There’s nothing like taking a bite into a crisp apple or juicy pear when they’re at their tastiest. Now that it’s fall’s harvest season, many farmer’s markets have begun to display their finest fruits and vegetables for the choosing. Fortunately for us, in season fruits and vegetables are marketed at a much lower value because they don’t need to be imported from far away. Not to mention, this leaves a much lower carbon footprint, and therefore is better for our environment.

Because we live in the bay area, multiple ways to get around are laid out for us that are healthier for the environment and you. There is biking, carpooling, or taking BART, the bus, or the trail, so try one of these environmentally-friendly transportation methods to arrive at your nearest farmer's market! To find a farmer’s market nearest you, go to www.edibleeastbay.com.

In order to discover this plethora of fall harvest for ourselves, my good friend, Kellina, and I decided to bike to the Walnut Creek Farmer’s Market one Sunday morning. We took the trail from Pleasant Hill and came to realize that it was a very smooth ride with a better impact on the environment than if we were to drive there.

At the farmer's market, we explored the numerous stands that held fresh fruits and vegetables for the choosing. A purchase of pears, squash, and prunes was enough to get us excited for the possible meals we would create.

Now upon acquiring your perfectly ripe produce, you may begin to wonder what recipes can bring out the best in them. Better Homes and Gardens suggests a “Fresh Pear and Cranberry Pie” which combines two, in season fruits as its main ingredients. This tasty dish has a prep time of 35 minutes, a bake time of 70 minutes, and a cool time of 1&1/2 hours, so make sure to have cleared out enough time from your schedule to create this delectable dessert.

This recipe requires:
1 recipe Pastry for Single-Crust Pie
8 cups sliced red and/or green ripe pears
1 cup fresh cranberries
1/4 cup sugar
3 Tbsp. cornstarch
2 Tbsp. apple cider or water
1/4 tsp. ground nutmeg
1 Tbsp. sugar
2 Tbsp. caramel-flavored ice cream topping

Let’s begin:
Now begin this recipe by rolling out the Pastry for Single-Crust Pie (see below) in a 9-inch pie plate. Make sure to form a high edge to keep the filling from bubbling over. After this, be sure to preheat your oven to 375°F so once you place the pie inside, it will be already heated and ready for baking. Next, arrange half of the pears in the prepared pastry, sprinkle 1/2 the cup of cranberries over it, then spread the remaining pears atop the cranberries.

In a separate bowl, mix together the sugar, cornstarch, cider, and nutmeg, then pour it evenly over the pears in the pie plate. Now cover the pie with foil, and begin baking for 40 minutes. After that, remove the foil and sprinkle 1 Tbsp. sugar over the pie. Bake the now uncovered pie for 30-35 minutes more or until the pears are tender and juices are bubbly. This is when you remove the pie from the oven, and place it on a wire rack to cool.

Meanwhile, in a small saucepan combine the remaining cranberries and 2 Tbsp. caramel topping, and bring it to a boil. Cook for 1 minute, and then spoon it over the hot pie. It is advised to serve the pie warm, and if desired, drizzle with additional caramel topping. This dessert makes 8 servings, so enjoy! :]

Pastry for Single-Crust Pie: In a bowl, mix 1-1&1/2 cups all-purpose flour, and 1/4 tsp. salt. With a pastry blender, cut in 1/2 cup shortening until the pieces are pea-like. Sprinkle 1 Tbsp. cold water over part of the flour mixture, gently toss with a fork, then push the moistened dough to the side of the bowl. Repeat, using 1 Tbsp. water at a time, until the flour mixture is moistened. Now form the dough into a ball, and on a floured surface, flatten it with your hands. It is now ready to be placed into the pie plate (Better Homes and Gardens).

Moving away from the dessert menu, we have a hearty and healthy dinner entrée with a lot of nutrition value. EatingWell’s “Winter Squash and Chicken Tzimmes” is a perfect combination of lean protein and one of fall’s special produce as its primary additives. EatingWell states that, “Tzimmes is (…) a fairly sweet dish, it's said to offer wishes for a sweet year ahead”, thus giving the dish its immediate appeal.

This recipe demands:
9 cups cubed peeled butternut, buttercup or Hubbard squash
1 cup small pitted prunes
3 cloves garlic, minced
2 medium shallots, thinly sliced and separated into rings
1 teaspoon ground cinnamon
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon salt, divided
1/2 teaspoon freshly ground pepper
8 skinless, bone-in chicken thighs (about 3 1/2 pounds), trimmed
1 cup reduced-sodium chicken broth or vegetable broth
1 teaspoon freshly grated orange zest
1/4 cup orange juice

Let’s begin:
To begin this recipe, first preheat your oven to 350°F, and then place your prunes, squash, garlic, shallots, cinnamon, thyme, oregano, 1/2 teaspoon salt and pepper into a large bowl. After you’ve mixed these ingredients, move them to a 9-by-13-inch baking dish. Sprinkle the remaining 1/2 tsp. salt onto the chicken, and then place it on top of the vegetables. Next, in a small bowl, mix the orange zest, juice, and broth, and pour it over the chicken. Now cover the baking dish with foil and bake for 40 minutes, then take off the foil and continue baking until the chicken is cooked through and the vegetables are tender for about an hour more. Remember to baste often. Now you have a delicious dinner ready to serve and amaze!

In case pears, cranberries or squash aren't your thing, here is a list of some of the in season fruits and vegetables for fall:
• Apples
• Broccoli
• Brussels Sprouts
• Carrots
• Cauliflower
• Cranberries
• Grapes
• Kale
• Pears
• Persimmons
• Pomegranates
• Pumpkins
• Sweet Potatoes
• Winter Squash
• Yams

Picking fruits and vegetables at their best for your holiday meals is a great way to guarantee a delicious and nutritious creation to either share with your friends and family or to enjoy yourself. Now that Thanksgiving is less than a month away, you may begin to experiment different ways to incorporate these in season produce into your meals so that you can take advantage of them at their finest!


Bibliography:
"Fresh Pear and Cranberry Pie." food & recipes. Nov 2007. Better Homes and Gardens. 28 Oct 2008 .

"Winter Squash & Chicken Tzimmes." Recipes. Oct 2007. EatingWell. 26 Oct 2008 .