Pumpkins and other winter squash should begin appearing in abundance. Pumpkins, by the way, are for much more than Halloween and jack 'o lanterns. As the season gets going, I plan to use them for soups, side dishes and roasted pepitas. Stay tuned for some recipes.
Several vendors had apples last week, and more are expected as the harvest gets going.
And the squash -- acorn, butternut and other varieties -- ought to start piling up. Squash are great to have around, because they can keep for weeks, if the skin isn't pierced, and they supply delicious and sweet tastes for soups, garnishes and in combination with other ingredients. My acorn squash and quinoa recipe will appear here in the near future.
Meantime, though, at Saturday's market, I will be on the lookout for big white potatoes and carrots. Why? Because my culinary school practical exam on 10 cuts and shapes -- including julienne, tourné, battonet and paysanne -- will be in a week. Practicing -- and the yummy results including cream of carrot soup and, perhaps, potato leek soup -- will be a top priority for the next week.
(Photo credit: ehow.com)
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