Pomegranates, Brussels Sprouts and Pears, Oh My!

Why should you make the weekly trek to the Seal Beach farmers' market today? Because it’s all about the quality. The ingredients from the farmers market will always be in season; they are grown and harvested during in peak conditions. The farmers market also brings you food from right outside your front door. The fresher your food, the longer it will last and the better it will taste. 

And now that Labor Day is over and the kids are back in school, it’s time for the local booths to be awash with fruits and vegetables that both prolong summer and celebrate the cooler days of autumn. 

Since California grows about 80 percent of all fruits and vegetables in the United States, here are some items you should be seeing very soon:

WINTER SQUASH: Arguably fall's favorite (and most prevalent) vegetable, winter squash has a limited season – from October to December. Whether you roast with butter and sage or toss with ricotta as a ravioli filling, acorn squash is versatile and simple to prepare.

CONCORD GRAPES: Available in the fall, but most abundant in October, these grapes are best known for producing grape juice, jelly and wine. They're known as “slip-skins,” they don't even need to be peeled — just wash, rinse and pinch. 

POMEGRANATES: This staple of Middle Eastern cuisine grows from September through January. It has great health benefits: the pomegranate has almost 20% of the daily-required vitamin C for adults, and its juice is packed with healthy antioxidants. Mix the seeds into couscous or sprinkle them over a green salad with orange segments. 

APPLES: Apples are synonymous with fall. Gala apples are already at the market; they are great for applesauce. Granny Smiths are a tart and delicious variety that comes into season in late October and my favorite, the Fuji, reappears in November.

BUTTERNUT SQUASH: The most popular of the winter squashes, butternut squash is available during fall and winter. Butternut squash holds up well in winter because of its tough outer shell. The soft inner flesh matures slowly, allowing it to develop a distinctively sweet flavor. Use butternut squash in couscous with pomegranate and raisins or puree it into a soup topped with chives and crème fraîche.

BRUSSELS SPROUTS: Couldn’t stand them as a child? Me too. I couldn’t stand them as an adult until my sister-in-law made them, drizzled with balsamic vinegar; I was hooked! This diminutive member of the cabbage family is available and at its peak from late September through mid-February. You can oven-roast these bad boys or braise and blanch ’em. Toss them with thick-cut bacon for an amazing side dish. 

EGGPLANT: Amaze your friends and family by telling them eggplant is a transitional berry (it's not actually a vegetable or even a fruit). And like most berries, eggplant peaks toward the end of summer and begins to decline in the fall. Eggplant parmigiana is a favorite in our family. Here’s an easy recipe from foodnetwork.com.

PEARS: Although some varieties, like Bartlett, start creeping into markets by the end of summer, pears hit their peak in late fall and winter. Don't stop at just eating them raw — pears are perfect for poaching in spiced wine or stirring into risotto and topping with cheese. 

Harbor Area Farmers Market (Long Beach Southeast). Alamitos Bay Marina, on East Marina Drive, one-quarter mile south of East Second Street, just west of Pacific Coast Highway. Sundays from 9 a.m.-2 p.m. (though some vendors are ready to sell at 7 a.m.). www.goodveg.org. Seal Beach Farmers Market, 13958 Seal Beach Boulevard. Tuesdays from 9 a.m.-2 p.m.

HAVE ANY GREAT FALL RECIPES? SHARE THEM IN THE COMMENTS!