While summer still lingers in September, October brings in autumn like a cozy blanket and we are comforted by the nostalgic smells and tastes of harvest season. Yes, it’s pumpkin everything all the time — but it’s also a moment to really embrace what our farmers are offering before cold settles in and the frost closes out the season, leaving us yearning for spring again.
A visit to your favorite farm stand will undoubtedly showcase the stars in the following recipes: local cauliflower, potatoes, leafy greens and gourmet mushrooms, to name just a few. While pumpkin and sweet squash will always have a piece of my heart and a place at my table, these autumn veggies also deserve their time to shine.
Forever inspired by the mantra that good cooking always begins with good ingredients, I prepare these autumn veggies in dishes that can be enjoyed by your family for a festive celebration or on a casual Friday night, fireside with a glass of wine and sweater-weather crisp air.
Enjoy the warmth of the harvest season!
This recipe was inspired by the beautiful mushrooms grown at Mattituck Mushrooms. If you haven’t checked out their farm, now is the time as October is their busiest season— with the most gorgeous variety of mushrooms available. Of course, I had to add deliciously toasted bread and Catapano goat cheese for the perfect locally sourced dish.
Wild Mushroom Tartine
Ingredients
- 1/2 lb mixed gourmet mushrooms
- 3 tbsp extra virgin olive oil, plus more for drizzling
- 1 tbsp fresh thyme or sage leaves, chopped
- 4 slices local sourdough or rustic bread
- 1 garlic clove
- 1 5-oz. container of Catapano Chevre Goat Chees
- 1/2 cup extra virgin olive oil
- salt and pepper to taste
Directions
- Preheat oven to 400 degrees.
- In a large skillet, preferably cast iron, sauté the mushrooms over high heat with 3 tablespoons of olive oil. Season generously with salt and pepper. Sauté until rich in color.
- Slice the garlic clove in half and rub the sliced bread with the garlic cloves on both sides. Place on a baking sheet, drizzle with olive oil and bake in the oven just until golden and crisp. Remove from oven.
- Spread the toasted bread with the chevre. Season with salt and pepper to taste. Top with the sautéed mushrooms. Finish with a drizzle of olive oil and chopped fresh herbs.
This pasta dish for cauliflower lovers is one that you can enjoy from fall through the winter season. Toasted breadcrumbs are the subtle touch that adds the perfect texture and flavor to this savory pasta. Some sautéed pancetta for the meat lovers could go a long way here as well.
Casareece with Local Cauliflower
Ingredients
- 1 head local cauliflower
- 1/2 cup extra virgin olive oil
- 4 cloves garlic, whole
- 1 lb casareece pasta, or dried pasta of your choice
- 1/4 cup Italian breadcrumbs, lightly toasted with extra virgin olive oil
- 3 tbsp toasted pignoli nuts
- minced parsely, to garnish
- salt and pepper to taste, plas more for pasta water
- Parmigiano Reggiano, grated
Directions
- Preheat oven to 425 degrees.
- Separate the cauliflower into tiny florets, discarding any tough stem. (I like to roast the cauliflower here for added flavor, but you can boil it as well if you’d like.) Spread the cauliflower florets on a sheet pan, drizzle with olive oil and roast for about 15 minutes or until slightly golden. Remove and set aside .
- Bring a pot of water to a boil, add a heaping tablespoon of salt and cook the pasta until al dente, according to the package. Reserve ½ cup pasta water, drain and set aside.
- Meanwhile, in a saucepan, heat the olive oil over medium heat and sauté the garlic cloves until golden. Add the cauliflower, pasta and pasta water. Simmer until the liquid becomes creamy. Season with salt and pepper to taste.
- Place in pasta bowls, sprinkle with toasted breadcrumbs, toasted pignoli nuts and minced parsley, and top with grated Parmigiano cheese.
Translating to “leaves and potatoes” this is a true version of peasant comfort food that originated in Campania, Italy, where my family is from. Using only what is local and seasonal, my grandmother would fill the bellies of her eight children with this satisfyingly simple recipe. Today I prepare it alongside a main dish like porchetta or on its own with a glass of local red and crusty bread. Either way, it’s a new (and most delicious) way to eat your greens this autumn season.
Nonna Michelina’s Foglie e Patate
Ingredients
- 4 large starchy potatoes, such as russet
- 1 lb (2 bunches) broccoli rabe (or seasonal green leaves like Swiss chard, kate, etc.)
- 1/2 cup extra virgin olive oil
- 6 garlic cloves
- Kosher salt
- Calabrian red pepper flakes
- salt and pepper to taste
Directions
- Peel potatoes. Place in a pot and cover with cold water. Add 1 to 2 teaspoons of kosher salt and bring to a boil. Reduce heat and simmer. Cook until potatoes are tender, about 15 to 20 minutes. Drain well and mash potatoes with a fork leaving large chunks. Set aside.
- In the meantime, trim the broccoli rabe, removing the stems. Bring another pot of water to a boil, add 1 tablespoon kosher salt and cook broccoli rabe until leaves turn a bright green, about 5 minutes.Drain and refresh in a bowl of ice water. In handfuls, squeeze the excess water out until the leaves are as dry as possible. Coarsely chop the leaves. Set aside.
- Heat oil in a pan and sauté garlic cloves until just golden. Add chopped broccoli rabe leaves and sauté. Add the potatoes and mix well. After a few minutes, turn the burner low and use a fork to mash the potatoes and leafy greens further until well blended. Flavor with salt and pepper to taste. Sprinkle with dried Calabrian chili flakes, drizzle with your favorite olive oil and serve.
