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THE FRONT BURNER

FLS reporter Katie Thisdell serves up news on local food finds, tales from home cooks and inspiration to help you have fun in your own kitchen.

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In Season: October

Here’s our monthly feature on what to look for in area farmers markets. For more vegetable-specific ideas on using seasonal produce in your kitchen, take a look through the archives of our “What’s Coming Up” feature, which ran last year in Food.

October: You  might be squeezing the very last drops of summer out of your garden this month. The tomatoes, squash and peppers you pull right now will probably be your last until next summer. Don’t fret, though, because hardy greens like kale, chard and collards could keep growing right on through winter. Pick up pumpkins, hard winter squash and decorative gourds at your local farmstand now to add pop to both your table settings and your cooking.

Apples

Beets

Broccoli

Cabbage

Cauliflower

Cucumbers

Green beans

Green peppers

Spinach, kale, lettuces and other greens

Pumpkins

Squash

Sweet potatoes

Tomatoes

Ideas for the kitchen:

  • Save your pumpkin seeds for roasting. After they’ve been rinsed and dried, toss them with olive oil or butter and salt pepper, cayenne pepper and any other desired spices. Roast at 300 degrees for about 45 minutes, or until brown, stirring occasionally.
  • “Kale chips” are a low-calorie snack your whole family might love. Toss prepared kale leaves with a little bit of olive oil and salt and spread on a baking sheet. Bake at 350 degrees for 10 to 15 minutes, or until the edges of the leaves are brown, but not burnt. These are a little like potato chips.
  • You can’t overcook a sweet potato. Stick one in a 400-degree oven when you get home from work and in anywhere from 1 to 2 hours you will have a silky textured, slightly sweet potato that will mix well with your toppings of choice. Try goat cheese and minced shallots.

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