It’s What’s in Season

The arrival of September signals fall harvest is ready for the dinner table. But don’t expect to find the same cornucopia of goodies at every farmer’s market. Those travelers on assignment in the Northwest will find something different from travelers in the Northeast, and so on.

To find out the season’s top crops for your current contract, check out this quick guide.

NORTHEAST
Pumpkins — Okay, so this is an obvious choice, but did you know this squash is loaded with vitamin A? Cut it up, drizzle with a little olive oil, salt, and pepper, and roast it in the oven for a flavorful potato substitute.

Pumpkins by RichardBowen via Flickr

Radicchio — There’s more to this bitter lettuce than just salad fixings. Cut it in half lengthwise and pop it on an indoor grill for a smoky side dish.

On the Chopping Block: Radicchio by madlyinlovewithlife via Flickr

MID-ATLANTIC
Leeks — Don’t like the taste of onions? Try the more subtle leeks. They’re great in soups and stews.

Leek Stalks by LollyKnit via Flickr

Brussels Sprouts — Low in calories and high in fiber, these mini cabbages are good to the core. Roast them in a hot oven to caramelize the natural sugars.

Brussels sprouts before roasting by johnsu01, via Flickr

SOUTHEAST
Eggplant — Research shows that eggplant contains chlorogenic acid, which helps lower LDL cholesterol. Even better, this veg is super versatile. Serve it on its own or stirred into pasta sauces.

Eggplant by NellieMcS, via Flickr

Okra — If you’ve eaten gumbo, you’ve had okra. It’s a natural thickener, but just as tasty breaded and deep-fried.

Okra by NatalieMaynor, via Flickr

MIDWEST
Beets — I was one of the those kids who had to force down beets at dinner, but I have come to enjoy them now, especially in salads with a little goat cheese. And don’t ignore the leafy tops; they’re chocked full of vitamins and minerals.

Beets: Chioggia, White, Gold, Red by Suzies Farm, via Flickr

Parsnips — One cup of this carrot cousin will provide you with 25 percent of the daily recommended intake of vitamin C.

Parsnip by ©HTO3, via Flickr

SOUTH
Figs — With or without the cakey Newton, figs are sweet treats. Interestingly, the dried version has more protein, vitamins, and minerals than the fresh ones.

Michelangelo’s Forbidden Fruit was a Fig by Rubber Slippers In Italy, via Flickr

Kale — This is one of those wonder greens nutritionists are always reminding us to eat more often. Here’s a secret: Top any dark green with a little freshly grated nutmeg.

Kale! by B*2, via Flickr

WEST
Peppers — Red, green, yellow, orange, purple, spicy, mild: Peppers come in a rainbow of colors and varying degrees of heat. Experiment with different kinds in dishes like stir-fry.

peppers by killrbeez, via Flickr

Pomegranates —You may have to put in a little effort to get to the juicy seeds, the only edible part of the fruit. An average-sized pomegranate can contain 600 seeds.

Pomegranate 4 רימון by shyb, via Flickr

PACIFIC NORTHWEST
Artichoke — This thistle flower is tasty when dipped in melted butter or a kicked-up mayo. If you’re an artichoke newbie, ask an experienced friend to demonstrate how to scrape off the meat from the leaves and dig into the heart.

Artichokes by TonalLuminosity, via Flickr

Huckleberries — Think long-lost relative of blueberries. They’re similar in appearance, taste, and application, like sweet jams and preserves.

Huckleberries by outdoorPDK, via Flickr

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Good eats: Tea & Sympathy

Happy Labor Day, everyone! While everyone’s favorite September holiday tips its hat to the economic and social contributions of American workers, it also also signifies the unofficial end of summer/beginning of fall. And of course, it is often celebrated with friends and family, and a variety of food-related festivities—from brunches and barbecues to potluck suppers and picnics.

As a traveler, you get to experience new beginnings every 13 weeks or so. You also have the opportunity to try regional fare and unique dining options in countless locations throughout the U.S. and beyond. Odds are you’ve discovered some pretty amazing and tasty treats along the way. You know, the kind of stuff you may never have stumbled upon if it weren’t for your mobile career.

We would love to hear about your picks for the best restaurants and takeout places in your assignment communities. We’d also like to learn about great eateries you’ve discovered en route to a contract destination.

To kick things off, I thought I’d tell you about one of my favorite haunts in New York City. If you find yourself in or close to the Big Apple during a travel assignment, consider a trip to Britain. No, that’s not a typo; I’m talking about Little Britain, the wonderfully Anglo-centric slice of the city’s West Village. It’s where you’ll find Tea & Sympathy.

Tea & Sympathy (right), situated in New York’s West Village.

For more than 20 years, owners Nicky Perry and Sean Kavanagh-Dowsett have provided New Yorkers and out-of-towners with the opportunity to enjoy a “proper cuppa” and traditional English fare. Once you set foot in this charming, authentic British café, you will be swiftly and happily transported to Dear Old Blighty. The atmosphere is intimate and cozy, the service impeccable, and all of the staff hail from the United Kingdom.

My recommendations? A proper bacon butty with HP brown sauce and of course, Tea & Sympathy’s famous scones with raspberry jam and clotted cream. As you may expect, there are a plethora of options for tea lovers, from black currant, to Chai, to my pick, Typhoo.

A delicious bacon butty!

Tea & Sympathy’s famous scones with raspberry jam and clotted cream. Yum!

A variety of teas in the sweetest little teapots.

Tea & Sympathy also serves spot on bangers and mash, and the best treacle pudding this side of Tooting Broadway. Located at 108 Greenwich Avenue, it is open Monday through Friday, 11:30 am to 10:30 pm, and Saturday and Sunday from 9:30 am to 10:30 pm.

Happy travels,

Bobbi

Bobbi Harrison is content channel manager for Healthcare Traveler and LocumLife.

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Like to recommend a great place for a bite? Contact Bobbi Harrison at bharrison@advanstar.com.

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