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Although summer may be over, the farm stand lives on. Yes, it's sad to see the warm weather go, but these fall-time fruits and vegetables dramatically ease the pain.
When the first table grapes show up at the farm stand, you know summer is truly winding down. Expect to get big flavor (and often seeds) from your locally grown varieties. The main contenders are Concord, Niagra and Champagne grapes, but you might also see Canadice, Catawba and a bunch of others. And if they're described as "foxy", it just means they're especially grapelike.
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These hard-skinned beauties can be whimsically shaped, classically proportioned and even look like Cinderella's carriage. Squashes vary in color, texture and sweetness; try different varieties to figure out your favorites. Winter squashes are excellent braised, roasted, pureed — or just left on the table as a decoration.
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A crisp, fresh apple has the snap and spiciness of a September morning, while the aroma of baked apples and cinnamon is fall personified. Apples vary by region, but some of our favorites are Jonathan, Macoun, Jonagold, McIntosh and Winesap. Keep in mind some apples are better for baking and some for eating: Ask your farmer for advice, or better yet, a taste.
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Kales, cabbages, collards and other cold-weather greens are a nutrient-rich addition to your autumn meals. These flavorful and robust greens can hold their weight against any of fall's hearty fare, and are a perfect complement to pork, pastas and potatoes. Season them with bacon and chorizo for a side dish that no meat eater can resist.
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These underground vegetables have hearty tastes and meaty textures that are truly satisfying in the cooler temperatures. Root vegetables in a stew or soup can easily carry the entire meal, but when paired with a roasted pork or chicken, they're exquisite. A little tip: Wait until after the first frost before you buy a parsnip — the cold snaps them into sweetness.
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Pears are a timeless classic; the tried and true varieties — Anjou, Bartlett, Bosc, Forelle, Seckel and Comice — have been around for over 150 years. They are always picked hard and allowed to ripen off the tree, and color is never a good indication of ripeness. You can tell if a pear is ready for eating when it's just beginning to soften on the neck.
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These tasty tubers come in an array of options, ranging in size from diminutive fingerlings and marbles to hefty Russets, and in colors including purple, cranberry and gold. Potatoes can be waxy, starchy or somewhere in between, making some potatoes better suited to particular uses than others. But when in doubt, simply roast them olive oil, coarse salt, rosemary and garlic and you can't go wrong.
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