Savory Hospitality

Seasonal Eats

Winter is finally here and the cool down has started for us in California. It was one hot fall, which was painful for farmers during the drought as they struggled to keep crops from drying up. Despite the less than ideal weather conditions, prices did not skyrocket as much as expected, as just this past October average retail prices for fresh fruit was only up by 3% and vegetables by 1%, according to federal data 

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Now lets talk about roots, as root vegetable season is here. I’m not talking about a brown sack of potatoes, but the many colorful, tasty varieties of rainbow carrots, candy striped beets, huckle berry potatoes, and Jerusalem artichokes, to name a few. Chefs will find an abundant variety of fruits this season, such as citrus, pears, pomegranates, quinces and persimmons. Many home chefs will find themselves braising and stewing away the cold, using the many hearty roots and greens available this season and maybe even becoming iron chefs with their newly acquired cast iron cookware gift sets.

Happy holidays & happy eating- Salar Sheik

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• Belgian Endive

• Acorn Squash

• Spaghetti Squash

• Brussels Sprouts

• Butternut Squash

• Buttercup Squash

• Kabocha

• Beet

• Cauliflower

• Cactus Pear

• Pear

• Rhubarb

• Cardoon

• Cherimoya

• Chestnuts

• Clementine

• Collard Greens

• Dates

• Delicata Squash

• Grapefruit

• Kale

• Kiwifruit

• Leeks

• Mandarin Oranges

• Kale

• Maradol Papaya

• Oranges

• Passion Fruit

• Pineapple

• Parsnips

• Persimmons

• Pomegranate

• Pummelo

• Red Banana

• Red Currants

• Shallots

• Sweet Dumpling Squash

• Sweet Potatoes

• Tangerines

• Turnips

• Celery

• Pumpkin

• Red Cabbage