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Oct. 10 - Oct. 17, 2004 |
A Tasty Fall Harvest
An array of fall vegetables add colour for your dinner table
By Rita Simonetta
Is it that time again? Already? It seems that we were just ushering in summer and all its splendid tastes and flavours. But not to fret - fall brings with it its own colourful array of delicious veggies that will add warmth and flavour to your meals.
Fall is an excellent time for gardening. Crops planted during the last of the summer weeks and days ripen under cooler temperatures. This makes the bounty often better than that planted in spring.
Do you want a dish that shouts "autumn"? Then how about a medley of roasted fall veggies? Combine broccoli florets, cauliflower, a cup of mushrooms, a large red bell pepper (cut into 1-inch squares) cubed turnip, diced onion, olive oil, chicken broth, balsamic vinegar, thyme, and salt and pepper to taste. Preheat oven to 425°F. Put broccoli, bell pepper, turnip and onion in shallow heavy roasting pan. Whisk together vinegar and oil; pour over vegetables, tossing to coat. Pour chicken broth around vegetables. Add thyme sprigs. Roast vegetables about 30 minutes or until tender, stirring occasionally. Remove from oven; sprinkle with salt and black pepper.
So what's your pick for a fall day's meal? How about something with broccoli? A staple of Italy since the Roman era until the 16th century, broccoli was introduced to France courtesy of Catherine de Medici's marriage to Henry II. From there it quickly became popular throughout Europe and came to North America in the 1700s.
Broccoli is at its best when it's full of tight buds with bright grey-green leaves and yellow-green stems. A popular ingredient in creamed soups, it's also delicious steamed and then tossed with butter and lemon to be served alongside fish or meat. The green veggie acts as a perfect base for strong and bold ingredients such as lemon and garlic. It's also a favourite in a slew of Italian pasta dishes.
Broccoli Salad is a crunchy delight. Here, the fresh broccoli is cut into florets and combined with a small red onion, chopped, and balsamic vinegar. The whole thing is topped with Mozzarella and pancetta slices.
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