Farm-to-Table Cooking: Fresh and Local Early Fall Recipes

As the summer days start to wane and the crisp, cool air of early fall sets in, it’s the perfect time to take advantage of the abundance of fresh, local produce that is available. Farm-to-table cooking is all about using the freshest, locally sourced ingredients to create delicious, nutritious, and sustainable meals. Here are some early fall recipes that celebrate the season’s bounty.

Roasted Butternut Squash Soup:

Ingredients:

• 1 large butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cups vegetable broth
• Salt and pepper to taste
• 1 teaspoon ground cinnamon
• 1/2 cup heavy cream

Instructions:

 Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper, and roast them on a baking sheet for about 30 minutes, until they are tender and slightly caramelized. In a large pot, sauté the onions until they are translucent. Add the roasted squash, vegetable broth, and cinnamon. Bring the mixture to a boil, then reduce the heat and simmer for about 20 minutes. Use an immersion blender to puree the soup until it is smooth. Stir in the heavy cream and season with salt and pepper to taste.

Apple and Walnut Salad:

Ingredients:

• 6 cups mixed salad greens
• 2 apples, thinly sliced
• 1 cup walnuts, toasted
• 1/2 cup crumbled blue cheese
• 1/4 cup balsamic vinaigrette

Instructions:

 In a large bowl, combine the salad greens, apple slices, walnuts, and blue cheese. Drizzle the balsamic vinaigrette over the salad and toss until everything is well combined.

Pumpkin Risotto: 

Ingredients:

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 cup pumpkin puree
• 1/2 cup grated Parmesan cheese
• 1/2 cup chopped fresh sage
• Salt and pepper to taste
• 2 tablespoons butter

Instructions:

 In a large saucepan, melt the butter over medium heat. Add the rice and cook, stirring constantly, for about 2 minutes. Add 1 cup of the vegetable broth and continue to cook and stir until the liquid is absorbed. Repeat this process until all the broth is used and the rice is tender. Stir in the pumpkin puree, Parmesan cheese, and sage. Season with salt and pepper to taste.

These recipes are perfect for celebrating the early fall season and making the most of the fresh, local ingredients available at this time of year.

 

Enjoy the flavors of fall with these delicious farm-to-table recipes!