With autumn’s arrival comes loads of local produce Bountiful harvest of FALL

The Mahoning Valley Agri Guide contains a list of local growers, farm markets and events occurring in the area. The website is www.mahoning- valleyagriguide.com.

By Beth Stefura

OSU Extension Educator

The hint of cooler, crisper air is a reminder that fall is here. Leaves begin to change color, days begin to shorten and autumn invites us to enjoy the bountiful harvest of the season.

Apples and fresh cider make their appearance in farm markets throughout the Valley and remind us to take a moment and enjoy these local treasures.

Take a drive, enjoy the colors of the season and visit a local producer or farm market to gather local foods in season.

In season this month are apples, beans, beets, cabbage, carrots, cauliflower, collards, corn, cucumbers, dill, eggplant, grapes, kale, onions, peppers, radishes, squash, tomatoes and turnips.

This month’s feature focuses on apples, beets, eggplant, grapes and peppers.

Apples

Apples contain vitamin C, antioxidants and fiber. Apples are classified as eating, cooking or all-purpose. They may be sweet or tart and are available in various colors.

Apples should be firm and crisp when purchased, not soft or spongy. Apples will stay fresh at room temperature for two days or in the refrigerator for two weeks or more.

Wash apples in a bowl of cold water before eating or using in a recipe. Most apples discolor quickly after cutting, so use them quickly or toss in diluted lemon juice to prevent browning.

1 pound of raw apples equals 23/4 cups, and 1 pound of cooked apples equals 13/4 cups.

Beets

Beets are a root crop with round red or gold flesh. They contain vitamin C, folate, potassium and fiber.

Choose beets with tops attached. Bunches with beets of similar size will cook more evenly. Very large beets are often woody and tough.

Select beets that are 2 inches in diameter. Remove the leaves and store beets in a plastic bag in the refrigerator crisper drawer for 2 to 3 weeks. Before eating, scrub beets with a brush; remove dangling roots and all but an inch of the top.

To prepare beets, boil for 20 to 30 minutes, drain, cool and peel. Microwave 1 pound of whole beets by putting them in a covered dish with 1/4 cup water and cooking them for 10 to 11 minutes. Pressure-cook for 12 to 20 minutes, depending on the size of the beets.

Skins will slip off easily after cooking. Saut peeled, shredded beets, covered for 10 minutes. Season cooked beets with butter and salt. Beets are often pickled and serve well in a sweet/sour dish.

Peel and shred raw beets for use in salads.

1 pound of raw beets equals 4 cups, and 1 pound of cooked beets equals 2 cups

Eggplant

Eggplant is low in calories and high in fiber. Eggplant has a substantial texture and makes it a good replacement for meat.

Choose eggplant with bright, shiny, taut skin and no soft spots. Larger eggplants are likely to have more seeds and a bitter flavor.

Eggplant can be kept on the countertop for several days. Trim the green caps. Remove the skin with a vegetable peeler if desired. Slice or dice the flesh.

Salting older eggplant before cooking removes bitter flavors.

Cut as desired, sprinkle with salt, leave in colander for 30 minutes, squeeze gently and pat dry.

Saut salted, drained cubes in small amount of olive oil 6 to 8 minutes, stirring constantly until browned or tender. Broil peeled slices, brushed with olive oil and placed on a broiler rack, 5 inches from heat source until browned on each side. Eggplant may be saut ed with other vegetables or garlic and herbs.

Grapes

Grapes contain vitamin C with skin on, vitamin K and antioxidants. Grapes come in a variety of colors and types.

Concord grapes are the most common in home gardens and farmers’ markets. Concord grapes are most used in juice, jelly and jam.

Choose clusters of richly colored, fragrant, plump grapes. They should be firmly attached to the stems. Avoid fruits that are soft, wrinkled, moldy or wet.

Refrigerate in a loosely sealed plastic bag for up to 1 week. Rinse in cold water when ready to eat.

Enjoy grapes as a snack, include on a fruit or cheese plate or halve and add to salads. When guests stop over, grapes served with crackers and cheese is an easy and delicious treat.

Peppers

Peppers are high in vitamins A, B6, C and K, antioxidants and fiber. Peppers fall into two categories, sweet and hot.

Sweet peppers can be green, red, orange, yellow or purple.

Hot peppers (chilies) range from mild poblanos to hot habaneros.

Choose shiny, firm, brightly colored peppers with no browning or mushy spots. Refrigerate 3 to 4 days in a plastic bag.

For sweet peppers, cut around the stem, and remove the core with seeds. Cut the pepper in half and trim any remaining membrane.

For hot peppers, slice off the stem and cut the pepper in half. Remove the seeds and membranes to decrease the heat if so desired.

Saut sliced or chopped peppers in olive oil for 3-10 minutes. Roast in the oven. Add raw sweet peppers to vegetable platters or salads. For a festive holiday dish, cut the sweet peppers in all colors and arrange on a platter. Serve with a dip.