Just like summer turns to fall, my pantry seems to go through a seamless transformation. Some ingredients simply run out, waiting for next spring and summer to make their return, while others quietly work their way into the fall rotation. There will always be the staples; oils vinegars, honeys etc, and then there are some ingredients that just naturally lend themselves to fall cuisine. Earthy, rich, hearty, starchy ingredients make their way into my fridge and cupboards before reaching the fall kitchen table. Here is a quick list of what has begun to appear in some of my everyday fall cooking.

Spices, Coffee and Chocolate
The hot, spicy spices have moved their way to the back of my cupboard and made room for more earthy warming flavours. Cinnamon, Nutmeg, Clove, Allspice, Five Spice, Cumin, and Anise are in frequent rotation along with dried Thyme, Rosemary and Sage. There is usually a curry paste or spice mixture on hand for a quick warm curry on a cool fall evening. I also like to cook with coffee, cocoa and chocolate in savoury recipes.

Grains and Starches
Now that the hotter weather is fading, eating light isn’t such a necessity; the salad days of summer are now behind us. I get excited about making room in my fall pantry for some starchier sides. Grains such as; quinoa, barley and bulgur find their way onto my shelves. They are joined by Arborio and basmati rice, dried pasta, usually a long and short noodle, and let’s not forget potatoes. At any given time you’ll usually find; sweet, russet and Yukon gold varieties on the bottom shelf of my pantry.

Seasonally Fall Veggies
Even though some of them are starchy too, I like to put fall vegetables such as roots and tubers, Squash and Greens in their own categories, they are true jewels of fall! Flavourfully sweet, starchy, hearty and easy to prepare, could you ask anything more form a vegetable? I have already professed my love for the humble parsnip in my first Fall Pantry Blog [1], but I shouldn’t discriminate against other roots and tubers; beets, carrots, celery root, turnips, rutabagas and radishes are equally as delicious.
Winter squash such as; spaghetti, acorn, butternut, banana and pumpkin all have different flavours and textures but are all easy to prepare. I like to simply roast them for dinner one night and then turn them into a nice fall soup for lunch or supper the next day!
Fall greens like; turnip greens, Swiss chard, sorrel and mustard greens may take a little getting used to, but because they are simple to cook, pack serious flavour and all kinds of good for you nutrients they are definitely worth a try.

Cooking Styles
Changing seasons not only means changing ingredients it also means we switch up cooking styles and techniques a little bit too! Braising, stewing, grilling, roasting and baking are much more common, these slower cooking methods warm your tummies and your home while they fill the fall air with incredible smells. I should mention though that there is absolutely nothing wrong with a little BBQ in the fall; I have even been known to grill right through the winter. It’s kind of fun standing around a hot grill in the snow!

Now visit your closest Sobeys store [2] and stock up your fall pantry with all that the fall harvest has to offer!

Happy Cooking!
Chef Ryan Skelton