As hot, humid days give way to cool fall temperatures, it is prime time to enjoy a new bounty of fresh vegetables at local farmers markets.
Suwanee’s winter farmers market will be open from 9 to 11 a.m. Saturday, Oct. 22. The open-air market is at Town Center Park.
Here are some of common fall produce items that will be available into November.
- Bok choy
- Broccoli
- Cauliflower
- Kohlrabi
- Leaf lettuce
- Mustard greens
- Spinach
- Swiss chard
- Turnips
- Beets
- Brussels sprouts
- Cabbage
- Green onion
- Kale
- Peas
- Radishes
Click here for more information on Suwanee’s winter farmers market.
Another staple of fall at pick-your-own patches and in the produce aisle at local grocery stores is pumpkins. This recipe for roasting pumpkin seeds is courtesy of the Food Network and includes several ideas for seasoning the seeds.
1. Seed the pumpkin — Preheat the oven to 300 degrees F. Using a spoon, scrape the pulp and seeds out of your pumpkin into a bowl.
2. Clean the seeds — Separate the seeds from the stringy pulp, rinse the seeds in a colander under cold water, then shake dry. Don’t blot with paper towels; the seeds will stick.
3. Dry them — Spread the seeds in a single layer on an oiled baking sheet and roast 30 minutes to dry them out.
4. Add spices — Toss the seeds with olive oil, salt and your choice of spices (see below). Return to the oven and bake until crisp and golden, about 20 more minutes.
- Sweet Toss with cinnamon and sugar (do not use salt in step 4)
- Indian Toss with garam masala; mix with currants after roasting
- Spanish Toss with smoked paprika; mix with slivered almonds after roasting
- Italian Toss with grated parmesan and dried oregano
- Barbecue Toss with brown sugar, chipotle chile powder and ground cumin
