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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.
Recipes
» 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 |
