Hello fellow foodies! – It’s Rhea from Hot Dog it’s a Food Blog. I first off wanted to introduce myself as a soon-to-be familiar face here at idieh design, bringing you all things foodie, in the kitchen, and out and about.
Even though I live in the desert, I am a leaf-changing-obsessed, pumpkin-spice-fanatic, and the fall season is my spirit animal. With the cooler temps, comes a whole slew of fresh produce to the markets, and I take every opportunity to hit up every local farmer’s market that I can, especially in the fall. There’s something about supporting local, and picking out in-season produce that just makes a girl’s heart sing.
There’s something wrong about finding watermelon in the store in February. It is important to buy in season, not only to keep your wallets full, but to ensure that you are getting the freshest possible product. Fall produce is all about long-simmered soups, baking fresh pies, and dark-leafy greens. Here is a comprehensive list of what is in season for you to tinker with in the kitchen this autumn: crisp apples, beets, broccoli, brussels sprouts (my fave), carrots, fennel, figs, grapes, leeks, mushrooms, pears, pomegranates, sweet potatoes, and winter squash.
My favorite go-to recipe for fall is a roasted beet salad, which leaves no part of the beet or its stem to waste. Simply, drizzle the beets with olive oil, salt, and pepper, then wrap in tin foil and roast at 350 degrees F for 45-60 minutes. Allow to cool, then slice. Chop the beet greens and stems and toss with the sliced beets. Serve with a drizzle of olive oil and white wine vinegar. Bon Appetit!