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 Sept. 8
Temperatures are headed down to normal. The rest of the month kicks off fall planting season:
* Harvest tomatoes, peppers, squash, melons and eggplant.
* Compost annuals and vegetable crops that have finished producing.
* Cultivate and add compost to the soil to replenish its nutrients for fall and winter vegetables and flowers.
* Fertilize deciduous fruit trees.
* Plant onions, lettuce, peas, radishes, turnips, beets, carrots, bok choy, spinach and potatoes directly into the vegetable beds.
* Transplant cabbage, broccoli, kale, Brussels sprouts and cauliflower as well as lettuce seedlings.
* Sow seeds of California poppies, clarkia and African daisies.
* Transplant cool-weather annuals such as pansies, violas, fairy primroses, calendulas, stocks and snapdragons.
* Divide and replant bulbs, rhizomes and perennials.
* Dig up and divide daylilies as they complete their bloom cycle.
* Divide and transplant peonies that have become overcrowded. Replant with “eyes” about an inch below the soil surface.
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