Fall can feel like a lackluster time of year for home cooks. We have to say goodbye to all the sweet and colorful fruits and vegetables that make summer so awesome.

With locally grown tomatoes, corn, stone fruits, fresh salad greens and juicy red and blue berries in our rearview mirror, it can be hard to engage our taste buds or get creative in the kitchen. Especially when it starts to get dark so early and the weather demands that, yes, it’s almost time to turn on the furnace.

We understand. It’s tough to change gears, especially when it seems fall food not only takes longer to cook than summer food, but is literally harder.

Instead of soft butter lettuces and tender summer squashes from local farms, our choices will soon include crunchy cabbages and root vegetables like carrots and tu

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