Fresh-picked fall veggies are in! Local, Natural and Local Certified Organic:

Broccoli
Swiss Chard, red and green
Leaf Lettuce, red and green
Eggplant
Green Beans
Peppers, Anaheim, Bell and Jalapeno
Fingerling Potatoes
Sweet Potatoes
Heirloom Tomatoes
Beefsteak Tomatoes
Kale
Carrots
Acorn Squash
Cinderella Baking Pumpkins
Butternut Squash
Winter Squash

And Certified Organic Gala & Honeycrisp Apples!

Something about this recipe made me salivate...We do love broccoli!

Creamed Broccoli with Parmesan
Serves 4

Active time:20 min
Start to finish:30 min

Broccoli seems like something new in this rich, satisfyingly chunky side dish, dolled up with parmesan and lemon juice. View more of our favorite recipes from this issue.

1 bunch broccoli (1 1/4 lb)
1 cup heavy cream
2 garlic cloves, smashed and peeled
1/4 teaspoon grated nutmeg
3 tablespoons grated parmesan
1/2 teaspoon fresh lemon juice

Peel broccoli stems, then coarsely chop stems and florets. Cook broccoli in boiling salted water (1 1/2 tsp salt for 4 qt water) until just tender, 4 to 6 minutes. Drain in a colander and run under cold water to stop cooking.

Simmer cream, garlic, nutmeg, 1/4 tsp salt, and 1/8 tsp pepper in a medium saucepan, uncovered, until slightly thickened and reduced to about 2/3 cup, about 5 minutes.

Add broccoli and simmer, mashing with a potato masher, until coarsely mashed and heated through, about 2 minutes.

Remove from heat and stir in parmesan and lemon juice.

Cooks’ note: Broccoli can be boiled 1 day ahead and chilled.