From Soil to City

Wen-Jay shares some easy cooking tips for Fall produce.

“I cook at home frequently and have a hard time following recipes (it’s easier for me to cook using intuition rather than step-by-step directions) so I prefer simple recipes like the ones we offer in our newsletter or at our markets”

Quince Tips

  1. It’s best when cooked. When raw, it has a tangy, lemony flavor but cooking it with a bit of sugar turns the taste of quince fragrant, delicate, and floral.
  2. The easiest way to prepare or preserve quince is to make a jam or paste out of it. Quince paste pairs extremely well with cheese, and is commonly found on cheese plates.
  3. Save quince peels and seeds, they act as a natural pectin to make foods more gelatinous.
  4. Other easy ways to enjoy this beautiful fruit is to saute your Local Roots quince with sausages, roasting them with other root veggies, or throwing them in your morning oatmeal while boiling.

Broccoli Rabe Tips

  1. Blanche it before cooking to take away the slightly bitter flavor. Throw it into boiling water for 1 minute, drain and rinse in cold water to stop the cooking process or submerge into a bowl of cold water.
  2. Once blanched,  sautee it in a pan with a little olive oil, garlic, and salt. Throw in some root vegetables and your roasted quince for a complete meal!