Cooking With the Season – Choosing the Freshest Fruits and Veggies for Fall
October 5, 2011
•Le Cordon Bleu
•San Francisco
• 0 Comments
Cooking With the Season – Choosing the Freshest Fruits and Veggies for Fall
Living in California, many would argue that you get the best of it all. Sunshine, beautiful seasons, the ocean and if you are a “foodie” chances are you know just how lucky you are to have the nation’s best produce right at your finger tips. Whether you are culinary school bound or you just enjoy cooking for the family and friends, preparing dishes with the finest and freshest vegetables and fruit is a great way to cook with the season.
California is home to 80% of all the fruit and vegetable crops in the U.S. and this has much to do with all the amazing San Francisco culinary options. We have put together a list that will lead you to the freshest produce for fall, combined with tips for making sure you are selecting the best of the bunch. Enjoy!
Apples
When selecting the freshest apples, always avoid any that appear to be bruised, have soft spots or blemishes. They should also have a bright and vibrant color.
Seasonal serving suggestion: Apple pie, tart or crisp.
Broccoli
Broccoli is a fairly easy-to-grow crop and as a result, it can be enjoyed all year round, however, in California, it is often at its finest in the fall. Make sure the florets are a rich dark green color and that there are no yellow flowers sprouting up.
Seasonal serving suggestion: Chicken and broccoli, rice, cheese and broccoli or steamed broccoli
Brussels Sprouts
Brussels sprouts are at their peak during fall and early winter. The leaves should look fresh and bright green and should never be wilted looking. Avoid any with small leaves or visible holes or blemishes.
Seasonal serving suggestion: Brussels sprouts and walnuts, cheesy Brussels sprouts or Kielbasa with Brussels sprouts in mustard cream sauce
Cauliflower
Cauliflower should be white in color all over. Black spots signal cauliflower that is past its prime and should be avoided when selecting the freshest bunch. The head should be firm and white all over.
Seasonal serving suggestion: Roasted cauliflower, mashed cauliflower or meatloaf with mushrooms and cheesy cauliflower
Grapes
Bunches of grapes should be similar in color and firm with green pliable stems.
Seasonal serving suggestion: Fruit salad with melon and pomegranates, grape jam or grape cobbler.
Kale
If you are looking for a tender type of kale, select those with smaller leaves, though they will not be as flavorful as the larger leaves. Make sure leaves are not wilted and use within one to two days of buying it for the freshest result.
Seasonal serving suggestion: Use kale in a stir fry, soup or salad
Melons
Melons are often tricky to tell if they are ripe or not just by looking at them. The best way to select the freshest melon is by judging if the weight feels relatively heavy, avoiding any melon with soft are dark blackish spots and looking at the spot where the stem was attached. It shouldn’t look like it was cut since if harvested at the right time, the melon should have naturally fallen off the stem.
Seasonal serving suggestion: Fruit salad with pomegranates and grapes, jungle juice (for entertaining) or sorbet
Parsnips
Small to medium size parsnips are generally less fibrous and more tender. They should appear fresh and not “hairy,” or full of rootlets.
Seasonal serving suggestion: Roasted and tossed with olive oil, pureed or in stews or soup
Pomegranate
Choose one that is heavy since this means it will have the most seeds and juice. The skin should be bright or dark red and when you push on it, it should not pucker or wrinkle but stay taught. Avoid any fruit with dark or soft spots.
Seasonal serving suggestion: Fruit salad with grapes and melon, veggie quesadilla with pomegranate seeds or pomegranate martini
Squash
Acorn squash is one of the most popular seasonal veggies. When selecting a squash, smaller is better since the larger the squash, the greater the chance for it to be squishy inside. The skin should be smooth and dull with no shine to it at all.
Seasonal serving suggestion: Apple couscous with acorn squash, squash risotto or pureed.
Now that you have narrowed down the finest fall fruits and veggies for you San Francisco culinary adventures, it’s time to get in the kitchen. Who knows where the road will lead you! If you enjoy cooking and baking maybe culinary school is in your future.
This article is presented by California Culinary Academy. California Culinary Academy offers culinary arts and pâtisserie and baking training programs in San Francisco, California. To learn more about the class offerings, please visit Chefs.edu/San-Francisco for more information.
Find disclosures on graduation rates, student financial obligations and more at www.chefs.edu/disclosures. Le Cordon Bleu® and the Le Cordon Bleu logo are registered trademarks of Career Education Corporation. Le Cordon Bleu cannot guarantee employment or salary. Credits earned are unlikely to transfer.