Farm Fresh Fall Recipes are a great way to stay healthy whenever the warm weather starts to fade away. Each recipe below uses produce in a delicious yet nutritious way to keep you energized all fall long. For instance, we spin farm-fresh zucchini into long strands on a spiralizer and sauté quickly as a crisp, healthy pasta replacement. We also stir in a bit of Zucchini Pesto into ours for a pleasureful “zucchini on zucchini” scenario. If these noodles lose their crunch, they make a tender side dish all the same. Just add a little extra cheese. But, if you’re craving something more sweet, cook up the Whiskey Roasted Apple Butter Farm Fresh Fall Recipe to toast, pastries, and more.
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Zucchini Butter
Description
A rich, savory spread made with zucchini, onions, garlic, and herbs, perfect for freezing and adding to meals year-round.
Ingredients
- 4 tbsp olive oil
- 1 tbsp salted butter
- 1 1/2 lb onions
- 10 cloves of garlic, roughly chopped
- 2 1/2 lb grated zucchini
- 1/4 cup dry white wine
- 3 tbsp fresh thyme
- 1 tsp kosher salt
- 2 tsp coarsely ground black pepper
Instructions
- In a large skillet, sauté oil, butter, onions and garlic until onions are translucent.
- Add zucchini and cook until tender, stirring regularly. Add wine and continue to cook at low heat until liquid is reduced.
- Let cool for safe handling and decant into freezer-safe jars. Mixture will keep for a year if frozen.
Whiskey and Butter Roasted Apple Butter
Description
Sweet, spiced apple butter slow-cooked with browned butter, whiskey, and vanilla for a smooth, flavorful spread.
Ingredients
- 1/2 lb butter
- 4 lb apples: cored, skin-on (Granny Smith for more tartness, but any medium-size apple will do)
- 1 1/2 cup sugar
- 1 cup brown sugar
- Pinch of kosher salt
- 2 cups Wigle Walkabout Apple
- Whiskey
- 3 cups water
- 2 vanilla beans, split
Instructions
- Place butter in a heavy-bottomed pot over medium heat. Allow it to brown before adding apples. Coat the apples with the butter by stirring them gently. Add sugars and salt and stir apples to coat. Allow them to cook until there is slight caramelization.
- Once the apples are caramelized, deglaze the pan with the Wigle Apple Whiskey. Lower the heat and allow the alcohol to cook out and reduce in the pan. Once the whiskey is reduced, add the water and split vanilla beans.
- Allow the apples to continue to cook over low heat until nearly all the liquid is cooked down. Once this has happened, remove the pan from the heat and while the apples are still warm, remove vanilla pods, and spoon apples into a blender. Puree until thick and smooth, scraping the sides of the blender with a rubber spatula to keep the mixture moving.
- Let the mixture fully cool. Use it right away or store it up to 2 weeks in the fridge. For longer storage, freeze in a container or freezer bag.
Fire-Roasted Tomato Sauce
Description
Smoky, charred tomatoes blended with olive oil, salt, and pepper for a simple, fresh sauce.
Ingredients
- 12 ripe tomatoes
- 1/2 cup olive oil
- Salt and pepper, to taste
Instructions
- Grill tomatoes until skins are heavily charred.
- Cool slightly and puree until smooth with olive oil, salt and pepper to taste.
Zucchini Pesto
Description
A fresh, nutty pesto made with zucchini, basil, mint, walnuts, and Romano cheese.
Ingredients
- 1 cup fresh basil leaves
- 1/2 cup fresh mint leaves
- 1/2 cup toasted walnuts
- 2 garlic cloves
- 2 zucchini, small, trimmed, and cut into 2-inch pieces
- 1/2 cup Romano cheese, grated
- 1/2 cup olive oil
Instructions
- Place all ingredients except olive oil in a food processor.
- Gradually add oil as mixture blends.
Green Gazpacho
Description
A cool, tangy soup of green tomatoes, cucumber, peppers, and herbs, perfect for hot days.
Ingredients
- 10 green tomatoes, char half on the grill
- 2 serrano peppers, lightly charred on grill
- 1/2 cup olive oil
- 1 1/2 cup fresh lime juice
- 1/4 cup chopped cilantro
- 1 English cucumber
- 2 tbsp. salt
- 2 1/2 tbsp. ground coriander
- 2 1/2 tbsp. ground cumin
- Salt and pepper, to taste
Instructions
- Puree all ingredients in a blender. Salt and pepper to taste.
- Chill and serve.
Zucchini Noodles
Description
Light, garlicky zucchini “pasta” tossed with olive oil, parsley, and Parmesan.
Ingredients
- 4 garlic cloves, minced
- 1 tsp dried peperoncino
- 4 tbsp olive oil
- 4 large zucchini, spiralized into noodles
- 2 tbsp parsley, finely chopped
- Grated Parmigiano cheese
- 1 tbsp sea salt
- 1/2 tsp black pepper
Instructions
- In a skillet, briefly sauté garlic and pepperoncino flakes in olive oil. Do not let the garlic brown. (If you like anchovies, add rinsed fillets with the garlic.)
- Add zucchini noodles and toss them until coated. Stir gently until warm but still firm.
- Add parsley and stir at the last second. Transfer contents into a large warm bowl and toss with grated cheese. Adjust seasoning to taste.
Recipe by TABLE Magazine
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