November might bring colder days and darker nights, but it’s a great time to enjoy the seasonal vegetables that such weather brings.
Late fall vegetables include things like winter squash, pumpkin, kale, turnip, cabbage, beets, Brussels sprouts, potatoes and radishes. Most of these vegetables can be stored longer than summer veggies for various reasons.
For example, some winter squashes, such as acorn or Hubbard, can last for 1-6 months if properly stored. The thick skins on squashes and pumpkins help to maintain the moisture content inside.
Other winter vegetables, like kale, cabbages and Brussels sprouts, last longer than other, more delicate greens thanks to their lower water content.
Potatoes are another winter vegetable that can stay fresh for a few months if stored properly. To keep potatoes fresh, they should not be exposed to light, which will make their skin turn green. When potatoes turn green, they have an unpleasant, bitter flavor.
Potatoes also like to be kept in a cool pace where the temperature is about 45 to 50 degrees. At temperatures below 42 degrees, their starch will convert to sugar and affect how they taste and how they cook. On the other hand, if they’re kept at temperatures that are too high, the potatoes can quickly dehydrate.
They also need good ventilation to stay fresh, so remove them from plastic bags and store them in a bin. And don’t store your potatoes near onions, which give off ethylene gas that will encourage the potatoes to sprout.
If you’re looking for a tasty way to enjoy some harvest-fresh Brussels sprouts, try steaming them and flattening them on a baking sheet drizzled with olive oil. Once they’re flattened, sprinkle some Parmesan cheese on top and roast them in a hot oven. They come out a little crunchy with a nice Parmesan crust.
Cabbage, chicken/apple sausage and baby potatoes make an excellent, one-dish meal when simmered in some apple cider.
And if you’re looking for a quick side dish, try adding some pumpkin puree and grated cheddar cheese to a buttermilk pancake batter. These savory little pancakes will be your new go-to side dish.
Pumpkin Cheddar Pancakes
1/2 cup pumpkin puree
1 egg
1/4 cup milk
1/4 cup buttermilk
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup cheddar cheese, grated
1 tablespoon chives, chopped
Butter for cooking
Combine the pumpkin, egg, milk and buttermilk in a bowl and stir together until smooth. Add the flour, baking powder and salt, and stir well to combine.
Heat a griddle or skillet over medium heat (about 350 degrees) and add some butter. When the butter is melted and the griddle is heated, spoon about 1/3 of a cup of batter onto the griddle and let it cook until it is bubbling and the edges are slightly browned.
Sprinkle some grated cheddar and some chives on the pancake, then flip it over. Let the pancake cook for about 2 minutes or until browned on the bottom, then remove from the griddle.
Repeat with remaining pancake batter.
Crispy Parmesan Brussels Sprouts
Crispy Parmesan Brussels Sprouts.
Janine Lademan
1 pound Brussels sprouts, cut in half
2 tablespoons olive oil
1 teaspoon garlic powder
1/2 teaspoon Kosher salt
1/2 cup Parmesan cheese, shredded
Place the Brussels sprouts in a deep sauté pan and add a few inches of water. Set the pan over medium-high heat and bring it to a boil, then reduce the heat to medium and simmer the sprouts for 8 to 10 minutes or until they are tender.
Preheat the oven to 425 degrees.
Drain the sprouts, gently pat them dry and add them to a bowl. Drizzle the olive oil over the sprouts and gently toss to coat.
Arrange the Brussels sprouts on a baking sheet and use the flat bottom of a glass to gently press and slightly flatten out the sprouts. Sprinkle the sprouts with garlic powder and salt, then sprinkle them with Parmesan cheese.
Roast at 425 degrees for 20 to 25 minutes, or until the sprouts are crispy and begin to brown slightly.
3 tablespoons fresh parsley, chopped, for garnish, if desired
Add the olive oil to a deep sauté pan and set it over medium-high heat.
When the oil is warmed, add the sausage and sauté for 5 to 7 minutes or until the pieces begin to brown. Transfer the sausage to a plate and set aside.
Add the water and potatoes to the sauté pan and cover with a lid. When the water begins to boil, reduce the heat to medium and simmer the potatoes for about 10 minutes or until they are just tender.
Add the sausage back to the skillet and add the cabbage, apple cider and mustard. Simmer for several minutes or until the cabbage is tender, then remove from heat.
