Fall Harvest to Plate: Garden Recipes for Autumn (Part Two)
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 second part of a two part blog features entrees.
Spicy Garden Turkey
1 turkey (10–14 lb), giblets removed
2 tbsp fine sea salt
1 tbsp brown sugar
1 tbsp smoked paprika
1 tsp ground coriander
1 tsp garlic powder
1 tsp black pepper
2 birds eye pepper, dried
4–6 fresh garden‑grown peppers (e.g., jalapeños, serranos), chopped
2 tbsp fresh thyme or oregano from your garden
1 tbsp softened butter or olive oil
Mix salt, sugar, paprika, coriander, garlic powder, pepper, dried birds eye peppers, and herbs.
Pat turkey dry and rub mixture under the skin and inside the cavity.
Put in brine bag and let turkey sit in refrigerator 12–24 hours to dry and let flavors penetrate (dry‑brine).
Preheat oven to 425°F. Place fresh peppers on the bottom of a roasting pan and rest the turkey on top. The fresh peppers add extra flavor in the drippings.
Roast, baste occasionally, until internal breast temperature reaches 165°F. Let rest 20 minutes before carving.
Make gravy from the drippings — the peppers in the pan will give it a spicy kick.
Tomato Sauce
2 lbs plum tomatoes (Juliets!)
3 tbsp unsalted butter
2 tbsp olive oil
1 medium yellow onion, peeled and halved
2 cloves garlic, peeled and smashed
½ tsp salt
1 tsp sugar
3 tbsp fresh basil, chopped
Blanch tomatoes: bring large pot to a rolling boil and fill a large bowl with ice water. Using a sharp knife, score an ex on the bottom of each tomato
Place tomatoes into boiling water, allow to cook for 1-2 minutes before scooping them into the ice bath.
Once cooled, peel skins from tomatoes.
Cut tomatoes into ½ inch chunks. Keep the juice and transfer into a saucepan.
Add butter, olive oil, onion, garlic, alt and sugar. Bring to a gentle boil. Taste and adjust if necessary. Stir in basil before storing or serving.
Candied Rosemary Pecan
2 heaping cups raw pecans halves
1 1/2 tablespoons melted coconut oil
3 tablespoons maple syrup
1 tablespoon coconut sugar
2 tablespoons fresh rosemary, chopped and divided
1 teaspoon salt
1/8 teaspoon cinnamon
1/2 teaspoon flaky sea salt
Preheat the oven to 375. Line sheet pan with parchment paper and set aside.
Toss the pecans with melted coconut oil, maple syrup, coconut sugar, 1 1/2 tablespoons fresh rosemary, 1 tsp salt, and cinnamon.
Spread evenly on the prepared sheet pan.
Roast in the preheated oven for 7 minutes, toss, the roast for another 5-7 minutes, watching carefully to ensure they don’t burn.
While the nuts are roasting, prepare another parchment-lined cookie sheet and set aside.
Tart Tartine
4 apples or pears, sliced or cut in half
¼ cup unsalted butter
Salt
Lemon juice
Sugar
1 vanilla pod
Premade pie dough
Preheat oven to 375 degrees.
Melt butter in ovenproof skillet and evenly spread sugar across the pan. Continue cooking until sugar turns a amber color (3-5 minutes).
Scoop out and swirl in the vanilla pod contents.
Arrange the fruit in pan so that they are snug together. Stir and cook for until tender.
Lay pie crust across the pan, tucking it in at the sides. Add a few very small holes for steam.
Bake for 25-30 minutes or until crust is golden brown.
Remove from oven and allow to cool for 5-10 minutes.
Now for the drama! Place your serving dish over the pan and flip them over together so that the serving dish is now on the bottom. Remove the pan and serve with ice cream.
Post Meal Mint Tea
½ cup of fresh mint (peppermint, spearmint, mountain, etc.)
Filtered water
Sweetener of choice to taste
Break up and bruise fresh mint leaves. Add to a teapot.
Bring the water to a boil and pour over the leaves.
Bruise further with the back of a wooden spoon or muddler.
Cover teapot and allow to steep for 3-7 minutes. The longer you steep, the stronger the mint flavor.
Pour into cups and sweeten to taste.