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‘Tis the season…for apples and acorn squash

2 Oct


I have always wanted to eat locally and in season, but walking into a grocery store makes that hard to do! Although there is some local produce at my favorite shopping establishments, it’s so easy to get distracted by everything else. We can get pineapple in winter, apples in the spring and acorn squash in the summer if we want to!

But that’s now going to change. Last week, I finally got the call that I was off the waiting list for a local CSA type organization (Alan’s Orchards) and I started picking up my seasonal fruits and veggies from farms around my area. I’m very excited to share what I receive each week and to help you plan some seasonal and local meals!

The goods

Kale: Place in a plastic bag — but do not close — and refrigerate.

Arugala: Wrap the stems in a moistened paper towel and place in a plastic bag in the most humid area of the refrigerator (usually the vegetable drawer)

Chives: Wrap in a damp paper towel and store in a plastic bag in the fridge.

Green Leaf Lettuce: Store in loosely closed plastic bag or crisper. Do not wash till you are ready to serve.

Onions: Store in a cool, dry, well-ventilated place. Do not store in a plastic bag.

Apples: Keep in refrigerator.

Tomatoes: Keep on counter until ready to eat.

Portobello Mushrooms: Place fresh portobello mushrooms in paper bags or wrap them in paper towels for storage in the refrigerator. Plastic wrapping can trap in moisture and should be avoided

Red Peppers: Refrigerate unwashed in a plastic bag in vegetable drawer.

Eggplant: Store in warmest part of fridge or coolest part of house.

Acorn Squash: Store in cool place outside of fridge.

The Recipes

Kale Chips

Stuffed Acorn Squash

Marinara Sauce

Harvest Salad: green leaf lettuce, arugula, dried cranberries, sliced almonds, grilled chicken, homemade balsamic vinegrette

What are your favorite seasonal recipes?