Who else loves perusing the farmer’s market? These food stalls feature fresh produce, making the market a great spot for exploring local flavors while camping.
We’re highlighting four farm-to-table recipes that make good use of fall produce. To find the freshest ingredients, ask your resort staff about the local farmer’s markets. Once you’ve found your goodies, you can return to camp and cook a mouthwatering meal!
4 Recipes to Make with Fall Produce
1. Squash Soup
Spicy, sweet, and earthy, squash soup is an autumn delight. You should search out butternut squash for this farm-to-table recipe, which can be found at most produce markets in October. You can also look for heavy cream at the farmer’s market, maybe at an Amish dairy stand.
Recipe borrowed from Food Network.
- 3 pounds butternut squash, seeded and quartered
- Butter, melted, for brushing
- 1 tablespoon kosher salt, plus 1 teaspoon
- 1 teaspoon white pepper, plus ½ teaspoon
- 3 cups chicken or vegetable broth
- ¼ cup honey
- 1 teaspoon fresh ginger, minced
- ½ cup heavy cream
- ¼ teaspoon nutmeg
- Preheat the oven to 400 degrees Fahrenheit.
- Place the quartered squash onto a sheet pan, brush the flesh of the squash with melted butter, and season with 1 tablespoon of salt and 1 teaspoon of white pepper.
- Roast squash for 30-35 minutes, or until the flesh is tender. Let cool for 15 minutes.
- Scoop the flesh from the skin into a 6-quart pot. Add the broth, honey, and ginger. Bring the mixture to a simmer over medium heat and cook for 6-8 minutes.
- Using a stick blender, puree the mixture until smooth.
- Stir in the heavy cream and return to a low simmer. Season with the remaining salt, pepper, and nutmeg.
2. Pumpkin Bread
Pumpkin bread is a warm, delicious treat that’s ideal for snacking around the campfire. To make this goodie, you need pumpkin puree. If you’re up for a challenge, you can purchase pumpkins and make the puree from scratch. For convenience though, you can also use canned pumpkin and the outcome will be just as delicious.
Recipe borrowed from King Arthur Baking Company.
- 1 cup vegetable oil
- 2 2/3 cups granulated sugar
- 4 large eggs
- 15 ounces (2 cups) pumpkin puree
- 2/3 cup water
- 3 1/3 cups all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons salt
- 1 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 1 cup walnuts or pecans, chopped (optional)
- 1 ½ cups chocolate chips (optional)
- Preheat the oven to 350 degrees Fahrenheit. Lightly grease two 9-inch x 5-inch loaf pans with cooking spray.
- In a large bowl, beat together the oil, sugar, eggs, pumpkin, and water.
- Add the flour, baking powder, baking soda, salt, nutmeg, and vanilla, stirring to combine the ingredients.
- Gently fold in the nuts and chocolate chips (if using).
- Divide the batter evenly between the prepared loaf pans.
- Bake for 60-80 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
- Remove bread from oven. Let sit for 10 minutes before transferring to a wire rack to cool completely. When the bread is cooled, wrap in plastic wrap and store at room temperature for up to four days.
3. Balsamic Brussels Sprouts
These brussels sprouts are tangy with a touch of sweetness thanks to balsamic vinegar. You’re likely to find brussels sprouts at your local farmer’s market in October. The fresher they are, the better they’ll be for this farm-to-table recipe.
If you see sprouts being sold on the stalk, snatch them up. Fresh brussels sprouts can be safely refrigerated for several weeks if they haven’t been cut off the stalk.
Recipe borrowed from The Spruce Eats.
- 2-3 cups brussels sprouts
- 3 tablespoons balsamic vinegar
- ¼ teaspoon kosher salt, plus more to taste
- Black pepper, to taste
- 3 tablespoons olive oil
- Preheat the oven to 375 degrees Fahrenheit.
- Rinse the brussels sprouts in cold water and dry them on a paper towel.
- Trim off the stalk end and slice each sprout in half lengthwise. Place the brussels sprouts in a single layer on a baking sheet lined with foil.
- In a small bowl, whisk together the vinegar, salt, and pepper. Whisking constantly, slowly drizzle in the olive oil until combined.
- Drizzle the dressing over the sprouts, reserving a little for serving, and toss the sprouts to coat.
- Roast in the oven for 25 minutes, turning halfway through, until the sprouts are browned and caramelized.
- Serve with a drizzle of the reserved dressing.
4. Garlic Mashed Potatoes
Both garlic and potatoes come in season during fall. The two ingredients meet in garlic mashed potatoes, a comforting farm-to-table recipe for cool autumn nights. Feel free to add gravy if you’d like!
Recipe borrowed from Food Network.
- 1 head of garlic cloves, peeled
- 1 cup extra virgin olive oil
- 3 pounds Yukon gold potatoes, peeled and quartered
- 2 teaspoons kosher salt, plus more to taste
- 1 teaspoon black pepper
- ¼ cup heavy cream or half-and-half
- In a small saucepan, bring the peeled garlic and oil to a sizzle over medium heat, then turn the heat to low and cook uncovered for five minutes, or until the garlic is lightly browned. Remove the pan from the heat and set aside to let the garlic infuse the oil.
- Meanwhile, place the potatoes in a large pot of salted water, bring to a boil, and cook for 15 to 20 minutes, until the potatoes are very tender. Reserve 1 ½ cups of the cooking water, then drain the potatoes.
- Remove the garlic cloves from the oil, reserving the oil.
- Mash the potatoes and garlic with a potato masher, ricer, or food mill.
- In large pot, combine the mashed potatoes, garlic, reserved olive oil, 2 teaspoons kosher salt, black pepper, heavy cream, and ¾ cup of reserved cooking water. Mix with a wooden spoon, adding more reserved cooking water until the mashed potatoes are creamy, but firm. Season to taste and serve.
Ready to enter the kitchen? Whether you’re cooking in an RV or a vacation rental, these farm-to-table recipes will hit the spot.
If you love what you’ve made, share this post and help your friends make the most of fresh fall produce!