September is the perfect time to get your fall garden going. Fall is one of our favorite harvests here at Copiana—there are so many delicious and versatile vegetables that thrive in fall weather. Your garden is rarely as happy as it is in September and October, so you need to be prepared for all the bounty it will provide! From fresh, happy greens like kale, lettuce, spinach, and herbs, to gourds and root vegetables, fall has so much to offer. Here are six of our favorite recipes for fresh fall produce, so put on your favorite flannel or chunky sweater, light a wood-scented candle, grab a chai tea, and get scrollin’!
If you’ve got an abundance of fresh veggies, this flavorful salad is a great way to put them to use. The champagne, lemon, and vanilla vinaigrette lends a zingy freshness to fall veggies like sweet potato, beets, arugula, kale, radishes, fennel, herbs, and microgreens. This is a versatile recipe that adapts well to whatever fall or winter veggies you have on hand, so this is a salad you won’t get tired of!
Fall is full-fledged mushroom season—that savory, meaty fungi that comes in endless varieties and takes just about any dish up a notch in sophistication. If you find yourself with plenty of mushrooms this fall, whip up a large batch of this creamy, wholesome mushroom soup, perfect for chilly fall nights. The secret ingredient for this magic broth? Fresh thyme from your Copiana produce tower.
There is very little as comforting as a big bowl of al dente pasta. Change up spaghetti and meatball nights with this more inventive pasta dish, featuring cool-weather-loving broccoli rabe. The slight bitterness of the rabe perfectly balances the rich pancetta and pecorino cheese. The greens will cook down a good bit, so don’t be afraid to really pile on the broccoli rabe.
Want to enjoy your fall harvest, but find yourself still craving something fresh and light? This buddha bowl is for you. This warm salad is full of protein from quinoa and chickpeas and loaded with brussel sprouts, squash, radishes, beets, sweet potatoes, and kale. Keeping the basic veggie-to-protein ratio in mind, you can swap out whatever veggies you pick up from the farmers market or your Copiana harvest. This bowl is a great way to pack a single, energy-filled meal with a wide variety of nutritious vegetables.
Pull out this easy but elegant recipe the next time you need to impress someone with your cooking skills. The mushrooms get perfectly crispy and almost caramelized at the edges, the kale hits that sweet spot of crisp-tender, and the white bean-lime-garlic puree brings it all together. As impressive as this dish looks, it tastes even better. Don’t be surprised if it overshadows your main course, or make a larger portion and lean into its show-stopping qualities. Trust us, it’s a date night winner.
As temperatures dip into thick sweater territory, we crave hearty, warm, and nourishing bowls of goodness. This vegetarian chili fits the bill, providing enough flavor and satisfaction to make you forget the other chili recipes you used to know. We call it Chili Bae. Anyways, Chili Bae is full of butternut squash, sweet potato, kale, and—surprise!—apples. Yes, apples. It works. All the seasoning you’ll add to this mix works marvelously with the sweetness of these autumnal fruits and veggies, for a pot of deliciousness that will have you coming back for seconds and thirds. And guess what? It’s perfectly healthy.
With all this fall recipe inspiration, we’re absolutely pumped to start harvesting our fall Copiana towers. Whether you’ve got your own garden going, you have a Copiana tower or two on your property, or you’re a farmers market frequent flier, take advantage of the abundance and variety of produce in your area this fall. The possibilities are endless—and yummy!