Grow Local: Best Tastes of Fall

Grow Local: Best Tastes of Fall

Rhode Island definitely has a year-round cornucopia of flavors, but during autumn certain foods become available that are considered perfect representations of the season. Sure, you can buy pasteurized cider year-round or use spices like cinnamon and allspice with other dishes besides pumpkin pie, but what’s better than all those tastes during the fall months as the leaves change color and the temperature dips a bit? Here are few things you really should try this fall.

Apple Cider

Barden Family Orchard, 56 Elmdale Rd., North Scituate, RI 02857, open: 9:00 a.m. - 6:00 p.m. Monday to Saturday, 9:00 a.m. - 5:00 p.m. Sunday. The Barden Family Orchard has popped up quite a few times on GoLocalProv as we approach fall, and with good reason. When I say apple orchard, Barden is the first name on many people’s lips from my father-in-law (he won’t go anywhere else for 40+ years now) to Chef Chris Cosentino dropping the name as we discussed farms he remembered while growing up in Portsmouth. So return again to the Barden Family Orchard for some of their fresh-pressed apple cider. The Barden’s don’t pasteurize their cider by boiling as many people believe that boils away all the flavor. Instead they’ve invested in an ultraviolet process that ensures against any stray bacteria. Just the other day New Rivers’ Executive Chef Beau Vestal named Barden Orchard as “some of the best cider around” when someone on Twitter asked for opinions. The Barden’s cider is made through the winter, depending on how long the apples last.

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Pumpkin Cider Doughnuts

Ekonk Hill Turkey Farm, 227 Ekonk Hill Rd., Sterling, CT, open 11:00 a.m. – 7:00 p.m. Monday to Friday, 9:00 a.m. – 7:00 p.m. Saturday & Sunday. Cider doughnuts aren’t as easy to come by as you’d think, but the Milkhouse Bakery at the Ekonk Hill Turkey Farm, just a few miles over the Coventry border into Connecticut, serves them almost daily. While those are delicious doughnuts, now, while pumpkin season is upon us, they’re selling pumpkin cider doughnuts. While you’re there, order your Thanksgiving turkey (I’ll be covering them more soon), and if you really want to go nuts, forget about the dropping temperatures outside and order some ice cream alongside a doughnut. It’s some of the best ice cream around.

Candy, Caramel and Chocolate Apples

Sunset Orchards, 244 Gleaner Chapel Rd., North Scituate, RI 02857, open 9:00 a.m. – 6:00 p.m. Monday to Sunday. One more apple treat for you, this one a bit more decadent. Take a delicious RI apple, put it on stick, dip it in a candy, caramel or chocolate coating and yum. Who doesn’t love something sweet that’s nutritious for you too (kind of)? They’re made right at the orchard by the owners and daughters. That’s an apple-a-day I could get used to.

Pumpkin, Cranberry-Orange and Salted Caramel with Apple Macarons

Moondust Macarons, available at a number of local stores and at The Providence Open Market, Lippitt Park, 10:00 a.m. – 4:00 p.m. Saturday.
We’ve featured local entrepreneur Stephen Fitch and his Moondust Macaron company here before and, if you haven’t tried them yet, now’s the time to get their “traditional” flavors along with some great sounding fall specials. The Pumpkin Macaron will be available exclusively at their booth in the Providence Open Market. They also plan to roll out two new flavors at the Market in the coming weeks: Cranberry-Orange and Salted Caramel with Apple. Fitch tells me they hope to have seasonal packages in stores in time for the holidays.

Winter Squash

The other items on the list are for buying and eating (or drinking), this one’s for the cooks out there. What to do with all that wonderful squash? All your favorite farm stands and farmers markets will be overflowing with it and you may already have some sitting on your counter. Here’s a very simple puree that requires very little time and makes a great side dish for just about anything. It works well with acorn, butternut, kabocha, calabaza—most any orange-yellow, somewhat sweet winter squash.

Cut the squash in half and remove all the seeds and membrane. Place cut side up on a cookie sheet, brush the cut sides with olive oil, season with salt and pepper. Bake in a 350 degree oven for about 45 minutes or until the flesh can be pierced through with a paring knife. Then turn on the broiler for about 5-10 minutes to get some slight caramelizing on the flesh (watch it closely so it doesn’t burn). Allow it to cool so that you can scrape the flesh into the bowl of a food processor or a bowl big enough for you to hand mash. Add some cinnamon, grate some nutmeg, and toss in some brown sugar (or better yet, maple syrup), all to taste. Start lightly and add to taste. Puree or mash and if it it’s a little too thick and chunky for you, add some more olive oil. That’s good, fresh, autumn flavor.