Fall Recipe: Braised Brussels Sprouts In Dijon Butter Sauce

The bane of every child's existence, Brussels sprouts often can become an adult favorite - and can lend themselves to surprisingly sophisticated dishes. Try this one for a simple but flavorful take on this healthy fall vegetable - available at many farmer's markets across the US this time of year. And if you hated Brussels sprouts as a kid and haven't tried them since, maybe it's time to revisit this nutritional powerhouse food!

Braised Brussels Sprouts In Dijon Butter Sauce
(Serves 2-4.)

Brussels sprouts (Photo credit: Wikipedia)

Ingredients:

1 lb fresh Brussels sprouts
1/2 tsp salt
1/2 cup water
2 Tbsp unsalted butter, melted
2 Tbsp Dijon mustard
Salt and black pepper

Directions:

• Rinse and remove any discolored leaves, trim a small piece of the bottom off, then cut an 'x' in the bottom with a small knife.
• Put salt, water, and Brussels sprouts in a large saucepan over medium-heat and bring to a boil, lower heat, cover tightly, and simmer, shaking pan a couple times during this cooking time - do NOT remove cover to stir, just shake the pot.
• Simmer for about 8 to 10 minutes or until Brussels sprouts are tender.
• Take the cover off just long enough to poke a Brussels sprout with the tip of a knife to see if they are tender. When they are tender, drain well through a strainer or colander.
• After you dump the Brussels sprouts into the strainer, put the saucepan back on the stove over medium heat, add the butter and melt it, then whisk in the mustard until it is smooth.
• Immediately add the drained Brussels sprouts to the saucepan and stir to coat well with the sauce.
• Season with salt and pepper to taste.

Guide to Fall Produce - Food In Season In Your Region

There's certain times of the year that seem to bring out the inner-gardener in all of us, even when we don't have a plot of land to dig around in.  But if you are lucky enough to live close to a farmers market, you don't have to plant your own garden to enjoy the bounty of the land. Let's take a look at what foods you will find in the different areas of the United States during the Autumn season.

Midwest

Midwest highlighted states (Photo credit: Wikipedia)

When you think of wide-open spaces, rolling hills, fall colors, woods, rivers, lakes, and streams, you are probably thinking of the Midwest. The climate in this region is perfect for the fall produce that you see most often featured in pictures depicting a bountiful Autumn. During the fall season in the Midwest, depending on which area you find yourself in, you can buy fruits and veggies like apples, celery, cauliflower, broccoli, leeks, pumpkins, beets, and turnips at the local markets.

You may not be as familiar with some of the other produce harvested during the cool fall season, such as parsnips, kale, rutabaga, and eggplant. Some of your favorite hearty staples are also found in the Midwest regions during the fall; bountiful crops such as potatoes, squash, onions, and carrots. Probably the oddest piece of produce that you will see come out of the Midwest during the fall months is the persimmon, which is a sugary sweet little bite that will have you craving more. And don't forget the cranberry.  Where would we be without our cranberry on the Autumn table!  Look for all of these fall favorites anytime before the first hard frost in the coldest regions of the Midwest.

Northeast

The Northeast areas are generally surrounded by masses of water so they are typically known for their seafood and other types of game.  However, this region also has farms that are busy producing some of the best produce to ever hit your table. These regions give us beets, Brussles sprouts, cranberries, grapes, onions, nectarines, and even rutabaga.

Looking to try something different, but still fresh in the Northeast region? Perhaps you can give chicory, escarole, pluots or some radicchio a try this fall. Pluots are amazing hybrids between a plum and an apricot, and they should definitely be on your list of foods to try this year.  So, when you think of the northeast, don't just think about lobster; think about all the wonderful produce that region has to offer, as well.

A bundle of organic collard greens. (Photo credit: Wikipedia)

Down South

Known for its 'down home' style of cooking, many of the ingredients you find in the recipes have their roots right in the area. For instance, during the cooler months, you can find sweet potatoes, tomatillos, collard greens, figs, okra, pecans, mustard greens, kale greens, and green beans.  And we mustn't forget the fruit.  Citrus is a welcome addition to any table as the fall months move into winter.

The crops in the South during the fall often dictate the menu for many a meal during holidays and family get-togethers.  Pecan pie just screams Southern comfort food.  Sweet potato casserole and a pot of collard greens is on just about every Southern table during the fall season.  Fall may come a little later in this region, but the produce is perfectly timed to make Southerners giddy over big piles of greens and baskets of brightly colored sweet citrus at their local farmers markets.

