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Taste Fall! cookbook debuts with flavors of the season

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!

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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Taste Spring! E-cookbook

Strawberries

Find our spring recipes here!

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Garden Checklist for week of June 16

Summer officially starts Thursday. The good news: No triple-digits – at least until next weekend.

* Warm weather brings rapid growth in the vegetable garden, with tomatoes and squash enjoying the heat. Deep-water, then feed with a balanced fertilizer. Bone meal or rock phosphate can spur the bloom cycle and help set fruit.

* Generally, tomatoes need deep watering two to three times a week, but don't let them dry out completely. That can encourage blossom-end rot.

* Tie up vines and stake tall plants such as gladiolus and lilies. That gives their heavy flowers some support.

* Dig and divide crowded bulbs after the tops have died down.

* Feed summer flowers with a slow-release fertilizer.

* Mulch, mulch, mulch! This “blanket” keeps moisture in the soil longer and helps your plants cope during hot weather.

* Thin grapes on the vine for bigger, better clusters later this summer.

* Trim off dead flowers from rose bushes to keep them blooming through the summer. Roses also benefit from deep watering and feeding now. A top dressing of aged compost will keep them happy. It feeds as well as keeps roots moist.

* Pinch back chrysanthemums for bushier plants with many more flowers in September.

* From seed, plant corn, pumpkins, melons, radishes, squash and sunflowers.

* Plant basil to go with your tomatoes.

* Transplant summer annuals such as petunias, marigolds and zinnias.

* It’s also a good time to transplant perennial flowers including astilbe, columbine, coneflowers, coreopsis, dahlias, rudbeckia, salvia and verbena.

Taste Summer! E-cookbook

square-tomatoes-plate.jpg

Find our summer recipes here!

Taste Fall! E-cookbook

Muffins and pumpkin

Find our fall recipes here!

Taste Winter! E-cookbook

Lemon coconut pancakes

Find our winter recipes here!