What's in Season Now (And What to Cook With It)

11:45 AM (Today)•madeincookware

What's In Season Now

FROM RHODA BOONE

MADE IN CULINARY DIRECTOR

What’s In Season Now

There's a moment every fall when I walk into the market and everything has turned orange overnight. All my favorite fruits and vegetables are back, the oven is on, and I'm happy to spend all afternoon in the kitchen. Here's what I'm most excited about this season, plus a few recipes to get you started.

FRUITS & ORCHARD HARVEST

Apples, Pears, Persimmons, Pomegranate

To me, there's no truer expression of a fall apple than a classic tarte Tatin. With so few ingredients, the apples really matter. Look for firm ones that don't bruise when pressed, so they hold their shape while baking, and pick a tart variety like Granny Smith to balance the sweetness of the caramel.

WHAT TO MAKE

NEW

Tarte Tatin

LEAFY GREENS

Kale, Collard Greens,
Mustard Greens

Hearty greens like kale, collards, and mustard greens are everywhere in fall. I love them simply sautéed with olive oil, garlic, and crushed red pepper flakes, but they're just as good folded into this potato gratin, where their bitterness balances the richness of the cream and cheese.

WHAT TO MAKE

Potatoes Au Gratin
with Garlicky Greens

ROOTS & UNDERGROUND VEGETABLES

Beets, Carrots, Sweet Potatoes, Turnips

I'll happily cook any root vegetable, and I love keeping a mix on hand since they store so well. Lately, I've been reaching for sweet potatoes, especially the white-fleshed Japanese variety for its dense, starchy texture. Most sweet potatoes are interchangeable, though, so try a few and see what you like. They add sweetness and body to soups and stews, like this Thai green curry.

WHAT TO MAKE

Thai Green Curry with Chicken and Sweet Potatoes

WINTER SQUASH & GOURDS

Honeynut Squash, Butternut Squash, Delicata Squash, Acorn Squash, Kabocha Squash, Pumpkins

I love a gourd, and honeynut squash is a standout. Chef Dan Barber helped develop this small, sweet cross between butternut and buttercup. It's great cubed, puréed, or halved and roasted, and far easier to prep than butternut, plus the thin skin is edible. Here, it's roasted and topped with pumpkin seed pesto and pine nuts.

WHAT TO MAKE

NEW

Roasted Honeynut Squash with Pumpkin Seed Pesto

NUTS & AROMATICS

Pecans Walnuts, Hazelnuts, Chestnuts, Ginger, Turmeric, Lemongrass

Fall baking isn't complete without pecans. Look for plump ones that smell sweet, never musty. Luckily, I grew up with pecan trees in the backyard and a freezer full of shelled nuts just waiting to become pie. This version adds bourbon and cane syrup to the classic filling and bakes in our Baking Slab to feed a crowd.

WHAT TO MAKE

Bourbon Pecan Slab Pie

SHOP FALL COOKING FAVORITES

Carbon Steel Gratin

SHOP

Stainless Steel Roasting Pan

SHOP

Made In 10 inch Cast Iron Skillet, for pan-roasting root vegetables

New 10″ Cast Iron Skillet

SHOP

ABOUT THE AUTHOR

                            RHODA BOONE
MADE IN CULINARY DIRECTOR
                          

Rhoda is a culinary school grad, ex-line cook, seasoned culinary producer, recipe developer, food stylist, and shellfish enthusiast. She loves to entertain and cooks almost daily at work and at home for her family of four.

Made In
1005 East St. Elmo Road Building 2 Austin, TX 78745

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