Cooking Techniques

Cooking with Fall Vegetables

Everyone always says cooking with summer produce is so easy, but cooking in the fall can be just as effortless with a couple of simple techniques up your sleeve. Browned butter, warm vinaigrette and cream sauce are wonderful enhancements for the season’s harvest.

At the Stand

Look for bright- colored, firm Brussels sprouts, carrots, broccoli, winter squash, sweet potatoes, green beans, Swiss chard, kale, spinach or cabbage.

How to Store

Fall vegetables are not nearly as perishable as summer ones. I think the chill in the air makes them tastier, hardier and store better.

Easy Preparations

You can pre-cook all the fall vegetables ahead of time. Steaming, roasting, grilling, baking or blanching are good methods. When you are ready to eat them, heat them up in the browned butter, warm vinaigrette or cream sauce.

Tastes Good With

  • Almonds
  • Butter, especially browned
  • Cheese
  • Garlic
  • Olive oil
  • Onion
  • Nutmeg
  • Vinaigrette
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Willowsford Conservancy

41025 Willowsford Lane, Aldie, VA 20105

Phone: 571-440-2400

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Willowsford Farm Stand

23595 Founders Drive, Ashburn, VA 20148

Phone: 571-297-6900

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