You may know Carolyn Cope as Umami Girl. She stops by on Tuesdays with ideas on preparing fruits and vegetables. —The Mgmt.
Ever since the moment I wriggled into my brand new stretch pants, two pairs of slouch socks, and oversized T-shirt on the first morning of fourth grade, fall has been my favorite season. Possibly it was before that, too, but I can't remember. The fumes from all the aerosol hairspray required to perfect my awesome Slinky bangs might have something to do with the lack of recall. I really can't say for sure.
What I can say for sure is that becoming a produce obsessive has done nothing to dampen my love for this crisp, Technicolor season we're about to enter. Butternut squash, potatoes, kale, apples, pears—if you can tuck it into a gratin or a crisp, it's got my name all over it.
Do you notice, though, that the otherwise lovely blue potatoes and butternut squash pictured above are—how do I put this delicately—raw? That's because I'm writing this post from the inside of a half-assembled IKEA kitchen cabinet. The oven doesn't arrive until tomorrow. So.
This week I need your help. If you have a favorite fall fruit or vegetable and a great way to prepare it, please let us know in the comments. Feel free even to brazenly link to your own blog, but please make sure you also describe the dish in your comment so people know whether they'd like to click through.
Now it's your turn. What are your favorite ways to eat fruits and vegetables in the fall?
About the author: Carolyn Cope writes Umami Girl and manages a CSA in New Jersey.