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In Season More
- Parsnips
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A later harvest can result in an unusually sweet taproot.
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- Savoy Cabbage
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Look for the crinkly leafed vegetable at Greenmarket’s Northshire Farm.
- Local Squid
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The cephalopod takes well to grilling, baking, boiling, and even poaching in olive oil.
- Collard Greens
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The floppy-leafed cabbage variant is a major player in many cuisines.
- Sunchokes
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The gnarled tuber is nutty and sweet.
- New-Harvest Olive Oil
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Look for bottles that read “2013 harvest” on the label at shops like Bklyn Larder in Park Slope.
- Kabocha Squash
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The harder the skin, the sweeter the flesh.
- Pomegranates
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They make a festive, sweet-tart addition to a seasonal salad of fennel, radicchio, and feta.
- Rainbow Lacinato Kale
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It takes well to this riff on creamed spinach from Quality Italian chef Scott Tacinelli.
- Beets
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They require a bit of flavor contrast to counteract their inherent sweetness.
Holiday Food
- The Sinful and the Saintly
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Thanksgiving two ways: a truly gluttonous spread for those looking to indulge and a Mediterranean-style meal for the butter-phobes.
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Popular Recipes
- Bloomsday Cheese
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Rich, Gouda-like cheese enlivens Sisha Ortuzar’s griddled concoction.
Restaurant: ’wichcraft
- Concord-Grape Sorbet
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Pastry chef Meredith Kurtzman tempers the fruit’s musky, sweet-tart flavor with crushed fennel seeds.
Restaurant: Otto