Tips on how to cook in-season this fall with Local Source Market

Fall is full of flavours and it’s a great time enjoy fresh seasonal farm foods

A passion for seasonal food shines throughout Local Source Market year round. The farm fresh and green grocer encourages participation in the local food economy by stocking fresh seasonal farm goods in its shop. And right now the shop is stocked with a beautiful harvest bounty.

When we cook in-season, and consume fresh seasonal farm goods when they are in season, participating in the local seasonal food economy is as easy as (apple) pie.

Here’s the thing—Mother Nature tells us when food is at its best. And if you listen, your body will tell you exactly what it’s craving and exactly what it needs. That’s half the work done for you when you’re trying to figure out just what cozy and comforting food will hit the spot this season.

Krista Armstrong from Local Source shares five favourite in-season foods for fall with suggestions of what to make with each.

Krista Armstrong from Local Source shares five favourite in-season vegetables for fall with suggestions of what to make with each. #harvest #fallharvest #localsource #eatlocal — Krista Armstrong from Local Source shares five favourite in-season foods for fall with suggestions of what to make with each. #harvest #fallharvest #localsource #eatlocal

Harvest bounty—staring the season’s best

Squash

Squash is very popular this time of year. There are so many varieties - Acorn, Honeyboat, Honeynut, Delicate...and the list goes on. Armstrong says when thinking of squash, most people’s minds go straight to soup. It doesn't need to be that much work. Just roast it!

You can also simply boil buttercup or butternut squash, drizzle with some maple syrup and it's simply delicious.

Kale

Kale likes to be cold. Frost makes it lovely and hardy. Listen to your body. It will tell you what it needs. This time of year Armstrong says what she craves is sauteed kale with ginger, garlic, onions, and a little bit of balsamic and butter. Yum!

Apples

Apple everything come fall, right? Armstrong says apples need frost to make them beautiful. And every type of apple is great in the fall. What goes really well together is apple and squash soup. Boom! Two for one.

Tomatoes

There’s no lack of bountiful tomatoes this fall. The folks at Local Source love to make sauces to freeze for enjoying over the winter. Tomatoes are at their peak ripeness towards the end of September. “They’re so ripe and sweet and just burst in your mouth,” says Armstrong. Make a simmering sauce and add fresh mozzarella when you’re not ready for a full on cooked stew yet. It’s still warm out after all.

Zucchini

Armstong says the most underestimated vegetable is zucchini. She suggested to slice it on the diagonal, mix it with crushed garlic, olive oil, salt and pepper and the secret ingredient--red wine vinegar. Put the zucchini on the grill. When you bring it off, slide it straight back into that bowl, add a drizzle of balsamic, and it sinks into the grill marks. Then top it with basil. *chef’s kiss*

Throw every vegetable on the grill.

Zucchini has a long season. It’s ready to start harvesting in spring, and farmers are still pulling it out in September, and will continue to for another few weeks, depending on the frost.

Bonus Pick! Don’t forget about…

Eggplant

Armstrong suggests you can use it to make a baba ganoush, serve it up with lamb skewers, with peppers on there, grilled halloumi, and tomatoes. A perfect fall meal.

Waste not, want not

Local Source is proud to produce very little food waste. They are experts on storing food. Here are some tips:

Potatoes and squash love a cool, dry, dark space. When they grow eyes, they have too much heat. If they turn green and soft too much light.
Kale you can slice the bottom off, put it in water in the fridge. It will plump right up.
Green zucchini lasts longer than yellow
Most importantly—move past the perfection. Food waste is one of, if not the biggest environmental concern in Canada.