With an abundance of produce available at autumn farmers’ markets, it’s hard not to want to run to the stove, ready to make fall recipes. Plus, once things get a little crisp outside, the impetus to ignite the stove cannot be ignored. Try these easy-peasy recipes full of flavorful fall farmers’ market ingredients to impress your family and friends this season.
Fall Recipes Full of Autumn Farmers’ Market Ingredients
Cider-Glazed Pork Loin with Roasted Apples and Potatoes
A simple glaze makes this Cider-Glazed Pork Loin recipe a perfect weeknight dinner… but it’s also good enough for a special Sunday meal, too.
Twice-Baked Butternut Squash with Brie
A uniquely tasty encounter between the vegetal sweetness of the squash and the complex creaminess of Brie cheese. A drive out to a local farm to pick up the squash (and other fresh produce) will make this recipe an adventure.
Ham, Beans, and Greens
A traditional boiled dinner with a surprise addition of wilted escarole to add dimension and texture. A dab of English mustard and some crusty bread makes it a meal.
Sweet and Sour Red Cabbage
This delicious red cabbage recipe is simple to make but packed with flavor. At once savory and sweet, this side dish will become one of your dependable go-to options for everyday and for special occasions. As the weather cools, cabbage is available at many farm stands and farmers’ markets.
Beer Brat Stew
Prepare this hearty meal the day before a big hike, and just warm it up when you get home. Stout is the secret ingredient in this beer brat stew, giving it a rich umami flavor. Serve it with buttered slices of country bread.
Roasted Radishes with Garlic Scape Butter
You have to try roasted radishes to appreciate their goodness. The roasting process brings out a sweetness in the radishes that is unexpected but delightful. A cool-weather staple at most farmers’ markets, they come out of the oven beautifully every time. If you still have garlic scapes in the freezer from last spring, wonderful. If not, substitute with garlic and scallion.
Story by Keith Recker / Recipes and Styling by Anna Calabrese / Photography by Dave Bryce
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