It’s The Season

Posted by on Nov 18, 2013 in Blog, Frontpage | Comments Off

It’s The Season

In Ecclesiastes 3:1 “To everything there is a season…a time for every purpose under the heaven”.  Enjoy the season you’re in. Enjoy every minute, No matter the season it is always a fruitful season, complete with God’s blessings.

Fruits and vegetables like everything else have their own peak seasons and this affect the overall taste and appearance of produce.  Most fruits and vegetables taste best when they are picked at the peak of ripeness. Choosing produce during its off peak season means getting fruit that may not be as sweet or vegetables that may not have the best outer appearance.

Every supermarket we visit throughout the year we will see signs in the produce departments advertising the “peak season” of fruits or vegetables. Knowing exactly which fruits and vegetables are abundant in every season of the year will enable you to select the best tasting produce at the least expensive price.

As we are currently in fall, the fruits and vegetables available are at their best and some of the sweetest. And with the holidays upon us, when we are planning our menus try to remember, vegetables and fruits at season’s peak will help to lower our food costs and it will taste great!

fruitandvegetablewallpa

Seasons peak

Included below please enjoy one of my favorite fall recipes.

Harvest Vegetable Bake

1 rutabaga, 3 cups diced, 3 carrots, peeled, 1 cups diced

1 cup sliced celery, 1 1/2 teaspoons salt, divided

4 medium Yukon Gold or red potatoes, 3 cups diced

3 sweet potatoes, 3 cups diced, 5 tablespoons butter, divided

3 tablespoons flour, 1/4 teaspoon ground black pepper

Grating of nutmeg, or about 1/8 to 1/4 teaspoon

1 1/2 cups milk, 1 cup mild Cheddar cheese

1 cup fresh bread crumbs

Directions:

Butter a 3-quart casserole or baking dish. Preheat oven to 350°.

Dice rutabaga and carrots – about 1/2-inch pieces – and slice the celery. Put the diced rutabaga and carrots and sliced celery in a large saucepan; cover with water; add about 1 teaspoon of salt to the cooking water. Bring to a boil. Cover, reduce heat to low, and simmer for 20 minutes. Dice potatoes and add to the vegetables, adding more water as needed to cover. Cover and simmer until vegetables are tender. Drain and let vegetables cool slightly. In a saucepan, melt 4 tablespoons of butter over medium-low heat. Add the flour and stir until well blended. Stir in 1/2 teaspoon salt, the pepper, and nutmeg, and then gradually stir in the milk. Cook stirring constantly, until thickened, add cheese and stir until melted. Combine sauce with vegetables; stir gently. Turn into the prepared baking dish .Melt the remaining 1 tablespoon of butter; toss with the bread crumbs. Sprinkle crumbs over the vegetables. Bake uncovered, for about 35 to 40 minutes, until browned and bubbly. This will serve 6 to 8 people.