It’s party time for vegetable lovers. As we toast to the fall harvest, we’re celebrating not just vegetable volume but the astounding variety of crops that are coming in.
Look around at the farmers’ market and you’ll see a world beyond mere peas and carrots. You’ll see uncommon vegetables like kohlrabi, kale, Swiss chard and leeks. You’ll find old favorites that are new again, like sweet potatoes and parsnips. You’ll notice not just mushrooms, but chanterelles and porcini. Not just squash, but Green-Striped Cushaws and Pink Banana squash.
Today, these aren’t oddball foods, they’re exciting potential. With ever-increasing access to the out-of-the-ordinary at farmers’ markets and grocery stores, and from CSA farms and home gardens, getting creative has never been more fun.
Don’t limit yourself to acorn and butternut squash for this recipe--check out uncommon varieties like Buttercup, Delicata, and Turk’s Turban.
An elegant and easy first-course that features the dark, leafy greens of Swiss chard.
Thick-stemmed parsnips may look like carrots with all the color drained out of them, but they have a complex, herbaceous flavor that's mysterious in its appeal.
A rousing way to treat sweet potatoes, from chef-owner Bill Horzuesky of Bluephies restaurant in Madison, Wisconsin.
Made with a spunky citrus dressing and strips of mild Napa cabbage, sweet spinach and bitter radicchio.
A classic flavor combination in a new form; give it deep mushroom character with chanterelles, chicken of the woods, porcini or lobster mushrooms.
Think of this soup as the minestrone of the north; it features cool-weather and winter-storage vegetables--including kohlrabi, celeriac, leeks and potatoes--and is accented with fresh dill and Organic Prairie’s own bratwurst.
An earthy trinity of fall favorites with a warming touch of curry