The farm stands may have thinned out or closed for the season, but that doesn’t mean the end of seasonal produce. Ingredients such as apples, artichokes, cauliflower, Brussels sprouts, root vegetables, winter squash, escarole, pumpkin, onions and leeks are easy to find and incorporate into soups, stews and other items.
Think outside the box for LTO possibilities. Cauliflower, for example, is more than just a low-carb rice substitute or a veggie “steak”: Technomic found cauliflower showing up more frequently on pizzas (21.6% more often) and sandwiches (40.7%) over the last two years, according to the firm’s Fall 2019 Season’s Eatings report.