SEPTEMBER GOLD – the blog
Summer is ending. For most of the country, it will be a relief from the heat-in-your face that made the past month not too pleasant. Fall season coming upon us with its golden shaded brown and dark green colors brings with it seasonal vegetables to hit the kitchen counter: Swiss chard, Jerusalem artichokes, turnips, Fall squash, grapes, apples, and pears, just to name a few.
Those who are committed to eating local seasonal produce products don’t get to enjoy all fruits or vegetables at any time they want. It is similar to clothing, we just don't get to put our tank tops on all year around, as some clothing is clearly seasonal. Eating seasonally is also a simple way to support the environment and the local economy. Picking up fresh fruits and vegetables grown in the local area puts money in the farmers’ pockets. Moreover, it means that the food does not travel by plane, boat, and train to get from the farm to an overpriced grocery store. Indeed, the average food in the US travels 1500 miles, which burns unnecessary fuel and increases the carbon footprint caused by the food industry.
Grape & Tomato Salad with Maple Caramelized Walnuts
(recipe yields 4 salads)
1 cup seedless grapes cut in half
3 heirloom tomatoes cut in mouth-sized pieces
1/2 cup toasted walnuts tossed in 1 table spoon maple syrup cooked in a skillet until brown
1 cup grain bread cut into 1/4 cubes and toasted
1 bunch of arugula, cleaned and thick stems removed
1) Arrange the arugula leaves on the plates and place tomatoes and grapes on the leaves
2) Sprinkle walnuts and breadcrumbs over vegetables
3 tablespoon extra virgin olive oil
1 tablespoon maple syrup
1 tablespoon water
1 tablespoon apple cider vinegar
1/4 teaspoon sea salt
8 turns black pepper from the mill
1) In a jar, combine all dressing ingredients. Close the lid then shake vigorously.
2) Spoon dressing over the vegetables.
Chefs Tip: You can swap grapes for apples or pears.