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Although I am still enjoying the warm evenings, the days are getting shorter and there are some sure signs that fall is just upon us. With the change in season comes a bounty of new colors, flavors and textures that have not been seen over the summer months.

Apples

Apples are the fruit that I always associate with fall; I think it is the memories of warm apple sponge with velvety custard, blackberry and apple jam and not to forget the bobbing for apples at Halloween. There are so many different varieties out there, look out for some unusual varieties at the farmer’s market. Look out for the Empire Apple a successful cross between the Red Delicious and the McIntosh.

 


Pomegranate

Pomegranates or ‘wine apples’ as sometimes referred to are in season from September through December and sometimes stretch into early February if lucky. Pomegranates are not only delicious and beautiful; they’re also one of the most nutritious fruits you can eat. According to the Pomegranate Council (www.pomegrante.org) pomegranates are high in vitamin C and potassium, a good source of fiber and low in calories.


California Spiny Lobster

The commercial California Lobster season begins on the first Wednesday in October with the sporting season beginning the weekend before hand and runs through until mid March. The California Spiny Lobster is a species of spiny lobster found from the southern tip of the Baja California Peninsula to the Monterey Bay, California.

Winter Squash

There are so many varieties of squash that seem to be buddled under the category of ‘winter squash’, acorn, butternut, banana, spaghetti; carnival and fairytale are just a few. Winter squash come in all different shapes, colors and textures, round and elongated, scalloped and pear-shaped with flesh that ranges from golden-yellow to brilliant orange.

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Summer 2008

 

 

 
 

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