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Early fall, in most parts of the United States, brings the main part of the harvest: corn on the cob, the best tomatoes, all kinds of peppers, zucchini, summer squash, eggplant. Now is the time to glory in Tomato Tarte Tatin, Spicy Corn, Ratatouille, Gazpacho, Romesco Sauce, Stuffed Zucchini and Stuffed Tomatoes and Stuffed Eggplant. This is the time to make tomato sauce and salsa to store for the winter.

Early fall is also the Jewish New Year - Rosh Hashonah - and I always make challah bread to celebrate that. It's traditional to eat apples and honey at Rosh Hashonah, and with the first apples and pears coming in, everyone will be glad to see baked apples and apple pie!

Once you get to mid-October, though, it's time to admit that corn season is over, and turn to the root vegetables, winter squashes, and cabbage. I always put this off, because you're going to be eating those same root vegetables and winter squashes right through until the first spring greens and asparagus in April, and six months of the same types of food is a long time!

But once I do bite the bullet and put squash souffle or sweet potato pie on the table, everyone's always happy to see it, and then Thanksgiving makes it exciting to cook pumpkin pie, Jamaican potato stuffing, and cranberry sauce. Check out this mock-cherry pie made out of cranberries!