Springtime is when you have your rose-colored glasses and fall in love with your significant other, fall-time is when you trade those in for onion-goggles and fall in love with your kitchen. All the hearty fall produce means longer cooking times and richer flavors. Winter is coming and it’s time to put some meat on those bones of yours.
Leeks
Nothing says fall like potato and leek soup. We put some bacon fat in the bottom of our cast iron pot and sauté up a leek. Then we add some chicken stock and cubed potatoes, along with a bay leaf, salt and pepper. Add a quarter cup of brown rice and let it simmer an hour on the stove top. Hopefully you’ve saved all those roast chicken bones from the BBQs you had all summer because those, the green leek tops, a carrot, and an instapot is all you need to make some of the most delicious soup stock ever.
Cabbage
Fall is the best season for cabbage. Cabbage loves cool temperatures and will get sweeter as the nights get colder. Cabbage is super healthy too, full of Vitamin C, Vitamin K, folate, fiber, and antioxidants. There are too many ways to prepare cabbage to list here, but you can’t go wrong simply sautéing the cabbage with a pad of butter and some salt and pepper. A cabbage grown organically will have so much flavor, you’ll need to add very little. Sautéd cabbage makes the perfect cure for hangry fall afternoons. No need to be hungry with cabbage around.
Potatoes
Irish Stew is our favorite fall dish for potatoes. A pro tip for Irish stew is to add chunks of celery stalk. The celery balances the rich meat and potatoes and absorbs the stew broth for some very delicious bites. Get some delicious beef from White Gates Farm. You can also make it with lamb from Stonehedge Farm and Again & Again Farmstead.
Winter Squash
Winter Squash had a tough time this year due to the intense spring rains. Winter Squash loves water, but doesn’t like its leaves to be wet similar to tomatoes. Still some survived only to thrive in the dry heat we had all summer. Winter Squash is great for bisque, baked goods, roasted, and mashed.
Turnips
Turnips had a bigger role to play in Western Cuisine before the arrival of potatoes from the new world. Many of todays potato dishes were originally turnip dishes. These days we have two kinds, the Japanese salad turnip which is great for fresh eating, and the traditional roasting turnip which flavors come out after cooking. They are rich in Rich in vitamin C, vitamin K, and folate. If you are looking for a new vegetable to master this fall, consider the turnip. There are so many delicious things you do with turnips.
Carrots
Fall carrots are the best kind of carrot. Especially if you leave them in for a few frosts. Carrots, one of the three vegetables in the chef’s trinity called mirepoix, are essential for making stock, flavoring roasts, and for soups. A great way to prepare a side of carrots is grill them until you get a bit of maillard reaction, and then drizzle them with dark honey and fresh dill. This simple dish makes an excellent side for Thanksgiving dinner.
Parsnips
Like carrots, parsnips benefit from a few frosts to make them extra sweet. They are always the favorite in a pan of mixed roasted vegetables because of their distinct sweet flavor. Parsnips are like turnips, having been replaced by potatoes for most traditional dishes, but it would be mistake to not pursue the delicate flavors you can get from parsnips. They are great in blended soups and stews. Start experimenting with parsnips by replacing potatoes. Beef stew with parsnips instead of potatoes is worthy experience.
Sweet Potatoes
Sweet potatoes are prolific, they can grow in a wide range of temperate and sub tropic climates. Again, cooler temperatures means sweeter sweet potatoes. Sweet potatoes are generally considered a healthy option, great for athletes. They are also great for your four legged friends. Try making a sweet potato pie this fall, it makes a delicious alternative to pumpkin pie.
Greens
Fall is a great time to grow big leaf winter spinach, but it’s not the only green that enjoys the cooler weather. Most Asian Greens excel in cool weather and can take temps down to 28ºF with row cover. Arugula also likes the cold. There are fewer pest as the nights get colder, so it’s a great time to grow fast growing greens. Most cool season greens are great for braising or steaming. Since they are full of vitamins and minerals, they make a great addition to vegetable soups.
Available at the Tamworth Farmers’ Market
At the farmers’ market you can find all of these vegetables at:
You can find beef, chicken, or lamb at: