VEGETABLES
Beets ◆ Bok choy ◆ Broccoli ◆ Brussels sprouts ◆ Cabbage ◆ Carrots ◆ Cauliflower ◆ Celeriac ◆ Celery ◆ Chard ◆ Collards ◆ Corn ◆ Cucumber ◆ Eggplant ◆ Fennel ◆ Garlic ◆ Kale ◆ Kohlrabi ◆ Leeks ◆ Lettuce ◆ Mushrooms ◆ Onions ◆ Peppers ◆ Potatoes ◆ Pumpkin ◆ Radishes ◆ Rutabaga ◆ Spinach ◆ Squash (winter) ◆ Tomatoes ◆ Turnips
FRUIT
Apples ◆ Grapes ◆ Pears ◆ Strawberries (late) ◆ Watermelon
HERBS
Rosemary ◆ Sage ◆ Tarragon ◆ Thyme
Grape Focaccia with Rosemary
Focaccia, a crisp, pillowy Italian flatbread, is said to originate in Rome. It can be topped with a wonderful array of things: sweet red onions, fresh or roasted cherry tomatoes, or a variety of herbs. We love topping it with grapes in the fall. If you can get them, Concord grapes are preferred; just be sure to remove the seeds first.This makes a big bread, great for a cocktail party to serve with an assortment of local cheeses and wine. The recipe is wonderfully simple, it just takes a little time. It’s a no-knead dough and will be very sticky. But be sure not to add more flour than called for. Use bread flour, not all-purpose, and measure it by spooning the flour into dry measuring cups on a flat surface, then leveling off the excess. Don’t pack the flour and don’t scoop the flour from the container.
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Bone-in Pork Chop with Braised Apple and Mustard Greens
In my mind, there is no better fall combination than sweet apples, savory pork, and spicy mustard greens. This dish offers all of these things in delicious form.
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Tricolored Beet Fritters
Using all three gorgeous beet varieties—Golden, Chioggia, and Ruby Queen—makes a rainbow of fritters, sure to win over even the most beetskeptical at your table. Sure, stirring up three separate bowls of batter may seem like a lot of work, but the result is so pretty and delicious, you’ll want to give it a go. Serve them all together with a variety of sauces for topping; or, for an easy passed appetizer, make them in miniature to hold a pinch of crispy shredded beef or a flake of smoked fish, some chopped boiled egg, or a dollop of horseradish sour cream and sprinkle of chives. This recipe works with any of the longstoring winter vegetables, not just beets: Try using black or watermelon radishes, turnips, rutabaga, kohlrabi, carrots, parsnips, even sweet potatoes or butternut squash. Feel free to switch up the batter seasonings, too: Replace the dill with cilantro and squeeze some lime at the table, or use slivered basil instead and shower the hot fritters with grated Parmigiano-Reggiano when they come out of the pan. Once you master the technique, you’ll be making fritters all winter long.How you grate the beets will determine the texture of your fritters: A coarsely grated beet will retain some of its vegetal crunch, while a finely grated one will blend with the flour and make a pillowy, fluffy pancake. I prefer mine a bit crispy, so I grate them in the food processor, producing a coarser result than if I use a handheld box grater.Each bowl of batter will make 4 pancake-size fritters (use ¼ cup batter for each), 6–8 small ones (2 tablespoons batter) or 14–16 miniature bite-size fritters (1 tablespoon batter).
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