Your daily source for what to cook, bake, eat & drink! A crowdsourced publication and community curated by Julie Resnick and The Feedfeed Editorial Team, with event spaces and studios in Bushwick and LA. Supporters of great content creators, good brands and sustainability minded organizations. Editorial Team - Julie and Dan Resnick, Jake Cohen, Molly Adams, Rachel Gurjar, Sahara Bohoskey, Rachel Dolfi and more...
Summer may not be over yet, but apples, pears, concord grapes and spaghetti squash have arrived at local farmers markets, so we're tiptoeing toward fall this week with a focus on those seasonal ingredients.
Concord grapes were named after a small town in Massachusetts (you may remember it from your middle school history class!) but can now be found throughout the country, for a short period each year in early fall! Most concord grapes will be gone by the end of October so be sure to take advantage of the short season. The aroma of fresh concord grapes is irresistible, even better when baked into a pie!
Often overshadowed by Apples, pears deserve a place in the fall sun. When searching for the perfect pear, test it by applying a bit of pressure to the flesh around the stem. It if gives a bit (just like you would test an avocado), it will be ripe and ready to enjoy soon.
A bit of magic happens upon roasting a spaghetti squash, and when cooked you can easily spoon out perfect noodles from the flesh. They are great simply sauced with marinara, or try them stuffed or in fritter form as seen below.
To make quick work of this hearty vegetarian dinner, roast the spaghetti squash ahead of time and store it in the fridge until you are ready to make the full dish. Plan on 1 squash for every two people in your family.
These fritters are perfectly crisp thanks to a waffle iron, no frying necessary! They are packed with herbs and spices making them a great savory brunch item or an interesting side dish for your next dinner party.