Fruit: Apples, Grapes, Figs, Pears, Persimmons, Pomegranates.
Vegetables: Artichokes, Beets, Broccoli, Brussels Sprouts, Cabbage, Cauliflower, Celery, Chard, Garlic, Kale, Leeks, Lettuce, Mushrooms, Onions, Potatoes, Pumpkins, Spinach, Winter Squash.
Other Products: Dried Fruits, Honey, Jams and Jellies, Nuts, Pomegranate and Apple Juice, Baked Goods, Gourmet Foods, Kettle Corn, Cut Flowers, Potted Plants.
October is one of my most favorite months in Los Angeles. It's a time to start changing things up with the new season upon us. For one thing, eating within the season is best to keep in mind when preparing meals. There is an abundance of root vegetables coming to fruition and all can be made into a hearty soup or as a side dish. At COOK LA, we have a few classes that might interest you. Check out our Harvest Soup Bowl class, Simply Healthy fall Cooking, or Thanksgiving Super sides in November.
Persimmon Cookies (Brentwood Farmers'Mkt)
1/2 cup butter (softened)
2 cups flour
1 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1 cup walnuts (chopped)
1/2 cup raisins (optional)
1 cup persimmon (pulp only, pureed)
1 teaspoon baking soda (aluminum free)
In a large bowl, cream sugar and butter together. Beat in egg. In another bowl sift flour, nutmeg, cinnamon and cloves together. Stir in nuts and raisins. In a food processor or blender, pureé persimmon pulp until smooth and stir in baking soda. Add persimmon mixture and dry ingredients alternately to creamed butter and sugar mixture, mixing well after each addition.
Drop batter by heaping teaspoons about 2 inches apart onto prepared cookie pan. Bake at 350°F for 15 minutes. Let cookies cool for 5 minutes in pan, then transfer to wire rack to cool completely.