3 Delicious Recipes for Your Fall Garden Harvest

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3 Delicious Recipes for Your Fall Garden Harvest

An Image of a Stuffed, Roasted Acorn Squash with the Blog title overlayed.

After working as hard as you have on the garden in your new farm in Crawford, Georgia, over the summer, it’s finally time to enjoy the fruits of your labor… literally. As the harvest begins to slow, the next step is to take that harvest and find ways to enjoy it. You don’t want to eat the same salad every day. That’s just not worth it. Mix it up a little! Take a look at a few recipes we’ve got for you to try out this fall.

Maple-Roasted Chicken & Acorn Squash

  • 1 medium acorn squash
  • 4 med. chopped carrots
  • 1 medium onion, cut into 1-inch pieces
  • 6 bone-in chicken thighs
  • 1/2 cup maple syrup
  • Salt & pepper to taste

Directions: Preheat oven to 450°. Prepare squash by cutting in half and removing seeds, then cut again in the other direction. Arrange veggies in a greased 13x9-in. pan; top with chicken, skin side down. Roast 10 minutes. Flip chicken; drizzle with maple syrup; sprinkle with salt and pepper. Roast 25-30 minutes longer until vegetables are tender.

Beet and Sweet Potato Fries

  • 1/2 cup mayonnaise
  • 1 ½ teaspoon crushed peppercorns
  • 1/2 teaspoon coarsely ground pepper, divided
  • 1 large sweet potato
  • 2 tablespoons olive oil, divided
  • 1/2 teaspoon sea salt, divided
  • 2 large beets

Directions: Preheat oven to 425º. Combine the mayonnaise, peppercorns and 1/4 teaspoon ground pepper. Cover and refrigerate. Peel sweet potato and cut julienne. Toss with 1 tablespoon oil, 1/4 teaspoon salt and 1/8 teaspoon pepper. Spread onto a parchment paper-lined baking sheet. Peel beets and cut julienne. Toss in the same bowl with the remaining oil, salt and pepper. Spread onto another parchment paper-lined baking sheet. Bake uncovered for 20-30 minutes or until tender, turning once. Serve with peppercorn mayonnaise.

Baked Feta Stuffed Sweet Potatoes

  • 2 medium sweet potatoes
  • 2 oz. feta cheese, cubed
  • 2 oz black oil-cured olives, pitted and chopped
  • 1 oz thinly sliced sundried tomatoes
  • 1/4 cup chopped fresh parsley
  • 1/2 teaspoon dried or 2 teaspoons fresh oregano; chopped
  • 1 Tablespoon extra virgin olive oil
  • Sea salt and freshly ground pepper to taste

Directions: Preheat the oven to 400F. Pierce each sweet potato several times. Place them directly on middle oven rack with a piece of foil on the rack below. Bake about 45-60 minutes depending on size. Remove from oven and let stand until cool. While the sweet potatoes are baking, prepare topping. Mix together remaining ingredients and set aside until the sweet potatoes are done. Slice sweet potatoes lengthwise down the center to expose cooked insides, top with feta mixture and serve.

In case you didn’t see your garden favorite, never fear! We’ve barely cracked the surface. Plenty of other recipes can be found for the fall fruits and veggies we haven’t even mentioned, along with more for the veggies you saw here. If you aren’t sure what you should be harvesting this fall, be sure to check so that you don’t miss a summer harvest. And once you’ve collected your bounty, take time to enjoy it all!