What's In This Season's Market + Thanksgiving Recipes

With Thanksgiving fast approaching and the leaves beginning to change colours, we are finally able to experience the joys of Fall produce. RATS went to the market to see what's in season to help you get some fall-recipe ideas. 

Here's a list of some items in season and pictured belowed:

Asian Pear
Broccoli
Brussels Sprouts
Butternut Squash
Cape Gooseberry
Cauliflower
Chayote Squash
Daikon Radish
Garlic
Grapes
Guava
Key Limes
Persimmons
Pineapple
Pomegranate
Pumpkin (obviously)
Sweet Potato
Turnips

Now that you know what's in season, you'll want to use them in your cooking and baking. Here are some recipes for this Thanksgiving season.

Holiday Rice

1 cup grated carrot
1 cup chopped green onion
1 cup parsley
3 cups long gain rice
7 cups chicken broth
3 tablespoons butter or margarine

Salute carrots, green onions, and parsley together with butter or margarine for 5 minutes.  
Add rice and chicken broth. Cook on medium heat until broth is absorbed about 20 minutes.

Sweet Potato Casserole

4 cups sweet potato cubed
1/2 cup brown sugar
1 tablespoon pumpkin pie spice
1/2 teaspoon salt
4 tablespoons butter
1/2 cup milk
1/2 teaspoon vanilla
1 1/2  cups of mini marshmallows

Boil potato until soft and mashed.
Add milk, sugar, salt, butter, pumpkin spice and vanilla. 
Beat until smooth and transfer to baking dish.
Sprinkle with mini marshmallows and bake until golden in a 350 degree oven for about 30 minutes.

Pumpkin Trifle

1 package of spice cake mix
2 packages of butterscotch pudding
1 can of solid pack pumpkin
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1 tub of cool whip

Follow directions on spice cake package. 
Bake and cool. 
Crumble the cake and set aside 1/4 cup crumbs for garnish.

In a large bowl whisk together 2 packages of butterscotch pudding with milk.
See package for directions. 
Stir in 1 can (15 oz ) solid pack pumpkin, 1 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon nutmeg and 1/4 teaspoon allspice.

In a trifle bowl, layer a fourth of the cake crumbs, half the pumpkin mixture, a forth of cake crumbs, half a container of cool whip. 
Repeat layers. 
Garnish with reserved cake crumbs. 
Chill until ready to serve.