SEASONS TO TASTE

The larder is filled with jars of summer’s bounty from jams to salts to vinegars. In the freezer peaking tomatoes wait, suspended being held for soups, stews and sauces that will lace a hearty winter’s meal. Frozen okra, corn and shelling beans wait for the arrival of their cold storage roommates: Brussels sprouts, pumpkins and beets. It is definitely the time to take stock and make sure provisions have been secured away in order to make the meager selection of the period of rest, winter, just that much bearable. This also the season to welcome back green as leafy vegetables, lettuce and cabbage flourish during the cooling days.



Autumn’s Expectations:

Vegetables                                        Herbs                                                 Fruits            

Arugula                                          Chervil                                               Apples

Beets                                             Chives                                                 Asian Pears

Brussels Sprouts                              Dill                                                     Cantaloupe

Broccoli Rabe                                  Mint                                                   Grape

Cabbage                                         Parsley                                                Grapefruit     

Carrots                                           Rosemary                                            Kiwi

Celery                                            Sage                                                    Lemon                                                                                              

Celery Root                                    Savory                                                 Oranges                                                                                                             

Cauliflower                                    Tarragon                                              Pears

Collards                                         Thyme                                                  Persimmon

Garlic (bulb)                                                                                              Pomegranate

Horseradish                                                                                               Quince

Kale                                                                                                          

Leeks

Mushrooms

Olives

Onions

Parsnip

Pecans

Pistachio

Pumpkin

Rutabagas

Shelling Beans

Soy Beans

Squash (hard skinned)

Sweet Potatoes

Swiss Chard

Turnips

Walnut

Watermelon Radish