Seasonal produce- once we have had our fill of pumpkin spice lattes and apple orchards, consider that there’s a whole other world of produce at its best in autumn! This bounty makes it fun to ‘eat the rainbow’ and you’ll find many (if not all) of these featured in meals here at Midwest Sous Chef this fall season:
Figs- obviously I’m partial to these, and have found that they will grow in the midwest! They have been associated with health since the days of the ancient Greeks, and for good reason- they're a great source of fiber, potassium and calcium. As the fresh season approaches its end, I move to savor the dried version. Their natural sweetness needs no added sugar, and I find myself slicing them atop my toast, pairing with nuts for a quick snack, and turning them into compotes for breakfast (see Overnight Oat seasonal option!) or dessert.
Pomegranates- quite possibly the most beautiful fruit. They are powerhouses of antioxidants, literal and figurative gems to add to any dish. The beautiful hue and tart crunch pair well with other fruits (smoothie bowl anyone?), salads, and even in heartier savory dishes (stuffing, creamy soups, and curries). They don’t grow locally, but I find them pretty routinely even at small grocery stores.
Brussel sprouts- tiny little cabbages just need a little caramelization from high heat to bring out their best flavor, and some of the outer leaves that separate and get extra crispy make fun bonus “chips” for snacking on.
Cabbage- green, red, Napa… there are no wrong answers here. It’s a wonderfully economical, and also more shelf stable, vegetable. I love to have it stand in for salads as it’s much heartier than traditional delicate lettuce. Try it in our red cabbage and date slaw, up on the menu soon!
Parsnips- similar to carrots, but with a subtle nuttier and spicier flavor. This time of year, the colder temperatures spur extra sugar formation in root vegetables, making them all the more delectable!
Kabocha- a winter squash with an incredibly sweet and complex flavor- it puts pumpkin to shame. You get a great workout from breaking it down (that outer skin is TOUGH), which is all made worth it by the creamy flesh, which can be roasted, pureed into soups, baked into bread, or even made into pasta sauce.
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