rosh hashanah

With the recent Autumnal Equinox, summer has officially said her goodbyes and autumn has arrived with darker mornings and cooler nights. More winter crops are sneaking their way into our farmers' booths. But now it is officially time to break out the scarves, rain boots, and even more sunscreen (this is San Diego, remember?). But more importantly start cooking delicious fall recipes. It's time for apples, persimmons, citrus, and yummy winter squash. Kids are back to school and the fruit is ripe for picking. That means apple pie and persimmon puddings, fresh orange anything and all the pumpkin spice you can handle.

Look out this week for sweet and crispy Fuji apples from Smit Orchards and take a bunch home to turn into chunky cinnamon and nutmeg infused apple butter. Or slip on your baking hat and use them a warm, gooey apple pie. Celebrate Rosh Hashana by dipping apple and challah bread slices in honey to hope for a sweet new year. Try Mikolich's new winecountry wildflower honey with a fresh baked loaf of challah from Belen Bakery. You can still enjoy  fresh salads too- mixing together sweet Asian pears from Lone Oak Ranch with mixed greens from Suzie's farm, raw almonds from Hopkins AG, and a fresh stalk of celery from JR Organics. Select a finely pressed olive oil from Marians and drizzle generously. 

Acorn squash, baby butternuts, and even red kabocha squash are peeking into the market too, from JR Organics, Terra Bella Ranch, and Maciel Farms, so don't feel guilty about jumping early on baking yourself some fresh roasted squash soup topped with fresh herbs and sprouted pumpkin seeds from Suzie's to enjoy as the fog rolls in over the city...