Photo by Brian A Jackson.
Fall in farm country is a cascade of wildly practical magic, a feast of warm, hearty colors and flavors. We highly recommend immersing yourself. You don’t absolutely have to do your own harvesting, although it’s a blast to wander the orchard or the field.
Local farm stands are piled high with apples, pumpkins, and squash, the finest fruits of autumn.
They start as flowers and by the time they get solid and curvy and colorful, they’re packed with fiber, antioxidants, vitamins, and minerals.
Winter squash (pumpkin is a winter squash, along with butternut, acorn, Hubbard, spaghetti, and buttercup) will keep for up to four months in a cool, dark place, and apples keep for six to eight weeks in the fridge, so they’re great foods to stock up on.
They’re simple to cook: with apples, pumpkins, and many other winter squash, all you really need to do is remove the seeds, bake in the oven till tender, and season to have something delicious.
Also, mashed squash makes a wonderful side with any meal.
But why stop there? With their delicate, delicious flavors, autumn’s fruits take well to being seasoned in all manner of ways, going beautifully with autumn favorites like cinnamon, nutmeg, and maple. Our local restaurants are extremely good at this, from superb pies and desserts to hearty sides, soups, and entrees.
Photo by Brent Hofacker Photography
This time of year, look for the squash and apple dishes on the menu, because the odds are high that the chef is celebrating the harvest with gusto and that always makes for a tasty time, and most likely some new inspirations on what to do with your long-lasting, nutritious farmers’ market bounty.
Just to whet your appetite, here are three of the infinite possibilities for these fabulous foods:
cocktail: applejack rabbit
This is a drink that’s said to have its origins in the Roaring 20s. This version, cited in Liquor.com as a Best Fall Cocktail, is simply delicious.
2 ounces bonded apple brandy
3/4 ounce fresh-squeezed lemon juice
3/4 ounce fresh-squeezed orange juice
Lemon twist garnish
• Add the apple brandy, lemon juice, orange juice, and a dash of maple syrup into a shaker with ice. Shake until well-chilled.
• Strain into a chilled coupe glass. Garnish with a lemon twist.
Photo by Cala Maffia.
soup: roasted butternut squash soup
Adapted from CooksCountry.com by Adams Fairacre Farms
1 medium butternut squash, peeled, seeded and cut into 1 1/2-inch chunks
1 1/2 lbs Golden Delicious apples, peeled, cored and chopped
3 medium shallots, peeled and quartered
1/4 cup vegetable oil
Salt
Pepper
4 cups low-sodium chicken (or vegetable) broth
1 tbsp maple syrup
1 tsp cider vinegar
1/8 tsp ground nutmeg
1/4 cup heavy cream
• Preheat oven to 450 degrees F. Toss chopped squash, apples, and shallots with oil, 1 tsp salt, and 1/2 tsp pepper, then arrange in single layer on a large roasting pan.
• Roast, stirring occasionally, about 45 minutes or until vegetables are golden brown and softened.
• Add 1/2 cup broth to the pan and scrape up any browned bits with a spoon. Return to the oven and cook until the vegetables are glazed, about 5 minutes.
• Puree squash mixture and remaining broth in a blender until smooth, working in batches if needed.
• Transfer pureed squash to a large saucepan and stir in the maple syrup, vinegar, nutmeg, and cream.
• Bring to simmer over medium-low heat, adding 1/4 cup water at a time until desired consistency is reached.
Photo by Nata Vkusidey
dessert: no bake pumpkin cheesecake
Adapted from Yummly by Adams Fairacre Farms
1 1/2 cups graham cracker crumbs
1/2 cup + 2 tbsp brown sugar
1/2 tsp cinnamon
6 tbsp unsalted butter, melted
1 cup heavy cream
24 oz full-fat cream cheese
1 cup powdered sugar
1 tbsp pumpkin pie spice
2 tsp vanilla extract
2 cups pumpkin puree
With their delicate, delicious flavors, autumn’s fruits take well to being seasoned in all manner of ways.
Photo by Andrea of Life Made Simple..
• Stir together the graham crumbs, 2 tbsp brown sugar, and cinnamon. Add the melted butter and stir to evenly distribute.
• Press the mixture into the bottom of a 9-inch pan. Place in the freezer to chill while you make the filling.
• Place pumpkin in a paper towel and pat gently. Repeat as necessary to remove excess liquid.
• Beat the heavy cream until stiff peaks form.
• In a separate large bowl beat the cream cheese until soft. Then beat in the powdered sugar, remaining brown sugar, and pumpkin pie spice.
• Stir in the vanilla and pumpkin puree.
• Gently fold the cream into the cream cheese mixture.
• Spoon the cheesecake mixture into the chilled crust and evenly spread it across the crust.
• Chill in the refrigerator for at least 6 hours.
• To serve, run a thin knife around the edges of the pan to release the crust.
• Cut into slices and serve. Enjoy!
