It’s that time of year. It starts to get dark earlier, the days get cooler, and the leaves change color. It is also the time that the apple orchards and pumpkin patches begin to bear ample fruits. Because some food types are more popular in fall than others, they also tend to be less costly in season than others. With the festive season around the corner, saving up some cash can come in handy to help you manage credit card debt while you and your family feast on the freshest and most affordable produce.
There are many fruits and vegetables that are in season in autumn. However, I am picking my favorites for the season… apples & pumpkins. Other than carving them to look scary you can create plenty dishes with pumpkins that are simply amazing. And let’s not let those apples you picked go to waste. Here are some simple recipes for you to try out and enjoy.
Recipes Using Seasonal Fall Produce
Prep time: 20 minutes Cook time: 20 minutes
- 1 large tart baking apple (such as Granny Smith), peeled, cored, cut into 1/4-inch dice
- 3 Tbsp. dried currants
- 2 Tbsp. chopped walnuts
- 1/4 cup sugar
- 1/4 teaspoon cinnamon
- 1/2 teaspoon corn starch
- 1/4 cup apple sauce(See easy recipe here)
- 1/8 teaspoon vanilla
- 1 frozen puff pastry sheet, thawed
- 2 Tbsp. butter, cut into bits
- 1 large egg, lightly beaten
- 1 teaspoon milk
- Put oven rack in lower third of oven and pre-heat oven to 400°F. Butter a large baking sheet
- In a medium bowl, mix together apples, currants, and walnuts with the sugar, cinnamon, and corn starch, making sure the fruit and nuts are well coated. Mix in the apple sauce and vanilla.
- Unfold the thawed pastry sheet on a lightly floured surface. Cut the sheet into either four 5-inch-by-5-inch or six 4-inch-by-4-inch squares.
- Roll out your pie dough on a lightly floured surface into rectangle. Trim the edges and cut into squares.
- Divide the apple mixture among the squares, leaving a 1-inch border. In a small bowl mix the beaten egg with a teaspoon of milk. Use a pastry brush to brush the egg mixture on the border of the pastry.
- Fold each pastry into a triangle, enclosing the filling, and crimp edges with a fork. Brush the tops of the pastries with more of the egg wash.
- Place the pastries in the oven and bake at 400°F for 20 minutes, or until puffed and golden.
Roasted Pumpkin Soup
Prep time: 5 Minutes Cook time: 40 Minutes
- 2 3/4 pounds sugar pumpkin, halved and seeded
- 1 onion, peeled and quartered through the stem
- 2 shiitake mushrooms, stemmed, caps wiped clean
- 1 garlic clove, peeled
- 1/2 cup olive oil
- Coarse salt and freshly ground pepper
- 5 cups vegetable stock (See recipe to make it at home)
- Preheat oven to 450 degrees.
- Cut pumpkin into 2-inch pieces. Combine pumpkin, onion, mushrooms, and garlic on a rimmed baking sheet. Add oil and 2 teaspoons salt; toss to coat, then spread in a single layer.
- Roast until pumpkin is tender about 30 minutes, rotating pan and tossing vegetables halfway through. Let cool, then remove skins.
- Transfer vegetables to a medium saucepan; heat over medium. Pour in 2 cups stock; puree with a hand blender until smooth.
- With the blender running, slowly add remaining 3 cups stock, and puree until smooth.
- Bring soup just to a simmer. Remove from heat, and season with salt and pepper.
Try these recipes and tell us how you like them. And don’t forget to share your own recipes this season!