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"The mercury's dropping, the leaves are turning orange, and the nights are growing longer.\r\n\r\nAnd you know what that means.\r\n\r\nYour dad's going to pull out that pumpkin-colored wool sweater with the \"falling oak leaves\" pattern that he climbs into every year to celebrate autumn.\r\n\r\nBut on the plus side, it also means that it's time to change up your flavor palette from the fresh fruits and crisp vegetables of summer to the earthy gourds and the hearty beans of the harvest months.\r\n\r\nWe can't help you with your father's Cliff Huxtable fashion sense, but we can ease you into the cooler months with this rafter of autumn deliciousness: a bundle of Brussels sprouts, a plethora of persimmons, squadrons of butternut squash. And, yes, you'll even manage to turn pumpkins into metaphorical carriages that will transport you to a fairytale castle of good eats.\r\n\r\n(But on that dad-sweater thing: Try hiding it in the toolbox by the old car he claims he's working on every weekend. Watch hilarity ensue.)   This boldly flavored fermented kimchi recipe comes from chef Jon Churan, Perennial Virant, Chicago.      To prevent the pasta from getting too soft, we cook it separately and toss it with olive oil and chopped parsley, then spoon it into each bowl of soup.       Removing all but a strip of the eggplant\u2019s skin lets the flesh meld with the sauce without falling apart.                        "^^<http://www.w3.org/2001/XMLSchema#string>
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