Issue link: https://www.cominghomemag.com/i/1538838
occoli This little tree is the green that can go gourmet. Broccoli is from the cabbage family and grows best in cool temperatures. It boasts a light vegetal flavor and a touch of sweetness. Fun fact: the head of broccoli is a collection of flower buds! Pick: Opt for compact heads with dark green florets and firm stems. Pitch any with yellowing tips or limp stalks. Plate: Broccoli shines in almost every role. Char it with garlic and lemon for a crispy side, bake it into a gooey gratin, puree it into an aromatic pesto, or add to a salad with crisp pear, toasted hazelnuts, and lemon-honey vinaigrette. nter Squash No autumn spread is complete without a tawny-hued gourd. These include staples like pumpkins and butternut, spaghetti, and acorn squash. They're known for their starchy flesh and nuttiness. Winter squash grows on sprawling vines and slowly develops a tough rind, making it long-lasting in the colder months. Pick: Select a weighty squash with matte, unblemished skin and no soft spots or cracks. Pro tip: if your fingernail can't pierce the skin, it's ripe! Plate: Winter squash is the kitchen shape-shifter. Roast it with maple and chili powder, or blend it with brown sugar and cinnamon for a delicious purée. You can also stuff it with grains and greens or incorporate it into risottos, curries, and sauces. Pomegranates Pomegranates are the crown jewel of fall produce—an ancient fruit that symbolizes prosperity and abundance in many cultures. They grow on shrubs or small trees in warm, dry climates, and their leathery skin hides their most stunning surprise: gem-shaped, ruby arils bursting with tart juice. Pick: Choose heavy fruits with firm, unbroken skin, a deep crimson hue, a glossy coating, and a dry, brown flower tip. Contrary to popular belief, a good pomegranate will have angular sides. Plate: Pomegranate arils add a bittersweet pop of color and flavor to just about anything. Toss them over Brussels sprouts or fold into a rice pilaf or whipped feta crostini. You can also swirl them into yogurt with honey and pistachios or shake them into a pomegranate bourbon cocktail.