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.

 

SPICY SQUASH & RED LENTIL SOUP

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.