Fall Cooking: Veggie Intuition

Ah, Fall! It’s harvest season and there’s a definite nip in the air. So, what do you cook when the family is hungry? Head out to your garden or your local market and pick (or shop) from your intuition.

We’ve just made the transition from Late Summer, and many of the foods that support the Stomach and Spleen are still being harvested. Carrots, ginger, potatoes—anything that grows deep in the Earth—will support this pair. Plus, choose some Fall favorites that support the Lung and Colon, like Daikon radish, mushrooms, lily bulb, scallions, almonds, pears and horseradish.

Walk down the produce aisle and see what “speaks” to you. More than likely, you’ve already experimented with cooking the more common foods on the list—carrots, potatoes, mushrooms and pears. But what about some of the others? Are you curious about Daikon radish, but not sure how to make it? Give the recipe below a try, or substitute sliced Lily bulb for the Daikon. And remember to add your own personal touch. The best way to cook in Fall is with your intuition.

Daikon and Banana Sauté

2 Daikon radishes, peeled

2 Tablespoons butter

1 large banana, peeled

1 Tablespoon brown sugar

Directions

Cut the Daikon radish in half lengthwise. Holding the radish together, chop it into three long pieces. Then chop each piece into even-sized matchsticks.

Heat a frying pan over medium heat. Melt the butter and add the radish. Allow to cook, mixing occasionally, until the edges of the radish turn golden brown, about 10 minutes. Flip the radish over, ensuring that both sides are golden brown.

Meanwhile, chop the banana in half lengthwise and then into matchsticks of similar size. When the radish is fully golden brown, add the banana and brown sugar. Mix carefully, as not to mush the banana. Allow the banana to carmelize, about 5 minutes. Serve warm!

Recipe 2

Looking for something a bit more filling? Maybe a soup to ward off Fall’s evening chill? The perfect way to usher in Fall and warm those chilly bones is with a nice veggie soup. Feel free to adjust this recipe to your liking, adding or subtracting as you see fit. Does it need a bit more salt? Add it. Does it need some creaminess? Mash the potato and then mix it back into the soup. Allow yourself to freely experiment with this recipe, adding your personal touch (and family-favorite veggies) to the pot.

Garden Vegetable Soup

1 Tablespoon butter, optional

1 Tablespoon olive oil

1 onion (white or yellow), diced

2 cloves garlic, minced

8 small red potatoes, peeled and cubed

3 carrots, peeled and cubed

2 daikon radish, peeled and cubed

3 stalks celery, cubed

1/2 zucchini, cubed

1 cup cherry tomatoes, quartered

2 teaspoons mushroom powder

salt and pepper, to taste

fresh herbs, such as basil, oregano and parsley

Directions

Heat a large pot over medium heat. Melt the butter. Then add the olive oil and after a few seconds, add the onion and garlic. Sauté for about 3 minutes, or until the onion is translucent. Add the potatoes, carrots, radish and celery. Mix to coat. Saute for about 5 minutes. Then add the remaining vegetables. Season the vegetables with mushroom powder, salt and pepper. Mix to combine. Saute for another 5 minutes, or until the tomatoes begin to break down.

Fill the pot about halfway with boiling water. Give the pot a good stir, and then cover the pot and lower the heat to a simmer. Allow the soup to cook an additional 10-15 minutes, or until the potatoes are fork-tender. Before serving, gently combine the fresh herbs and season according to your taste.