Fall

lthough fall ushers in cooler temperatures, there is still plenty to do in the garden this time of year. In fact, greens like kale taste sweetest when harvested now, after they’ve been exposed to some frost. The same can be said for root vegetables such as parsnips, which always have a place on my Thanksgiving table alongside other homegrown vegetables. Fall also yields mushrooms, and is a good time to drill and inoculate logs with shiitake spawn if you want to start producing your own. It’s no secret that I’m a mushroom aficionado, a.k.a. mycophile; after you read about the impressive health benefits of shiitakes in particular, my favorite Asian mushroom, I suspect you may become one, too.

Quick Shiitake Saut

One of my favorite ways to enjoy fresh shiitakes harvested from the garden is in a simple sauté. Remove and discard the stems (which are often tough), then slice the caps and sauté them with a little olive or sesame oil and tamari. Or brush them with oil and grill them, basting the caps with teriyaki sauce.