By Dan Clapson
You may have noticed a subtle, crisp breeze in the air and, sure, the sun has been rising a little later (and setting a little earlier), but fall in Canada doesn’t always equate to low temperatures and comfort foods.
Being based in the Prairies, I find we’re still blessed with more than a handful hot, summery days as late as mid-October. As such, this time of year can be a bit unpredictable when it comes to what a person craves for a meal: Is it the bright and bold flavours that come often go along with (dwindling) summer produce, or is it those stick-to-your-ribs dishes that go along with knit sweaters, falling leaves and the like?
Whatever you crave, fall produce can deliver! Here’s a few tips for how to make the most of what this season has to offer.
Fall does not exclusively equal cold, cozy, and comfort
I just want to reiterate that just because it’s technically fall, it doesn’t mean warm days are behind us. Many farmers’ markets and grocery stores are still brimming with produce like radishes, corn, green beans, and blueberries…just to name a few.
While these stocks aren’t going to last for long, there is no shame in whipping up a summery salad in late September. Take my autumn potato salad recipe for example, as it’s a perfect example of enjoying hearty vegetables in a brighter way at this time of year…and if you do it al fresco, even better!
It’s hard to ignore the massive piles of pumpkins, butternut squash, acorn squash and the like when you are grocery shopping these days, but I say give them the summer treatment by way of grilling and finishing off with a bright chimichurri or pistou. I know you’ve still got a pile of fresh herbs in your backyard!
Lingering summer squash can last longer than you think
Many of us joke that there is more zucchini than we know what to do with come September, but if you’ve got a surplus of summer squash, it’s best to enjoy it, freeze it or preserve it to utilize through the cooler months of the year.
Looking beyond a predictable (albeit tasty) zucchini cake, summer squash can be sliced or chopped and frozen until a later date. They also rival cucumbers as an exemplar of a pickled vegetable.
Zucchini relish will feel at home on virtually any dinner table at any time of the year, and subbing zucchini for eggplant in a baba ganoush recipe will have you happily dipping well into autumn!
Sure, apples and pears are here to stay all winter long…but they taste better now
When all is said and done post-winter, a few hearty, but sad-looking apples and pears may be kicking around at your local grocer, but these fruits are currently in their prime.
Whipping up homemade pies and tarts are a given with fruits like these, but simply slicing them thin and adding them into salads, or as a finishing touch on roast squash provide a lovely trifecta of sweetness, brightness and texture. Another way I personally like to use fall fruits is by way of making mostarda, a mustard-and-sugar-based condiment that goes perfectly with grilled or roasted meats or with cheeses.
The sweet-and-sour autumn complement you didn’t know you needed in your life!
Cabbage can truly do anything it sets its mind to
How do I love thee, cabbage? Let me count the ways…
Cabbage staked its claim as an “it” vegetable more than a handful of years ago, and its staying power is undeniable. Sure, part of this has to do with it being an economical choice when grocery shopping, as well as its general availability across the globe, but it’s always wildly versatile.
I could write a whole article alone on how to use cabbage, and maybe I should, because I think it’s virtually impossible to serve it in a disappointing manner.
Slow-cooked to tenderness, it’s rich and comforting, but glazed and broiled or grilled—remember, we’ve still got warm days left—it boasts plenty of umami and “meatiness”. Thinly sliced and left to marinate in a slaw, it somehow finds a perfect balance between tender and crunchy.
It begs the question: What can’t cabbage do?
You don’t have to love the latte, but don’t hate on the elements “pumpkin spice”
The idea of pumpkin spice is forever a hill that I will die on because I love the elements of the pumpkin spice blend. Generally speaking, spices like cinnamon, ginger, nutmeg, cloves, and allspice are underutilized in savoury fall dishes.
I mostly blame this on the “pumpkin spice” title as a person’s mind immediately goes to pie (or latte), but I prefer to think of this blend as a fall or winter spice blend. Adding a pinch or two to roast vegetables will never lead you astray, nor will combining the whole spices into cream to infuse and add into soups and mashed potatoes.
It provides a can’t-quite-put-your-finger-on-it comforting element that will leave your dinner guests guessing—and asking for another serving while they’re at it!
Autumn Potato Salad with Hummus Herb Dressing