Oh, the leaves are falling from the trees! It’s getting blustery again and it really is starting to get colder. In the Netherlands, my favorite season is summer. Everyone eats outside and there are so many (food) festivals to enjoy. This summer flew by way too quickly for me, so I’m heading off to New York!
In New York, it’s fall that I love the most. The leaves on the trees take on so many beautiful, warm colors and I can walk around outside in just a t-shirt right up until the end of October or the beginning of November. But what I enjoy most of all, is the delicious autumn food. We have that too in our own froggy land: mushrooms, pumpkins, apples, beets and zucchini… All in lovely fall colors. Nature itself shows us the foods that are the best to eat at certain times, as things that are grown in season taste better and fresher than when you buy them out of season. And, if you eat with the seasons, it’ll be easier on your wallet too.
So it’s pretty handy to figure out when certain vegetables and fruit are harvested. It’s not that difficult to find out which foods belong to which seasons. If I were to walk into an organic food store today, most cabbages would be pretty expensive and some varieties may not even be available. This alone tells us that they are not in season. Sometimes it’s a bit irritating if I really want a product right now, but I’ve become much more creative as a result of shopping with the seasons. So in the fall, I’d rather buy something that’s cheaper even though I might have to figure out what to make with it, rather than buying a spring product that’s expensive and less fresh. This is also the advantage of veggie boxes that you can order everywhere these days – you receive products at home that you would never buy yourself. Try it more often! Go to the (super)market and buy fall produce or have it delivered. Experiment with lesser-known ingredients like salsify. Salsify is high in iron, fiber and vitamin C, which is justification enough to try it out. I’ll be posting a recipe using salsify on my website soon, so stay tuned!
In the meantime, here’s a tasty, fall squash recipe. You can find the super cute, little butternut squashes you’ll need as close by as at the market! I started experimenting a bit and came up with these well-filled boats with cod. They look cute, right? Kids love them!
approx. 45 min
serves +/- 4
3 days in the fridge
75 grams brown basmati rice
2 small butternut squashes
1 ½ tbsp coconut oil, for greasing and frying, melted
2 cod filets (approx. 250 g)
1 tsp curry powder
a pinch of sea salt and black pepper
1 large (red) onion
2 cloves garlic
1 small zucchini
1 (yellow) bell pepper
½ red chili pepper (not for kids)
½ tsp cumin
½ tsp turmeric
1 tsp ground coriander
1 tbsp tamari (Japanese wheat-free soya sauce)
small handful flat leaf parsley, chopped
Preheat the oven to 180°C. Rinse the rice using a sieve and cook according to the instructions on the package. Wash the squashes, slice them in half (do not peel them!) and remove the seeds using a spoon. Grease the inside and outside of each squash half with two teaspoons of coconut oil and roast them in the oven for about 40 minutes.
Rinse the cod and place the filets on a plate. Marinate the fish in the curry powder, a teaspoon of melted coconut oil and a pinch of sea salt and black pepper. Clean the onion, garlic, zucchini and peppers and chop them finely.
Heat one teaspoon of coconut oil in a frying pan and sauté the onions until they become glassy. Add the fish to the pan and fry for three minutes alongside the onions. Then add the chopped vegetables and the remainder of the ingredients, with the exception of the parsley. Remove the squash halves from the oven when have softened – if they are still too firm, keep them in the oven for a bit longer. Remove the bulk of the flesh of the squash from the halves using a spoon, ensuring that a centimeter-thick layer remains. Mix the removed flesh with the fish mixture and the cooked rice in a bowl, spoon the mixture in to the hollowed out squash halves and garnish with the chopped parsley.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!