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  For the third week of our Thanksgiving Day Table, we are talking about two of the most

popular vegetables for Thanksgiving, Broccoli and Cauliflower.  A must on Bette and Pete's table, what would this holiday be without these traditional side dishes.Don't forget to check

out Bette's Thanksgiving Day Recipes at the top of this page. the Broccoli and Cauliflower 

ones are great.

BROCCOLI

Kids who call broccoli "trees" are imitating the Romans, who called it brachium, meaning "strong branch or arm." Their nickname for it was "the five green fingers of Jupiter," and they ate a lot of it. Broccoli is one of the cruciferous vegetables--in the cabbage family--that is packed with beta-carotene; the precursor to vitamin A that researchers believe has anticarcinogenic properties. 

Thomas Jefferson first brought broccoli seeds form Italy to Monticello. Although broccoli flourished there, Jefferson wasn't fond of it--probably because it was cooked to death. Broccoli didn't really catch on in the U.S. until the twentieth century; as Italian immigration increased, Italian farmers started growing it in California. They knew how to cook it, and by the mid - 1920's broccoli was becoming more popular. Although broccoli is grown almost everywhere, the bulk of the crop is still grown in California. 

A cool - weather crop planted in the spring and fall, broccoli is available year round, but the peak of the season is March through November. It's usually very consistently priced, but when the price jumps up 30 to 40 percent, you know it's out of season and in short supply. 

Look for a firm, clean stalk with tight, bluish-green florets. Check the stalks to make sure they're not too thick and hard--they will be a bit woody. Most important, the florets should be tightly closed and the broccoli should have little or no fragrance. Broccoli is eaten at an immature stage; left to grow in the field, the buds will open into yellow flowers. Buds that are starting to open and look yellowish will be mushy and have a strong cabbage taste. Use your nose when you're selecting broccoli: if a head has an odor, it's not good. 

Broccoli will keep up to seven days if refrigerated and kept moist. You can break apart the stalks and put them in ice water or spread crushed ice on top. Or wrap broccoli in a plastic bag with a damp paper towel and place in the crisper. 

DID YOU KNOW??

Cup for cup, broccoli has as much Vitamin C as oranges and as much Calcium as milk.

The less you do to broccoli, the more it will do for you. Broccoli will lose up to 30 percent of its vitamins and minerals when it's cooked, so for nutritional reasons as well as good flavor, never overcook it. Broccoli is also very good raw on a platter of crudités, added to other vegetables in a salad, or served with dips. 

At certain times of the year, broccoli may harbor a bug or worm or both. When cleaning, soak the head in salted water about fifteen minutes, and the critters will float to the top. 

Broccoli can be prepared in countless ways. Sauté it with a little garlic and onion. Add it to pasta, or serve it blanched and cooled in vinaigrette. It's excellent simply steamed for a few minutes and serve with a dab of butter or squeeze of lemon--or both. To steam, put it in about half an inch of salted water, stem ends down. Don't let the buds touch the water--they'll cook very quickly and will get mushy and disintegrate. Cover and cook over low to medium heat for not more than four to five minutes--just until its fork tender. Check the pot once or twice to make sure there is adequate liquid in the bottom to keep from burning, and add a few tablespoons of water as needed. Properly cooked, broccoli has a delicate flavor and arrives at the table tender-crisp and bright green. If you're going to add lemon or vinegar, do it at the last minute because they tend to drab the color.

CAULIFLOWER

    Known as the "queen of garden vegetables", cauliflower is actually a densely packed head of tiny, unopened flower buds that form clusters called florets. Straight off the farm, cauliflower is enclosed by large, green, edible leaves. In the field these are bundled up around the head to keep it white. Left exposed to the sun, the head turns yellow. When you see cauliflower with the leaves on, it's been grown locally. Cello-pack cauliflower, usually shipped in from California, is what you see in the store 90 percent of the time. 

Look for a good-sized cauliflower that is hard and heavy, with a touch of dew on the head. The florets should be compact and tightly packed. If florets have started to spread apart and the head looks very light and granular, that's called ricing, and it indicates changes in growing conditions. Ricing doesn't mean the cauliflower is spoiled, but it won't have quite the flavor or crispness of a firm, compact head. Riced cauliflower is a little softer and should be cooked for a shorter period.

Cauliflower must be refrigerated. Wrap it in plastic and store in the crisper drawer of your refrigerator, where it will keep for several days. 

