Issue link: https://www.cominghomemag.com/i/1538838
What to pick, prep, and plate this fall. Somewhere between summer's final beach day and autumn's first frost, the produce aisle transforms into a celebration of nature's bounty—and we're here for the gold. Our fall favorites bring flavor, finesse, and farm-fresh fun. Carrots The underrated root with range, carrots grow underground and thrive in sunny spots with loose, well-drained soil. Their signature crunch comes with a natural sweetness and a bit of bitterness. If classic orange isn't your style, try purple, yellow, or white varieties for a change of pace. Pick: Look for firm, smooth carrots with bright color and feathery tops. Skip any that feel rubbery or look wilted. Plate: The carrot's earthiness complements savory and sweet dishes. Roast with honey and cumin, blend into a soup, or bake into a cake topped with cream cheese frosting. Figs Sweet, mysterious, and brilliantly colored, the fig grows on trees that shed their leaves in cooler months and actually, isn't a fruit at all—it's an inverted flower. With its romantic flush of fuchsia and gold and candy-like nectar, the fig is fall's love letter. Pick: Ripe figs have a soft, dewy texture and mild smell. They'll have a slight tenderness when squeezed. Don't be alarmed if you see a wrinkle or two—that's a sign they're ready to be plucked. Plate: Figs are rich in sweetness, but that doesn't mean they can't be versatile. Halve and roast them with goat cheese and honey, use in a walnut loaf, or combine with thyme for a chic cocktail. Haul Harvest Haul 22 COMING HOME MAGAZINE