ShareThisSunday, November 05, 2006
A continuing compendium of tips and tricks from Home & Garden Television:
_ Fall harvest _ Part 1:
Acorn squash can be enjoyed grilled, baked, roasted, stewed, pureed or, most popularly, halved-and-stuffed. Look for a squash with a dull, dark green rind that's free of blemishes and heavy for its size. Keep acorn squash out of the refrigerator and store it instead in a cool, dry place. It will last at least two months in the right conditions.
Cauliflower is in abundance in autumn. Try roasting or mashing cauliflower for a quick side dish, or cooking it long and slow with bold spices for a different take on this healthy veggie. Cauliflower keeps for up to five days in the refrigerator crisper; look for heads with tightly-packed florets that are free of yellow spots.
While grapes are available year-round, fall is the harvest season for some of the most popular types, including Thompson seedless and the red globe. Check for grapes that look plump and have a "bloom" similar to what you'd find on blueberries.
