Iran:
The food: Pomegranate seeds
The significance: In ancient Persian culture, pomegranate was the symbol of fertility. These days, pomegranate is still cultivated in Iran. Since its peak season is October to February, it is traditionally integrated in a variety of Persian dishes during fall.
Recipe: Khoresht Fesenjan
A sweet, flavorful (albeit unattractive) stew served over crispy Persian rice with chicken, lamb, or, atypically, tofu.
Where to get pomegranate in Philly: Try Trader Joe’s, farmers’ markets (such as Clark Park or Rittenhouse) or Iovine Brothers at Reading Terminal Market.
Where to get Persian cuisine in Philly: Surprisingly (or unsurprisingly, since there isn’t a large Persian community in Philly) Iranian restaurants are few and far between. Without trekking to the suburbs, you can try Persian-esque food at Middle Eastern restaurants like Ariana (134 Chestnut, Old City) or the Afghani Kabul (106 Chestnut, Old City) for similar meats, dishes, and spices.
Scotland:
The food: Parsnips
The significance: The early fall is when root vegetables begin to grow in abundance in Scotland. Parsnips are especially versatile and important because they serve as a hearty base for late–fall winter comfort dishes.
Recipe: Curried Parsnip Soup
A warm, comforting soup with a little spicy indian flavors thrown in for extra depth.
Where to get parsnips in Philly: This vegetable should be available in most farmers markets in the upcoming weeks and most supermarkets begin to carry it as well.
Where to get Scottish cuisine in Philly: Philadelphia happens to have a large number of Scottish pubs and bar in the area. St. Declan’s Well is just a few blocks off campus right before the Walnut Street Bridge. If you’re looking for more upscale “pub style” food try The Dandelion in Center City (124 S 18th Street)
France:
The Food: Pears
The significance: Apples and pears are the staple fruits that begin popping up around France in the fall. The French find eating seasonally very important and constantly change their menus to reflect what produce they can find locally.
Recipe: Pear Tarte Tartin
This traditional french dessert is made with sliced pears that are dipped in sugar and caramelized before being upside down baked on pastry dough.
Where to get pears in Philly: Thankfully for Americans, this delicious fruit is readily available in most farmers markets and supermarkets around the country.
Where to get French cuisine in Philly: There are plenty of restaurants that specialize in french bistro cuisine. La Creperie Cafe (1722 Samson) serves up delicious french desserts include Tart Tartin and there is always Parc (227 S 18th St) if you are looking for a traditional french culinary experience.
Serbia
The food: Red peppers and eggplant
The significance: Red peppers and eggplant are two of many members of the nightshade family traditionally grown in the Serbian countryside. The peak harvest for both is in the early fall; much of Serbian fall and winter cuisine are built around using and preserving these plentiful vegetables.
Recipe: Ajvar
Ajvar, a Serbian fall staple that incorporates roasted red peppers, eggplant, garlic, olive oil and vinegar into a smoky–savory spread that is equally delicious slapped on a hunk of bread or coupled with roasted meat and fried cheese.
Where in Philly to get red peppers and eggplants:
Quality, locally grown red peppers and eggplant fill produce stalls at almost every farmers' market in Philly this time of year. For the lazy, roasted red pepper and eggplant spreads similar to Ajvar are common at Whole Foods and Trader Joe’s.
Where in Philly to Get Serbian Cuisine:
Jovan’s Place at 2327 East York Street in the Kensington neighborhood serves authentic Serbian cuisine with portions that would make Joey Chestnut blush. The Balkan Express at 2237 Grays Ferry Avenue, just a few blocks from the Schukyill River Park, also offers a number of traditional Serbian dishes.
Georgia (USA)
The Food: Wild Game
The Significance: Here at Penn, squirrels are more likely to stalk us for food than the other way around, but elsewhere in the country the beginning of fall signals the start of hunting season. All kinds of critters are up for grabs—even squirrels.
The recipe: Brunswick Stew
The spirit of Brunswick stew is that there is really no single way to cook it up. You will always find the essentials; tomatoes and corn, along with a mix of other vegetables. After that there are really no rules, especially when it comes to the meat. Though usually served with pork, chicken or beef, all kinds of game can end up in there, including squirrel, rabbit and even possum.
Where you can find wild game in Philly:
Leave some Lucky Charms on your windowsill and let them come to you. Or go to D’Angelo Bros. in the Italian Market for anything from rabbit to kangaroo.
Where in Philly to get Brunswick stew:
If you aren’t feeling very culinary and are looking to find some of this hearty stew right here in Philly, you won’t even have to leave Penn’s campus. Baby Blues BBQ serves Brunswick stew that they claim to be ”straight from Georgia.” Squirrel chunks probably not included.
