Guides

shutterstock_FallproduceguideFEATa

Fall is an abundant harvest time in Santa Cruz. While tomatoes and eggplant may be going out of season, we are blessed to have so much to choose from at the many farmers’ markets in Santa Cruz County. Whether you want to make an impressive appetizer for a holiday party or a nourishing soup for a cozy night in, the way to ensure that your dish will be gourmet-level tasty is to start with the best fresh, local produce.

It helps to know what’s in season before you hit the market, so we’ve created this handy guide with a few helpful preparation tips and tricks. Many items such as kale, cabbage, spinach, chard, arugula, root vegetables and herbs are grown year-round in Santa Cruz and always available. Here we’ve listed a few of the more fascinating veggies and fruits that are specifically cool-season crops. Get your fill while our local farmers are harvesting them.

  • Brussels Sprouts

    Shaped like tiny cabbages, this member of the Brassica family is high in fiber, antioxidants and vitamin C. Buy small green sprouts with tight buds and no yellowing and use within a few days to avoid bitterness. They make a wonderful side dish when roasted with garlic and olive oil, served with bacon and balsamic (optional). The tender sprouts are also great steamed and lightly sautéed to brown, and are the perfect compliment to stir-fries and noodle dishes.

    More Info

  • Celery Root (Celeriac)

    Celeriac is a type of celery grown for its large, bulbous root. This root is usually harvested when it’s about the size of a large potato and the flavor is reminiscent of both parsley and celery. Peel before using, and keep in lemon water to prevent browning. It’s great in soups or stews, mashed or puréed with potatoes or served in the classic French preparation: raw with rémoulade sauce (mayonnaise, capers, gherkins, anchovies and mustard).

    More Info

  • Persimmons

    There are two types of Persimmons to choose from and many varieties of each type: Hachiya and Fuyu. The acorn-shaped Hachiyas must be completely ripe and soft before eaten or they will be extremely astringent and bitter. However, once ripened they are as sweet as candy. They’re often used in baking or preserving or dried whole. The round, squat Fuyus are non-astringent, and they can be eaten while still firm or beginning to soften. They’re sweet and mild, with a smooth texture and are great raw or dried in slices.

    More Info

  • Pomegranates

    Originating in the ancient Fertile Crescent, pomegranates have long been symbols of fertility, death, longevity, paradise and temptation. Underneath a thick, leathery skin, hundreds of glistening scarlet arils are hidden. Each seed bursts with sweet, tart juice. Don’t shy away from pomegranates because they seem difficult to navigate. Simply score around horizontally to break open, then holding the cut side in hand over a bowl, hit the back with a wooden spoon, releasing the seeds.

    More Info

  • Sunchokes

    Also known as Jerusalem artichokes, sunchokes are a member of the Sunflower family. One of the few tubers native to North America, they were eaten by Native Americans for centuries before the colonialists settled. Although they aren’t used as widely today, they’re a popular item on seasonal menus, with a flavor between artichoke heart and sunflower seed. Crisp and nutty, they’re great raw in salads and dips or cooked with fish, poultry, soups and sauces.

    More Info

  • Winter Squash

    In addition to making great soups, winter squash is wonderful roasted and tossed into a salad or served in a side, dip or dessert. The most well known varieties include butternut, spaghetti and acorn, but there are many more to choose from in Santa Cruz, including the sweet, tender delicata with edible skin. Winter squash is easy to prepare; simply slice it in half, scoop out the seeds and roast it with some olive oil or butter, salt and pepper.

    More Info