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Fall’s arrival ushers in a new class of crops at area farmers’ markets, many of which will still be going strong for several more weeks. Don’t miss this chance to stock up on late summer and early fall produce that lends itself to a great variety of soothing autumn dishes.

Though most markets still have some tomatoes, peppers and zucchini available, more and more displays of corn, potatoes, onions and garlic are taking center stage with assorted squash on its way. Tasty apples and pears are making their way to markets as well.

All of these items are ideal for chilly weather soups, casseroles and baked dishes. But before we get to the recipes, here are some tips on selecting and storing assorted fall produce items:

Apples: According to the Washington State Apple Commission, the first thing to look for is a shiny appearance. Dull apples won’t be crisp. Also make sure the apple is firm and free from bruises. The commission recommends storing apples in the refrigerator. Apples stored at room temperature lose their crispness fast.

Pears: Unlike many other fruits, pears actually ripen best off the tree. If you’re not planning to eat or cook with the pears right away, go ahead and select hard pears; they’ll ripen at room temperature in a few days, according to the Pear Bureau Northwest. Or, put a few pears in a paper bag and roll it tightly closed to ripen faster, says Jeff Herman who grows organic pears in Kettle Falls, Wash. To check for ripeness, gently press the fruit near the stem end with your thumb. It’s ready to eat when it just yields to pressure. Once ripe, transfer pears to the refrigerator, where they’ll keep for three to five days, according to the Pear Bureau.

Corn: This is a tricky vegetable because it starts to lose that oh-so-tempting sweetness right after picking. According to Janet Bailey, author of “Keeping Food Fresh,” “Corn stored at room temperature loses about half of its total sugar in one day.” So it doesn’t hurt to ask, even at the farmers’ market, when the corn was picked. Most experts say don’t store fresh corn more than one or two days in the refrigerator. To select corn, look for tight green husks with golden silk that’s not rotting. The stem end should be moist.

Potatoes: Spuds come in so many varieties, shapes and colors it’s always a good idea to ask the grower (if possible) about the quirks of each variety. In general, look for smooth, firm potatoes with few cracks, cuts or discolored areas. Most potatoes are stored best in a cool (between about 40 and 50 degrees), dry, well-ventilated area, according to Idaho and Washington potato commissions. If stored in too warm of a place, potatoes begin to sprout or shrivel. In too cold of a place, such as the refrigerator, the potato’s starch turns to sugar and changes the taste.

Squash: Whether acorn, butternut, banana or spaghetti squash, it’s important to look for squash that feels heavy for its size, an indication that it’s retained its moisture. Also be sure there are no soft spots on the shell. And the shell should be dull, not shiny. Winter squash typically keeps at room temperature for about week, according to “Keeping Food Fresh.” It’ll keep for about two weeks in the refrigerator.

Pumpkin: The most familiar of the winter squash, pumpkins will keep at room temperature for up to a month or in the refrigerator for up to three months, according to “Brilliant Food Tips and Cooking Tricks,” by David Joachim. The best cooking pumpkins are the smaller ones that feel heavy for their size and are free of blemishes.

Onions and garlic: Look for onions that are dry and firm and show no signs of decay or bruising. Store onions in a cool, dry, well-ventilated area. Once cut, they can be stored in the refrigerator in a tightly sealed container for two to three days. For garlic, pick heads that are firm and free of any green sprouting. Store in a cool, dark bin.

Turnips: The authors of “The New Basics Cookbook” insist that most turnips in supermarkets are “too big for really good eating.” They prefer the baby turnips, which you may be able to find at some farmers’ markets. “Look for turnips no larger than an egg. Don’t buy them at all if they are larger than two inches,” authors Julee Ross and Sheila Lukens write. Choose turnips that have bright green and healthy leaves attached, a sign that the root is healthy, too. Buy turnips that are heavy for their size. They keep several weeks in a cool, dark place (around 50 to 55 degrees).

What’s better on a crisp autumn day than a bowl of corn chowder? This tasty recipe comes from Jeanette Herman of Cliffside Orchards who sells organic fruit with her husband at the Spokane Farmers’ Market.

