This thread aims to help us remain mindful of what may be available locally produced or grown at a short distance away.
Benefits:
*Bulk purchases possible for relatively inexpensive eating now or processing for the future
*Peak nutrition
*Aligning us with the natural cycles of our own area, weaning us off of foods produced at a great distance
*Advanced notice about which set of recipes in our collection to shop for
Caveat:
While some distance-produced foods are available, we can still enjoy them as a treat while expanding our repertoire to find more creative ways to enjoy locally seasonal produce and foods which we've processed ourselves.
Requesting:
Reports of what you're growing and/or processing that's in season in your location, as well as recipes for how to use it. :)
(https://ofbf.org/app/uploads/2007/08/basket_of_produce-a56e8f4e7b6022695618ffd65d8829ab.jpg)
I noticed recently that, while peaches were available freshly-picked for several weeks this year, and still are in a few locations, apricots were only available for one single week in our area, and they were tiny at that. Moral of the story - need to visit the farm stands regularly!
Just a quick anecdote about artichokes, now in season:
I came from an Oklahoma meat and potatoes family, and confess to never having tasted most vegetables until leaving for college (and then not until my junior year, when I had a Vietnamese house mate!)...
Upon marrying into a New Orleans family, I was introduced to what seemed to me a lavish ritual for eating freshly prepared artichokes. Mind you that I had never even tasted one out of a can or jar until that point, and wasn't sure if I wanted to.
But they turned out to be awesome! It takes a lot of dishes though to do it "right" (according to them):
Chokes are simmered in stock pot with lid about one hour
They are then removed with tongs and chilled at least an hour
One is placed at each place setting on a serving plate
Each person is given a separate finger bowl to mix his own olive oil, sea salt and wine vinegar to taste, using a salad fork
An extra full-size discard plate or bowl is provided above each place setting.
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The Ritual:
This is often in lieu of a salad course:
Everyone is served one whole steamed and chilled artichoke on an individual salad plate, which may be located on top of the dinner plate.
Beginning near the stem, the lower petals are stripped off one at a time, dipped into the vinaigrette finger bowl, and only the lower part of the leaf that was connected with the stem is slipped between the teeth to scrape off each tiny morsel of artichoke goodness. The leaf is then discarded on the discard plate (or larger bowl).
This continues until the lower portion of the choke is stripped and exposed. The upper leaves are then grasped with the left hand, while the stem is grasped with the right (or vice versa), and the lower portion is pulled free, exposing the thistly seeds.
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A flattened mass of prickly seeds is exposed when the stem is pulled away from upper leaves.
The prickly seeds are scraped off of the platform on the upper stem and discarded. The bare lower artichoke (best part) is set aside for last.
The mass of upper leaves grasped in hand is turned over to expose what remains of the bottom petals, the row which was sitting on top of the seeds before they were separated. Holding the top petals in hand, the bottom edge of the ring is dipped into the vinaigrette and nibbled all around the perimeter, just that little morsel from each leaf that is edible and not too fibrous. The whole top is then discarded.
Lastly, the luscious stripped bottom of the choke, just above the stem and below where the seeds were scraped off, is cut apart with knife and fork and each piece dipped into the finger bowl.
(https://images.huffingtonpost.com/2013-04-25-Artichokeheartcooked550.jpg)
Your liver now thanks you very happily, and you're free to proceed with the remainder of the meal, having kindly tuned-up your body in preparation for winter :)
It's time to keep our eyes open for farm stands to lower their prices on entire crates of produce as they seek to wind down their harvests, refocus their attention upon storing winter food and bedding for their livestock, and in the case of the local Amish farm community, begin preparations for the November-December Amish wedding season.
Bargains may be found on case loads of butternut squash and cabbage for root-cellaring in a cool location. They should last for several months.
(https://findingseaturtles.com/wp-content/uploads/2018/11/A-Crate-Full-of-Butternut-Squash-by-Uello.jpg)
Now is also time to begin watching for good prices on crates of onions for overwintering as well, if you didn't grow your own.
(https://www.gardeners.com/on/demandware.static/-/Library-Sites-SharedLibrary/default/dw2aa6b2a7/Articles/Gardening/2014Content/7366-storage-rack.jpg)
(https://www.cremedecitron.com/uploads/1/1/4/3/11432840/october-season-fruit-and-vegetables-calendar-copyright-yolene-dabreteau_orig.jpg)
With dates and pumpkins both being in season right now, My Darling Vegan has posted a lovely gluten-free date-pumpkin bar recipe using maple syrup instead of sugar. Maybe the syrup could be reduced even more, especially as the dates and pumpkin are naturally sweet?
https://www.mydarlingvegan.com/gluten-free-pumpkin-date-bars/
(https://www.mydarlingvegan.com/wp-content/uploads/2014/10/pumpkindatebars4.png.webp)
Total Time
45 mins
1 cup packed medjool dates, pitted
1 cup pumpkin puree
1/4 cup maple syrup
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/8 teaspoon ground cloves
zest of 1 large orange, about 2 teaspoons
Oat Crumble
2 1/2 cups rolled oats
1 cup almond meal
1/2 teaspoon cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup maple syrup
1/2 cup coconut oil
Instructions:
Preheat the oven to 375. Spray an 8x8 baking pan and set aside.
Soak the pitted dates for 30 minutes. Drain and place in a food processor along with the remaining pumpkin filling ingredients. Blend until smooth, scraping down the sides of the bowl as needed. Set aside.
For the oat crumble combine oats, almond meal, cinnamon, baking soda, and salt. Stir together. In a smaller bowl whisk combine coconut oil and maple syrup. Add the coconut oil/syrup mixture to the oats and stir to combine.
Pour half of the oat crumble on the bottom of the prepared baking sheet and press down. top with the pumpkin filling, smoothing even with a spatula. Finish by sprinkling the remaining oat crumble evenly over the top. Press down lightly.
Bake for 30-35 minutes until crumb is golden brown. Remove from oven and let cool completely before slicing into 16 even pieces.
If anyone has a good recipe using October produce, please post :)
While zucchini ("courgette" on the October seasonal eating chart) is not still growing in the North, this is the only time of the year that I can use it to bake zucchini casserole, as we don't use our oven in the warm months. So if it's available in stores, I'll buy several. Here's the recipe:
2 slices cooked bacon, crumbled or cut up
1 cup chopped mushrooms
1/2 cup chopped onion
Dash garlic salt
3 medium zucchini, grated or shredded
1 cup cracker crumbs
1 egg beaten
1/4 tsp pepper
1/2 tsp salt
2/3 cup Monterey Jack cheese (farm cheese is a good substitute)
Press moisture out of shredded zucchini using paper towels in a colander in the sink. Combine ingredients, topping with cheese. Bake in covered casserole 30-40 minutes at 350o.
(https://smittenkitchendotcom.files.wordpress.com/2015/09/zucchini-rice-and-cheese-gratin1.jpg?w=750)