Beautiful beets, in a variety of colors, are in
season now. Photo courtesy Capitole Grille |
Nashville

If you see asparagus, apricots, cherries and other spring-summer foods in the market, they’re not from here. Off-season fruits and vegetables are grown in countries below the equator where the seasons are reversed.

They’re then shipped many thousands of miles to your market, giving you produce that has been sitting for weeks in shipment, and has required lots of fuel to get it to you.

The Natural Resources Defense Council (NRDC), an environmental action group, wants you to eat what’s in season. They’ve created an app to show you what’s in season in your area. You can use it on the NRDC website or download it from the iTunes Store.

Is the app perfect? Well, it’s a good start, although it told us that tomatoes were in season in November in New York. Perhaps they meant dried tomatoes.

Yet, we like the app for its ability to highlight foods we should be considering. It will expand your repertoire by encouraging you to try different recipes; you’ll discover new favorites. And you’ll save mone by purchasing what’s in season.

There are other ways to find seasonal produce, of course: simply search in your browser for “fall produce,” “fall vegetables and fruits” or “seasonal produce” and your state.

 
Find our favorite vegetables and recipes in our Gourmet Vegetables section. The fruits are here.

Bagels with pumpkin cream cheese spread!

We recently devoured a whole wheat bagel with pumpkin cream cheese at Dunkin Donuts, and are now hooked on this holiday spread.

It’s easy to make, with your choice of cream cheese (regular or fat free) or fresh goat cheese. Or, substitute sour cream or yogurt for the cream cheese.

The pumpkin purée “stretches” the cream cheese so you don’t need to use as much. The result: more vitamins,* more flavor, less fat, fewer calories.

We personally don’t sweeten the recipe: The pumpkin pie spices are more than flavorful, and who needs added calories and carbs?

But if you’re of the sweeter inclination, add a tablespoon or two of brown sugar, maple syrup or agave, plus 1/4 teaspoon vanilla extract.

PUMPKIN CREAM CHEESE RECIPE

Ingredients

 
Preparation

1. BEAT softened cream cheese until creamy.

2. ADD pumpkin purée and spices; beat to incorporate.

3. CHILL for at least an hour. Can be made up to a week in advance.

4. SPREAD on bagels and toast. Yum, yum!
 
*Pumpkin is a very good source of copper, dietary fiber, manganese, potassium and vitamins A, B2 (riboflavin) and C and a good source of vitamins B1 (thiamin), B3 (niacin), B6, B9 (folate) and E plus iron, magnesium and phosphorus.

Versatile pistachio relish can be paired with
everything from crab cakes to dessert. Photo
courtesy Island Creek Oyster Bar.

Try this Pistachio Relish from Jeremy Sewall, executive chef of Boston’s Island Creek Oyster Bar. Chef Sewall follows the New England tradition of canning and preserves with house-made relishes and chutneys. They add a touch of vibrant fall flavor to savory dishes—and sweet ones, too.

He particularly enjoys this pistachio relish atop a crab cake:

PISTACHIO RELISH RECIPE

Yield: 1-2 quarts

Ingredients

Preparation

1. SWEAT garlic and onion in canola oil until translucent.

2. COMBINE the sugar and salt with the zest and juices from oranges and lemons. Simmer until the mixture has cooked down to a loose syrup. Remove from heat.

3. FOLD in the chopped pistachios.

4. COOL the mixture over an ice bath. Store in the refrigerator.

For gifting, pick up pretty jars and create a gift label with a use by date. Tell them to use the relish within 10 days, so you’ll get a thank-you call saying how delicious it is.

If you like the idea of food gifts, pick up a book of food gift recipes and ideas.

Other Uses For Pistachio Relish

This versatile pistachio relish can be used:

 
How would you use pistachio relish?
 
Find more of our favorite condiments and recipes.