Corn Chowder

From Jeanette Herman, Cliffside Orchards

1 large onion

1 large clove garlic

1 cup mildly hot or sweet peppers, seeded

2 tablespoons butter or margarine

4 large tomatoes, seeded and chopped

4 cups chicken broth

Sweet corn cut from 2 or 3 ears and run through blender or food processor

2 tablespoon chopped cilantro

Cilantro sprigs for garnish

Finely chop the onion, garlic and peppers. Heat the butter in a pan and lightly sauté these vegetables for 7 minutes or until soft. Add the chopped tomatoes, then broth and processed corn. Bring to a boil. Reduce heat to simmer and cook for 10 to 20 minutes. Stir in chopped cilantro. Garnish with cilantro sprigs.

Yield: 6 servings

Approximate nutrition per serving: 143 calories, 5 grams fat (2.5 grams saturated, 29 percent fat calories), 7.4 grams protein, 19.9 grams carbohydrate, 10.4 milligrams cholesterol, 3.3 grams dietary fiber, 172 milligrams sodium.

Winter Squash and Apple Soup

From “The Zucchini Cookbook”

1 medium sized buttercup, butternut or red kuri squash, or 1 small hubbard

4 tart green apples, peeled, cored and chopped

4 cups chicken or vegetable broth

1 cup fresh bread crumbs

1 onion, chopped

1 teaspoon dried rosemary

1 teaspoon dried marjoram

Salt and freshly ground black pepper

Fresh parsley, minced, to garnish

Cut the squash into several pieces. Remove the seeds and fibers and discard. Boil the squash in water to cover until completely tender, about 1 hour. Drain and peel, or scrape away the flesh from the skins. Discard the skins.

Combine the squash, apples, broth, bread crumbs, onion, rosemary and marjoram in a large saucepan. Bring to a boil, then reduce the heat and simmer until the apples and onion tender, about 20 minutes.

In batches, puree the soup in a blender or food processor until smooth. Return to saucepan and season the soup with salt and pepper, to taste. Cover and refrigerate. (Soup can be frozen at this stage. Thaw overnight in the refrigerator before reheating.) Reheat over medium heat, stirring frequently. Serve hot, garnished with parsley.

Yield: 12 servings

Approximate nutrition per serving: 88 calories, 2 grams fat (.4 grams saturated, 20 percent fat calories), 2.5 grams protein, 16.4 grams carbohydrate, 1.7 milligrams cholesterol, 2.5 grams dietary fiber, 253 milligrams sodium.

This recipe is easy to prepare and utilizes two very basic ingredients in Southwestern cooking: pumpkin and corn.

Pumpkin Corn Soup with Ginger-Lime Cream

From “Foods of the Southwest Indian Nations,” by Lois Ellen Frank

For the soup:

3 cups corn kernels (fresh if in season, otherwise frozen)

2 cloves garlic, finely chopped

3/4 teaspoon salt

1/4 teaspoon white pepper

3 cups chicken stock

3 cups cooked pumpkin (see note)

Ginger-Lime Cream:

Juice and zest of 2 limes

1 tablespoon peeled and grated fresh ginger

1/2 cup heavy cream

To make the soup, in a covered pot, cook the corn kernels with a little water until soft, about 10 minutes. In a food processor, process the corn until smooth, about 2 minutes. Pass through a sieve and discard the skins.

Combine the corn puree, garlic, salt, pepper and stock in a saucepan and bring to a boil over medium-high heat. Decrease the heat to low, add the pumpkin and cook for 10 minutes while stirring.

To make the cream, in another saucepan, cook the lime juice and ginger for 2 minutes over medium heat. Remove from heat and pour through a sieve to remove the ginger.

In a bowl, combine the ginger and lime juice mixture, the lime zest (save some for garnish), and cream. Whip until the mixture has soft peaks.

Top each bowl of soup with a dollop of cream and garnish with the remaining lime zest. Serve immediately.

Note: To cook pumpkin, cut into halves or quarters. Remove seeds and fibers. Place cut side down on a baking sheet and bake in a 350 degree oven for 45 minutes, until tender. Allow the pumpkin to cool, then scrape the flesh from the skin. Place the meat in a food processor and puree. Run through a sieve to remove any remaining fibers.

