If you’ve not had a chance to visit your local farmers’ market recently, brave the crispness in the air and get out there. Fall is a fabulous time for fresh fruit and vegetables wherever you are.
Here’s some of the wonderful produce I picked up today at Atwater Farmers’ Market in East Los Angeles, Southern California. As you can see, Los Angeles is a delicious place to be right now, with the last of the summer’s fruits still available, as well as the new crop of autumn’s bounty. Peaches rub shoulders with persimmons, tomatoes mingle with pomegranates, and lettuces happily nestle amongst the pumpkins.
But even in the coldest parts of America and Europe, it’s an exciting time for farmers’ markets. Hardy leafy greens like kale, chard and cabbage grace stands with their deep jewel colors and clean, intense flavors. Squashes of all kinds are everywhere, including little flying saucer shaped patty pans and larger pale yellow spaghetti squash, like the one pictured here.
The simplest way to prepare spaghetti squash is to prick it with a fork, place on a baking sheet and bake whole at 375 F (200 C) for about an hour, depending on the size. Once it’s cooked, leave to cool slightly, then cut it from top to bottom. Scoop out the seeds, then separate the strands using a fork.
Serve with your favourite spaghetti sauce, or simply drizzle with a little flavourful oil and serve as a side.
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