My favorite season is fast approaching. What’s more it’s that time of the year for gathering crops and for golden leaves to FALL! Oh fall… or autumn, whichever you’d like to call days of blue skies, crisp air and temperatures that aren’t too hot or too cold. It’s probably my favorite change of all! Season-wise that is.
Hence if you’re a DIY culinary connoisseur like me, one must keep in mind that with the changing of the seasons comes the changing of fruits and veggies “in season”.
Now isn’t that too much “seasoning” for an introduction yet? We all know how important it is to source fresh! Ideally I like to source from farm to table whenever possible. So when you can’t get to the farmer’s market for now, the neighborhood supermarket is where it’s at. Hence, if you value FRESHNESS in your culinary acts of beauty, knowing which fruits and veggies are naturally in season this season is of utmost importance.
Without much ado, take a note of these babies when you hit your supermarket aisles.
APPLES: When picking up apples, take note of the stems attached. They must be firm and stiff. The skin needs to be taut, without bruising. It is generally best to use apples within 1-2 weeks from when you bought them. Store in a cool dry place uncovered or refrigerate.
POMEGRANATES: Tart and sweet they are an awesome add on for salads enchiladas and smoothies. Choose the larger ones that have a fresh looking rind. Avoid ones that have moldy cracks. Keep them out on the counter and they will stay fresh for about 1 week. Refrigerate them and they will keep for up to 2 weeks.
PERSIMMONS: Perfect for salads and desserts, choose the Fuyu or Hachiya variety for more color and spice. Make sure they are firm and of a deep orange color. The Fuyu variety will keep out on the counter for up to 3 weeks; while the Hachiyas should be eaten after you notice them soften.
NUTS: Freshly harvested nuts are always best. Makes sure shells are not damaged. They should seem heavy for their size. When shelled they should be crisp, clean, creamy and opaque. Store in cool, dry and dark place. When refrigerated they should keep for a month. Up to a year, when frozen.
MUSHROOMS: For an earthy, nutty and wild flavor to add onto your pasta or alone sautéed in garlic and onions. Pick them out firm and dry, making sure they are also not dried out. They should have few to no pinholes and a light colored under hat. Always refrigerate in brown paper, never plastic. It will keep for 2 days. If dampness sets in wrap them in paper towels to absorb moisture.
WINTER SQUASH: High in Carbohydrates and rich in much needed Beta-Carotene and Anti-oxidants. Winter Squash are great for soups and casseroles. When picking them out look for rock hard bottoms. Make sure they don’t have cuts. They should be heavy and stems should be fat and dry. Store in a cool dry place. They have quite a long shelf life, with large ones keeping for several months and smaller ones about a month.
CONCORDE GRAPES: Highly aromatic and distinctive in color, these grapes are ideal to make into grape jelly, juice or made into a pie. Look for blue blooms with a powdery quality. They should be medium sized, smooth and round with a bit of a musty fragrance. When storing, refrigerate them unwashed in an airtight paper towel lined container, to absorb moisture.
SWISS CHARD: Undoubtedly rich in phytonutrients, with at least 13 different polyphenol antioxidants. You definitely have to have this with your roast turkey or chicken this fall. Choose the ones with a lively green color and large juicy stems. Stems may either be red, rainbow or white in color. Refrigerate and store in a loose plastic bag. Consume within a week.
Author’s Bio:
Samantha Samonte is a writer for ‘Culinary One’, a website about culinary careers, cuisines and healthy cooking . Helping aspiring chefs to find the best cooking schools in America. She spends the rest of her time living life to the fullest in the company of her laptop and creative writing prowess.