Fall

Fall produce isn't just about pumpkins and squash, which is what most people assume. Other vegetables, too, reach their prime in the fall. Right now you'll find a host of cabbages in season, including the entire family—cauliflower, broccoli, and Brussels sprouts, which are my personal favorite. These mini cabbages are so adorable—I just wish more people liked them.

When it comes down to it, you either know how to cook Brussels sprouts or you don't. Those that don't know how to cook them ruin it for everyone else. A pot of over-boiled sprouts never could make anyone like the vegetable (kids liken the smell to stinky feet). The correct cooking method is key to coaxing out the natural sweet flavor of sprouts. No other method can do that better than roasting.

The simplest way to prepare sprouts for roasting is to toss them with oil, salt, and pepper. Then just roast until tender, about 25 minutes. You can customize the basic recipe to suit your own tastes, e.g. add some herbs or vinegar or even lemon juice. For this recipe I utilize preserved lemons I made earlier in the year. Thin slices of the lemon rind along with some of the briny juice give this dish a noteworthy zip. You will love sprouts prepared this way.

It has really felt like Fall the past week or two, which has really had me in the mood for all things apple and pumpkin. However, today, the first day of back to school, we will be pushing 90 degrees here in the Willamette Valley.

The heat will be good for the grapes as we head into harvest over the next month.  The jeans and sweaters are ready to go, but will not make an appearance yet. In the Pacific Northwest, the weather changes in an instant so you have to be ready....luckily we are.

Our close friends from Northern California visited a couple of weeks ago, it had been a few years since we had seen them. They brought us these beautiful apples and pears used in this pie, harvested from their family farm in Central Oregon. Aren't they gorgeous?

I wanted a crunchy-sweet topping on this pie, I can't tell you how perfect it was. The pears and apples play together perfectly, creating the perfect textural balance. 

The other day at the market, a woman approached me and said, "Excuse me, but may I ask you a question?"

"Sure."

"What do you do with that?" she asked, and pointed to the huge pile of squash in my carriage.

"The acorn squash?"

"No. That one."

"Oh, you mean the spaghetti squash." (No one ever knows what to do with spaghetti squash.)

"No, no. I know how to cook spaghetti squash. I meant that one," she said, and pointed to the only other squash in my carriage.

"You mean the butternut squash?" I asked, incredulous.

"Yeah. I never know what to do with them," she said.

I was shocked. To me, butternut squash is like your best friend. It's always there when you need it; it's dependable and rarely disappoints; it gets along well with others and is happy to try new things.

Eggplant is a delicious and versatile fruit. Yes, eggplant, a member of the nightshade family with tomatoes and potatoes,  is technically a berry. There are several different varieties of eggplant, some long, narrow and pale purple, some small, white and egg-shaped (do ya think that’s where the name came from?), some yellow, some striped and of course there is the large purpley-black globes that are the most common. I grew two varieties of eggplant this year, and while successful, the plants did not produce enough fruit to keep up with my appetite.

Eggplant is at it’s peak right now. I often pick up the big eggplants at the farmers’ market. I like to grill or broil eggplants slices and have them on hand for salads and sandwiches. I always salt, rinse and dry the slices before cooking; the salting process alters the surface—it doesn’t soak up olive oil.