Harvest Recipes Across the U.S.

Our favorite fall recipes

Fall is the season of plenty. Planted in spring and nurtured all summer long, a colorful bounty of crops pours into farmers' markets across the country, making it easier than ever to eat a wide variety of local, seasonal ingredients.

Having grown up in the Northeast, I associated fall with apples, pears, and maple syrup. Last year, however, I moved to the West Coast, and discovered a whole new fall harvest: persimmons, quince, almonds. That got me thinking: What other crops are being treasured all over the continental U.S.? What are people in Atlanta, New Mexico, Ohio and New York looking forward to eating?

The following recipes are an homage to fall crops across the U.S., highlighting regional stars from almonds and apricots, to wild mushrooms and wild rice. In addition to creating new recipes with local produce from each region, I also came up with regional harvest shopping lists, so that no matter what part of the county you live in, you can be sure to base your menu on what's in season. Happy harvest!

 

Pistachio-Crusted SteakTHE SOUTHWEST

Fall Harvest: apples, beets, collard greens, daikon, dates, edamame, soybeans, gourds, kale, kohlrabi, leeks, melons, peas, persimmons, pistachios, pumpkins, radishes, shallots, turnips, winter, squash.

Still in Season: arugula, carrots, Chinese greens, garlic, lettuce, mushrooms, mustard greens, onions, raspberries, salad greens, spinach, Swiss chard, tomatoes, wheat grain.

Try: Southwestern Pistachio-Crusted Steak with Roasted Poblano Chile Sauce

 

Sweet Potato Corn PuddingTHE SOUTHEAST

Fall Harvest: apples, arugula, asian pears, beets, blackberries, broccoli, cabbage, carrots, Chinese greens, collard greens, gourds, grapes, kale, leeks, lettuce, mustard greens, peas, pumpkins, radishes, raspberries, spinach, sweet corn, sweet potatoes, Swiss chard, turnips.

Still in Season: cucumber, eggplant, green beans, hot peppers, okra, salad greens, summer squash, sweet peppers, tomatoes, winter squash, zucchini.

Try: Southeastern Sweet Potato Corn Pudding

 

Wild Rice with Braised Tempeh and Butternut SquashTHE MIDWEST

Fall Harvest: apples, broccoli, brussels sprouts, corn (grain), gourds, onions, parsnips, pears, pumpkins, radishes, rutabagas, sweet potatoes, turnips, wild rice (grain), winter squash.

Still in Season: barley, beets, blackberries, buckwheat, cabbage, carrots, cauliflower, cucumber, eggplant, garlic, green beans, green onions, hot peppers, leeks, lettuce, melons, mustard greens, peas, potatoes, soybeans, spinach, sweet corn, sweet peppers, tomatillos, tomatoes, raspberries, summer squash, walnuts, watermelon, wheat, zucchini.

Try: Midwestern Barley Pumpkin Risotto

Minnesotan Wild Rice With Braised Tempeh, Butternut Squash, and Red Onion

 

Pear Soup with ChervilTHE NORTHEAST

Fall Harvest: apples, apricots, brussels sprouts, cabbage, cranberries, gourds, hot peppers, kale, leeks, maple syrup, nectarines, peaches, pears, potatoes, pumpkins, radishes, raspberries, sweet potatoes, turnips, winter squash.

Still in Season: arugula, beans, beets, blackberries, broccoli, carrots, cauliflower, Chinese greens, collard greens, corn, eggplant, endive, escarole, grapes, green onions, lettuce, melons, onions, plums, sunchokes, sweet peppers, Swiss chard, tomatoes, watermelons.

Try: Pop's Northeastern Roasted Applesauce Cake

New England Pear Soup with Chervil and Crème Fraiche

 

Oregonian Farfalle with Wild MushroomsTHE NORTHWEST

Fall Harvest: apples, asian pears, brussels sprouts, burdock figs, grapes, kiwis, leeks, mushrooms, pears, pumpkins, rice (grain), sunchokes, sweet potatoes, Swiss chard, turnip, greens, walnuts, winter squash.

Still in Season: beets, broccoli, cabbage, carrots, cauliflower, collard greens, corn (grain), cucumber, garlic, hazelnuts, hot peppers, kale, kohlrabi, lettuce, okra, onions, potatoes, radishes salad, greens, soybeans (grain), summer squash, tomatillos, strawberries, zucchini.

Try: Oregonian Farfalle with Wild Mushrooms and Sprouted Lentils

 

Apricot Almond TorteTHE WEST

Fall Harvest: apricots, almonds, cranberries, gourds, grapes, grapefruit, limes, persimmons, pumpkins, quince, winter, squash, chestnuts, hazelnuts, peanuts, pecans, pistachios, walnuts.

Still in Season: apples, asian pears, avocados, blackberries, boysenberries, carrots, celery, Chinese greens, dates, eggplant, garlic, green onions, kale, leeks, lemons, lettuce, mushrooms, mustard greens, olives, radishes, salad greens, spinach, strawberries, sweet peppers, swiss chard, summer, squash, tomatillos, tomatoes, turnips, zucchini.

Try: Berkeley Apricot Almond Harvest Cake

 

Related Articles: 

Perfect Pumpkin Recipes

Squash Is Superfood! 4 Yummy Recipes

Yoga for All Seasons: Autumn

7 Incredible Places to See Fall Foliage Close to Home

 

Healthy-Eating Solutions:

Oyster Mushroom Garden

Hanging Solar Food Dehydrator

Kitchen Compost Crock

Browse more healthy-eating solutions

 

 

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