Oh Abundant Fall Produce
Written by Chelsey Harlien
It’s that time of year again, where the family and friend gatherings start to double and everyone’s wondering what they’ll bring to the table this year. Maybe it’s your infamous mac-n-cheese with a nice crunchy breadcrumb topping, or a good ole apple pie. One thing is sure — you mustn’t show up empty handed!
The beauty of November lies not only in the joy of gathering but also in the abundance of seasonal produce that fills our tables. As we embrace the cooler days and warm, cozy evenings, nature offers us a harvest of ingredients to ignite our creativity in the kitchen.
Apples: Crisp, sweet, and versatile — the hallmark of fall. From classic apple pies to cider-infused pancakes or roasts, they’re a culinary staple for your November dinner parties.
Persimmons: With their vibrant orange hue and sweet, honey-like flavor, slice them into salads for a burst of color, or bake them into breads and muffins.
Pomegranates: These ruby-red jewels add juicy, tart flavor. Sprinkle the arils over salads, garnish roasted meats, or create a pomegranate reduction for desserts.
Kale: Sauté it with garlic and lemon for a simple side, blend it into a creamy soup, or make crispy kale chips for a nutritious, crunchy snack.
Kabocha and Butternut Squash: Earthy and sweet — perfect for soups, stews, and roasted dishes. Purée into creamy bisques or a butternut squash risotto with sage.
Pears: Soft, juicy flesh adds elegance to sweet and savory courses. Poach them in red wine for dessert, or pair with blue cheese for a simple appetizer.
As we gather at the tables for this season of thanks, don’t forget the deep connection between Thanksgiving and the bountiful harvest designed to sustain us through the colder months. Let’s celebrate the earth’s generosity and honor the hardworking hands that nurture the land so that we can reap its rewards.
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Chelsey Harlien