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Chef Brittany Flint

A blog just because...

The purpose of this blog is to provide culinary inspiration by suggesting in season produce, gourmet ingredients, simple recipes and product recommendations. If you're not already submit your email to be added to my monthly campaign. I promise not to fill your inbox with junk - just updates, recipes, culinary tips, history and trends.

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Writer's pictureBrittany Flint

Autumn Treasures in Virginia: Discover October's Bounty

Updated: Oct 20

Welcome, Virginia food lovers! As temperatures begin to drop and the leaves continue to change color, let's explore our vibrant Farmers' Market. From crisp apples and juicy pears to hearty pumpkins and colorful squashes, October's bounty is in full bloom. Let's savor the seasonal delights, support local farmers, and strengthen our community connections.


 

Harvesting Autumns Bounty



Virginia Autumn, a season of abundance and transformation, gifts us with a cornucopia of flavors and colors that are truly a feast for the eyes and the taste buds. In this swarm of new produce that graces the stalls of our local markets, a few favorites stand out, urging us to savor the essence of the season:


  • Apples and Pears: Crisp, juicy apples and pears are a staple of fall. From Honeycrisp to Granny Smith, and Anjou to Bartlett, the market offers a variety of flavors to suit every taste.

  • Pumpkins: No fall is complete without pumpkins! Carve them, use them for decorations, or roast them for a delicious side dish [try a cheesy, creamy casserole].

  • Root Veggies: Parsnips, kohlrabi, rutabega, sunchokes and carrots are in abundance this time of year. Start by adding a varitey to your mirepiox mix. Once you've become more comfortable with these delicous veggies you can play around with making them the center of your side dish. Not sure where to start - just add bacon, butter, cream or cheese 😉

  • Sweet Potatoes: These versatile root vegetables can be roasted, mashed, or baked into pies. They're a nutritious and flavorful addition to any meal.

  • Winter Squash: Butternut, acorn, honey-nut, delicata and spaghetti squash are all in season. They're perfect stuffed, in hearty soups, stews, and as a simple roasted side dish.

  • Mushrooms: Local farmers often have a variety of mushrooms available, from chanterelles to shiitake. Nothing says fall like sauteed mushrooms with garlic herbs and butter.

  • Kale and Collard Greens: These leafy greens are packed with nutrients and can be used in salads, soups, or stir-fries. Have leftovers of greens that have beem braising all day? Let them cool completely then portion them into plastic bags, label and freeze them for about a month. The next time you're craving those hearty stewed greens all you have to do is pull, defrost and reheat.

  • Local Honey: Raw, unfiltered honey is a great way to support local beekeepers and enjoy the taste of the season.


 

Preserving Summer

One of my go-to tasks in late Semptember, early October is to spend the day making red sauce. I grab a case and get to work stewing, peeling, deseeding, infusing and freezing local tomatoes. Before we get into my bulk recipe there are some things you need to consider first...

Tips:

  1. This recipe uses farm fresh tomatoes, which contain loads of water. For a thicker consistency, simmer the crushed tomatoes until some of the liquid evaporates. If you're using Roma Tomatoes this step will not be neccesary.

  2. Feel free to adjust the amount of garlic, chili flakes, salt and pepper to your preferred taste.

  3. This recipe can be easily scaled up or down depending on your needs. If using 5lbs of tomatoes reduce the other ingredients by half.

  4. Consider canning or freezing the crushed tomatoes to use for sauce later.


Equipment:

  1. Stock Pot[s] - You'll need a large enough pot if not multiple large pots to cook your tomatoes in. Although this recipe is simple, it is time consuming. Consider borrowing your mom's, granny's or in-law's pot so that you can get your big natch of sauce done in one day.

  2. Storage Containers - If you're canning be sure to secure a case or two of mason jars, if you're freezing invest in a case of 16oz contatiners.

  3. Labels - Don't forget a sharpie and painters tap for labeling.

  4. Food Mill - For this recipe a food mill is CRUCIAL. I recommand buying one not just for this recipe but for items like creamy mashed potatoes or homemade gnocchi. Don't feel like you need yet another gadget, totally fine! But you'll have to dedicate time to hand peeling and seeding the tomatoes.


Ingredients

  • 10-15lbs of Roma or Beefsteak Tomatoes - they must be local

  • 1 Cup of Olive Oil

  • 4-6 Cloves of Garlic - crushed

  • 1 Medium Bunch of Basil

  • A Few Sprigs of Thyme - optional

  • Chili Flake - optional & to taste

  • Salt & Pepper - to taste


My Method

  • Begin by washing your tomatoes and placing them into your large stock pot [at least 8qt]. Next cover and bring to a simmer over medium heat and cook until the tomatoes are tender, stiring occacionally. This should take about 30 - 45 minutes, your pot will reduce by almost half. I like to use a whisk to help breakdown the flesh while separating the skin of the tomatoes.

  • While they stew, get your "milling station ready" by placing your food mill over a heat proof bowl large enough to hold at least 4 qtz of sauce. Now it's time to infuse you olive oil by placing your oil, herbs and chili flake in a tall saucepan. Lightly fry over medium heat just until the garlic is turning light brown and set aside to cool.

  • Back to the tomatoes - once tender, and slightly cooled, pass the cooked tomatoes through the food mill in batches. This step not only removes the skins and seeds but results in a little over 2 qtz of crushed tomato ready to canned or frozen. If your making sauce keep reading ⬇️

  • Depending on the specific tomato you ended up using verses how you like your tomato sauce you might have to slightyl reduce the crushed tomatoes you just made. This won't take long but consistancy purely depends on preference so don't stray too far from your pot.

  • Once you've reached your desired texture gradualy whisk in about half of your infused oil, herbs and all! Season generously with salt and pepper and taste for acidity. If your sauce is a bit too tart add more oil. Once you've adjust and are satified allow your sauce to cool, pour into pint containers, cover, label and store in the freezer for about three months. If you're well versed in the canning method feel free to proceed with it instead of freezing.

  • Store as you please and use your Summer Tomato Sauce in the colder months. Spend december indulging in your very own Pasta Pomodoro, or add your sauce [ or crushed tomatoes] to a comforting stew of lentil curry or even chili.



 

Embracing the Season's Splendor


In this season of plenty, let us embrace the flavors and textures that define autumn in Virginia. Whether we indulge in a warm cup of mulled cider, sample a freshly fried apple fritter, or simply revel in the beauty of a crisp fall day, let us savor each moment and be grateful for the gifts that nature provides. As we bid farewell to the warm days of summer and welcome the cool embrace of autumn, let us slow down and immerse ourselves in the rich, warm, welcoming flavors, colors, and scents that October brings. Knowing that each bite, each sip, and each shared moment is a celebration of life, love, and the timeless beauty of the harvest season. Let's delight in the simple pleasures of great food, good company, and the ever-present sense of wonder that surrounds us.


Happy exploring, happy feasting, and happy harvesting - contiue to eat well my friends!




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