast approaching and fall is in the air. We are gearing up for shorter days, longer nights and cooler temperatures. While we normally start our days at 7:00AM when it is cooler during the summer, we will need to make adjustments because of the later sun rise. “Back to school” marks the beginning of new routines and signals a change in the way many cook from summer BBQ’s to fall stews, pot pies and soups. What foods should we be eating in autumn? Based on traditional Chinese medicine, its about eating seasonally and locally. The following should now be part of your fall diet: root vegetables, whole grains, legumes, green vegetables, hearty greens, fruit, fish and herbs.
Here is what you can expect this week:
Coronation Grapes These seedless blue grapes have a tart skin and a burst of juicy sweetness that makes them ideal for any occasion. Great ready-to-eat snack and lunch box treat for the kids. Refrigerate grapes in a container loosely covered for up to 10 days. They make a luscious jam or jelly, great added to a smoothie or yogurt. Delicious in sauces or added to your salad.
Poblano Peppers Mild chili peppers named after the Mexican state of Puebla where they were first grown. They’re one of the most popular peppers used in Mexican cooking because they are not very spicy but have a really great flavour especially when roasted. Try stuffing them with ground beef and rice for an easy tasty meal.
Spaghetti Squash Whether you are trying to cut back on carbs, manage a gluten intolerance, add more vegetables to dinner or simply enjoy a great fall vegetable, there’s a satisfying pasta alternative that will fulfill all your quick, easy dinner needs, and that tastes surprisingly delicious: spaghetti squash. Just cut in half from stem end to the base, scoop out the seeds and rub the inside lightly with olive oil and salt. Roast it cut side down on a baking sheet.
Tatsoi This Chinese cabbage has spoon-shaped leaves with a sweet but nutty flavour when eaten raw. You can use it the same ways you use spinach, it goes well in salads and as a side with seafood or meat dishes.
Fingerling Potatoes These miniature long potato features thin skin (no peeling needed) and a low starch content. Once roasted, they are soft and buttery with a very pleasant mild flavour. They don’t need much time to roast up and they always turn out nice and crispy.
Big Beefsteak Tomato Large Heirloom tomatoes are big on flavour and colour. Perfect for slicing into a sandwich or cutting up for a tasty tomato salad. They can be sliced thick and baked with herbs and olive oil.
Sage and Chive Blossoms You already know sage goes well with poultry, you can also use it to add flavour to root vegetables. Sage is incredibly aromatic, so much so that you can often smell it before you even starty cooking with it. It also dry’s well by hanging a bunch and letting it dry naturally in a clean location with good ventilation. Store in an airtight jar and keep away from direct sunlight. You have already had garlic chive blossoms in past basket and they are back for a second bloom. They are flavourful, aromatic and pretty edible flowers. Use them as a garnish or added to salads.