Stock Up on October Fruits and Veggies

Monday, October 3, 2016 | 7:44 pm

October is all about satisfying and hearty soups, stews and ciders that will warm you up and keep you happy and content – don’t forget about the citrus flavors that are also still in season! And there is a lot more in October – delicious pumpkins and squashes, asparagus, peas, beans and root vegetables! Try out those sweet and savory recipes for your autumn days.

For a tasty and warming meal, make a delicious Asparagus and Portobello pasta You will need only a couple of simple ingredients: a bunch of asparagus, 1 (2.25-oz.) can sliced black olives, 1/2 lb. fettuccini pasta, 1 Tbl. olive oil, 3 large Portobello mushrooms, sliced, 1 cup of peas, 1 tsp. Italian seasoning, 1 (6-oz.) can tomato paste and 1/2 C. grated Parmesan cheese.

Fill a large pot with water and the drained liquids of the asparagus and the olives; bring to a boil. Cook pasta for 8 to 10 minutes, or until al dente. Drain, meanwhile, heat oil in a large skillet over medium heat. Sauté mushrooms, peas, and Italian seasoning until mushrooms are tender. In a blender or food processor, puree asparagus, black olives, tomato paste and Parmesan. Transfer to a small saucepan, and heat through over medium-low heat, Spoon asparagus sauce over fettuccini, and top with mushrooms and pea.

For something more special try Orange-Maple Beets – you will only need 6 medium cooked beets, 2 tsp. cornstarch, 2/3 C. fresh orange juice, 1 Tbs. maple syrup and 1 Tbs. fresh lemon juice for this one! Peel and cut cooked beets into 1/2 inch dice and place in a saucepan. In a container, dissolve cornstarch in a little water. Add to beets along with all other ingredients. Heat slowly, stirring frequently, until liquid thickens and everything is heated through. This should take about 5 minutes. Add more syrup or lemon juice to your liking. Cool to room temperature, and then serve!

And for a dessert, there is nothing better than a Pumpkin Pie! You will need, 1 1/2 C. pumpkin puree (canned or fresh) 3/4 C. honey, 1/2 C. heavy cream, 1/2 C. sour cream, 2 eggs (separate whites from yolks), 1/4 tsp. salt, 1 tsp. cinnamon, 1/2 tsp. ground ginger dash of ground nutmeg, 1/8 tsp. allspice and 1 pre-made 9-inch pie crust or 6-12 mini tart crusts.

In a large mixing bowl, mix heavy cream, sour cream, pumpkin puree, honey, salt, cinnamon, ginger, nutmeg and allspice. Crack eggs and separate yolks from whites. Beat yolks and add them to the batter and mix. Beat egg whites separately until bubbly and stiff. Fold into the pumpkin pie mixture.

Preheat oven to 350 degrees. Pour pie mixture into pre-made crust or 6-12 mini tart crusts. Fill to the top but do not overfill. Bake in preheated oven for 45-50 minutes. Let cool and frost with dark chocolate frosting if you want to!

Get your seasonal produce at The Victory Park Farmer’s Market which takes place every Saturday from 8:30 a.m. to 1:00 p.m. at the 2900 block of North Sierra Madre Boulevard. Call (626) 449-0179 or visit for more information.



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