I love this time of year. There is a nip in the air, the leaves are turning beautiful colors and the markets are full of wonderful fruits and vegetables. I find that this is the time of year that my culinary juices "start flowing" and I end up in my kitchen for hours on end experimenting. I realize that there are many people out there who think the fall is boring; squash and pumpkins, potatoes and turnips, but these hearty vegetables can be just as exciting as the first strawberry in the summer and the succulent asparagus in the spring. Here are a few of the fabulous fall finds that I can't wait to stick a knife in!
Rutabaga
Some call it "swede" but to me it will always be good 'ol yellow turnip. This root vegetable that was always a staple in my house growing up, seems to be every kid's nightmare, but its yellow flesh can be brought to life with a little butter, maple syrup and cream. Mashed, roasted or stewed, this root is among my staples come this time of year.
Kale
This leafy vegetable is a hearty green, purple or white and it does wonders in stews and soups. Taken off the stem, it marries perfectly with potatoes and bacon, or thrown into a beef stew to add a little roughage. I like to sweat off some chorizo sausage with garlic and sliced onions, then finely chop my kale and throw it in with a little olive oil and lots of chili flakes. Throw a top on your pot and cook for five minutes and you have a wonderful, spicy side dish that pairs perfectly with a roasted chicken.
Jerusalem artichokes
This tuber, that is often referred to as a "sunchoke", is the root of a type of daisy that grows extremely well. The taste is quite nutty, and when eaten raw, has a nice crunch. These can be cooked like a potato, with either the peel on (just give them a really good scrub) or peel off. I like to roast them whole in the oven with a sprinkling of sea salt and pepper, or thinly slice them raw and throw them in a salad of arugula, walnuts and dried cranberries.
Celeriac
People often shy away from this knobby looking root. Part of the celery family, it has a slightly milder and sweeter flavor than celery. Once peeled, it can also be mashed or roasted like many other root vegetables, or made into a velvety soup, but I prefer to pair it with potatoes and blue cheese to make an outstanding gratin. You can get even fancier by cooking it like most chefs do - cover with 35% cream and a few knobs of butter and bring to a boil. Simmer and cook until soft then strain (keeping the liquid) and process in a food processor adding a little liquid to help it become smooth. Season with salt, white pepper and a little grated Parmigiano-Reggiano. Now you have a perfect puree to place pan seared scallops on top of or a nice piece of roasted halibut.
Pears
What a "pair" they with cheese! With all the lovely cheeses now being produced in Nova Scotia, it would be hard not to want to make a marriage happen between a pear and some Old Growler or Fenugreek Havarti. Peeled, cored and poached in a red wine, the pear can be either paired with a sweet or savory. Slicing it makes for a nice addition to a salad. Keeping it whole and serving it with quark mixed with maple syrup or lemon zest is also a nice choice.
Any way you look at it, this time of the year has a bevy of wonderful fruits and vegetables that are grown right here in our backyard. Spend a Saturday morning at a farmers' market and pickup a few items that you would usually pass by and spend the day experimenting. Don' t be shy by asking the farmer what it is or how to use it; they usually have the best recipes!