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Autumn Farm Fresh 2006
October 2006

Tables laden with pumpkins fill the Union Square Greenmarket, ousting the last of the summer favorites in favor of more robust fall crops: apples, turnips, eggplant and hardier greens, to name a few. On menus across the country, chefs are doing the same, trading tomato varietals for apples, soft squash for hard. Pastry Chef Caitlin Kelly of Vidalia in DC celebrates the season with 4 incarnations of apples on a single plate. Across from The White House, Chef Michael Harr features peak of the season turnips in a pure-flavored gateau at Butterfield 9. Farther south, Chef Scott Boswell of Stella! in New Orleans stuffs eggplants with a hearty crab and Parmagiano gratin, and lacquers broccoli rabe with a sesame-soy glaze.

» Find a Farmers Market nearest you.


Seared Gulf Red Snapper with Sesame Lacquered Broccoli Rabe
Chef Scott Boswell of Stella! – New Orleans, LA

» Roasted Eggplant and Louisiana Jumbo Lump Crabmeat Gratin
Chef Scott Boswell of Stella! – New Orleans, LA

» A Study of Apples
Pastry Chef Caitlin Kelly of Vidalia – Washington, DC

» Turnip Gateau with Citrus Glaze and Walnut Dust
Chef Michael Harr of Butterfield 9 – Washington, DC

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