Northwest

The Northwest region of the United States tends to have a more consistent climate throughout the year which makes it a prime growing region for some of the more delicate fruits and veggies. With a temperate climate that has a considerable amount of rainfall, you can expect produce that likes to stay cool and shaded to grow in this region. Not much sun loving produce here.

During the fall months you will find boysenberries, huckleberries, artichokes, kiwi, mint, sage, basil,  watercress, and rosemary in fresh abundance. Other produce you will find in this region includes chard, beets, Brussels sprouts, celery, and arugula. If it doesn't like direct sun, and loves lots of moisture, you'll find it in the Northeast.  But, wait.  I almost forgot one of the biggest crops you'll find in the northwest; apples.  Along with pears, apples are a very abundant crop in the northwest.  If you want to buy a variety of apples and learn a million ways to eat them, go to a farmers market in the northwest.  You will not be disappointed.

No matter what your appetite during the fall months, there is some region of the United States that is bound to have the fresh produce you are looking for. Now the trick is trying to figure out how to get there and back in time for dinner!

And for some tasty recipes to use all this yummy local produce, be sure to check back here later in the week.

Farmers Market Feasts - Fresh Food From Appetizer To Dessert

Late summer to early fall is prime farmer's market season in Ohio! The farmers market is a place where great ideas meet great fresh food and explode into incredible feasts. You can make one trip to the farmers market and gather enough ingredients to make a full five-course meal that will rival any fancy restaurant. Allow me to get your creative juices flowing as well as your taste buds jumping as we walk through a sample of what you might find to create your very own farmers market feast.

Appetizers 

You want to give your guests something to snack on while they are waiting to see what's coming next. Look for a loaf of homemade french bread, some fresh dill, goat cheese or other soft cheese, and red bell peppers for roasting. With these simple ingredients, you can have an amazing appetizer that will keep your guests well fed and eager for more. Simply cut the bread into thin slices and toast them over the grill while you are roasting your red peppers.

Combine the dill and goat cheese, spread on the toasted bread and top with thin slices of the roasted pepper. You can substitute prosciutto for the red bell pepper for another possibility. The idea is to look around the farmers market for inspiration as well as ingredients for the first course as well as for the main event.

Salads

Your salad options are as long and varied as the rows upon rows of displays at the market. Pick up  fresh lettuce, of course, but be sure to choose an interesting variety.  Look for complimentary produce such as pomegranates, pears, and apples, to match up with bitter greens such as chicory, arugula, watercress, and frisee.  Fresh baby bitter greens are a classic match up with sweet fruit.  And don't forget the berries.  When it comes to salads, fresh is the word, no matter how you build it.

Kale is another great farmers market find.  This remarkable green can be eaten raw or cooked.  One fun way to serve kale in a salad is as a crunchy topping.  Kale, when cut up into small pieces, can be roasted to create a delicate papery thin treat with a very fun crunch to it.  Sprinkle these nutritious crispy bites on top of your salad instead of croutons.  And don't forget to look for fresh herbs to create a savory dressing to go on your salad.  If you have citrus in your market, let that be your inspiration for your homemade vinaigrette.

Soups

Piles and piles of potatoes mean just one thing; inspiration!  No, the potato is not a lowly vegetable, not when you have the varieties available to choose from at a farmers market.  For the soup course you can't do much better than starting with potatoes.  One soup that should come to mind is potato leek soup. Simple, yet elegant, this filling soup should be served in small bowls with a pretty swirl of yogurt and a sprinkle of green onion on top. Other vegetables that work well for pureed soups are squash, pumpkin, rutabaga, parsnips, and turnips.  Mix and match for a splendidly soothing soup to relax your guests just long enough to get ready for the main course.

Look also to the bins of greens for inspiration for a soup course.  A small bowl of beet soup, hot or cold, is a wonderful start to a meal.  Hearty mustard greens and collard greens also make a splendid, bright, soup that gets the taste buds begging for more. Depending on your main course, you'll want to serve a soup that is either hearty and satisfying or light and refreshing.  Don't forget to include the fruit you find at your market and the herbs for soup inspiration.  Apple juice and cider make excellent soup bases.

