In Season More
- Parsnips
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A later harvest can result in an unusually sweet taproot.
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Savoy Cabbage -
Look for the crinkly leafed vegetable at Greenmarket’s Northshire Farm.
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Local Squid -
The cephalopod takes well to grilling, baking, boiling, and even poaching in olive oil.
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Collard Greens -
The floppy-leafed cabbage variant is a major player in many cuisines.
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Sunchokes -
The gnarled tuber is nutty and sweet.
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New-Harvest Olive Oil -
Look for bottles that read “2013 harvest” on the label at shops like Bklyn Larder in Park Slope.
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Kabocha Squash -
The harder the skin, the sweeter the flesh.
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Pomegranates -
They make a festive, sweet-tart addition to a seasonal salad of fennel, radicchio, and feta.
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Rainbow Lacinato Kale -
It takes well to this riff on creamed spinach from Quality Italian chef Scott Tacinelli.
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Beets -
They require a bit of flavor contrast to counteract their inherent sweetness.
Holiday Food
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The Sinful and the Saintly -
Thanksgiving two ways: a truly gluttonous spread for those looking to indulge and a Mediterranean-style meal for the butter-phobes.
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Popular Recipes
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Bloomsday Cheese
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Rich, Gouda-like cheese enlivens Sisha Ortuzar’s griddled concoction.
Restaurant: ’wichcraft
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Concord-Grape Sorbet
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Pastry chef Meredith Kurtzman tempers the fruit’s musky, sweet-tart flavor with crushed fennel seeds.
Restaurant: Otto
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