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Oct. 31 - Nov. 7, 2004 |
The Vegetables of Fall
Varied colourful veggies warm the cool season with flavour
By Rita Simonetta
Originally Published: 2003-09-28
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.
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