Drops Gathering time has been fueling our tastes since the Neolithic days, and we still haven’t tasted half of it. From fowl to bacon, from citrus to cider, and shellfish on another scale, this artisan assortment of seasonal fall foods takes harvest season to infinity and beyond.
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Where to get it: Luke’s New Shell Lobster
When most people think of the best season to eat lobster, summer comes to mind. According to Ben McKinney, luke lobster Based in Portland, Minnesota, “Fall is the time when fall and flair strike a perfect balance.”
While the company ships frozen lobster year-round across the country, early fall is when you should be checking in to get the new shells. Beginning in September, crustaceans begin to molt for the next stage of their life. The thin exoskeletons, McKinney adds, “mean that the meat is almost marinated in the cold Atlantic.” “So this is arguably the best tasting lobster of the whole year.”
Most of the yuzu you get in the United States comes from California. But the best of this troublesome floral citrus and a favorite in Japanese cuisine is grown outside of Trenton, New Jersey. Here, in a container orchard navigating between an outdoor field and a greenhouse powered by landfill emissions, Wall Street financiers have turned farmers Vivek and Sima Malik into dozens of uncommon varieties of citrus—from limes, sudachi and calamansi to at least six. Types of kumquat.
The undisputed queen of the harvest here is a baseball-sized, yellow-green yuzu. Loosely described as a blend of its more popular cousins lemon, grapefruit, and mandarin, yuzu is an exotic citrus released Bhumi. The couple first tasted it at Nobu in New York, which inspired them to grow some themselves. In the fall in the Jersey Grove, the native yuzu trees of Bhumi still bear a bountiful supply of their star player.
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