Cook whole heads in just an inch or two of water until fork-tender - no more than ten minutes. Broken into individual florets, cauliflower takes a little less time to cook. Cauliflower can be eaten raw, steamed or braised, or breaded and fried. It can be curried, served in a cream or cheese sauce, or mixed into vegetable salads, and it makes a terrific pickle. 

 I love apple season. There are few things better than a good apple eaten out of hand. Whether the flesh is mild and sweet or tart and winey, when you bite into it, a fresh-picked apple will make a crisp cracking sound and you’ll get a spurt of juice.  There’s a season for everything and the main season for American apples starts the last half of October. I’ve probably said this a thousand times, but our problem in the United States is that we try to buy produce out of season. Many varieties will keep well late into winter, but by summer most apples have been stored for seven or eight months. No wonder they are soft, mealy, and without juice. When peaches and melons come in, stay away from apples. Come back when there’s a snap in the air, and you’ll remember what makes apples so good. Apples are one of the most esteemed fruits in the northern Hemisphere in part because they’re so versatile. They’re delicious raw, baked, dried, or made into apple sauce. They make great pies, apple butter, apple jelly, chutney, cider, and cider vinegar, and they’re a welcome addition to dozens of other dishes. A member of the rose family, apples have been known since ancient times and were cultivated by the Egyptians, Greeks, and Romans. Many places grow wonderful apples now, but overall, the United States produces the finest apple crops in the world. The Northwest, the East Coast, and parts of the Midwest, regions where the seasons change, grow the best apples. They’re not a fruit for hot climates. Only a few of the thousands of varieties of apples grown today are mass marketed, but there are many more out there than Red Delicious, Golden Delicious and Macs. There are very old and very new varieties you may never have heard of. If you’re north of the Mason-Dixon Line, you’re going to find the best apples at local farm markets and stands, where they’re fresh-picked, and you’re likely to find great varieties you’d never see at the supermarket.

 SEASON

The vast majority of apples are picked from September through November and either sold immediately or put into cold storage, where some keep well – some don’t. The peak of the season for domestic varieties – when most stored apples still retain their snap – is generally over by December. A few will last through the early spring, but by March it’s hard even to find a good Winesap.

  SELECTING

In most cases look for very firm, bright-colored fruit with no bruises and with the stem still on – a good indication that you’ve got an apple that’s not overripe. The apple should feel heavy in the hand for its size and have a good shine on it. A dull look usually means the fruit has been in storage too long, although some excellent varieties like Winesaps and eastern Golden Delicious have relatively rough skin with little or no sheen. As always, use your nose. An apple that smells great is going to taste great.

HERE ARE A FEW OF MY FAVORITE VARIETIES

HONEYCRISP

 Sometimes the name of an apple says it all. Honeycrisp apples are honey sweet (with a touch of tart) and amazingly crisp, some say “explosively crisp.” It’s easy to see why this new variety continues to grow in popularity since its 1991 introduction in Minnesota. Supplies are limited for now but more Honeycrisp trees are being planted every year. 

   EMPIRE

 With the popular Red Delicious and McIntosh for parents, Empire apples were destined to be a hit. It’s a sweet-tart combination that’s great for everything. The New York State Agricultural Experiment Station in Geneva Introduced this new variety in 1966.

  MCINTOSH

Nothing evokes Fall better than the aromatic fragrance of McIntosh apples. People have enjoyed this apple since 1811 when John McIntosh discovered the first seedling. McIntosh apples grow particularly well in New York’s cool climate!  

  MACOUN

 Want a perfect no-fat dessert that will satisfy your sweet tooth? Macoun may just be your apple, but, hurry, these special apples are only available in the Fall. Macoun was developed at the New York State Agricultural Experiment Station in Geneva in 1932. It’s named for a famous Canadian fruit breeder.

 GOLDEN DELICIOUS 

 Ever hear that Golden Delicious is the yellow cousin of the popular Red Delicious apple? Actually, they are related in name only, but this honey sweet apple is a special treat all on its own.

• Mild, sweet flavor
• Juicy
• Crisp, light yellow flesh

Excellent for eating, salads, and sauces

• Good for pies, baking, and free
• You can put less sugar in pies and sauces made from Golden Delicious apples, because of the natural sweetness these apples provide.

CORTLAND 

Picture a fresh fruit cup featuring beautiful, snow-white apples. It’s likely made with Cortland, the very best salad apple. This great, all-purpose apple was developed at the New York State Agricultural Experiment Station in Geneva in 1898.Sweet, with a hint of tartness

• Juicy
• Tender, snow-white flesh

Excellent for eating, salads, sauces, pies and baking

• Good for freezing

Cortland apples are wonderful for kabobs, fruit plates and garnishes because they don't turn brown quickly when cut.

