Island Cooking: Flavors of the Fall Harvest Time

Photograph by Lynne Foster

I picture most people today have their loved ones traditions for holiday getaway meals, especially Thanksgiving, so I am not creating about that specific evening meal. In its place, I am highlighting the warm and earthy flavors of the harvest season, refreshing from the farm, by using buddies and farmers’ markets.

When a mate appeared on the porch with just-picked shitake mushrooms she grows in Frisco, I was thrilled and my brain straight away went to a Japanese supper. I have a nicely-stocked pantry, so I had all the things I wanted to generate a luscious shitake and noodle stir fry.

Photograph by Lynne Foster


  • 3 tablespoons white miso paste
  • 3 tablespoons mirin
  • 3 tablespoons soy sauce
  • 2 garlic cloves, crushed
  • 1tablespoon sesame oil
  • 6 massive shitake mushrooms, thickly sliced lengthwise
  • 1 bundle Hokkein stir-fry noodles, pre-cooked and wok-completely ready.
  • 1 tablespoon sesame seeds, toasted
  • 4 spring onions, finely sliced at an angle
  1. Pre-warmth oven to 400F.
  2. In a bowl, whisk the miso, mirin, soy, garlic, and fifty percent the sesame oil until clean and put together.
  3. Line a half-sheep pan with a big sheet of aluminum foil, place the mushrooms in the center and and scrunch up the sides to just about encase the mushrooms.
  4. Pour the miso mix around the mushrooms, turning them to guarantee they are very well coated.
  5. Scrunch the foil packet shut and bake for 30 minutes.
  6. About 5 minutes ahead of the mushrooms are all set, warmth the remaining sesame oil in a wok.
  7. Stir-fry the noodles till warm by and divide amongst 4 bowls.
  8. Top just about every bowl with mushrooms and the sauce from the foil.
  9. Scatter with sesame seeds and spring onions.

Ooops … I forgot to garnish, as you can see in the picture. But it does increase to the satisfaction of the dish and delivers some considerably -necessary shade.

Image by Lynne Foster

Other pals who have been out in the western part of the condition usually cease at farmers marketplaces and convey me some goodies, which include pumpernickel bread, apples, a variety of squashes, cheese, honey, and jam. I am quite lucky!

Extra to the bounty from my latest journey to the farms and orchards in Pennsylvania signifies that we have been taking in actually nicely.

Golden beets are a bit sweeter and milder than crimson beets, and I choose them, so I was delighted to see them at a farmers market. I ready them really only. I coated them (unpeeled) with olive oil, and salt and peppered them, and wrapped them together in a piece of foil, roasting them at 400F until eventually simply pierced. The beets I had have been compact and it took about 45 minutes.

When amazing, basically rub the skin off the beets and minimize into bite-sized pieces. Provide with dollops of prepared horseradish and a sprinkling of pepitas.

There has been a whole lot of roasting using put in my kitchen! Most of these foodstuff get quite well to a sizzling oven. That incorporates squash.

Two of my favorites, delicata and honey nut, went into the similar pan, along with a gorgeous carnivale. They will need to be well cleaned, since the whole squash will be eaten.

Reduce the squashes in 50 % from pole to pole. Scoop out the seeds and more fiber. Transform upside down, and slice into 50 percent-moon shapes.

Photo by Lynne Foster

Mix good honey with butter and brush the combination on the slices. Incorporate salt and pepper, a sprint of sweet smoked paprika, and sliced sage leaves.

Line your baking sheet with parchment paper. Area the squash slices in a one layer and roast at 400F right up until conveniently pierced, about 20 minutes.

Provide with extra raw sage leaf slices. Pepitas or chopped salted nuts would be a fantastic addition also.

Dessert was cooked on the stove pot. Properly, I did use the oven to bake puff pastry squares. I acquire them frozen, so an quick defrosting and baking is all there is to it.

The topping was a mélange of chopped Granny Smith apples and combined dried fruits and nuts slowly simmered right up until delicate.

Increase a scoop of vanilla ice cream, and dessert is done!

I arrived across a little something termed prune plums. You can guess how they get that name! When dried, they come to be prunes!

I was not familiar with them, and when I investigated, I uncovered a recipe for Slivovitz. Given that I experienced tasted a person and did not like it, (and I love plums), that is what I did with these plums. I won’t know if the recipe is good until February, however, when it has turned into plum brandy! But there is a warning that it will be sharp and solid!

Photograph by Lynne Foster


  • 2 1/2 pounds prune plums. Do not pit them. Pits include a critical attribute to the Slivovitz.
  • 1 1/2 cups sugar
  • 3-inch cinnamon adhere
  • 2 x 1-inch parts of lemon peel
  • 4 cups vodka or so
  • 1 fifty percent-gallon jar with a tightly closing lid.
  1. Use a sharp paring knife to pierce the fruit by means of to the pit, cutting every plum 3 or 4 instances and analyzing each and every one particular to make absolutely sure it is ideal. Bruised fruit ferments far too rapidly.
  2. Pack the fruit into the jar and insert the sugar, cinnamon adhere, and lemon peel. Pour in more than enough vodka to include the plums, and cap the jar securely.
  3. Invert the jar every working day for 2 weeks. It is a superior thought to position the jar into a bowl, to consist of any leakage, then pour the contents back again into the jar. At the finish of 2 weeks the sugar will have dissolved.
  4. Position the jar in a closet or other darkish house for 90 days. Be guaranteed you meticulously cleanse the bowl and the exterior of the jar. There will probably be some sugar from any leakage.

Some of these recipes would make great sides for your holiday break table so if you just can’t locate the distinctive squashes I utilized, acorn and butternut will be just as fantastic.

As for the slivovitz, if you want to quit by some cold evening in mid-Feb, we’ll share a toast!







Trisha Anderson

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