14. October 2013 · Comments Off on A Few Words About the End of Summmer · Categories: Cooking, Food · Tags: , , , ,

Various types of potatoes for sale, courtesy Wikimedia Commons.So, it’s officially autumn. Once again, the calendar cycles ’round to the waning part of the year. Everything leapt into life at spring time, got busy with getting busy in the summer, and now starts to settle in, slows its pace, and prepares to hunker down for its winter slumber. I like fall because it’s the metaphorical sleepy-eyed yawn before burrowing under the covers.

With the change in seasons comes a change in food. Soft, vulnerable, fleshy fruits give way to the durable. At least if you’re eating properly for our clime. I honestly prefer canned and preserved summer produce to the stuff that’s shipped in from elsewhere, chosen more for its ability to withstand a container voyage than anything approaching flavor.

I even find winter vegetables and the shift to roots, brassicas, hard squashes and cold-frame greens comforting. They’re the beginnings of roasted, braised, stewed and deeply flavored comfort foods that make the grey days of November and the long winter night bearable.

Roasting hard winter veggies is easy. Peel and cut any combination of turnips, parsnips, carrots, waxy potatoes, yams, pumpkin, or butternut/acorn squash into 1″ cubes. Chop up enough to fill a standard 9×13″ baking dish. Throw everything in a bowl and toss with olive oil, a few healthy pinches of kosher salt, and either fresh ground black pepper or – my favorite – freshly grated nutmeg. Roast in a 450°F oven until veggies are tender and slightly caramelized, about 35-45 minutes. Yes, they will stick to the dish. When you take them out of the oven, cover the baking dish with a bit of foil and let stand for about 10 minutes. The steam will both re-moisten any dried out bits and help release everything from the bottom. You will wonder why you ever boiled root vegetables. More »