 STAYMAN WINESAP

 The Stayman-Winesap is a cross between a Stayman apple and a Winesap apple. The combination of the two strains produces an apple of exceptional eating quality.The Stayman-Winesap’s firm yellow flesh; crisp, coarse texture; and its tart, rich wine-like taste makes it memorable. Some say it smells like cinnamon. Stayman-Winesap’s thick skin maintains sufficient moisture within the flesh to keep the apple crispy to the bite and flavorful to the taste.The late maturing Stayman-Winesaps keep well and can last until spring if properly stored or placed in a fruit cellar. This multi-purpose apple is excellent when eaten fresh, or used in pies, desserts, applesauce, and cider.

 A TRIP TO DONALDSON'S FARM

One of my favorite farms in New Jersey, Donaldson's Farm is located in Hackettstown, N.J. Today I am here filming my Apple segment for Weekend Today in New York. I especially love this farm in the fall when the apple orchard and the pumpkins are in season. A family run farm it's a great place to take your family for a day trip and enjoy what made America great, FARMING. The apples from Donaldson's are great tasting,  juicy, crunchy, and a great taste of fall. Enjoy the fall weather and please support your LOCAL FARMERS     

PLEASE CHECK OUT MY BLOG IN NEW JERSEY MONTHLY ON APPLES

 https://njmonthly.com/category/eat-drink/table-hopping/ 

Click link below for Apple Show

 https://www.nbcnewyork.com/on-air/as-seen-on/Produce-Pete_-Northeast-Apples_New-York-563908052.html 

 From acorn to turban, winter squash are some of the most delicious and versatile ingredients of the season. Unlike summer squash, these are harvested in autumn when they are hard and ripe, and most varieties can be stored and enjoyed for use through the winter.   Cutting a winter squash can present an interesting challenge.Years ago on WNBC, I did a segment on winter squash. I put on a  pair of goggles and heavy gloves and pulled a chain saw from under the counter.It was a joke, but not too far off the mark. The problem is that the shell is very hard, the squash tends to roll, and the blade of a knife tends to slip off the smooth skin.To avoid consumers from having to deal with this hassle at home, green grocers and supermarkets have increasingly offered more and more cut-up fruits and vegetables, though the price for this service can cost as much as triple that of an uncut item.Coming from humble post-WWII beginnings like our family did, I remember my mom always cutting and preparing produce herself, and I encourage consumers to consider taking on this worthy challenge. As the fall weather starts to bring on a chill in the air, we look for something hearty, so here are a few of my favorite winter squashes.

  ACORN SQUASH

 Acorn squash is small in size, typically weighing between one and two pounds, with orange-yellow flesh and thick, dark green and orange skin.The flavor of Acorn squash has a mild, subtly sweet and nutty flavor. The skin is also edible.Like most varieties of winter squash, acorn squash is really versatile. It can be baked, roasted, steamed, sautéed, or even cooked in the microwave

 BUTTERNUT SQUASH 

 This pear-shaped squash has a smooth, cream-colored exterior with bright orange flesh and comparatively few seeds The flavor is the sweetest variety of winter squash. Butternut squash is extremely versatile. It's perfect for roasting and sautéing, or making a smooth purée or soup.

CARNIVAL SQUASH

 The pumpkin-shaped Carnival Squash has a pale yellow skin with green markings and often ranges in size from 5 to 7 inches in diameter. Unlike summer squash (which are picked when immature and skins are tender), Carnival Squash have hard, thick skins and only the flesh is eaten. The delicious yellow meat is reminiscent of sweet potatoes and butternut squash and can be baked or steamed then combined with butter and fresh herbs. 

 DELICATA SQUASH

 Also known as sweet potato squash, this small cylindrical squash has thin cream- to yellow-colored skin with green stripes, and orange-yellow flesh. Delicatas are smaller than most winter squash, so they're quite easy to prepare and cook.Delicata has creamy flesh with a mild flavor akin to sweet potatoes.The skin on this small squash is edible, so don't worry about cutting it off. Cut the squash in half and scoop out the seeds, then you can either bake it as is, or cut it into slices which can be roasted, sautéed, or steamed. Delicata squash is also ideal for stuffing 

HUBBARD SQUASH

 Hubbard squash is one of the largest varieties of winter squash. It has a hard, firm exterior that can range in color from deep green to gray or blue. Hubbard squash has a rich, sweet pumpkin flavor. While the hard exterior is generally discarded, the sweet orange flesh can be substituted for any other variety of winter squash. It's ideal for both cooking and baking, and is especially great for making pie.

