Heavenly Harvest
Locally grown greens, root vegetables, and orange-fleshed squashes and sweet potatoes are all at their best in the fall. Squashes and sweet potatoes make their first appearances for the year; and greens and root vegetables are sweeter and more succulent because they mature as temperatures are falling rather than rising, as they do in the late spring and early summer.
Brick House Kitchen chefs David Lewis, Zane Placke, and Willie Benson created these recipes so that seasonal ingredients can be prepared once but used in multiple dishes. Such kitchen efficiencies allow for time savings and interesting meals throughout a week.
Enjoy!
