Harvest of taste: autumn recipes featuring fruits and vegetables fresh from the harvest. (food).(Brief Article)

Autumn is a feast for the senses--cool, crisp breezes hinting of winter, the aroma of wood smoke, vibrant foliage on the trees that later ends up in inviting, jump-into piles. The tastes of autumn are just as colorful, as healthy, seasonal fruits and vegetables create a glorious palette for your palate.

 
Broccoli with Rosemary 
 
SERVES 4   30 MINUTES 
 
Crisp yet tender broccoli florets and 
stems are bathed in butter and fresh 
rosemary. Serve this delectable dish 
as a side, or toss with pasta to create 
an entree. 
 
1 medium bunch broccoli 
3 Tbs. butter 
1 tsp. chopped fresh rosemary 
Salt and ground pepper to taste 
Fresh rosemary sprigs for garnish 
 
1. Cut broccoli into florets. Peel 
   stems and slice crosswise into 1/2-inch 
   pieces. 
 
2. Bring large pot of water to a boil. 
   Add broccoli and cook, uncovered, 
   until tender, about 6 minutes. 
   Drain well in colander. 
   Transfer to serving bowl. 
 
3. In small saucepan, melt butter 
   over medium-high heat until it 
   starts to brown. 
 
4. Immediately add chopped rosemary 
   and 1 teaspoon salt, swirling 
   pan to blend. Pour hot butter 
   mixture over broccoli. Season 
   with freshly ground pepper to 
   taste. Toss mixture to combine. 
   Garnish with fresh rosemary and 
   serve hot. 

PER SERVING: 101 CAL.; 3 GRAMS PROT.; 9 GRAMS TOTAL FAT (5 GRAMS SAT. FAT); 5 GRAMS CARB.; 23 CHOL.; 558 MG SOD.; 2 GRAMS FIBER.

 
Ginger Beets 
 
SERVES 4 
 
Those who fondly remember the 
old-fashioned flavor of Harvard 
beets served in a sweet, cornstarch-thickened 
sauce, will appreciate 
this spicier version. 
 
3 medium fresh beets 
1/4 cup sugar 
2 Tbs. cornstarch 
1/4 to 1/2 tsp. ground ginger 
1/4 cup apple cider 
1/4 cup distilled white vinegar 
1/2 cup raisins 
Fresh oregano sprigs for garnish 
 
1. In large pot, boil beets until 
   knife easily pierces them to 
   their centers, 30 to 40 minutes. 
   With slotted spoon, remove 
   beets. Reserve 1/2 cup cooking 
   water. Set beets aside until cold 
   enough to handle. Peel and cut 
   into 1/2-inch slices. 
 
2. In medium saucepan, mix 
   sugar, cornstarch, ginger and 1/2 
   teaspoon salt. Mix in beet liquid. 
   Add cider and vinegar. Set 
   pan over medium-high heat and 
   cook, stirring constantly with 
   wooden spoon, until mixture 
   ...