Photo Courtesy of Courtney Campbell
This fall, San Francisco residents have been experiencing one of the best Indian Summers of all time. We truly cherish eachand every sunny day and make the most of our precious sunny days. As our Indian Summer comes to an end, we are anticipating some exciting changes to menus as chefs transition from Summer to Fall produce.
Here’s a list of produce we can look forward to seeing at Farmers Markets and on updated Fall menus in the Northern California area:
- Apples
- Pears
- Artichokes
- Winter squash
- Sweet potatoes
- Beets
- Carrots
carrots
- Chard
- Broccoli
- Spinach
- Celery root
- Grapes
- Fennel
- Cauliflower
cauliflower
- Cabbage
- Dates
- Figs
- Pomegranates
- Leeks
- Mustard greens
- Brussels sprouts
brussels sprouts
- Parsnips
- Radishes
- Persimmons
- Pomegranates
- Spinach
- Turnips
- Kale
kale
One of the biggest shifts we see as planners in terms of Fall menu composition is a transition from light fare to hearty dishes. First course offerings highlight soups in lieu of summer salads. Vegetables are roasted rather than being served raw. The truth of the matter is that the weather really does affect the way we eat: when it’s hot outside we tend to eat cold foods in smaller portions.
fall bounty
When it’s cold outside, we find ourselves craving foods which are going to warm us up and stick to our bones. Therefore, caterers might suggest featuring a mashed potato bar instead of a sushi station at your wedding.
Summertime welcome cocktails such as lavender lemonade or minted ice-tea are switched out for apple cider or hot chocolate; a hot toddy takes the place of a mint julep. These are good things to keep in mind when you’re dreaming up the menu for your wedding or special event. Bon Appetit!
Stacy McCain Event Planning 