End-of-season dishes for end-of-season vegetables

Although we can buy these foods all year round it is especially nice to have them fresh from the garden or farmers markets. End of the season is when we see the brussels sprouts, cabbages and apples.

Cruciferous vegetables like cabbage and brussels sprouts contain high levels of many nutrients and are also a good source of dietary fibre. They are high in vitamin K, which is needed for blood clotting and bone health. They are high in vitamin C and other antioxidants. Red cabbage contains about 30 percent more antioxidants than green cabbage.

Crunchy apple and Brussels sprout slaw

  • 3 tbsp. fresh lemon juice 45 mL
  • 2 tbsp. olive oil 30 mL
  • 1 tsp. finely grated peeled ginger 5 mL
  • 1/2 c. hazelnuts, coarsely chopped 125 mL
  • kosher salt
  • freshly ground pepper
  • 1 medium sweet-tart apple, cut into matchsticks
  • 4 oz. brussels sprouts, leaves separated 115 g
  • 1 tsp. poppy seeds, plus more 5 mL

Whisk lemon juice, oil and ginger in a large bowl. Add salt and pepper, to taste. Add apple, brussels sprouts and one teaspoon (5 mL) poppy seeds and toss to coat. Serve slaw topped with more poppy seeds. Adapted from Bon Appetit.

Sticky spare ribs casserole

  • 2 tbsp. dijon mustard 30 mL
  • 3 tbsp. blackstrap molasses 45 mL
  • 1 1/2 tbsp. Chinese five-spice powder 22 mL
  • 1 tsp. smoked salt or sea salt 5 mL
  • 2 1/2–3 lb. pork spare ribs rack 1–1 1/2 kg
  • 1 small head of red cabbage, shredded
  • 2 unpeeled tart apples, cut into 1/2-inch (1.25 cm) cubes
  • 6–8 green onions, diced
  • 1/4 c. dried unsweetened cranberries 60 mL
  • 1/4 c. apple cidervinegar 60 mL
  • 1/4 c. bacon fat, melted 60 mL
  • 1/2 tbsp. sea salt 7 mL

Preheat oven to 400 F (200 C).
In a Dutch oven, toss the cabbage, apples, green onions, dried cranberries, cider vinegar, bacon fat and salt.
In a medium bowl, whisk together the mustard, molasses, five-spice powder and salt.
Pat the ribs dry, remove the silver skin, and cut the rack in half. Rub with the mixture on both sides.
Place the ribs on top of the vegetables, meaty side up, cover and cook for one hour.
Carefully remove the lid so the steam does not burn you, and switch the oven to broil. Broil the ribs for another 10 minutes or until they are brown.
Remove from the oven and let the ribs rest for 10 minutes before serving.
This can be made up to three days in advance and kept in the refrigerator. Adapted from Epicurious.

Sautéed zucchini

  • 4 small zucchinis
  • 1 tbsp. olive oil 15 mL
  • 1/4 tsp. dried oregano 1 mL
  • 1 clove garlic, crushed
  • salt and freshly ground black pepper

Cut zucchinis in half lengthwise. Season with salt and pepper.
In a large saute pan, heat olive oil on medium-high heat. Add zucchini to pan, add oregano and sauté about two minutes on each side.
Add garlic and cook another minute.
Serve immediately.

Cinnamon pear roasted sweet potatoes

The vinegar and olive oil are available in specialty olive oil stores. Many will ship.
OLEA Olive Oil & Vinegar Tasting Room in Swift Current, Sask., is where I found these and they do ship out of town.

  • 4 medium sweet potatoes, cut in wedges
  • 1/4 c. Cinnamon Pear dark balsamic vinegar 60 mL
  • 2 tbsp. blood orange infused olive oil 30 mL
  • 3/4 tsp. sea salt 3 mL

Preheat the oven to 375 F (190 C). Line a rimmed baking sheet with parchment paper.
Toss the sweet potatoes with the balsamic and olive oil on the baking sheet. Arrange the sweet potatoes in a single layer and season with sea salt.
Roast for 45 minutes, until tender and the balsamic has caramelized and candied the potatoes.

Cornbread with caramelized apples and onions

  • 3/4 c. plus 2 tbsp.
  • unsalted butter 175 mL/30 mL
  • 1 medium onion, thinly sliced
  • 1 tsp. kosher salt plus more 5 mL
  • freshly ground black pepper
  • 2 medium red- or pink-skinned apples, thinly sliced
  • 5 tbsp. sugar, divided 75 mL
  • 3 tsp. fresh thyme leaves, divided 15 mL
  • 1 1/2 c. cornmeal 375 mL
  • 1 c. all-purpose flour 250 mL
  • 1 tbsp. baking powder 15 mL
  • 2 large eggs
  • 1 1/2 c. buttermilk 375 mL

Preheat oven to 400 F (200 C). Melt butter in an eight inch (20 cm) cast-iron skillet over medium-high heat.
Pour all but two tablespoons (30 mL) butter into a small bowl and set aside.
Add onion to butter in skillet. Season with salt and pepper and cook, stirring occasionally, until onion is softened and beginning to brown, about four minutes.
Add apples, two tablespoons (30 mL) sugar, and two teaspoons (10 mL) thyme and cook, stirring often, until apples are softened, about four minutes.
Transfer onion mixture to a bowl and reserve skillet.
Whisk cornmeal, flour, baking powder, one teaspoon (5 mL) salt, and remaining three tablespoons (45 mL) sugar in a large bowl. Gradually whisk in eggs, buttermilk and three-quarters cup (175 mL) reserved melted butter until smooth with no lumps.
Fold in half of onion mixture and scrape batter into reserved skillet.
Top with remaining onion mixture and remaining one teaspoon (5 mL) thyme.
Bake cornbread until golden brown and a tester inserted into the centre comes out clean, 30 to 40 minutes.
Let cool slightly before serving.
Cornbread can be made six hours ahead. Reheat before serving, if desired. Adapted from Bon Appetit.

Sarah Galvin is a home economist, teacher and farmers’ market vendor at Swift Current, Sask., and a member of Team Resources. She writes a blog at allourfingersinthepie.blogspot.ca. Contact: team@producer.com.

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