Main Courses

After a start like this, it may seem as if you've exhausted all your farmers market has to offer, but this is where the simplicity of the market takes over.  A main course can feature something as simple as a perfectly executed sandwich. Pile seasonal cheeses on top of homemade multi-grain bread that has been slathered with herbed butter, then topped with a mix of ingredients for crunch. This can include sliced apples, greens, or a thin slice of sweet onion, or everything.  Something as simple as a grilled cheese sandwich becomes inspired when you layer market fresh specialty cheeses with fresh herbs, greens, vegetables, and fruit, and then grill between slices of hearty homemade bread.

And don't forget to look for fresh and smoked meats at your market.  Many farmers raise meat for the table as well as produce.  Big pots of peppery greens with lots of smoked sausage makes a bright and flavor-packed entree. During the late summer and early fall, the farmers market is also a great place to find a variety of fresh beans.  You will notice a big difference when you cook with fresh beans as opposed to dried beans.  The fresh beans are easier to cook and are very tender.  You can easily build a main course around the offerings at your local market.  All it takes is filling your basket and using your creativity and your good taste, and you'll fill your table with a main course that is very satisfying.

Desserts

Now comes the moment we have all been waiting for. Dessert. Nothing says farmers market dessert like fresh peach cobbler served in a pretty bowl and topped off with a scoop of rich vanilla ice cream.  Of course, apples are a big hit at many farmers markets during the fall season.  Apple pie or Apple crisp are the obvious desserts, but don't forget to think about applesauce, apple dumplings, or apple turnovers.

But, you don't have to bake fruit to have a dessert worthy of this five course meal.  Sometimes less is more.  Sliced apples, pears, or other fruit combined with a wonderful variety of cheeses is often the perfect ending to a hearty meal such as this.  Perhaps a steamy hot mug of apple cider will satisfy the sweet tooth at the end of the evening.  If oranges are in season in your region, try making orange sugar cookies. Not quite dessert-worthy in your book?  Melt some chocolate and dip the cookies about half way in to make treats that looks like, and tastes like, they came right out of a fancy mail-order catalog.

Can you really find enough at your local farmers market to produce a five course meal?  You sure can!  And not only five courses, but five star courses!  Fresh means fabulous when it comes to cooking.  Create each course to compliment the next and you can't go wrong. The only problem is you'll have trouble sending your guests home after they've been treated so well. You might as well start making up the guest room before you even serve dessert. Enjoy!

Recipe: Roasted Beets In Rosemary Dijon Dressing

If you've never tried beets, or just don't know how to cook them, you're in for a treat!  This time of year, beets are one of my favorite local veggies - sweet little garnet gems which can dress up a salad, add color to a stir-fry, or deliver sugary goodness when baked until soft and shriveling. I get plenty of them in my CSA this time of year, so this recipe offers yet another welcome way to prepare these tasty treats.

Tender Roasted Beets In Rosemary Dijon Dressing
(Serves 4-6.)

Ingredients:

Beets! (Photo credit: Jim Carson)

3 lbs small tender beets
4 Tbsp olive oil, divided
1 tsp salt
1/2 tsp black pepper
1 Tbsp Dijon mustard
1 orange, juiced
1 tsp sugar
1 Tbsp red wine vinegar
1 Tbsp fresh rosemary, chopped

Directions:

• Preheat oven to 400 degrees. Scrub the beets well and trim leaving 1/2 inch stem and root intact.
• Place beets in a large bowl and add 1 tablespoon of the olive oil, add all the salt and pepper, then toss together to coat well.
• Place beets in a shallow roasting pan or baking sheet in a single layer, put in preheated oven and roast 40 to 45 minutes or until beets are tender; remove and set aside while you prepare the dressing.
• Make the dressing by putting into a large bowl the mustard, orange juice, sugar, and red wine vinegar, whisking to combine.  When combined, keep whisking while slowly drizzling in the remaining 3 tablespoons of olive oil and whisk until dressing thickens, then add rosemary, stir, and set aside.
• Now that you can handle the beets, rub them with paper towels to remove the skins.
• Cut the beets into quarters and put them in the bowl with the dressing, then toss to combine.
• Let the mixture stay out at room temperature for about 30 minutes so flavors combine.
• Serve at room temperature as a side dish or salad by spooning over mixed lettuce greens.