 SPAGHETTI SQUASH

 Spaghetti squash has a cylindrical shape with a firm exterior that ranges in color from pale cream to bright yellow. When you cook the squash, the moist flesh develops strands that resemble spaghetti .Spaghetti squash doesn't actually taste like spaghetti. It has a tender, chewy, fragile texture, and a very mild flavor. Unlike other winter squash varieties, it lacks sweetness.Roast or steam it, then scrape out the strands. Top with marinara, pesto, or mix in other veggies, and eat it as you would spaghetti 

SWEET DUMPLING SQUASH 

This small yellow squash, with bright orange to dark green striations, may be the cutest of the bunch The flesh is starchy and sweet, with a flavor that's reminiscent of corn. The small, single-serving size of this squash makes it ideal for stuffing and roasting.

 TURBAN SQUASH

 This large, decorative squash has an irregular turban shape with a dull-looking, bumpy exterior that can range in color from mottled green to orange and yellow. This large squash has a very mild, nutty flavor. Turban squash is most often used as a decoration, though you can use it in recipes in just about any way you use butternut, acorn, or other winter squash. Hollowed out, it makes a beautiful soup tureen. 

 SELECTION AND STORAGE

All squashes should have a solid, heavy feel; a squash that feels light for its size may be soft and dehydrated inside. The hard shell of a winter squash should be undamaged, but the skin, unlike that of summer squashes, should be dull, which indicates that the squash was picked when fully mature. Make sure the stem is still attached, as a missing stem indicates that the squash has been in storage too long.Never refrigerate squash unless it’s been cut, then wrap it in plastic and store it for only a day or two before using. The smaller the winter squash, the shorter its shelf life. Acorn squash, for example, should be used within two to three weeks of purchase. Some of the larger varieties of winter squash will remain sweet and tasty for as long as six or seven months if kept in a dry, cool (but not cold) place, out of direct sunlight.

 PREPARING WINTER SQUASH 

A kitchen saw or even a small saw will make short work of it, but another reasonably simple way to cut into a winter squash is to look for the area on the squash that has indentations or ribs. Lay the squash so that it’s steady, insert the point of a sturdy knife in a crease, give the handle a couple of taps with a hammer to start the cut, and then proceed as if you were cutting a watermelon, being extremely careful. Remove the seeds before cooking.Smaller winter squash like acorn squash are best baked. Cut them in half, brush them with butter, sprinkle them with brown sugar, and bake them for about thirty minutes or until tender.Very large squashes like butternut squash can be peeled, cut into chunks, and boiled for 10 to 20 minutes or until tender; the chunks can then be puréed or mashed and prepared as you would make mashed potatoes.Spaghetti squash is best when it’s baked whole in a moderately hot oven for 1 to 1½ hours, depending on the size of the squash.Pierce the squash in two or three places before baking to release the steam. After it’s done, cut it in half and use a fork to remove the flesh, which looks and handles like spaghetti. You can toss it with marinara sauce or top it with butter or cheese. Many people also like to eat spaghetti squash cold with a vinaigrette.Winter squash is delicious added to soups and stews or sliced, battered and fried. Remember to pre-cook it in water until the flesh is tender-crisp before frying. 

DID YOU KNOW  ??? 

• Squash seeds make a delicious snack. Wash and dry the seeds with a paper towel. Don’t worry about removing all the stringy material as these will shrivel when roasted. Spread in a single layer on a baking sheet lined with parchment paper and drizzle with oil; mix the oil into the seeds with your hands to coat well. Sprinkle a pinch of salt or any other herbs or seasonings desired (if you prefer sweeter, try cinnamon, pumpkin pie spice, or nutmeg). Roast at 275-300 degrees F for 20-25 minutes or until seeds start to brown. It is preferred to cook seeds at a lower temperature in order to prevent the breakdown of the unsaturated fats.
• Which squash skins can you eat? All winter squash skin is technically edible but the thinner the skin, the more pleasant the texture is, such as with delicata, acorn, and sweet dumpling. Thicker skins are usually too tough to chew and enjoy, so they might be saved instead to make a vegetable stock.
• Winter squash is technically classified as a fruit, but for culinary purposes is treated like a vegetable.

  Enjoy these Winter Squashes and check out Bette's Recipes !!!     

Click link below for Winter Squash Show

 https://www.nbcnewyork.com/on-air/as-seen-on/Produce-Pete_-Winter-Squash_New-York-562264892.html