Quick & Kosher Cooking for Autumn

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This summer, I introduced the Quick & Kosher Summer Recipe Series.  The response to these seasonal recipes was so fantastic, I’ve decided to keep the momentum going with Quick & Kosher Cooking for Autumn.  After all, the breezes are cooler, the leaves are turning, and we’re packing up our sukkahs for the year.  OK – some of us are diligently packing away our sukkahs.  The rest of us are nagging a certain someone to get around to it.  The goal is to get the s’chach stashed before the first snow.

Before I whip up a delicious dish in the hopes of incentivizing my workforce to break down that Sukkah (don’t worry, I’ll share that recipe with you in my next post!), here’s a handy dandy - quick but comprehensive - list of Fall Produce to get you up to date:

Fruits: Apples, cranberries, figs, grapes (early fall), limes, pears, persimmons, pomegranates, and quinces.

Vegetables: Artichokes, arugula, beets, Belgian endive, broccoli, broccoli raab (rapini) Brussels sprouts, cabbage, carrots, cauliflower, celeriac/celery root, celery, chard, chicories, chiles, curly endive (frisee), edamame, eggplant, escarole, fennel, garlic, green beans, green onions (scallions), horseradish, Jerusalem artichokes/sunchokes, kale, kohlrabi, leeks, lemongrass, lettuce, wild mushrooms, okra, onions, parsnips, peppers, potatoes, pumpkins, radicchio, radishes, rutabagas, shallots, shelling beans, spinach, sweet potatoes, tomatillos, turnips, winter squash, zucchini, and herbs including  rosemary, parsley, thyme and sage.

Have you been cooking with Autumn produce yet? Let me know what delicious dishes are bubbling on your stovetop!