Fall is here and it is time to harvest your garden. Though nowadays it’s easy to find all kinds of produce regardless of the time of year, honoring nature’s time line makes for a far richer eating experience. When we “take back our food,” and we think there’s no better time to do so. Spice things up this season with some uniquely delicious recipe options that are perfect for most any meal occasion.
Root vegetables are one of the last plants harvested, They are easy to grow and offer so much nutritionally (and deliciously, too!) Plus since they grow underground the harvest can be a big surprise. Some of the most common root vegetables are carrots, beets and potatoes.
Root vegetables – vegetables where the edible root or tuber grows underground – are incredibly versatile and simple to cook. With an earthy sweetness and a starchy heft, they can be hearty enough to build a meal around or a light and fresh snack. They also keep in storage remarkably well, which is a good thing.
We almost never peel our root vegetables. You’re probably wondering: why not? Well, first and foremost: we’re kind of lazy. Peeling root vegetables can be messy and a time-consuming pain. But perhaps more importantly, let’s ask: why? The peels generally have a lot of good-for-you fiber, they can add texture and flavor, and why waste a perfectly edible part of a vegetable? There are of course, a few exceptions here, and you’ll likely want to peel more as you get later into the season for veggies like beets
Here are a few recipes to help use your garden harvest.
Serve Beet, Feta and Walnut Scones for brunch or as an accompaniment to soups or salads. Starting with Aunt Nellie’s Pickled Beets cuts time and adds flavor.
Quick Sausage and German Potato Salad Skillet is on the lunch or dinner table in 20 minutes thanks to pre-cooked sausages and a can of heat-and-eat READ German Potato Salad.
Sides are easy, too. Add to your harvest a jar of Aunt Nellie’s Glazed Small Sliced Carrots is the main ingredient in this quick-to-assemble Spicy Carrot-Sweet Potato Casserole. If roasted vegetables are more your style, try Thyme-Scented Roasted Vegetables, accented with sweet, tangy pickled beets.
For more seasonal recipes, visit AuntNellies.com and READsalads.com.
Thyme-Scented Roasted Vegetables and Beets
The next time you’re at the farmers’ market or grocery store, gather a variety of root vegetables and a bunch of fresh thyme. With just a little time in the oven, you’ll create a dish that’s warming, nourishing, and undeniably delicious—a true taste of comfort food with a gourmet twist. See Recipe
Spicy Carrot-Sweet Potato Casserole
This recipe carefully balances sweetness and savory notes for a delightful side dish. The combination of sweet potatoes and carrots creates a vibrant base, enriched by warm spices. See recipe
Beet, Feta and Walnut Scones:
These savory beet, feta walnut scones are buttery, flaky, and packed with salty feta and crunchy walnuts. Perfect for brunch, lunch, or entertaining. These savory scones pair beautifully with lighter soups and salads. See recipe
Quick Sausage and German Potato Salad Skillet
German potato salad is one of the most beloved side dishes in Germany, with many regional variations. Unlike the creamy American version, the traditional German style often features a light dressing made with oil or mustard and sometimes vinegar, giving the salad a fresher and slightly tangy flavor. See Recipe
Baby Beet & Potato Hash With Chorizo
What better way to start-off a weekend day than with a healthy, tasty brunch! And here’s a great way to do it, with a one-dish recipe that is sure to please for a Baby Beet and Potato Hash with Chorizo Skillet. See Recipe
Enjoy the benefits from your fall harvest!
SOURCE: Seneca Foods For more seasonal recipes, visit AuntNellies.com and READsalads.com.
