The thing that is falling in my community is the quince. There are hundreds of ancient trees all over the county. In my grandmother’s day, to receive a pint of quince jelly was like gold; if you received the honor to be given some at Christmas, you knew you had had a good year in her eyes. Today, the art of processing quince is lost.
As I gather quince, I am approached and asked what they are and what I plan to do with them. I have tried to start a quince revolution but as of yet have been unsuccessful. The other thing that is falling is kumquat, considered by many as the most precious of the citrus family. This unique fruit is meant to be eaten skin and all.
The traditional stars of the show during Fall are pumpkins, and, like potatoes, they have a specific role in cooking. Potatoes for boiling make sub-par baked potatoes. A baking potato makes an unpleasant potato salad. Well, a carving pumpkin does not a good pie make. So, when choosing your pumpkin to cook make sure it is an eating pumpkin.
Mussels on the Half Shell with Swiss Chard and Bacon
Mussels on the Half Shell with Acorn Squash
Scallops with Broccoli and Cream
Salmon Fillets with Brazilian Black Beans
Traditional Cold Shell on Shrimp
Shell on Shrimp Hearty Tomato Stew
Cod Fillets with Roasted Pumpkin
Cod Fillets with Pomegranate and Quince
Mahi-Mahi with Red Wine and Prune Compote
Mahi-Mahi with Chinese Long Beans