Long-simmered braises and hearty soups and stews are top of mind now that the weather has changed its tune.

Turning on the stove is once again welcome, filling the kitchen with warmth and wonderful

aromas.

The markets have also switched gears and the region’s late summer riches are coming on strong: onions, garlic, chilie peppers, squash – in all shapes, colours and sizes – brassicas and root vegetables.

And as for fruit, apples and pears along with prune plums. The purple plum often referred to as the Italian, Blue or Empress plum, is medium to large in size and oblong in shape, and is the common plum used for making prunes. Prune plums are dense and meaty with concentrated flavours, and as such make a great eating and cooking plum.

While the canners and preservers among you – which

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