CityView Magazine

22 | October • 2014 food A cornucopia of recipes, utilizing autumn produce Season Plenty won over this northerner! e availability of year-round farmers markets is what I boast most oen to my northern friends in hibernation from December through April. With a flavor-full cooking style that favors real food rich in nutrients and low in added sugars and using local seasonal produce year-round is a huge benefit! All of the follow- ing recipes are gluten-free and allergen-friendly. Most im- portant, healthy foods need to taste good. Nutrition meets flavor. Fall marks the end of the growing season for some, but here in North Carolina we begin anew with second crops of greens and en- joy apples, pears, muscadine grapes, per- simmons plus pumpkins, beets and vari- eties of squash. Greens are sweeter when harvested in cooler temperatures. e hot summer sun causes greens to grow fast and can become bitter. Cooler temperatures bring us back to the kitchen to turn the harvest into meals worthy of giving thanks. We live in a time where we can purchase just about any fruit or vegetable year round. is is a mixed blessing as we forget that foods have a season when they are grown closer to where we live. Locally grown foods are more concentrated in flavor and nutrients than produce that has traveled across the globe to reach our supermarkets. And the price is lowest when produce is purchased in season. Remember this and freeze, preserve or can your favorite fruit or vegetable to enjoy during off seasons. d BY SUESON VESS A northerner for most of my life, I've enjoyed dis- covering my new southern culinary identity. Since relocating to Pinehurst, NC from Chicago, I learned there are more differ- ences between the north and south than the fabu- lous weather. From barbeque (don't get me started) and a new affinity to- ward "greens," especially collards, turnip and mustard greens; all varieties of sweet potatoes (white, orange and purple), her- itage breeds of pork and so much more! Southern food has

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