It's not quite autumn yet, but cool weather is on the way and the tomatoes and basil at the Farmer's Market are starting to look a little strained. Make no mistake, I'll be buying tromatoes, basil and corn for as long as I can, but my mind is starting to turn to hearty cold-weather food. Here's a list of some of my favorite cool-weather produce. Over the next few weeks I'll be adding recipes for each of these.
Winter Squash
Squash should feel heavy for its size and should be blemish-free. Store it in a cool, dry place (not your fridge as it spoils quickly when damp!). If peeling, cut it in half lengthwise, remove seeds and pulp, place cut-side down, and run a peeler along the surface.
Cabbage
Look for crisp leaves that aren’t limp at the edges. Store it by wrapping the entire head in plastic wrap and refrigerating for up to 2 weeks. Prep by removing the outer leaves, cut around the core, and rinse.
Cauliflower
Look for a head that is creamy white with no trace of green (other than the leaves). Store by covering the head with plastic wrap and refrigerating for up to 1 week.
Apples and Pears
Look for firm, crisp, fruit. Flavor depends on the stage of maturity at the time that the fruit is picked. Both apples and pears must be mature when picked to have a good flavor, texture, and storing ability. Avoid overripe fruit (indicated by a yielding to slight pressure on the skin, and soft, mealy flesh) Scald (irregularly shaped tan or brown areas) will not seriously affect the taste.
Mushrooms
Look for firm, unblemished caps. The mushroom's surface should be free from moisture but not look dry. Avoid mushrooms with any sign of mold. Always refrigerate mushrooms. Loose mushrooms keep well in paper bags in the refrigerator. Avoid airtight plastic bags because they will retain moisture and speed spoilage. Properly stored, fresh mushrooms will keep for five days or longer. Don't clean mushrooms until you are ready to use them. To remove any bits of the peat moss in which they were grown, rinse quickly with cold running water or wipe the mushrooms with a damp cloth, paper towel or soft brush.
Sweet Potatoes
Seek out small to medium spuds (larger ones tend to be tough). It’s OK if you mistakenly buy look-alike yams. Although not related, they’re almost identical in texture and taste, though you will not have the bright orange color of sweet potatoes. Store in a cool, dark, dry place. Prep by scrubing the skins or grab a peeler. Use a firm grip, since the skin tends to cling to the sweet potato’s curves.
Radicchio
Avoid heads with loose, wilted, or moist leaves. Store the entire head in a plastic bag (but do not close it) and refrigerate for up to 1 week. Prep by removing the outer leaves, cut out the core, and rinse.
Arugula
Look for a bunch with long, dark green leaves; it’s OK if they droop a little. You can also find bags of baby arugula (which tends to be slightly less peppery than mature leaves) near the packaged salad greens and spinach. Store the leaves in a plastic bag and refrigerate for up to 2 days. Prep by rinsing the leaves in a bowl of cold water to get rid of any grit, then pat dry, even if using bagged arugula.
Escarole
Avoid heads with loose, wilted, or moist leaves. Store the entire head in a plastic bag (but do not close it) and refrigerate for up to 1 week. Prep by removing the outer leaves, cut out the core, and rinse.
Comments