Savour the Season

(NC)—Canada produces a wide variety of fresh fall produce and it’s wonderful to enjoy them when they are in season. Canadians don’t have to look very far to find delicious fresh fruits and veggies, as many grocery retailers are now stocking more local produce. For example, during peak season, up to 40% of produce in Loblaw stores is sourced from Canadian growers. As the weather gets colder, consider trying your hand at canning and pickling or making your own preserves so that you can enjoy fall harvest all winter long.

To stock your kitchen with the very best fruits and vegetables follow these easy tips, courtesy of Chef Tom Filippou, Executive Chef and National Director of the President’s Choice Cooking Schools.

• Choose firm apples, free of wrinkles and bruises. Remove apples that are overripe or have soft spots because they give off ethylene gas that can cause nearby apples to ripen quickly and spoil.

• Select heavy beetroots with smooth, vibrantly coloured skin and firm, green leaves. Choose small- or medium-size beets with a short root– they tend to be tender compared to larger beets.

• Look for firm, crisp carrots with smooth, blemish-free exteriors. Be wary of deep green shoulders just below the top, which may indicate bitterness. Oversized carrots may have tough centres.

• Winter squash, such as butternut and acorn, are best kept in a dark and cool space. Depending on the variety, winter squash will keep for one week to six months. Prepare winter squash by cleaning off any remaining soil but don’t remove the stem. Only refrigerate winter squash once they’ve been cooked or sliced.

It’s easy to choose the perfect fall fruits and vegetables to use in delicious seasonal recipes. For a selection of inspiring ideas, visit pc.ca.

www.newscanada.com

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1 cup cooked shredded chicken    250 mL

1 cup lightly packed grated Ontario Apples* (about two) 250 mL

1/2 cup shredded old Cheddar cheese    125 mL

1/4 cup minched green onion    50 mL

1/2 tsp each salt and pepper    2 mL

4 frozen prepared deep dish pie crusts, thawed   4

1 egg yolk whisked with 1 tbsp water   1

In medium bowl, combine chicken, apple, cheese, green onion, salt and pepper. Place thawed crust on a lightly floured surface and using a 3-inch (7.5 cm) round cookie-cutter, cut 5 rounds from each pie crust. Using a rolling pin, re-roll scraps and cut 4 more rounds.

Preheat oven to 425°F (225C). Place 2 tbsp (30 mL) of filling in the centre of each round, fold round in half and pinch slightly to secure. Using the tines of a fork, crimp around edge of turnover to prevent filling from spilling out and arrange on a parchment lined baking sheet. Repeat with remaining rounds and filling (you will have to use two baking sheets). With a sharp paring knife, cut a small slit in the top of each turnover and brush with egg mixture.

Bake turnovers in preheated oven until golden, about 12 minutes.

Makes 24 turnovers.

Source: www.onapples.com

Chef Tip: Don’t have a cooked chicken on hand? An equal amount of roasted sliced or shaved turkey from your deli can be easily substituted.

- News Canada

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