Friday, October 14, 2011

The arrival of fall vegetables

The days are shorter, the rains are starting up, and there's a chill in the air; it's definitely fall. And with the changing season comes a whole array of delicious fall vegetables! Here are a few interesting recipes for things you may find in your garden this fall.

from Pike Place’s Brimming Basket newsletter
Serves 8

6 cups cubed, peeled winter squash
¾ cup red lentils
2 T. canola oil
1 cup chopped onion
5 large garlic cloves, minced
1 cup chopped celery
salt to taste
2 t. curry powder    
½ t. coriander
¼ t. ground nutmeg
cayenne to taste
3 T. fresh lemon juice
1 T. tomato paste                  
2 cups milk (optional)


  • Cook squash and lentils in 5 cups of water in a large soup pot until tender, 20-25 minutes. 
  • Working in batches, puree the squash, lentils, and cooking water in a food processor or blender. 
    • Return puree to the pot and set aside.  
  • Heat oil in a skillet over medium heat. 
    • Sauté the onion, garlic and celery until tender, about 5 minutes. 
  • Add the sautéed vegetables to the soup pot. 
    • Stir in spices and lemon juice. 
  • Heat soup to simmer. 
  • Add tomato and milk if desired and simmer 10 more minutes, stirring occasionally.

Marinated Carrots
This dish can be used as a garnish, a salad or snack
Makes 3 cups

1 pound carrots
2 ½ T. lemon juice
½  t. Dijon mustard or other grainy mustard
¼  cup olive oil
1 green onion, chopped (include green top)
1 T. chopped parsley
1 clove garlic, crushed
Salt and freshly ground pepper

  • Scrub and peel carrots.
  • Julienne, log or slice. 
  • Blanch carrots in 1quart boiling water for 3-4 minutes or until barely tender.
    • Drain.
  •  In a small bowl, stir together the lemon juice and mustard. 
  • Using a fork or small whisk, beat in olive oil a little at a time. 
  • Add onions, parsley and garlic.
  • Pour over warm carrots. 
    • Season with salt and pepper to taste. 
  • Refrigerate 6 to 8 hours or overnight. 

Fried Green Tomatoes
A southern classic

4 to 6 green tomatoes, sliced ¼ inch thick
Salt and pepper
Flour for dusting
2 eggs, beaten
Cornmeal to coat the tomato slices
Vegetable oil

  • Salt and pepper the tomato slices
  • Dust tomato slices lightly with flour
  • Dip slices into beaten egg, letting excess drip off
  • Then coat well with corn meal
  • Fry in hot oil until browned, turning gently (about 3 minutes each side)
    • Keep warm in a low oven (200° to 250°) if frying in batches.

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