Fall’s harvest is a robust one—full of deep colors, rich, comforting flavors, and an abundance of produce that’s suitable for long-term storage. To complement your bounty, you’ll want to stock up on your favorite seasonings. Warming spices seem appropriate for the ensuing change in temperatures (cinnamon for the pumpkin, apples, and pears; nutmeg for the turnips and raspberries; ginger for the cranberries and pears; cayenne for the Jerusalem artichokes), but there’s always a place for any favorite spice (tarragon on the sweet potatoes, caraway in the beet dish, and sage in the cornbread).
Unexpected produce and creative seasoning make for fun in the fall kitchen. Leek and potato soup is a wonderful fall staple, but why not try adding some parsnips and celeriac, along with oregano, saffron, and/or dill. Make slaw out of green and red cabbages, but also try shredded turnips and beets, with a handful of poppy seeds and a hint of savory. Mash rutabagas in addition to potatoes, and be sure to include nutmeg or garlic, onion, parsley, caraway, and/or chives. Serve raw kohlrabi sticks alongside carrot sticks. Or steam them together, then squirt with lemon juice and sprinkle with chervil and basil. Substitute celeriac for celery in just about any dish. Or sauté it, solo, then season with a little thyme and oregano.
No spice is off limits for fall cooking, but here are some that are especially suited for the bounty of the Fall Harvest…
Allspice: apples, carrots, pumpkin, squash, sweet potatoes
Anise: apples, cabbage, pears
Basil: broccoli, cauliflower, corn, kohlrabi, parsnips, turnips
Bay: corn, rutabaga, squash, turnips
Caraway: apples, beets, cabbage, carrots, pears, potatoes
Cardamom: apples, pears, pomegranates, pumpkin, raspberries
Cayenne: celeriac, corn, Jerusalem artichokes, parsnips, turnips
Celery seed: beets, cabbage, potatoes, squash
Chives: beets, Brussels sprouts, potatoes, squash
Cinnamon: apples, cabbage, carrots, grapes, parsnips, pears, pomegranates, pumpkin, raspberries, rutabaga, squash, sweet potatoes, turnips
Cloves: apples, beets, carrots, pear, rutabaga, sweet potatoes
Coriander: carrots, corn, pomegranates, potatoes, pumpkin
Cumin: cabbage, carrots, cauliflower, Jerusalem artichokes
Dill: beets, cabbage, carrots, kohlrabi, parsnips, potatoes
Fennel: apples, beets, cabbage, celeriac, pears, squash
Ginger: apples, beets, parsnips, pears, pumpkin, raspberries
Marjoram: carrots, corn, leafy greens, leeks, parsnips, potatoes
Mustard: Brussels sprouts, cauliflower, celeriac, kohlrabi, potatoes
Nutmeg: apples, carrots, parsnips, pears, pumpkin, sweet potatoes
Oregano: broccoli, cabbage, celeriac, leeks, potatoes, turnips, squash
Paprika: Brussels sprouts, Jerusalem artichokes, potatoes, turnips
Parsley: broccoli, carrots, cauliflower, celeriac, parsnips, potatoes
Poppy seed: beets, cabbage, rutabaga, turnips
Rosemary: broccoli, cauliflower, potatoes, rutabagas, spinach
Sage: broccoli, cabbage, carrots, corn, parsnips, squash
Tarragon: beets, leafy greens, potatoes, sweet potatoes
Thyme: cabbage, carrots, celeriac, corn, potatoes, pumpkin
Turmeric: cauliflower, corn, potatoes, parsnips, rutabaga
Here are two recipes from our friends at Frontier Natural Products Co-op. They have a veritable cornucopia of recipes at www.frontiercoop.com/recipes.
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