| Seasonal Ingredients: Fall |
| As we move into the crispy cool days of fall, we might feel a bit wistful for fresh tastes of summer fruits and vegetables. Remember, though, that autumn has its own hearty and healthy offerings to enjoy. We feature the bounty that captures the richness of fall's colors and tastes. |
Apples |
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Since there are over 7,500 varieties, apples are in season most of the year. But crispy fall apples are part of the joy of cooler weather. Whether you need apples for snacks or for baking, there's a perfect apple out there.
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Grapes |
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Perfect for packing in lunches, grapes are plentiful in the fall. Look for Thompson seedless or typical green grapes, flame seedless, and red globe (seeded) grapes. Of course, with so many varieties, grapes are generally available year-round.
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Pears |
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Because of the many varieties of pears, they are pretty much available year-round; however, August through October is the height of pear season. Varieties of pears you're likely to find in your grocery store at this time of year are Bartlett, Anjou, and Bosc.
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Persimmons |
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Persimmons are native to Japan, and are as widely eaten there as oranges are here. These beautiful orange-red fruits are available in September, and reach their peak in November-December.
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Pomegranates |
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This gorgeous red fruit is available from autumn through December. There are several varieties—the "Wonderful" being the most commonly available in the United States. Unlike persimmons, pomegranates are picked ripe.
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Pumpkins |
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Autumn is the time of year when our thoughts turn to jack-o'-lanterns and homemade pies. Pumpkins are really fruits (melons, actually) and are one of the largest members of the gourd family—they can weigh in at more than 1,000 pounds.
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Beets |
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Fall is the height of beet season, even though they are typically available year-round. In addition to the usual red beets, there are golden beets, white beets, and a beautiful candy-striped beet called chioggia.
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Cabbage |
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Cabbage is an inexpensive vegetable that is overlooked in most kitchens. In most markets in the United States, cabbage is the tight-leaf, waxy, compact "head" that ranges in color from very light green to dark green to red.
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Greens |
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Swiss chard, kale, and other greens are also at their best in the fall. They are becoming very popular at restaurants and can be cooked the same way as spinach, although they will take a little longer to become limp and tender. Our favorite way to serve cooked greens is over pasta topped with grated Romano cheese.
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Rutabagas |
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Rutabagas look like giant turnips. In reality, they are a member of the cabbage family and are thought to be a cross between a turnip and a cabbage. They have slightly firm flesh and can be prepared the same way as a turnip, although they will take a little longer to cook.
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Spinach |
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Fall is the best time of year to cook spinach. The flavor is stronger than the young and tender spinach leaves of summer, which are great for salads. After washing the spinach, sauté it quickly with a small amount of Crisco® Canola Oil (about 1/2 tablespoon per pound) until it just becomes limp. Add a little ground nutmeg and a clove or two of peeled garlic, cut in half. Season with salt and pepper to taste after cooking.
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Sweet Potatoes |
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Root vegetables such as sweet potatoes and turnips take center stage in the fall.
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