October 17, 2021
Colors of Fall
By Linda Dansbury

As I write this, it seems fall has finally arrived to stay. I love the change of seasons and am enjoying my big, warm sweatshirt this morning. We are not receiving anything truly new or unusual this week, but I do have a few tidbits to share:

Peppers - Over the years I have marveled at the fact that even though peppers are a summer crop and flourish in hot weather, it is not until the fall that they show their true "colors". Peppers are beautiful as they fully ripen into bright shades of yellow, orange and red - and most importantly, the flavors are so, so sweet this time of year. I grow my own and have a bounty along with our farm share. Did you know peppers freeze really well? I have found the best way is to cut them into quarters lengthwise, remove the seeds and lay flat on a cookie sheet to freeze. Once frozen, place in a freezer bag or other airtight container. To use later, I find it easiest to chop them while they are still partially frozen. Add them to soups, chili or salsas. I also freeze hot peppers, but for them I just place in a bag in the freezer and remove as needed all winter long.

Fennel - I like this versatile veggie in the fall/winter months because my favorite way to prepare it is to braise it until meltingly tender. Brown slightly in a skillet in a bit of olive oil and/or butter. If you want, add minced onion, shallot or thinly sliced leek. Add wine and water to cover and a bay leaf. Simmer gently until most of the liquid is evaporated and the fennel is tender, about 20 minutes. Serve with a nice piece of fish such as salmon or halibut, or with lamb. I also love to add fennel to the pot when I cook lentils. The method is similar - I add fennel and some type of onion and minced carrots. Brown a bit then add lentils and water or broth and a bay leaf. When the lentils are tender, the veggies will be as well.

Cauliflower - our veggies are all organic, and although this healthy environment of the farm for the most part keeps insects to a minimum, check the cauliflower for cabbage worms when you get it home - they cause the quality of the veggie to degrade quickly.

All of the veggies above are delicious roasted - it is so fun and delicious to mix the beautiful colors together: peppers, cauliflower, leeks, potatoes/sweet potatoes, radishes, beets, kohlrabi, etc - the combinations are almost limitless. Make sure the pieces are cut about the same size so they are finished at the same time - I sometimes add the peppers and leeks a little later than the other veggies so they don't char too much.