Bounty of the Harvest

September 12th, 2009 at 06:30am Heidi Lindroth

The fall season is upon us, and it is a time to appreciate the growth that occurred in the summer months by rejoicing in the bounty of the harvest that is ahead of us.  If there was any a time to eat local, this season would be the time begin! 

If a garden coming into fall was the color to paint on a canvas, the artist would have a rainbow of colors to choose from.  So many vegetables, and fruits, are ready to be harvested and enjoyed at this time, it is almost too much to enjoy all at once.  Tomatoes, peppers, eggplants, and zucchini are either at the peak of their harvest.   Late sweet corn is still available for our last bite of sweetness, as are the last crop of green beans.  The first crop of fall vegetables are not far away and the first crop of potatoes are ready to be dug.  Did I mention the winter squash that is just coming to ripen?  And those are just the veggies!  What about the sun-ripened melons that we can enjoy, the first pint of ripe raspberries, or the early apples that are now ready to be plucked from the trees?    With this many goodies, how can one not enjoy them by eating local?

I think this is the season that is the easiest to make delicious full course meals from.  With everything coming to ripen at the same time, one could make a bruschetta for an appetizer, a lovely summer salad to start dinner, gazpacho for a soup if one would desire, a mouth-watering ratatouille for the main course, and either a berry cobbler, grilled melon, or an apple crisp for desert!   Many of these recipes can be found in several different variations in cookbooks, or they are also a simple google search away from enjoyment.

Another great task to consider at this time of year is canning or freezing for the winter months.  I think the greatest piece of enjoyment on a cold winter day, is heating up a lovely tomato bisque that was made in the heat of the Indian Summer.  Or, enjoying the taste of fresh green beans in a pasta dish!  That will really make the cold winter months melt away!  At first, I always thought that both canning, and freezing were both very time consuming tasks.  The first time is always an adventure because there are little tricks to the trade that make each time easier, but those can only be learned if you give it a try the first time.   The University of Illinois Extension offers canning workshops, and guidance is just a phone call away.

The many local farmer’s markets, pick-your-own farms, and CSA farms have many, if not all, of these products to offer.   Please check out the local foods directory provided by the Illinois Extension Service to find sources for all of these delectable products! 

 

Entry Filed under: local farmers markets, Garden, Eat locally