Yield: 6 servings

Approximate nutrition per serving: 179 calories, 8.5 grams fat (4.8 grams saturated, 39 percent fat calories), 4 grams protein, 26 grams carbohydrate, 27.6 milligrams cholesterol, 3.5 grams dietary fiber, 620 milligrams sodium.

Fall Festival Fruit Salad

From 5-A-Day

1 head iceberg lettuce

1 red apple, cored and thinly sliced

1/4 pound grapes

1 cantaloupe or other melon, seeded, pared and cut into chunks

Pomegranate seeds (optional)

1/2 cup plain yogurt

1/4 cup unsweetened orange juice concentrate

Core, rinse and thoroughly drain lettuce. Using a stainless steel knife, cut into bite-size chunks. Arrange apple slices, grape clusters and melon wedges on lettuce. Sprinkle pomegranate seeds over top. Chill. When ready to serve, whisk together yogurt and orange juice concentrate until smooth. Drizzle over salad.

Yield: 4 servings

Approximate nutrition per serving (from 5-A-Day): 186 calories, 2 grams fat (8 percent fat calories), 2 milligrams cholesterol, 4 grams fiber, 55 milligrams sodium.

Gratin of Rutabaga or Winter Squash

From “How to Cook,” by Julia Child

This goes beautifully with roast turkey or a roast of pork. The squash has its initial cooking in a steaming basket, before undergoing a very slow au gratin, where it acquires its special flavor and texture.

1 1/2 pounds rutabaga or winter squash, cut into 3/4 -inch dice, about 4 to 5 cups

1/2 teaspoon grated fresh ginger

1 large clove garlic, minced

2 cups classic white sauce (recipe follows)

3 tablespoons fresh white bread crumbs

3 tablespoons grated Swiss cheese

Place the diced rutabaga or squash in a steaming basket with the ginger and garlic. Cover and steam over 1 inch of water for about 10 minutes, until almost tender. Remove the steamer. Boil down the steaming liquid to 1/4 cup, whisk into white sauce

Preheat oven to 325 degrees. Fold the rutabaga or squash into the white sauce, and turn into a buttered baking dish. Spread the bread crumbs and cheese on top. Bake in the middle level of the oven for 1 1/2 hours; the top should be nicely and lightly browned, and the sauce almost completely absorbed.

Yield: 6 servings

Approximate nutrition per serving: 167 calories, 7.7 grams fat (4.6 grams saturated, 41 percent fat calories), 6 grams protein, 19.4 grams carbohydrate, 22 milligrams cholesterol, 2.9 grams dietary fiber, 341 milligrams sodium.

White Sauce

2 1/2 tablespoons butter

3 1/2 tablespoons flour

2 cups hot milk

1/2 teaspoon salt

Several grinds white pepper

Melt the butter in a 2 1/2 -quart saucepan, then lend in the flour with a wooden spoon to make a smooth and somewhat loose paste. Stir over moderate heat until the butter and flour foam together for 2 minutes without turning more than a buttery yellow. Remove from heat.

When the bubbling stops, in a few seconds, pour in all but 1/2 cup of the hot milk at once, whisking vigorously to blend thoroughly. Then whisk rather slowly over moderately high heat, reaching all over the bottom and sides of the pan, until the sauce comes to a simmer. Simmer 2 to 3 minutes, stirring with a wooden spoon and thinning out the sauce as necessary with dribbles of milk. The sauce should be thick enough to coat a spoon nicely. Whisk in the salt and pepper, according to taste.

Yield: 2 cups sauce

Turnip and Pear Sauté

From “The New Basics Cookbook”

4 turnips (about 1 pound)

3 Seckel pears (see note)

3 tablespoons unsalted butter

1 shallot, peeled and thinly sliced

2/3 cup walnut halves

Salt and freshly ground black pepper, to taste

1/2 lemon

Chopped fresh parsley, for garnish

Peel the turnips and cut them in half lengthwise. Then cut them into 1/4 -inch-thick slices. Cut the pears in half. Core them, and cut into 1/4 -inch-thick slices.

