Within a blink of an eye, Fall is upon us. It’s the season for pumpkin spice lattes, apple cider, hayrides, cozy sweaters, and fall decor. As the cooler weather and the amount of daily sunlight fades, the growing seasons for fruit and vegetables also go through a change. The main growing season for those summertime staples may be coming to a close, but the fall is filled with favorites that can go straight from the farm to your table. Here are a few of our favorites to bring that fall flavor onto your plate!
Salad lovers unite! While lettuce is a staple that can be grown year-round with the help of a greenhouse in colder climates, greens such as spinach and kale develop a sweeter taste as the temperature cools. The nice thing about salads is that they are so versatile. You can use any type of leafy green for a base and then build upon it based on the availability of the ingredients that you may be looking to use. A summer salad may have watermelon, berries, or cucumber as a lighter and brighter option. For fall, fresh grapes or apples topped with walnuts bring some sweetness and crunch to the dish.
Some of these leafy favorites are not confined to a salad plate. Both spinach and kale can be cooked down and with the right seasoning and preparation, can make an excellent side dish. They can also be added to soups and stews. If you are looking for a healthy snack, kale chips are great. Baked in the oven for 20 minutes and seasoned to taste, they can satisfy any chip lover!
We couldn’t mention fall and not bring up pumpkin. From September to November, this bright orange fruit (yes, it’s a fruit and not a vegetable) is everywhere you look. Pumpkin is most commonly found in desserts.
Favorites include pumpkin pie (a Thanksgiving staple), pumpkin spice muffins, scones, cheesecake, ice cream, and more. The list can go on. However, pumpkin can also be used for a hearty soup as well.
When you think of squash, you typically think of yellow squash and zucchini. However, there are other varieties of squash that are great for fall. Butternut, acorn, and spaghetti squash are more commonly known. Spaghetti squash is a great alternative to pasta. After baking in the oven and shredding like spaghetti, toss it with a little olive oil or a tomato-based sauce. Butternut and Acorn squash are often roasted or mashed as a side or used for a hearty soup.
Enjoy Farm-Fresh Favorites with Bank+Vine
This is just a small introduction to the many delicious fruits and vegetables that are fabulous to work with for the fall season. There are endless meals for breakfast, lunch, dinner, and beyond to be made. Just because the seasons change doesn’t mean that you can’t have freshly grown fruits and vegetables. Chef Chad Gelso and the culinary team focus on the farm-to-table concept and create incredible items in-house. Don’t take our word for it. Make a reservation with Bank+Vine for an enjoyable indoor and outdoor dining experience.