photo credit: Ang Jordan from Gulf Coast Local Food

I will be posting a monthly guide for what is in season based on information provided by  Louisiana Grown, a project of the United States Department of Agriculture (USDA) that seeks to promote LA farmers through statewide branding.

Although it still feels like the middle of summer by northern standards, the hottest temperatures of the season have passed and more produce is starting to wiggle its way out of the ground. Last week I was happy to up my leafy greens intake with some spicy mustard greens from Covey Rise Farm. This coming week I am going to visit a satsuma orchard outside of the city, I’ve never lived anywhere that citrus can grow, so I am pretty excited.

The following crops are harvested throughout October:

bell peppers, broccoli, butter beans, butternut squash, cabbage, cantaloupe, cauliflower, collards, cucumbers, eggplant, figs, hot peppers, lettuce, mandarins, melons, mustard greens, okra, pomegranates, pumpkins, radishes, satsumas, snap beans, southern peas, spinach, sweet potatoes, tomatoes, yellow squash, zuchini squash, and watermelons.

where to find all this beautiful produce:

and a few ideas of what to do with it..

  • take advantage of the summer temps and cool down with some classic New Orleans satsuma granita.
  • mustard greens with a simple red wine vinegar dressing make for an effortless and delicious salad.
  • this simple balsamic melon salad from The First Mess can be concocted from many local ingredients and looks amazing.
  • nothing says fall like butternut squash – turn up the AC a degree or two, put on an oversized sweater and eat this butternut squash with farro and pepitas from smitten kitchen.
  • you can’t go wrong with sweet potato fries – set your oven to 450 degrees, slice a few sweet potatoes into matchsticks, sprinkle salt/pepper/cayenne, spread out on a cookie sheet with a glug or two of olive oil and roast, turning once) until crispy (20ish minutes)

Happy eating!


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