Winter is almost here and lazy Saturdays at the famer’s markets will soon come to a close. So, if you’re like us, you’re geared up to get your last days of Fall in, but you may be wondering what’s good to buy this late in the season? No worries, We’ve got the lowdown on the downright best produce you should be stocking up on, so take note and get cooking!
We be jammin’
You know the holidays are right around the corner when fresh cranberries come into season! If you’re lucky (and we hope you are!) you can snag a couple of bags of fresh berries on your next trip to the market. Then, whip up into a delish jam or jelly for a Thanksgiving Day treat (and be sure to check in Sunday where we’ll tell you how to make the best cranberries for your big meal!)
Roots, Rock, Reggae
It’s high season for all the best root veggies you can think of – beets, parsnips, celery root – and these are great to have on hand for the falling temps outside (perf to make soups!). When choosing celery root or parsnips, look for firm, smaller veggies to maximize flavor. And, try to grab beets with greens attached...they should be bright green. As always, don’t forget a bag to carry it all home!
For the ham stock:
Melt 2-3 tablespoons of salted butter in a stockpot. Sauté the celery and onion over medium-high heat then reduce heat to low and add ham bones and just enough water to submerge the bones. Place bay leaf, sage and peppercorns in a cheesecloth bag and tie shut. Add to the stock. Simmer for 5-6 hours on low heat, then strain to remove all solids and the seasoning pouch.
For the soup:
Peel and clean butternut squash and carrots. Chop into large cubes, toss with 2-3 tablespoons of olive oil, then place onto a baking sheet in a single layer. Roast at 450 degrees for 30-40 minutes, removing once the edges begin to darken.
Return ham stock to the stockpot and add roasted veggies. Bring to a simmer for 20-30 minutes until the squash become soft. Puree with a hand-immersion blender for a smooth soup, or leave chunky for a heartier stew. Garnish with crème fraîche and dried sage.
