The Delights of Diversity: A Fall Day's Menu

Exploring unfamiliar varieties of favorite fruits and vegetables is a delight. But the cultivation of heirloom varietals isn't just for our culinary pleasure; crop diversity is crucial to the health of our food supply. The preservation of different varieties of plants will help us adapt to a changing environment and can protect us from a catastrophic loss. Through seed saving and the cultivation of heirloom crops, local growers are keeping crop diversity alive and kicking, but we have to do our part. That means taking time to enjoy the numerous varieties of produce available this fall.

Top Ten Seasonal Local Produce Picks

The harvest season is beginning to wind down but there is still plenty to enjoy at the farmers' market. Look for organic apples and pears, pumpkins and winter squashes, Brussels sprouts, broccoli, collard greens and cabbage, bell peppers and potatoes.

A Menu for Early Fall

Here's an example of a day's meals made using seasonally available items.

Breakfast

Seven-Grain Cereal with Raspberries and Pears

Lunch

Grilled Vegetables with Basil and Feta Cheese (recipe)

Bulgur Bread (recipe)

Dinner

Baked Wild Salmon with Apple Cider Glaze (recipe)

Sautéed Delicata Squash with Collard Greens and Apricots (see recipe below)

Sautéed Delicata Squash with Collard Greens and Apricots

By Amy Topel

Serves 4-6

Ingredients

2 small delicata squash, washed, seeded and cut into 1/8-inch thick half-moons
2 bunches collard greens, washed, stemmed and cut into 1/4-inch strips
5 cloves garlic, peeled and sliced
1/2 cup cooked chickpeas
1/4 cup dried apricots, quartered
3 tablespoons olive oil
1/8 cup apple cider or water
pinch cayenne
salt and freshly ground pepper, to taste

Method

Preheat oven to 350F. Toss squash slices with 1 tablespoon olive oil, salt and pepper and arrange in a single layer on a cookie sheet. Bake for 15 minutes, or until squash is tender and golden brown.

Meanwhile, heat 2 tablespoons olive oil in a Dutch oven, add collard greens and water and cook over medium heat, covered, for 10 minutes. Add garlic, chickpeas, apricots and cayenne and cook for another 5-10 minutes, until collards are tender. Season to taste with salt and pepper.

To serve, place a pile of the collard green mixture on a plate and garnish with the baked squash.