What’s in Season in October and How to Prepare it
Now that it’s officially fall, we’re ready to turn our ovens back on and start cooking with the great fruits and vegetables available this time of year. Fall produce is ideal for roasting (add it to your sheet pan dinner) or adding to a pressure cooker recipe. Read on for what’s in its prime right now, and tips and tools for preparing.
Sweet Potatoes scream fall to us. We like slicing them up and making sweet potato chips (Good tip: use a mandoline for even slices and even cooking). Or, we prep 1-inch cubes and keep them around for quick cooking throughout the week. The natural sweetness of the potato requires little seasoning – just oil, salt and pepper works fine.
Brussels Sprouts shaved for a salad or roasted with olive oil, salt and pepper make for a great side this time of year. We use the Mini Vegetable Slicer to slice through a lot at once.
Winter Squash, such as delicata, spaghetti and butternut, are popping up at our farmer’s market more and more now. Try baking at a high heat (425) for about 30-45 minutes, or if you want to cut that time in half, spiralize your butternut squash and bake in the oven for 15-20 minutes.
Cranberries reach their peak right about now, and most of the time you can’t even find fresh cranberries in stores after fall. Add them to any baked good (like these delicious scones) and then stash a few bags in your freezer so you can reap their benefits all year long.
Cauliflower is one of our favorites. Try troasting bite sized pieces and dusting with grated parmesan in the last few minutes for a crispy finish. Or, make cauliflower rice with the Tabletop Spiralizer. It quickly breaks down a whole head of cauliflower for a healthy alternative to rice.