Feels Like Fall Recipes

Crisp apples, sweet-and-mellow pears, vibrant peppers and more: Fall is officially here! As the weather starts to cool, the farmhouse kitchen is heating up as we incorporate this bounty of produce into dishes indicative of this culinary-friendly season. Tie on an apron and get started in your own kitchen this week with ingredients for a cozy autumn brunch: Certified-organic buckwheat flour for incredible crêpes, both Snohomish Bakery granola and cinnamon-raisin bread, smoky bacon and farm-fresh eggs, plus Italian prosecco and a quartet of locally-crafted cocktail shrubs—cheers to fall!

Here are a few recipe ideas for the week:

Buckwheat Crêpes
Once you perfect the technique here, start playing with your favorite fillings. This week we suggest a helping of cinnamon-kissed orchard fruit, quince-ginger compote or savory bacon!

Sautéed Fall Orchard Fruit
Kissed with fragrant cinnamon and brown sugar, these are sublime on waffles, pancakes or crêpes.

Quince-Ginger Compote
Another fantastic filling option for this week’s crêpes.

Roasted Potatoes, Peppers & Onions
These easy roasted veggies are a great brunch side dish. (Or, try topping a hearty serving with a poached egg for a satisfying entrée.)

Carrot & Apple Sauté with Rosemary
This beautiful combination sings with fresh flavor!

Slow-Roasted Celery
This unexpected side is sure to be a new favorite.

Quince-Ginger Compote

Another fantastic filling option for this week’s crêpes.

Ingredients:
3 cups off-dry white wine, such as Riesling
1½ cups water, plus more if needed
1½ cups sugar
12 thin slices peeled fresh ginger (from one 2-inch piece)
3 pounds just ripened quince (about 4), peeled, cored, and cut into ½ -inch wedges
1 tablespoon fresh lemon juice

Method:
1. Bring wine, water, sugar, and ginger to a simmer in a medium saucepan over high heat. Cook, stirring, until sugar dissolves, about 5 minutes. Add quinces. (Add more water if needed to cover fruit.) Reduce heat, and simmer gently until quinces are tender, 25 to 45 minutes depending on ripeness of fruit.

2. Transfer quinces to a bowl using a slotted spoon. Bring liquid in saucepan to a simmer, and cook until slightly syrupy, about 5 minutes. Remove, and discard ginger. Stir in lemon juice. Pour syrup over quinces. Let stand until cool. Refrigerate if desired.

Roasted Potatoes, Peppers & Onions

These easy roasted veggies are a great brunch side dish. (Or, try topping a hearty serving with a poached egg for a satisfying entrée.)

Ingredients:
2 pounds fingerling potatoes, washed and sliced into halves (if smaller) or quarters (if large)
4-6 Jimmy Nardello peppers, seeded and cut into large chunks
1 sweet onion, or 4 Tropea onions, peeled and sliced into large chunks
2 tablespoons olive or grapeseed oil
½ teaspoon sweet paprika (optional)
Sea salt and fresh ground pepper
Freshly-chopped parsley

Method:
1. Preheat oven to 400°. Place potatoes, peppers and onions in a baking dish large enough for vegetables to spread out into a single layer. (Don’t crowd, or the vegetables won’t have a chance to crisp and brown. If necessary, divide the vegetables onto two baking sheets.) Add oil and spices and toss evenly to coat.

2. Roast in the oven for 30 minutes, stirring once or two during roasting, until potatoes are pierced easily with a fork. Remove from the oven, drizzle with about a teaspoon of olive oil and garnish with the fresh parsley.

Sautéed Fall Orchard Fruit

Kissed with fragrant cinnamon and brown sugar, these are sublime on waffles, pancakes or crêpes.

Ingredients:
4 tablespoons unsalted butter
2 apples, peeled, cored and sliced
2 pears, peeled, cored and sliced
2 tablespoons light brown sugar
Pinch of cinnamon

Method:
1. In a large skillet, melt the butter. Add the fruit slices and cook over moderate heat, stirring occasionally, until lightly browned in spots, about 5 minutes.

2. Stir in the sugar and cinnamon, reduce the heat to low and cook, stirring occasionally, until the fruit is softened and lightly caramelized, about 10 minutes longer. Serve warm or at room temperature.

this week's recipes
feels like fall

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