Melt the butter in a large skillet, and sauté the turnips until golden and crisp-tender, 6 to 8 minutes. Add the pears and shallot. Cook, tossing the mixture, for 3 minutes. Then add the walnuts and cook until heated through, 2 minutes. Season with salt and pepper, squeeze the lemon over the mixture and sprinkle with the parsley. Serve immediately.

Note: Seckel pears are tiny pears with a ultra-sweet flavor and are maroon and olive green in color.

Yield: 4 to 6 servings

Approximate nutrition per 1/6 recipe: 191 calories, 13 grams fat (4.3 grams saturated, 57 percent fat calories), 2.7 grams protein, 20 grams carbohydrate, 15 milligrams cholesterol, 4 grams dietary fiber, 135 milligrams sodium.

Southern Pork Jumble

From “Quick & Easy Recipes: Entrees,” a collection of Food Writers Favorites

Seasoning blend (recipe follows)

1 pound boneless pork roast, cut into thin strips

1 large sweet potato, peeled and cut into thick matchstick pieces

1 red bell pepper, diced

6 green onions, sliced (green and white parts)

1 tart green apple, diced

2 tablespoons peanut oil or vegetable oil

1/4 cup pecan halves

Steamed greens (kale, turnip, mustard, rape, collard or a combination)

Prepare Seasoning Blend. Coat pork and sweet potato with 2 tablespoons seasoning blend. Coat bell pepper, green onions and apple with 2 tablespoons seasoning blend.

Heat oil in a large skillet over medium-high heat. Add pork and sweet potato; stir-fry 2 to 3 minutes, or until pork and potato are tender. Add bell pepper, green onions; apple and pecans. Stir-fry 2 minutes. Serve with steamed greens.

Yield: 4 servings

Approximate nutrition per serving: 320 calories, 15.8 grams fat (2.3 grams saturated, 44 percent fat calories), 25.8 grams protein, 19.4 grams carbohydrate, 67 milligrams cholesterol, 3.6 grams dietary fiber, 347 milligrams sodium.

Seasoning Blend

3 tablespoons paprika

1/2 teaspoon cayenne

1 tablespoon garlic powder

2 teaspoons dried oregano

2 teaspoons dried thyme

1/2 teaspoon salt

1/2 teaspoon white pepper

1/2 teaspoon ground cumin

1/4 teaspoon ground nutmeg

Combine all ingredients and store in an airtight container in a cool, dry place.

Pear Salad with Bacon and Honey-Hazelnut Vinaigrette

From “Everything Tastes Better with Bacon”

2 tablespoons hazelnut oil

1 teaspoon honey

1/2 teaspoon Dijon mustard

1/4 teaspoon coarse (kosher) salt

Pinch of freshly ground pepper

1 tablespoon rice wine vinegar

2 ripe but firm Bartlett pears, peeled, cored and cut into 1-inch pieces

4 crisply cooked thick smoked or unsmoked bacon slices, cut crosswise into 1/2 -inch pieces

1 small head endive, sliced crosswise into 1-inch pieces

2 cups loosely packed trimmed tender, young arugula leaves

1 ounce Roquefort cheese, or best blue cheese available, crumbled

In a small glass bowl, mix together the oil and honey. Whisk in the mustard, salt, pepper and vinegar.

In a medium bowl, gently toss together the pears, bacon, endive and arugula, lifting and blending the ingredients. Pour the vinaigrette over the salad, toss again and divide among 4 chilled salad plates. Garnish each salad with crumbled cheese and serve immediately.

Yield: 4 servings

Approximate nutrition per serving: 278 calories, 22 grams fat (6.7 grams saturated, 70 percent fat calories), 4.3 grams protein, 16.8 grams carbohydrate, 20.5 milligrams cholesterol, 3 grams dietary fiber, 433 milligrams sodium.

Pumpkin-Piñon Bread with Pumpkin Sauce and Ice Cream

From “Foods of the Southwest Indian Nations”

This moist, dense bread can be eaten alone for a snack or breakfast. With the addition of the Pumpkin Sauce and Ice Cream, the bread can also be enjoyed as a wonderfully rich dessert.

