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So what seasonal food items are you cooking?

Last night, I roasted a chicken(brined organic chicken from Trader Joe's) on a bed of sweet potatoes, butternut squash, onion and carrots. Cooked it on a 12 inch Lodge skillet at 425 for abuot 80 minutes...even my 5 yd old who gags at sight of vegetable ate a plateful of roasted vegetable cooked in chicken fat.
This weekend, I am planning on making roasted pork chops with apple sage sauce with apples I picked last weekend.

What are you cooking that's seasonal?

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  1. Game is starting to become available in the supermarkets and farmers markets - so venison, pheasant & mallard are going to be high on the protein list. Local apples and pears are also getting into full swing.

    4 Replies
    1. re: Harters

      game meat in the supermarkets? where do you live?

      I'd love to cook some pheasant.

      1. re: Monica

        Harters inhabits our erstwhile Mother Country, where people are still allowed to sell game in ordinary markets, the sort of thing that New York and other Eastern Seaboard towns used to be famous for. Thanks to the eternal vigilance of our official protectors, we Americans may now buy farmed "wild" meats from the likes of D'Artagnan for $$$$$ per pound. And if I want a good mature Guinea fowl for braising I'll have to raise my own, since nobody sells any dressed ones over two pounds. Dammit.

        1. re: Will Owen

          I'd be in the same position with the guinea fowl, Will. They're all farmed here and easily available in the supermarket but they are small beasts. We just treat them as a change from chicken for a roast or similar.

          By the by, my Spanish brother in law has just been home for a couple of days. It's hunting season there and many folk were out shooting small birds, like thrushes. I think they cook them as a sort of stew.

      2. Apple sauce from my tree apples in the yard.

        Mushrooms galore! I just cooked and packaged up 10 lbs of chanterelles and I am going mushrooming today to get more chanterelles, lobster mushrooms, and chicken of the woods.

        From the stores, I am really enjoying squash. I am looking at recipes that incorporate squash in other dishes.

        Sweet potato of all kinds, especially the Okinawan sweet potato from my Asian store.

        8 Replies
        1. re: sedimental

          You know, when I retire, mushrooming is definitely on my list of things to do.

          1. re: sedimental

            I am dying of envy over your excess of such amazing mushrooms.....!

            1. re: Ttrockwood

              I skipped out of work today and traipsed through the woods for more. Gluttonous!
              The haul today was chanterelles, coral mushrooms, angel wings and lobster mushrooms. Yum.

              Anyone with great mushroom ideas and recipes?

              1. re: sedimental

                I'm jealous! Do you ship? :) I think sauteed mushrooms with a ricotta or veggie spread would be lovely but I love steak and mushrooms. Could you make a mushroom pâté?

                1. re: fldhkybnva

                  Mushrooms with a ricotta spread?? Please tell me more!

                  1. re: thedryer

                    I usually just mix to taste. You can use any mix of mushrooms that you enjoy but the more flavorful like morels, porcini and shiitake are fantastic. I chop them and saute with a smidge of butter, garlic, shallots or whatever else you like, often deglaze with a splash of wine. Let cool then mix with ricotta with herbs of your choice - I love a combination of sherry and thyme. It's a great spread for bread but I don't eat much bread so it usually ends up spread on chicken breast or stuffed inside.

                2. re: sedimental

                  wow..just wow....I can smell the mushrooms from here...

                  1. re: sedimental

                    I'm not sure where you live -if i was i would be on my way over!!
                    I love mushrooms with eggs-the best meal i ever had was a tangle of sauteed wild mushrooms in a good olive oil, served with an over easy egg (drippy yolk) and thick toast to soak up the mushroom olive oil juice and yolk... In a no name place in spain

                    Hen of the woods are especially delicious roasted with just good olive oil and salt

                    And this dish with lentils from mark bittman i make a few times each winter

              2. Similar list, different combinations. I made an oven beef stew last Saturday - beef with farmers market potatoes/onions/tomato. I have a thick-cut Iowa Chop (pork) thawing that I'll roast along-side a large acorn squash. I have plenty of apples I picked a couple of weeks ago, and plans to make an apple pastry dessert.

                The orchard pears (pre-picked) I got at the same time as the apples have been very slow to ripen, but at last I have a couple ready, so I need to decide whether they go in an upsidedown gingerbread cake, or simply get topped with cottage cheese as "salad".

                And I'll harvest some fresh basil before I give away the planter next week (frost coming, no place indoors for the planter), and use it in pasta w/ fresh tomatoes or lemon sauce.

                1. Here's a current somewhat related topic in case anyone wanted to comment here as well


                  1. I did a few soups this weekend.
                    One was the last of the good tomatoes turned into a tomato/fennel/lentil stew i served with thick toasted pumpernickle.

                    The other was roasted beets and carrots that i blitzed and thinned as the broth. Chopped carrots, white beans and horseradish finished my fuschia soup

                    1. 2 to 3 lb. sweet potatoes. 35 cents a pound at the market.

                      Baked, roasted, hashed, fried. I think my nose is starting to turn yellow.

                      3 Replies
                        1. re: Monica

                          I think the price is so low is because of the size. Literally feed a family of 6. Smaller ones are running 79 cents. If I were in Alabama, I would be buying them for very cheap out of the backs of pickups alongside the road. Like 2 years ago.

                          1. re: Monica

                            That is a good price; I saw them in the market today ON SALE for .69 lb. They stayed there....

