As the sun moves through the autumnal equinox, we enter what we think is the best time of year to get creative with your menus. The overlap of late summer full flavor heirloom tomatoes and pepper harvests coupled with the beginnings of the fall squash, root vegetables, chicories, chards and kales is so inspiring. The seasonal recipe combinations are infinite!
Local stone fruit season has come to a close, but all varieties of apples, quince and pears are here and ready to be transformed in wonderful salads and pastries.
Pomegranates are just starting to roll in with fuyu persimmons soon to follow.
Figs are still going strong and are tasting delicious. We have an excellent house made fig jam available as well!
A fresh bounty of heirloom tomatoes and early girls from Dirty Girl and River Dog Farms are available and looking divine!
Gypsy peppers, Italian frying, Nardellos and Pardones are in full swing and are as wonderful to look at as they are to eat.
We just received another load of fava beans and peas from Iacopi Farms from Half Moon Bay to go with their wonderful butterbeans. Don’t miss out!
Back to Our Roots…
Carrots, turnips, parsnips, celery root, beets all popping up right now
Delicata squash roasted with brown butter, sage, and pinenuts- oh yeah, it’s fall!
Red Kuri squash is a beautiful and tasty choice for your ravioli fillings.
Butternut Squash roasted and pureed pairs PERFECT with some local halibut
As always, please let us know if you’d like samples of any of the products we carry! The C&L team works hard to source the best available ingredients to make your menus stand out from the rest.
Best wishes in the new season,