Dear Friends of Quince,
As we step into September and the golden hues of summer linger for just a little longer, we are beginning to prepare for the fall season. We are looking forward to autumn’s crisp mornings, changing leaves, and abundant harvest of winter squash, orchard fruits, and colorful root vegetables.
At the heart of our menu this October are the rich, earthy flavors of the season's best. Here is a glimpse of the produce that will soon grace our kitchen.
- Quince: Our namesake fruit, a symbol of love and fertility. When cooked, it transforms into a soft, aromatic fruit with a rich, honeyed flavor and a deep pinkish-orange hue. Delicious poached, baked, or in jams or preserves.
- Winter Squash: Nothing ushers in fall quite like first-of-the-season squash. Butternut, pumpkin, acorn, and delicata squash bring warmth and sweetness to our dishes.
- Wild Mushrooms: Foraged locally from the nearby forests, chanterelle, porcini, and matsutake mushrooms add an umami-rich depth.
- Brassicas: Kale, Brussels sprouts, and cabbage are at their peak, offering a crisp, slightly bitter contrast to the autumnal sweetness of other ingredients.
- Pears & Apples: California apple season is fleeting, blink, and you’ll miss it. These orchard gems peak in October, with unique varieties like Pippins, Sierra Beauty, Winesap, Arkansas Black, and Mutsu.
- Root Vegetables: Carrots, beets, parsnips, turnips, and radishes are abundant. These vegetables thrive in cooler autumn temperatures and are known for their earthy sweetness and versatility.
- Persimmon: Persimmons are a true autumn treasure in Northern California. Fuyu persimmons are firm and can be eaten like an apple, offering a sweet, mildly spiced flavor. Hachiya persimmons, once fully-ripe, provide a rich, delectable, custard-like texture.
- Pomegranate: The arrival of pomegranates signals the heart of the fall season. These jewel-like fruits are filled with sweet-tart seeds that add a burst of flavor and color to salads, desserts, and savory dishes.
- Chicories: Chicories, including varieties like radicchio, escarole, and endive, debut in October. These leafy greens have a pleasantly bitter edge that add complexity, and when paired with sweet elements, provide a beautifully balanced flavor profile.
Every ingredient we use at Quince is carefully selected to celebrate the unique terroir of Northern California. Our partnership with Fresh Run Farm ensures that the produce we bring to your table is not only the freshest, but also grown with a deep commitment to sustainable agriculture.
We invite you to join us this month to experience the full spectrum of Northern California's fall harvest. Whether it's a multi-course tasting menu or a simple dish highlighting a single ingredient, our team at Quince is dedicated to making each meal a true celebration of the season.
We look forward to welcoming you soon.
Warm regards,
Chef Michael Tusk, Farmer Peter Martinelli, and The Quince Team