SEASONAL MARKET & PANTRY

AUTUMN

To align with the energy, cool air and longer nights of the Autumn, begin incorporate foods with pungent, bitter and sour flavors and, use longer, slower cooking methods to bring more heat into your food. This also makes your food more easily digestible, as our bodies slow down, so does our digestion. Soups, broths and food that are sauteed, baked or braised are all methods of preparing meals appropriate now through early spring.

| THE MARKET |

LEAFY GREENS: saute|braise|steam
kale | spinach | Swiss chard | tat soi |mustard greens

WINTER SQUASH: bake|braise
butternut| acorn |delicata | blue hubbard |kabocha | red kuri

BRASSICA
cauliflower | Brussels sprouts

ROOTS&TUBERS
beets

FRUIT
apples and cider | pears |concord grapes

ALLIUMS
garlic| shallots | leeks

HERBS
thyme|savory|sage|rosemary

|THE PANTRY|

GRAINS|LEGUMES
lentils | chickpeas | white beans | yellow dhal
farro | barley | brown rice | spelt |freekeh-green wheat| cracked wheat

SPICES Earthy, smoky spices compliment the foods of this season
cumin seed & powder| coriander seed & powder| mustard seed | cardamom |cinnamon| dried chilies

MUSHROOMS dried mushrooms
shiitake|porcini|maiitake

SEAWEED
dulse flakes|arame|kombu

TEAS
ginger tea*| camomile| roobois
* made from fresh ginger root, ginger tea is an excellent warming tonic, especially for the lungs and sinuses and it also works as a digestive aid.

BASICS- invest in the highest quality basics you can afford
olive oil | sesame oil | balsamic vinegar | cider vinegar |pomegranate molasses |sea salt