In Season
By jessie Cadle | Photography by Megan Wylie Ruffing and Michelle Kappeler

Mmm, fall! We love the scent of leaves, wafting downward in dappled reds and oranges from the arching trees. It fills our noses as we walk, arms crossed for warmth and in denial of the impending winter. Autumn is the season that smells good enough to eat, and eat, we will. Check out everything that’s ripe right now: healthy fall favorites, with recipe tips from dinner to dessert, and palpable produce passion from those who know the season best.

BUTTERNUT SQUASH

“It is the vegetable of October and November,” says big Burrito Corporate Chef Bill Fuller. This member of the gourd family has more to offer than its pumpkin brethren: deep hearty flavor, fewer seeds, and a thin skin. The winter squash boasts the makings of delicious soups, soufflés, and, as Fuller suggests, ravioli filling (Mmm … perfect fall comfort food). To find the perfect butternut squash, look for one that is all one color (a nice beige, a color combo between butter and nut) and a heavier weight, so it’s full of all the vitamin A and vitamin C that squash is known for. Sources: big Burrito Restaurant Group, 412.361.3272. www.bigburrito.com . www.nutritiondata.self.com , www.gourmetsleuth.com , www.seasonalrecipes.com .

SPINACH

Think Popeye strength only not out of a can. This familiar leafy green is charged with vitamins A, C, K, protein, and fiber. Believed to prevent osteoporosis and certain cancers, this flowering plant is known for its versatility. Pines Tavern Executive Chef Jason Culp describes it amicably, “Our parents didn’t know how to cook spinach,” he says. “Fresh spinach is delicious hot or cold, sautéed, or wilted. It’s a great flavor carrier.” Culp grows his own spinach, which he uses in the restaurant to make dishes from spinach cake to spinach salad. Sources: Pines Tavern, 724.625.3252, www.thepinestavern.com . www.nutritiondata.self.com , www.whfoods.com .

APPLES

We’re tempted by this forbidden fruit, known for its satisfying crunch, its tart sweetness, and its remarkable colors. The antioxidant packed pomaceous plant is not only delightful with every bite, but is believed to prevent multiple types of cancer. To add a new zest to the fall classics of Red Delicious and Granny Smith, try picking your own apples at Triple B Farms, which opened a new orchard this year, and chomp into their new favorite, the Honey Crisp apple. “We love it. It’s sweet. It’s juicy. Oh, it’s just so good,” says owner Carolyn Beinlich. “And apples, ahh. The best part is the ease: You just wash and eat.” For fresh and local varieties, head to Right By Nature, where General Manager Michael Johnson raves, “I’m a bit of an apple freak. Apple tarts. Apple pie. Caramel apples.” Sources: Triple B Farms, 724.258.3557, www.triplebfarms.com .

Right By Nature, 412.454.6200, www.rightbynaturemarket.com .  www.allaboutapples.com .

BRUSSELS SPROUTS

These small members of the Brassica family may look like teeny cabbages, but they pack a punch with three times the vitamin C of an orange and protein to boot. They’re also low in sodium and fat and are cholesterol free. Both Michael Johnson of Right By Nature and Chef Bill Fuller of the big Burrito Restaurant Group rave about Brussels sprouts — and bacon. “When I grew up, and found out what bacon does to Brussels sprouts, it was a magical moment,” Johnson says, and recommends adding walnuts for an extra crunch. Fuller claims that pairing pork with the vegetable is also a magical experience. Sources: Right By Nature, 412.454.6200, www.rightbynaturemarket.com . big Burrito Restaurant

Group, 412.361.3272, www.bigburrito.com .

YAMS

This Thanksgiving classic is known for its bright orange hue, high vitamin C content, and its low fat and cholesterol count. The name comes from the African phrase “to eat,” and contrary to popular belief, yams are not sweet potatoes. “They are juicier and sweeter than sweet potatoes,” says Teresa Champion, produce manager at Nature’s Way Market. “You can make a whole meal out of them: Just bake, slice open, and add some sea salt and butter.” There are more than 150 varieties of yams, and this versatile veggie can be prepared any way from boiled to fried. So if the question is ‘to eat or not to eat,’ the answer is in the name. Sources: Nature’s Way, 724.836.3524, www.natureswaymarket.net . www.hungrymonster.com , www.natural-environment.com www.homecooking.about.com .

CAULIFLOWER

Broccoli’s fraternal twin, the cauliflower, holds its own in the Brassica family, amassing vitamin C and protein in its cumulous cloud-shaped buds. The plant offers a color palate ranging from classic white to pale green to bold purple. For those of us who love a tasty treat to eat on the run, cauliflower is fabulous raw, and melt-in-your-mouth good when cooked. “I love the flavor. I love it cooked. I love it raw. I just add creamy cheese sauce,” says Ed Shenot, owner of Shenot Farms and Farm Market, who heralds the veggie as one of his all-time favorites. Mark Twain once called the cauliflower “nothing but a cabbage with a college education,” but we beg to differ. It’s in a league of its own. Sources: Shenot Farm Market, 724.935.2542, www.shenotfarm.com . www.hungrymonster.com , www.brawfarm.co.uk , www.nutritiondata.self.com .