It was only recently that I realized how beautifully the fall mirrors the spring. The profusion of colors— so vibrant and alive— are so very fleeting. The firey fall colors burn just for a moment and finally give way to the cold, but the sight of them conjures the warmth and delight of the kitchen this time time of year. People are stressed though. I know and see this. The darkness is overtaking us, and we all have so much on our plates right now. But, in response to this, let’s consider the sage words of Jon Stewart: “It’s chow time, brother!”

November offers us two very special treats. The first is that we eat like we should eat all year round. What? Gluttonously? No. VEGETABLES! We all take a few bites of beans, yams, potatoes, and squash, and we enjoy them. They nourish us and root us down. The other treat is the special opportunity Thanksgiving affords us to take a day and feast with those individuals closest to us for whom we are the most thankful. Thanksgiving isn’t a celebration of stuff. We celebrate the fall with the special people in our lives over nourishing food! This is the warmth that the sustains us through the darkness. This is the hope that enables us to endure our long, dark nights of the soul.

The Boise Co-op Produce department would like to be a part of your celebration. In fact, we’ve cornered the market on love and nourishing warmth. No really, you think I’m joking? Here are a few things to consider this fall season:

H&H, our local tomato provider, has done a wonderful job stocking our tomatoe table this past summer and fall. The varieties of their hot-house tomatoes will begin slowing down soon. Take advantage of these beautiful tomatoes while you can. Also, consider their European Cucumbers for something different in your green salad. Delicate cucumber, a light vinaigrette: Mmmm.

Rice Family Farms will be providing several local, organic, feastable items this season. Try their parsnips for sure. They make a great baked-fry. Slice, add a little olive oil, and bake on a cookie sheet for about 10 minutes. Voilå!

Don’t forget to try some squash! My opinion is that anything served in a squash is good. I have this pumpkin-encased bread pudding that I like to bring to Thanksgiving. The recipe comes from one of my favorite cookbooks, which is sadly now out of print, Your Organic Kitchen, by Jesse Ziff Cool. Of course, the bread pudding is always better the next day for breakfast served heated with vanilla ice cream. Wait, that’s a treat I have to share. . .

Do you know Mary, The Cookie Lady? You know, of Wildflower Bakery? She is one of my favorite people. Anyway, after my kids have gone to bed, I like to take one of her Chocolate Crinkles and make an open-face ice cream sandwich. A scoop of vanilla on one of Mary’s perfections is all it takes to get to heaven these days!

Sorry, that’s right…vegetables! For your Thanksgiving treats, consider using persimmons or quince. Make some early, too. Try it out! Pie and cookies warm your spirit, and filling your house with the aromatic smells of cooking brings joy to you and yours!

Speaking of a profusion of fall colors. Check out the apples!

We are also featuring some local apples grown by one of our own wine guys!

Finally, consider our local herb grower to add flair to all those warming dishes that you are and will be preparing this season. Look for Purple Sage’s bird stuffing herbs this season as well as their various other organic herbs grown right here in the Treasure valley.

Yes sir, we are having Thanksgiving for all our special people right here in Produce and you are invited! Come and celebrate the season with us!
We look forward to see you!

Warm regards from your friends in Produce.

~Doug Bolles, Boise Co-op Produce Department