Pumpkin Sauce and Ice Cream:

20 egg yolks

2 cups sugar

2 quarts milk

1/2 vanilla bean, split lengthwise

2 cups cooked pumpkin (see note in Pumpkin-Corn Soup recipe above)

1/8 teaspoon ground cloves

1/8 teaspoon grated nutmeg

1/8 teaspoon ground cinnamon

Pumpkin-Piñon Bread:

2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups sugar

2 teaspoons ground cinnamon

3 eggs, beaten

3/4 cup milk

1/2 cup sunflower oil

1 teaspoon vanilla extract

2 cups cooked pumpkin

1 cup toasted piñons (pine nuts), see note

To make the pumpkin sauce and ice cream, beat the egg yolks and sugar together in a bowl. Set aside.

Heat the milk and vanilla bean in a saucepan over high heat. Stir constantly until is almost reaches the boiling point. Remove from heats. Remove the vanilla bean and slowly whisk the hot milk into the egg and sugar mixture. Return the mixture to the saucepan over medium-low heat and stir constantly for about 10 minutes to thicken the mixture. Do not allow the mixture to boil or it will curdle.

Once the mixture is thick enough to coast the back of a spoon, remove it from the heat and add the pumpkin. Stir until completely mixed.

Put 2 cups of the mixture in a bowl and add to it the cloves, nutmeg and cinnamon. Mix together well and set the bowl in another bowl filled with ice, stirring occasionally until cool, then refrigerate. This sauce will last up to 5 days refrigerated in a covered container.

Pour the remainder of the egg-pumpkin mixture into another bowl. Set the bowl in another bowl of ice, stirring occasionally, until it has cooled completely, then place in an ice cream machine and freeze according to the manufacturer’s instructions. The ice cream will last several weeks in a covered container in the freezer.

To make the bread, preheat the oven to 350 degrees. Sift together the flour, baking soda, salt, sugar and cinnamon.

In a separate bowl, combine the eggs, milk, oil and vanilla and mix well. Stir in the pumpkin puree and the dry ingredients, mix well, and then fold in the piñons.

Pour the batter into two greased 5-by-9-inch loaf pans and bake for 45 minutes, until the bread springs back when touched. Serve with the pumpkin sauce and ice cream as a dessert.

Note: To toast the piñons, place them in a dry frying pan over medium heat and stir constantly so that they brown evenly, for 3 to 5 minutes.

Yield: 2 cups sauce, 1/2 gallon ice cream and two loaves of bread (12 servings as a dessert)

Approximate nutrition per dessert serving: 670 calories, 28 grams fat (7 grams saturated, 37 percent fat calories), 17 grams protein, 89 grams carbohydrate, 420 milligrams cholesterol, 2.2 grams dietary fiber, 320 milligrams sodium.

Pear Clafouti

From Jeanette Herman, Cliffside Orchards

This is a traditional French dessert resembling a sweet pancake with fruit.

1 tablespoon unsalted butter (for greasing the bottom of the pan)

1/2 cup granulated sugar, plus extra for coating pan

4 pears, peeled, halved, and cored

3 eggs

1/3 cup unbleached white flour

3/4 cup heavy cream

3/4 cup milk

1 teaspoon pure vanilla extract

Pinch of salt

Confectioner’s sugar (optional)

Preheat oven to 350 degrees.

Butter a dish about 9-by-5-by-2-inches or a 10-inch round deep pie plate; sprinkle with sugar, then invert to remove the excess. Lay the pears in one layer, cored side down.

Beat eggs until foamy. Add 1/2 cup sugar and beat with whisk until thick and foamy.

Add flour and beat until thick and smooth. Add the cream, milk, vanilla and salt.

Pour the batter over the pears. Bake for about 30 minutes, or until the clafouti is nicely browned and knife inserted into center that comes out clean. If desired, sift some confectioner’s sugar over it and serve warm or room temperature.

Yield: 8 servings

Approximate nutrition per serving: 248 calories, 12.4 grams fat (6.9 grams saturated, 44 percent fat calories), 4.5 grams protein, 31 grams carbohydrate, 115 milligrams cholesterol, 1.9 grams dietary fiber, 44 milligrams sodium.