It is always enchanting to witness the transition of produce as Summer cedes place to Fall.
One savors the last sweet cherry tomatoes, flavorful squashes and other Summer produce... And then the first pumpkin arrives, bringing visions of velvety soups, risottos and of course muffins, pies and other Fall traditions..
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And then that one pumpkin magically multiplies...
...rallying along with it, root vegetables and squashes of all shapes, colors (all in in line with the fall) and names..
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Then some day, Summer makes a last bow and the Market surprises you with fresh herbs, summery vegetables, and ripe, juicy strawberries...
But there is no doubt that Fall is here, as an increasing number of apple varieties take over the stalls, along with squashes...
These are busy times, vacations squarely left behind... A lazy brunch of egg white omelette and Market fresh grated carrot salad (with rice vinegar and toasted sesame oil-based dressing) can be enjoyed every once in a while...
But lunches for growing ones are prepared the day before... such as a simple penne pasta salad, with Market cherry tomatoes, Market Feta cheese, scallions, olive oil, salt and pepper (so simple yet so tasty!)...
Evening meals need to be served fast and Market produce make perfect stir fries along with the protein of choice. One night using (treatalicious) jumbo shrimps with diced zucchini, yellow peppers, left over baby spinach, scallions, and cilantro....
Another night using diced chicken (dusted in corn starch), cilantro, carrots (julienned with a zester!! one uses what one has!!), yellow peppers and zucchinis, cilantro and brown rice noodles in a pad-thai inspired stir fry...
Root vegetable purees, from parsnip and left over carrots cooked in (organic free range) chicken broth, make their first appearances, perhaps smoothed with some (light) coconut milk or (organic) heavy cream and served with duck bacon bits (why not!)
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And new uses for delicata squash are found, so that (pre-steamed and dusted with GF flour of choice, almond meal, salt and pepper) pan-fried delicata rounds replace onion rings next to a homemade turkey burger...
Yet other days, nothing replaces a simple flash-pan-fried piece of cod (to be bought sparingly or as ok'ed by nearest Whole Foods / trusted fishmonger), with Market vegetable lightly cooked in broth and a dash of one's favorite oil...
By the way:
- All these can be made gluten-free and dairy free as needed/desired.
- The Fall is interesting as it brings fruits and vegetables that are technically off the FODMAP charts... Matter of personal choice and threshold what to avoid or not...