The Vegetables of Fall

Varied colourful veggies warm the cool season with flavour

Fall is the time for cooler air, short days, warm sweaters, and colourful and flavourful vegetables.
A staple of Italy since the Roman era until the 16th century, broccoli was introduced to France courtesy of Catherine de Medici's marriage to Henry II. From there it quickly became popular throughout Europe and came to North America in the 1700s.
Broccoli is at its best when it's full of tight buds with bright grey-green leaves and yellow-green stems. A popular ingredient in creamed soups, it's also delicious steamed and then tossed with butter and lemon to be served alongside of fish or meat. The green veggie acts as a perfect base for strong and bold ingredients such as lemon and garlic. It's also a favourite in a slew of Italian pasta dishes.
Linguine with Broccoli and Garlic is an easy dish with an appetizing look. Cook linguine and broccoli together in boiling water until done. Then mix the olive oil, garlic powder, parsley and salt to taste. Drain linguine and broccoli well. Put back in pot and toss with olive oil mixture and Parmesan cheese.
The cabbage plant got its start in northern Europe and from there it moved to the Mediterranean. The ancient Greeks enjoyed it in a variety of dishes. Today, cabbage is used in soups, stews and salads.
Cavolo Verza (savoy cabbage) is the variety favoured in Italian dishes. Mellow-flavoured and ranging from dark to pale green, savoy cabbage is used in everything from antipasto dishes to main meals. It'll also warm you up in a host of soups.
Cabbage Soup is a satisfying meal that relies on both green and savoy cabbage as well as dried cannelloni beans, pancetta, olive oil, yellow onions, celery stalks, cubed potato, fresh thyme, water and salt and pepper to taste. This is a great dish to make in bulk and reheat whenever you want a spoonful.
This variety of cabbage is also a starring attraction in Caponet (Savoy Cabbage Rolls). Here, fresh pork sausages, eggs, dried breadcrumbs, garlic, nutmeg, Parmesan cheese, butter and salt and pepper are combined and stuffed into cabbage leaves.
Rich in antioxidants and Vitamin C, cauliflower is a relative of broccoli, turnips and watercress. The Etruscans introduced it to Eastern Europe and the Mediterranean nearly 3,000 years ago. It then became Italy's exclusive possession until the 16th century when it was introduced to other areas of Europe.
Cauliflower is delicious sautéed and then drizzled with olive oil, red pepper flakes and salt and pepper. In Sardinia, it's combined with olive oil, capers and garlic.
Mushrooms are one of the most beloved veggies around. There are over 38,000 varieties available and over 3,000 in North America alone.
Crimini mushrooms are an Italian favourite. These mushrooms have dark caps that range from light tan to dark brown. Portabella mushrooms have a meat-like flavour and they're great whether great grilled, fried or baked.
But it's porcini mushrooms that are the king of them all. These expensive mushrooms have a pungent flavour and a pale brown colour. They are prized in pasta sauces, stuffings, stews and side dishes. Porcini can also hold their own against the bold taste of gorgonzola cheese in a fusilli pasta dish that's creamy and decadent.
Their taste and versatility led culinary historian, Pellegrino Artusi to write, "Every year come September, the price of mushrooms drops and I stock up on porcini."
In Tuscany, they're seasoned with a woodsy type of thyme called nipitella and then cooked in a stew.
To make stewed porcini you'll need two cloves garlic, a sprig of nipitella (substitute thyme), a quarter cup of olive oil, a ripe plum tomato, diced, salt and pepper to taste and a tablespoon of minced parsley, as garnish.
Crush the garlic and sauté it with the nipitella in a heavy-bottomed pot for a few minutes or until it turns golden. Cut the mushrooms (stocks and caps) directly into the pot, in bite-sized pieces, turn the heat to high, and cook, stirring, until the mushrooms have given off their water; reduce the heat to low, stir in the tomato, and simmer for about a half hour (this give the tomatoes the time they require to cook into the sauce). Should the mushrooms begin to dry out, sprinkle them with white wine or broth. Garnish the mushrooms with the parsley, and serve, as an accompaniment to a substantial main course, for example roast beef or a stew.

Publication Date: 2003-09-28
Story Location: http://tandemnews.com/viewstory.php?storyid=3188