How to Do Farm to Table in the Fall

My perfect fall Saturday always starts at our local farmers market. The air is cool and the leaves are brilliant with color. I just throw on my workout clothes, grab my favorite reusable tote and walk over.  There are whole blocks filled with everything from meats and dairy to fruits and veggies to local honey and fresh cut flowers… it’s like being a kid in a (very healthy) candy store. With the farmers markets in trend right now, you can find everything you need to put “fresh” in every meal. And you know what else is even better about the market? You can get to know your farmers! Ask them questions about their farms. How do they grow their vegetables and are they produced organically? What do they feed their animals?? Ask them what THEY enjoy cooking.  Be inspired by the farmers themselves and prepare something new. How about a healthy version of your favorite snack? Grab a bunch of beets and slice them thin. Place them on a baking sheet lined with parchment paper, spray with olive oil and sprinkle a little rosemary, garlic and sea salt on top. Bake in the oven around 350 until crispy. Crunchy, delicious and a perfect snack. This is also the time to remind yourself the aroma of fall doesn’t have to be at the mercy of a wick. Throw those perfumed candles away and fill your house with fresh autumn scents straight from the market – zucchini bread, baked cinnamon apples, pumpkin protein pancakes, endless options for you to make that healthy fall transition. The best part is, not only will these delish scents fill your house but you also get to savor the taste. It’s like a two (senses) for one! Let autumn’s colors inspire you and your palette. Let the falling leaves and crisp breeze be your motivation for a nice walk to the local market. Take advantage of the final months of the farmer’s fresh harvest in full bounty. Load your bag with the colors of the season, grab a veggie you have never tried before, and experiment with a farm to table recipe. {Tweet this}. Here’s one of my faves…enjoy!   Kale and Sweet Potato Hash Serves: 4 Time: 25 minutes INGREDIENTS: 2 teaspoons extra virgin olive oil 1 ½ teaspoons fresh garlic, minced 2 shallots, finely diced 2 large sweet potatoes, diced Sea salt & fresh ground pepper, to taste Pinch of red pepper 2 ½ cups kale, chopped and ribs removed 4 farm fresh eggs, poached or fried   DIRECTIONS: Heat olive oil in skillet. Add garlic, shallots, sweet potato and spices. Cook until potatoes are tender, about 15 minutes. Add kale and cook until soft, about 5-7 minutes.  Taste and add additional seasoning if desired. Divide hash onto 4 plates and top with egg!  YUM!!

The Ultimate Fall Produce List

Grab a light jacket and your cutest booties and get to that market.

3 Farmers’ Market Recipes that Use Up Lots of Produce

Do you ever get home from the farmers’ market with a huge haul and not know what to make? Or pick up a CSA box filled with unrelated veggies you’ve got only a week to eat? My family and I love to visit our local market every Saturday morning, but sometimes when I don’t go with recipes in mind, I go a bit overboard with my purchases. What can I say? All that fresh produce just looks sooo good. RELATED: Delicious Roasted Veggies, 3 Ways Since I hate to let fresh fruits and veggies go to waste, I created a whole collection of farmers’ market recipes made for this scenario. Below, you’ll find three of my favorites. Each utilizes lots of different kinds of seasonal produce in one dish and highlights fresh flavors via simple preparations. (That means they’re also easy to make!) The smoothie is great to share (my kiddos love it too), and the pesto and marinara can be frozen for later use. Give these easy, yummy recipes a try next time you’re drowning in heirlooms and herbs. Farmers’ Market Recipes 1. Strawberry Veggie Smoothie Veggies are my smoothie secret weapon. They add so much nutritional value with minimal calories. This smoothie is filled with tons of fiber, protein, and healthy fat, and is sure to keep you full all morning long. Tip: Some people prefer to steam and then freeze their veggies for easier digestion. GET THE RECIPE 2. Pea Pesto Crostini My Pea Pesto Crostini is super easy to make and is always a crowd-pleaser. It’s vegan and allergy friendly (nut-free, dairy-free, and can be made gluten-free), making it a perfect option for a cocktail party hors d’oeuvre. The pesto can also be frozen to use in pasta and on sandwiches, later. GET THE RECIPE 3. LivLight Market Marinara There’s nothing better than summer tomatoes, and who doesn’t love a homemade marinara? This sauce is delicious right out of the pot and gets even better with time. I love to make a big pot on Sunday and use it throughout the week on pasta, veggies, and grilled fish. GET THE RECIPE