We've gotten our first frost already in Vermont so it's definitely fall. This week when I picked up fresh produce from my community-supported agriculture (CSA) share, my booty was full of beets, carrots, winter squash and onions. You can definitely tell what season it is from each week's pick-up. I rushed home to make my favorite soup: curried carrot (see recipe below). Its bright orange color brightens any dreary fall day, and it freezes beautifully so I always make an enormous batch for nights I don't feel like cooking.
An e-mail from a friend in Georgia, detailing her perfect late-summer meal, got me wondering what's in season around the country.
Here's a taste of what is in season around the rest of the U.S.:
South: Pecans, collard greens, melon and okra.
Recipe to try: Collard greens are one of my favorites-a super-nutritious yet mild-tasting dark leafy green. In this recipe for BBQ Baked Beans & Sausage, a hint of molasses balances the slight bitterness of