It's no shocker that amidst our modern world of packaged foods and convenient lifestyles, the culinary movement has been steadily shifting towards a more local, farm-to-table approach to cooking and eating. But although most of us have witnessed this campaign in action, it's not always second nature for us to pick up a vegetable, wash it, and just let it be.
Let's take advantage of the wonderful produce that is unique to this time of year. Let's head to the farmers markets, grab some turnips and squash, and let them shine. They will be good — unbelievably good.
Hearty kale salad with kabocha squash, pomegranate seeds, and toasted hazelnuts by Gena Hamshaw
Subscribe to The Week
Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.
Sign up for The Week's Free Newsletters
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
Toro Bravo's radicchio salad with Manchego vinaigrette by Genius Recipes
Puréed parsnip and cardamom soup with caramelized shallots by alasully
Roasted garlic soup with olive croutons by linzarella
French "peasant" beets by Amy_N-B
Crispy delicata rings with currant, fennel, and apple relish by TheWimpyVegetarian
Crispy fried brussels sprouts with honey and sriracha by Merrill Stubbs
Maple sweet potato cakes with curried Greek yogurt by foxeslovelemons
Alon Shaya's whole roasted cauliflower and whipped goat cheese by Genius Recipes
This story was originally published on Food52.com: 10 recipes to show off fall vegetables
More from Food52...
Continue reading for free
We hope you're enjoying The Week's refreshingly open-minded journalism.
Subscribed to The Week? Register your account with the same email as your subscription.