As any Wine Country dweller knows, October is a month of transitions. One day you’re wearing your suede booties, and the next you’re reaching for your flip flops again. October is the time to savor the last of summer’s eggplant, stone fruit, and tomatoes. At the same time, we welcome back heartier veggies like Brussels sprouts, winter squash, and assorted root vegetables. The warm days of our extended North Bay summer makes October a great month to check out the farmers market. Here’s some inspiration for celebrating the beautiful late summer and fall flavors that come from our region’s farmers.
Pomegranates are not only beautiful and tasty; they’re also high in antioxidants and steeped in symbolism. Warning: pomegranates are a bit unwieldy and the juice can stain. Here are some tips and tricks for removing those little jewels without making a huge mess. If you manage to not eat all of the seeds while extracting them, here are a few recipes to try.
This stunning vegetable dish (comprised of maple roasted carrots, tahini, and pomegranate) from Closet Cooking would make a perfect side dish for a holiday meal.
Of course, every year and every farm is different, so check out the selection yourself at your local farmers market!