It’s really autumn now! The earthy colors of autumn herald the start of the cozy season – when we enjoy warm sunny days, but also like to sit in front of the TV or read a good book when the weather is bad and chase away the cold outside with warm drinks and dishes. For such dishes, autumn provides us with a colorful selection of vegetables, such as a wide variety of turnips and tubers! Those who love soups will certainly get their money’s worth in the fall! In this article, we will of course show you which fruit and vegetables are in season in October apart from turnips!
Fruits
- Apples
- Pears
- Blackberries
- Raspberries
- Elderberries
- Quinces
- Grapes
- Plums
Gemüse
- Eggplant
- Cauliflower
- Beans
- Broccoli
- Chinese cabbage
- Peas
- Fennel
- Spring onions
- Kale
- Cucumber
- Potatoes
- Celeriac
- Kohlrabi
- Pumpkin
- Leek
- Swiss chard
- Carrots
- Bell peppers
- Parsnips
- Parsley root
- Radishes
- Daikon radish
- Brussels sprouts
- Beetroot
- Red cabbage
- Black salsify
- Spinach
- Pointed cabbage
- Celery
- Tomatoes
- White cabbage
- Savoy cabbage
- Zucchini
- Sweet corn
- Onions
Recipe: East Tyrolean “Schlipfkrapfen”
Because you feel less pressure to go out in the fall and enjoy spending time at home, here’s a recipe for October that requires a little more patience and dexterity. But it’s definitely worth the effort!
Ingredients
Dough
- 200 g all-purpose flour
- 1 tablespoon olive oil
- 1 egg
- 80 ml cold water
- Salt
Filling
- 500 g starchy potatoes
- 1 onion
- 1 clove garlic
- 2 tablespoons butter
- 1 tablespoon chives
- 1 tablespoon chopped parsley
- Salt
- Pepper
- Nutmeg
- Butter for melting
- Parmesan or mountain cheese for sprinkling
Preparation
For the dough, mix all the ingredients together and knead into a dough. Then cover with a cloth and leave to rest for 30 minutes.
For the filling, boil the potatoes until soft and press through a potato sieve while still warm. Finely chop the onion and garlic and fry in the butter. Now mix the potato, onion and herbs and season the mixture with the spices.
Roll out the dough by approx. 1-2 mm and cut out circles with a diameter of approx. 10 cm.
Cover the slices with a good tablespoon of filling, fold them over and press the edges together so that no filling can escape during cooking.
Cook the finished dumplings in salted water for about 5 minutes. Toss in melted butter and garnish with grated cheese. Done!