Fall Harvest to Plate: Garden Recipes for Autumn (Part One)

Fall is a perfect time to enjoy cozy meals made with ingredients from your own garden — or the nursery plants you’re about to take home. Whether you're harvesting kale, roasting root veggies, or experimenting with herb butters and teas, these recipes bring your garden to the table in simple, satisfying ways. This first part of a three part blog features snacks, garnishes, and appetizers, so be sure to watch for our next oneon entrees.

Garden Herb Butter

• 1 stick (1/2 cup) unsalted butter softened

• 1 tsp chopped parsley

• 1 tsp chopped thyme

• 1 tsp chopped sage or chives

• Pinch of salt

• Optional: lemon zest or minced garlic

1. Finely chop your herbs.

2. Mix herbs into softened butter with a fork.

3. Spoon onto parchment paper and roll into a log or pack into a small jar or bowl

4. Chill in the fridge before serving. Use within 1 week.

1. Massage kale with a pinch of salt until softened.

2. Add lemon juice, olive oil, honeu/syrup, Dijon mustard, and salt in food processor. Run processor and slowly add oil to create an emulsion.

3. Stir in poppy seeds and other flavoring.

4. Toss kale with dried cranberries, toasted seeds, shredded carrot and dressing. Let sit 10–15 minutes before serving for best flavor.

Butternut Squash Soup

• 1 butternut squash, peeled and cubed

• 1 small onion, chopped

• 2 cloves garlic

• 2 cups vegetable or chicken stock

• 1 tsp fresh rosemary, minced

• ½ tsp fresh thyme

• Salt, pepper, olive oil

Optional:

• Dash of cream or coconut milk

• Crushed red pepper or cayenne

• Toasted pepitas or parsley for garnish

1. Sauté onion and garlic in olive oil until soft.

2. Add squash, herbs, and stock. Simmer until squash is soft.

3. Blend until smooth. Season to taste.

Roasted Veggie Platter (inspired by NYT Giant Roasted Vegetable Platter)

Long Roasting Veggies:

• Carrot, Sweet potatoes, acorn squash, beets

Medium Roasting Veggies:

• fennel, cauliflower

Short Roasting Veggies:

• Broccolini, red onion

Toss vegetables in olive oil, salt, and spices. Pre-heat oven at 425°F.

• Place long roasting veggies in a roasting pan or cookie sheet. Place in oven.

• 10 minutes later, add medium roasting veggies to the pan.

• 10 minutes later, add short roasting veggies to the pan.

• In 10-15 minutes, remove whole pan from the oven.

• Stir yogurt with spices and garlic.

• Drizzle with seasoned yogurt or serve as a dipping sauce. Sprinkle herbs or pomegranate for added flavor

Garden Pickles

• Cauliflower, carrots, cucumber, beets

• 1 cup white distilled vinegar (or white balsamic)

• 1 tbsp sugar

• 2 tsp salt

Optional flavor boosters:

• Fresh dill

• Smashed garlic cloves

• Mustard seeds, peppercorns, or chili flakes

1. Break down vegetables- julienne carrots, cut cauliflower into florets, slice cucumbers, cube beets

2. Stuff vegetables into a clean pint jar

3. In a saucepan, heat vinegar, water, sugar and salt until dissolved.

4. Pour hot brine over cucmbers until fully covered.

5. Pour hot brine over cucmbers until fully covered.

6. Cool on the counter, then refrigerate.

7. Ready to eat in 2 hours but best after 24 hours. Keeps in the fridge for 2-3 weeks.