The summer season has officially given way to fall, and though we’re planning to squeeze in a few more hours at the beach and drinks on the Pearl patio, we’ll also acquiesce to autumn’s lovely charms. The abundance of the fall garden is one of New England’s greatest gifts; from apples and quince to the very last and ripest tomatoes to the reappearance of greens, there’s a little something for everyone. It’s a great time of year to eat as much local produce as possible, so here are a dozen recipes to help you do just that.
At some point in July, my son and I became very lazy about watering our garden, and yet our tomatoes are still doing us the favor of trickling in. If you’re not sick of them yet, try this Bloody Mary recipe. It’s perfect for a boozy (or not) fall brunch.
Sure, raspberries are better known as a treat for July, but mine are still coming in hot. Like, super hot. Toss them in the blender with a bit of mezcal, and – boom! – you’ve got the perfect in-between season drink.
When the weather starts to cool down a bit, the salad greens start to pop up again. Pick some arugula greens and mix up this delicious pesto; it’s easy to pack for a picnic or serve with pasta at dinner.
I love it when those beautiful, crisp kale leaves start to pop. Eat more of this superfood with this salad recipe that’s slightly sweeter than the classic version.
Got onions? Try this soul-warming soup with just the right amount of cheese and a side of chunky sweater to get you in the mood for fall.
New England’s fall squashes are a gift from the gods; mix some into this homemade hummus for a heavenly treat.
Got a glut of zucchini? We know just what to do with it.
Potatoes are such a marvel of nature – it never ceases to amaze me how they simply multiply underground, and digging them up is a great joy. Here’s how to make them even happier.
Even if you’re tired of tomatoes, this is a great recipe. Toss it in the freezer and pull it out on a dreary night in November when you’re wishing you were back in the garden.
Chowdah is good at any time of year, but great in the fall, when our shellfish is at its finest.
Dress up your cabbage with this bright and wonderful dressing!
This dish is simply abundance in a pot. Easy to make and delicious to eat, ratatouille is the ultimate garden-to-fork treat.
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