                        2. Cool weather means duck confit. Pumpkins and squash make appearances in anything from soup to bread, risotto, desserts and pasta. The thing I'm really looking forward to is jerusalem artichokes, which should be available after the first hard frost.

                          I have serious mushroom envy of Sedimental. We have giant puffballs, but that season is long gone. I need to do some forest exploring and see what else is around here.

                          1. Sand trout from the Big Bend area of the Gulf of Mexico. Less than two hours from the hook to the plate. Cannot get much fresher unless I prepared it on the boat.

                            1. It's all about root veggies in my home right now. Turnips, parsnips, sweet potatoes.

                              Fall also is the return of Zuni Cafe's chicken in my chicken. Delicious.

                              1. Nothing yet. Our temps are supposed to be droppings so that will change our palate. I am waiting for quinces to make a tarte tatin with them and some puff pastry. Not PFpuff pastry. I buy Du Four all butter puff pastry. It is the best. I taught myself to make it years ago. I figure that if I can make it, I've earned the right to but ready made. Next challenge is making yeasted puff pastry for croissants, pain au chocolate, etc.

                                6 Replies
                                1. re: Candy

                                  Yes, I'm waiting for quinces too, having read a very good piece in the L.A. Times Food section about using them last week. And I'm also waiting for the big Hachiya persimmons to get good and ripe - Japanese ones being what there is in California - to make a pan or two of persimmon pudding. We're going to Paso Robles for TG this year with some friends, and I'd like to do a pudding and just let it refrigerate for a month before taking it up there. It does them some good.

                                  1. re: Will Owen

                                    Will Owen, what kind of pudding would you be making that would take to a month of 'curing' before serving -I am curious?

                                    In this case, are you meaning more of a moist cake dressed with lashings of booze? Pudding being a very flexible term if used in the Brit manner......

                                  2. re: Candy

                                    I got a case of quinces on Saturday - baked some in a red wine/honey sauce, served with homemade vanilla ice cream... poached a huge pot full of them using David Lebovitz's recipe and have been eating them every day with oatmeal, with the syrup drizzled over top.

                                    I love this time of year.

                                    1. re: Candy

                                      Ok, you all motivated me to poach some of the beautiful quinces that were just sitting as a lovely smelling display on the kitchen table:). Poached them last night and had them warm, and then this morning cold for breakfast, they were delicious! I went to the orchard and picked more today, I consider these my fall decorations instead of pumpkins. Still have lots of quince jelly, jam and membrillo from last fall so these will probably get poached as we'll, or thinking I might try them in the pear and chocolate cake recipe I've made before (your thoughts on cooking the quince first rather then raw in the batter). Thanks


                                      1. re: geminigirl

                                        Geminigirl, I have discovered that the poached quinces go extremely well on rice pudding too, if you like that sort of thing. I am on batch #2 - have saved the lovely, mature syrup from the first batch and I will cook it down till it thickens and serve it over pancakes. Mmmm.

                                        1. re: geekmom

                                          Just made a second batch, and was tempted to buy more at the orchard this morning! I didn't grow up with rice pudding and never made but would like to try, do you have a go to recipe? I doubled my syrup this time as last time there wasn't enough. Thinking I will freeze some of the cooked quinces since I don't have time to make an upside down cake, which I really wanted to do with them. Oh, and I was eating mine over morning oatmeal!

                                      1. re: callmijane

                                        I love roasted root vegetables! so good...

                                      2. Since we had a nice shipment of locally harvested mushrooms come into our neighborhood supermarket, I decided to make a soup of freshly harvested pine mushrooms sliced into a clear chicken broth with Ginko nuts and mitsuba leaves. Served with some chestnut rice and marinated spinach with chrysanthemum petals. Warms the soup right up on a crisp autumn day :)

                                        1. Well, I wouldn't be honest if I didn't admit to using lots of pumpkin! Pumpkin soup is one of my absolute favorites, and pumpkin ice cream too. I'm stocking up on canned pumpkin at Trader Joe's to last me for a few months.

                                          1. Butternut squash: In Curried B.S. Soup, Berbere Chickpea and B.S. Stew, roasted B. S. with garlic and olive oil.

                                            Pumpkin pancakes. Grated apple pancakes. Cranberry orange pancakes. And muffins.

                                            Beef stew with root vegetables.

                                            Green tomato relish. Cranberry chutney. Apple butter. Grape jam from my 5 prolific and hardy vines.

                                            After getting by on salads and grilled foods all summer, I'm happy to be back in the kitchen!

                                            1. I have had a lot of sweet potatoes in my veg box recently. I made a lovely ginger and sweet potato soup to use some up which I served with bacon and cheddar scones. A really lovely lunch dish.

                                              I also like to make sweet potato falafel.

                                              2 Replies
                                              1. re: helen_m

                                                Now THAT sounds fascinating....sweet potato falafel!

                                                1. re: sedimental

                                                  They are SO good! I used to work not far from a branch of Leon (healthy fast food place) in London and I had them several times a week! They have long since changed the recipe but I still make them now and again. They are very well-behaved falafel as they're baked: http://www.101cookbooks.com/archives/...

                                              2. Today I made Ina Garten's recipe for oven baked apple sauce.
                                                Had it tonight for dessert topped with half and half. Heavenly.

                                                1. Chicken stew with kale, sweet potato, white beans, mushrooms and carrots..cooked for an hour with chicken stock and white wine.