Recipe: Hearty Harvest Chicken Stew

This time of year, eating local  may not be as easy for some, but you can still enjoy locally grown foods if you choose seasonal vegetables, or those that store well. Winter squash, carrots, potatoes, and onions can all keep well into the winter if properly stored - that way you can eat foods from your local area well into the winter months. This tasty stick-to-your-ribs recipe is even better if made with locally raised, pasture-fed chicken - once you try it, you'll never want to go back to the big-box store kind!

Hearty Harvest Chicken Stew
(Serves 4-6.)

Ingredients:

2 Tbsp olive oil
1 lb chicken breast tenders, cut into bite-size pieces (local and organically grown, if at all possible)
1 can chicken stock (large size) - or 3-cups homemade broth
3 potatoes, diced
4 carrots, peeled and sliced
1 red onion, diced
3 stalks celery, chopped
1 tsp dried thyme
salt and pepper to taste
2 Tbsp butter
2 Tbsp flour

Directions:

1. In a Dutch oven or heavy soup pot, heat the oil over medium-high heat, then add the chicken pieces and cook until just browned.
2. Pour in the chicken stock, bring to a boil, add all the vegetables, and return to a boil, then immediately turn heat down to a simmer. 
3. Simmer slowly for about 20 to 25 minutes or until the vegetables are just tender crisp.
4. Add the thyme, salt, and pepper and continue simmering while you prepare the roux.
5. In a small bowl, smash the butter and flour together with a fork until completely combined, then add to the liquid in the pot and whisk until the liquid thickens, then stir through the entire mixture and allow to heat for another minute, then remove from heat and serve immediately.
6. This will serve about 4 to 6 people a hearty meal.

From Farm To Table - Your Guide To Becoming A Localvore

The 'buy local, eat local' craze is sweeping the nation. Eating local is a great idea, but where do you start? How do you become a localvore (or locavore)?  And what benefits does it give to you and your surrounding environment? These are all great questions and, surprisingly, the answers are fairly straight forward. Let's get things straight and get on with eating local and becoming an honest to goodness locavore.

Farmer's markets becoming a popular place to buy fresh local food. (Photo credit: Wikipedia)

Locavore

You probably remember from history, biology, or perhaps one of those other 'ologies' about words ending in 'vore'. Think herbivore (plant eating animals), carnivore (meat eating animals) or even omnivore (animals who don't really care as long as it is edible.)  So it only follows that locavore means those people who consume locally grown food and use locally produced products, or at least try to remain within a certain radius from home. Basically, if it's on a truck for hours or days to get from the farm to your table, it doesn't qualify as local.

Health

So what exactly are the benefits to your health when you are a locavore? One of the most commonly stated health benefits is that food that is grown near you is believed to help your body fight off allergens. For instance, eating locally made honey will help you during allergy season because the same pollen that your body is trying to ward off is what the bees used to make the honey. Therefore, by eating the honey, you are helping your body develop antibodies that will help fight off the allergens.

Economy

Not only will your body thank you for eating local, but you also have the power to help sustain small businesses that count on you to keep going. You get the chance to see exactly what goes into your food and the local businesses are responsible to you, not some corporate entity. By voting with your dollars, you are telling these local businesses that you love what they do or you believe they could be better stewards of what they have. Either way, your dollar is working to influence your community.

Freshness

If you have never tasted a ripe cantaloupe that was picked off the vine just a few hours earlier, you don't know what you are missing. How about that big juicy tomato fresh off the plant in the garden? When a fruit or vegetable is picked when it is ripe rather than hoping that it ripens on the truck, you get a superior taste. Produce was designed to ripen a certain way, usually on the vine or tree or in the ground.  When we prematurely pluck it to get it shipped across country, we seriously defeat the ways of nature. The result? Food that doesn't taste the way nature intended - and nor is it as healthy and nutritious.

Nutrition

What is “Local” Food? (Photo credit: USDAgov)

It is amazing how much of a fruit or vegetable's nutrients develop during the final ripening stage while still attached to the plant. During that stage, the soil pours in vitamins and minerals that are essential in order to ripen the produce; the very same nutrients essential to your health. By pulling your food from the ground or off the vine before it is ripe, you are losing out on nutrients your body counts on to maintain its health – your health.

If you've been reading my blogs for long, you know what a passion of mine this is! Eating local is more than just a fad... it is a way of life. There is nothing more delicious, nutritious, healthy, and economy-boosting than being a locavore in your very own hometown.


For more on finding fresh, local foods near you, visit http://www.newholisticliving.com/csa.html