Even though here in the New York area, October has been almost summery, I am trying to get ready for chillier days and nights.
I could start to see a change in what produce was offered at the Farmer's Market in the past couple of weeks.
The BBC Food Section suggests that we feel upbeat about the approaching November as "with the arrival of cranberries and chestnuts, you'll rub your hands with glee not cold".
Their November Seasonal Picks also list Goose and Parsnips.
I did learn one thing from their piece about parsnips, it is that "they actually improve with a frost as the effect of freezing the living root converts some of the starch into sugar".
Where does the Swede fits in you might ask?
Well they list it in additional choices of fare. I was puzzled as to what Swede was and after looking it up learned that it is the common word used for Rutabaga in many parts of the British world.
In the Fruit department, Quince is enjoying a new popularity.
My grandmother used to make preserves with these Coings along many other choices.
Virginie Pean of Absolutely Green (in French with English version of recipe) has an interesting take on them with a Mashed Quince & Potatoes with Ginger, not sure I would like it but worth a try.
Carolyn of 18th Century Cuisine mentions Pate de Coings, one of my favorite sweet treats.
There is even a San Francisco restaurant named Quince. Has anyone been there? The photo of their dining room provides the perfect illustration for this piece.
To complete this Fall flavors roundup, The Fruits of Fall on Chow is worth reading.
Recent Comments