My mom’s farmer’s market guy told her a most interesting fact: on colder, chilly fall days, people are more likely to buy comfort foods like squash and sweet potatoes than on the exact same weekend the previous year if it was a warmer day. On warmer days, they’ll buy peppers, tomatoes, and apples. Go figure! Our bodies must be somehow wired to appreciate the seasons.
If you appreciate fall foods as much as I do, you’ll love the resources here at KS. Family-friendly, real food recipes for breakfast, lunch, dinner, snacks and dessert, all using our favorite fall fruits and vegetables.
If you’re in the West Michigan area, the harvest is abundant this time of year with the last of the tomatoes (It’s not too late to do some canned salsa!), lots of peppers, fall squash, spaghetti squash, apples of course, pie pumpkins, and much more. It’s a great time to hit the farmer’s markets even if you’ve never been before, and stock up for winter.
If you aren’t one of the over one thousand people who have already signed up for the Local First 10×10 Pledge, do it now! We’re over halfway to our goal – 2,000, double last year! – but we need your help! Just agree to move $10 of your food budget each week for the next month to local food sources. It’s easy once you start making an effort (and the markets will make you want to spend much more than $10!). Enter here.
Coming soon: Caramelized Banana-Apple Dessert topping and the healthy pumpkin pie pictured at the top!
Grain-free Pumpkin Pancakes (or any orange vegetable)
Other Fall Recipes
Apple Crisp (slow cooker, gluten-free, & more!)
Now the million dollar question: what do you do with the rest of the pumpkin in the can? Here’s my simple system for leftover pumpkin including six ways to use it up. (After swearing never to bake a pie pumpkin again in 2009, I now make them regularly. I got smarter. So I don’t end up using cans of pumpkin anymore, but it’s still nice to have ideas for all that pumpkin or squash puree that fall produces.)
What’s your favorite autumn recipe?