5 Days of Fall: Mushrooms

Yay, it's finally Friday, which means it's the last day in our 5 Days of Fall series. So far we've featured cranberries, pumpkins, currants and gooseberries, and sweet potatoes. Today we're featuring our extra fave fall delight - mushrooms! So check out our tips and recipes below!

• Selection: Pick mushrooms that are bruise-free, aren't shriveling, and aren't slimy. The stems should be firm and the same color throughout.


• Storage: Place them in a paper bag and store in the fridge and your mushrooms will stay slime-free much longer than if you store them in plastic. Brush the dirt off or wash them right before eating (as opposed to right after bring them home) to help them last longer).


• Preparation: After brushing off any dirt, slice and add to just about anything - soups, salads, pasta, vegetable sautes, stir-fry, you name it!


• Fun Fact: Mushrooms continue to grow after they are picked.


• Fun Fact: Mushrooms have a very similar vitamin content to that of meat. Good news for vegetarians!

Grilled Portabella Sandwich

Shiitake S'ghetti

Mommy's Mushroom Pizza

Miss a post? Catch up for the week!

Monday: Cranberries
Tuesday: Pumpkin
Wednesday: Currants and Gooseberries
Thursday: Sweet Potatoes
Friday: Mushrooms (above)

5 Days of Fall: Sweet Potatoes

It's Thursday, which means it's Day 4 in our 5 Days of Fall series. So far we've featured cranberries, pumpkins, currants and gooseberries, and now today it's time for sweet potatoes. So check out our tips and recipes below!

• Selection: Look for taters that are smooth, dry, and clean. Funny shapes aren't the end of the world, especially since many recipes call for peeling and mashing.


• Storage: If stored in a cool and dry place (55-65 degrees F), they'll keep for at least a month. Don't refrigerate them unless they're cooked. Brush off dirt but don't wash until you're ready to use - washing will cause them to spoil faster.


• Cooking Tip: Keep the skin on while cooking to preserve nutrients, then peel it off right - it'll be easier this way, too! You can cook in the microwave by piercing a few times with a fork, setting on a paper towel, and microwaving for 5-9 minutes for 2 potates (increase the time a bit for more potatoes).


• Fun Fact: You can call a sweet potato a yam (it's generally accepted) but it really isn't - yams are only grown in Africa and Asia and are botanically quite different from sweet potatoes.

Mashed Sweet Potatoes

Sweet Potato Chips and Dip

Sweet Potato Gnocchi

Miss a post? Catch up for the week!

Monday: Cranberries
Tuesday: Pumpkin
Wednesday: Currants and Gooseberries
Thursday: Sweet Potatoes (above)
Friday: Mushrooms

5 Days of Fall: Currants and Gooseberries

Hope you're enjoying our 5 Days of Fall series so far and that it's getting you in the mood for the new season. Today we're featuring ribes, which are a classification of fruits that includes edible currants (black currant, red currant and white currant) and gooseberries. Who knew there was even a categorization for that?

Black and Red Currants

• Selection: Red currants should be deep red and soft when ripe. Black currants will be a deep purple, almost black.


• Storage: Refrigerate unwashed in a plastic bag for up to 4 days. Can be frozen for 1 year.


• Usage: Black currant is most commonly used in the syrup called cassis - which is great in cocktails!


• Fun Fact: Black currant became popular in the UK during World War II since they're a great source of vitamin C and oranges weren't as readily available. After the war, the popularity continued and most of the black currant crop was made into syrup and given to children for free.

Gooseberries

• Selection: Picked when at full size but before they ripen.


• Storage: Use within three days. Keep refrigerated.


• Fun fact: Gooseberries are often said (who knew?) to be one of the fruits in the Fruit of the Loom logo but in fact those are green grapes.

Kir a la Maison

Chimayo Cocktail

Liverpool Kiss

Miss a post? Catch up for the week!

Monday: Cranberries
Tuesday: Pumpkin
Wednesday: Currants and Gooseberries (above)
Thursday: Sweet Potatoes
Friday: Mushrooms

5 Days of Fall: Pumpkin

Nothing screams fall like pumpkins, right? Whether you're carving a jack o' lantern for Halloween, whipping up a pumpkin pie for Thanksgiving, or toasting pumpkin seeds, there are tons of traditional ways to enjoy pumpkins and get in the fall spirit. And there are plenty of unique ways, too! So dig in and enjoy our pumpkin tips and recipes.

• Selection: For cooking, pick a smaller pumpkin because the flesh has more flavor. Their skin shouldn't be shiny and they should be relatively blemish-free with the stem intact. If you're picking a pumpkin for carving a jack o' lantern, anything goes. Some people prefer smooth, pretty, perfectly round pumpkins but you can get creative with your designs on some odd-shaped pumpkins, too.


• Storage: Store in a cool, dry place (45-60 degrees F) for up to a month or refrigerate (if you have enough room!) for up to 3 months. Otherwise just buy right before you're ready to use - they'll last about a week at room temperature.


• While we love fresh pumpkin for many reasons, canned is also a great way to go. It's still surprisingly stocked with vitamins and nutrients and is WAY easier. And usually ends up being more economical, too. So don't be ashamed - be grateful you've got an easy shortcut!


• Fun Fact: Pumpkins used to be recommended for removing freckles and curing snake bites.


• The term "pumpkin head" in colonial times came from the fact that they would use a pumpkin half placed on a person's head to use as a guide when cutting hair. The original "bowl cut"!

Pumpkin Bowl

Pumpkin Spice Cookies

Cinnamon Crunch Pumpkin Seeds

Miss a post? Catch up for the week!

Monday: Cranberries
Tuesday: Pumpkin (above)
Wednesday: Currants and Gooseberries
Thursday: Sweet Potatoes
Friday: Mushrooms

5 Days of Fall: Cranberries

Ah, the beginning of fall. What a great time of year! To kick of the new season, we're showcasing some of our favorite fall foods this week. We're kicking off the week with cranberries, so read on for more information!

• Selection: Fresh cranberries should be firm, shiny, and plump, and bounce if you drop them. Color should range from bright red to dark red. Avoid shriveled or brown-spotted berries. Peak season is September through December.


• Storage: Dried, frozen, and canned berries are always available. Fresh cranberries can be refrigerated up to 2 months in a tightly-sealed plastic bag. Get rid of soft berries before storage as their deterioration will quickly spread to the rest. Cooked berries can last up to a month in the fridge. Fresh washed berries can be frozen for up to a year in an airtight bag.


• Cranberries are packed with antioxidants and cancer-fighting elements. Pure cranberry juice acts as a sort of human drain-o by cleansing the digestive system.


• Fun Fact: It is believed cranberries were served at the first Thanksgiving, based on their abundance at the time, but there's no way to actually know for sure.

Thanksgiving Cranberry Sauce

Cranberry Walnut Goat Cheese Pyramid

Cranberry Feta Salad

Miss a post? Catch up for the week!

Monday: Cranberries (above)
Tuesday: Pumpkin
Wednesday: Currants and Gooseberries
Thursday: Sweet Potatoes
Friday: Mushrooms