Parsnips. I love these peeled and roasted, or gently cooked in butter and drizzled with honey or maple syrup. Lovely as a side dish or served for breakfast.

Seckel pears. These are excellent, poached in wine and spices or turned into a fruit tart.

German butterball potatoes. Forget Yukon Gold; these are buttery and dense, with a superb, creamy starch that makes them perfect for roasting, baking and frying.

02 Nov This entry was published on November 2, 2013 at 4:10 pm. It’s filed under autumn, food, food photography, New York City, Union Square Greenmarket and tagged autumn, farmers' markets, food photography, fruit, Union Square Greenmarket, vegetables. Bookmark the permalink. Follow any comments here with the RSS feed for this post.