IN COOKBOOK author Donna Hay’s latest collec- tion, Seasons, she offers tips and suggestions for get- ting the most out of each season’s foods. Here's what Hay has to say about the joys of eating seasonally— and a few recipes from the cookbook. Donna Hay celebrates seasonal bounty Foods for fall grandma made, minestrone or creamy pumpkin. It’s also the time of year I tend to start baking a lot more—banana bread and muffins with my little boys, and pies or puddings for the adults.
The Costco Connection: Why is it important to eat seasonally?
Donna Hay: Eating produce at its peak is how
nature intended it. Even though some produce is
available year-round (strawberries in winter—who
would have thought?), fruit and vegetables are at
their glorious best during their real season. They’re
higher in nutrients, tastier and more affordable.
Eating in season often means eating locally, too,
which is better for our farmers and the environment, because food hasn’t been imported over long
distances and stored for long periods of time.
CC: Many people associate spring and
summer with an abundance of fresh fruits
and vegetables. What are some of autumn's
and winter's hidden seasonal gems?
CC: As we enter into autumn, what are
one or two foods that define the season
for you—and why?
—Stephanie E. Ponder
DH: There are many beautiful things that
make an appearance in autumn,
like juicy purple plums,
ruby red pomegranates,
fragrant quinces and lovely
pears. It’s also the peak
time for delicious earthy
vegetables such as parsnips
and celeriac, as well as fennel,
mushrooms and Jerusalem
Donna Hay is Australia's
author. For information
about Donna Hay—and
for more recipes—visit
DH: When the first of autumn’s chill hits the air, I
think it’s all about keeping warm and starting to rug
up inside. We dig the stockpot out of the back of the
cupboard to make simple soups laden with vegeta-
bles. I like the classics—chicken noodle soup like
The Costco Connection
Donna Hay's Seasons, along with a variety of
favourite autumn foods, is available in most
26 ;e Costco Connection JULY 2010 ;e Costco Connection SEPTEMBER/OCTOBER 2010
25 g ( 1 ½ tablespoons) butter
60 mL (¼ cup) maple syrup
1 pear, sliced
375 g ( 13 oz.) block puff pastry, thawed
Vanilla ice cream, to serve
Preheat the oven to 180 C (350 F). Melt the
butter in a 13 cm (6-inch) non-stick oven-proof frying pan over medium heat. Add the
maple syrup, arrange the pear in the base of
the pan and cook for 5 to 6 minutes or until
just soft. Remove from heat and set aside.
Roll out the pastry on a lightly floured surface to 5 mm (;/8 to ;/4 inch) thick. Cut out a
14 cm (7-inch) circle to fit inside the pan over
the pears. Bake the tarte for 30 to 35 minutes or until the pastry is puffed and golden.
Allow to stand for 2 minutes, then invert onto
a plate. Serve the tarte tatin warm or at room
temperature, with ice cream. Serves 2.