These are the menus of cooler weather. Our natural instincts for hibernating and the need to add to our literal and figurative layers create cravings for vitamin and mineral rich foods: the beta carotenes of winter squashes and yams; the starches of fall harvest potatoes; the rich flavors of all the brassicas (broccoli, cauliflower, Brussels sprouts and cabbages); the earthy flavors of root vegetables - beets, turnips, parsnips, celery root, leeks and onions. Long slow cooking methods enhance the flavors of late fall and winter vegetables. By slowly cooking these roots, tubers and hard squashes, kitchens convert the starches to sugar and have an opportunity to create delicious, inexpensive and seasonal menu items.

The pilgrims would never have had green beans or fresh peas on their menu - perhaps think about using high protein and richly flavored dried beans and lentils for soups and stews. Cranberry beans and other shelling
beans are also delicious vegetables with a rich and buttery flavor. If you want to have green on the plate, Bloomsdale spinach and the hardy greens are all available for the winter, they thrive in cooler weather! These are the months for all of the delicious and colorful kales and chards - spinach loves the cooler weather too. The bitter flavors of the endive family or Broccoli Rabe are wonderful compliments to the richness of seasonal menus. Also consider accenting traditional recipes with dried chilies and toasted nuts for extra and unusual flavor.

The classic fruit for late fall is the cranberry and these are being harvested throughout October and November and available fresh. Cranberries are wonderfully enhanced by the zest and juice of the first of the winter citrus,
but don't limit these tart and nutritious beauties to just a sauce - think about cobblers and pies with a bit of tart flavor and some fresh crème anglaise or vanilla ice cream to balance that fresh flavor. Create a winter cranberry
cocktail; the Cape Codder is delicious in the summer, what is its winter counterpart? Desserts can be made even more delicious with the last of the heirloom apples or recently harvested pears and their relative - the quince. The brightly colored arils of pomegranates and Fuyu and Hachiya persimmons are other fruits that can be used to enhance the menu. One last fruit option - the many varieties of figs that are finishing - use them until the first frost hits because after that, unless you have a desert supplier, they aren't available until the spring harvest.