Make the most of bountiful harvests with these favorite recipes – all in one place
Pumpkin chai muffins -- just one of the harvest-inspired baking recipes in Taste Fall! Kathy Morrison
Fall may be our favorite season for cooking. We’re inspired by so much excellent produce – from our own gardens, farmers markets, farm stands and nearby orchards.
And during the five years of garden blog and recipe writing here at Sacramento Dig Gardening, we’ve created quite a few twists on fall favorites. And for the first time, you can find them all in one convenient curated space: Taste Fall!
This is our third e-cookbook, following Taste Spring! and Taste Summer! (Notice a theme?)
Each recipe features something we’ve harvested from our own gardens, or found at the local farmers markets and farm stands. Each recipe is tested, proven in our own kitchens.
Debbie’s bountiful apple, persimmon and pomegranate trees keep her busy. Kathy gravitates towards savory dishes, including soup. They both do plenty of baking – just in time for the holidays. After all, it’s cookie season!
Our fall vegetable menu also features chayote, corn, Brussels sprouts, broccoli, greens, beans and other nutritious and flavorful crops. There are so many delicious options, it’s no wonder we choose fall to celebrate our harvest and give thanks for our local bounty. (Why not celebrate with our French-inspired Provençal salad?)
In autumn, apple may be king, but it’s not the only fresh fruit that celebrates the season. Newly harvested pears, persimmons, pomegranates, figs, grapes, mandarins and limes all deserve to be showcased in fall baking and desserts. They also add juicy flavor to salads and side dishes. (We’ll show you how.)
If apples are your favorite fall fruit, go beyond basic apple pie with roasted apple tart or apple pie-cake. Or try adding those apples to crumble, coffee cake and bar cookies.
Sacramento’s tomato season extends well into October. Make the most of those late-season tomatoes in fresh tomato soup, tomato bread pudding or oven-roasted tomato jam.
Got pumpkin? Use that colorful pulp in muffins, mini-turnovers, creamy soup, hearty stew or pumpkin spice cake (with pumpkin spice latte buttercream frosting). Those other orange fall favorites – butternut squash and sweet potatoes – add flavor, moistness and antioxidants to breakfast, lunch, dinner and dessert.
In our Taste Fall! recipe collection, discover more than 65 delicious ways to enjoy our local harvest of fall fruit and vegetables. They’re at their very best right now – in season.
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Garden Checklist for week of July 21
Your garden needs you!
* Keep your vegetable garden watered, mulched and weeded. Water before 8 a.m. to reduce the chance of fungal infection and to conserve moisture.
* Feed vegetable plants bone meal, rock phosphate or other fertilizers high in phosphate to stimulate more blooms and fruiting. (But wait until daily high temperatures drop out of the 100s.)
* Don’t let tomatoes wilt or dry out completely. Give tomatoes a deep watering two to three times a week.
* Harvest vegetables promptly to encourage plants to produce more. Squash especially tends to grow rapidly in hot weather. Keep an eye on zucchini.
* Pinch back chrysanthemums for bushy plants and more flowers in September.
* Remove spent flowers from roses, daylilies and other bloomers as they finish flowering.
* Pinch off blooms from basil so the plant will grow more leaves.
* Cut back lavender after flowering to promote a second bloom.
* It's not too late to add a splash of color. Plant petunias, snapdragons, zinnias and marigolds.
* From seed, plant corn, pumpkins, radishes, winter squash and sunflowers.
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