Season to Season

November

Season to Season is a monthly look at the various foods that are available fresh here in the Northwest. The column provides tips for selecting food to bring home or enjoy when you're dining out.

Turkey Cuts: Well, it's true that turkey cuts aren't exactly a seasonal item, but in November they automatically become just that. By mid-month, the shelves will be bare on the healthier turkey cuts like those made by Jennie O. So if you're looking for things like turkey breasts and tenders, now is the time to buy, before it's too late. It's no big deal to put them in the freezer and take them out in a couple of weeks.

I have a turkey cutlet recipe I adore and make every few years. But finding turkey cutlets isn't always easy. Work with your butcher to get some (Jennie O produces them), or have him make you some up by slicing turkey breasts into 1/4" slices.

While you're at it, be sure to stock up on other items like chicken stock (or make your own), sugar pie pumpkins and spices that are more commonly used during the holidays like allspice and cinnamon. World Spice Merchants in the Pike Place Market is a great place to buy spices, herbs and spice blends.

Honey Crisp Apples: As I sit down to write this month's column, I'm enjoying a fresh, organic, Northwest Honey Crisp apple. Yum! Honey Crisps tastes great whole, but they are also the cat's meow when it comes to making fresh apple juice. I simply feed slices into my Breville juicer three days a week to use the juice for my smoothies, rather than using orange juice. Joe at Joelinda's in Stevenson, Washington, taught me this little secret and I love it.

I ran around the last few days looking at prices on organic Honey Crisps which ranged from $3.99 (Whole Foods) to $4.49 (just about everywhere else). They're typically only available in the fall, and at this point we may start seeing them disappear from the grocery shelves. I'm stocking up now, so my fridge is packed with 24 of them. I'm good for about 12 more smoothies this year. Years with a long summer we may see them last into winter.

Those prices killin' ya? Check the beverage cooler at better grocers and look for Apple'tude juices which are cold pressed, often right here in Washington (see the label). Their Honey Crisp selection is hitting shelves now.

Tri-Color Carrots: I found tri-color carrots on the shelf at Central Market a few weeks ago. These tasty decorative devils are delicious and so good for you. I like to brush them with extra light olive oil, season them a little bit and place them into tin foil. When I'm grilling beef, chicken or fish on the outdoor BBQ, I simply place them to the side of the grill. All that heat gets the sugars to come out and caramelize on the outside over a 15-20 minute cooking period. Go for it!

Eggplant: November is typically the last month for local eggplant. There's a lot you can do with eggplant, just remember it's a glutton for oil, so I prefer grilling over pan frying. You could use the same technique mentioned above for a combination of the two cooking styles.

Winter Squash: Zucchini is typically done by now, but you can switch over to experimenting with winter squashes like butternut, banana and spaghetti. They're full of potassium and carry the mighty Omega 3 fatty acids in them. Two necessary nutrients so many Americans don't get enough of.

Do a little homework online, pick a squash and a recipe, like a soup or a stuffed style, and have some fun in your kitchen. Pick something easy and enjoy.

If your favorite restaurant has local winter squash on the menu, dig in!

NW Onions: Sure, you can get onions all year long at the grocery store, but November is typically the last month you'll be able to get Northwest varieties, then the Mexican and other strains start hitting the shelves.

Garlic: Have you been laying down some spring bulbs in your garden? It's also a great time to plant garlic to enjoy at home and you can grow it organically right in your own yard. More tips at the WSU website.

Grains & Spices out of season?: I tend to buy my grains and spices in the bulk section of the market. It costs less and you'll save even more by just buying what you need. So what was up when I went looking for curry a few weeks back? Turns out the supplier to the market had to deal with frost hitting the crop that wasn't ready and the supply at the market went dry. Not all markets buy from the same supplier, so I was lucky to find what I was looking for at a competitor.

Wash your fruits and veggies well and we'll see you next month!

Tom Mehren/November 2014