It may not be time for Thanksgiving yet, but October's produce is starting to resemble our Turkey Day Menu. Brussels sprouts, cranberries, fennel, cauliflower, and apples are cropping up at farm stands. Yes, say goodbye to tomatoes, arugula, basil, cantaloupes, and most stone fruit. Who wants to eat a fresh tomato on a brisk fall day, anyway? Here's what you should be cooking with this month:
Always choose apples that are firm to the touch, without bruises or soft spots
Choose small, tight-leafed brussels sprouts for the best flavor--the greener the better.
Compact, white florets are best. Avoid any heads that look yellow or have black specks.
[#### Crispy Cauliflower with Capers, Raisins, and Breadcrumbs
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Although cranberries are usually sold in pre-packaged bags, look through the plastic to make sure your cranberries are vibrant and firm.
(Credit: Levi Brown)
Make sure the bulb is white and firm, with bright green stalks and fronds.
