Now In Season: Fall in Aspen

By Edible Aspen / Photography By Carole Topalian | September 13, 2016
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eggplant

SEPTEMBER

Broccoli
Cabbage
Greens
Beets
Turnips
Tomatoes
Peppers
Chilies
Raspberries
Blackberries
Peaches
Summer Squash
Cucumbers
Melons
Onions
Eggplant
Corn
Green Beans

OCTOBER

Apples
Pears
Potatoes
Leeks
Winter Squash
Pumpkin
Ornamental Corn
Raab
Chard
Kale / Collards
Lettuce / Spinach
Carrots
Scallions

NOVEMBER

Apples
Brussels Sprouts
Leeks
Potatoes
Butternut Squash
Kale / Collards
Lettuce

 


 

*The eggplant

Eggplant, also known as “aubergine,” is technically a fruit, although it’s commonly served as a vegetable. The pulp absorbs considerable amounts of cooking fats and sauces, resulting in rich dishes. Eggplant can be stewed, as in French ratatouille, deep-fried, roasted, grilled or hollowed out and stuffed with fillings such as meat or rice, before baking.

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