Shopping and planning meals around what’s in season means enjoying produce at its best—and fall offers plenty of deliciousness to choose from. Stroll through your local farmers market and you’ll find a variety of squash, pumpkins, broccoli, sweet potatoes, carrots, and more.
“Many people assume that farmers markets in the fall have limited offerings or just pumpkins, but there’s a wonderful assortment of produce available in an autumn harvest,” says Emily Harmon, marketing and special events coordinator for Edmond’s Parks and Recreation Department. She manages the Edmond Farmers Market, a local favorite known for its wide variety of fresh produce, meat, baked goods, specialty items, and handmade wares.
Thanks to Oklahoma’s mild fall weather, Harmon adds, the market still carries summer produce well into September. “While big-box stores are stocking imported goods, we’ll still have summer squash, tomatoes, cucumbers, and even sweet corn and melons available,” she says.
Beyond tasting better, cooking seasonally is also healthier. Produce harvested at peak ripeness contains higher levels of vitamins, antioxidants, and minerals. Buying locally helps you avoid the nutrient degradation that can come with long-distance transport and storage, while also reducing exposure to artificial ripening agents and preservatives.
The Edmond Farmers Market also offers fresh proteins year-round, including beef, chicken, goat, and lamb—all of which lend themselves to different, flavorful cooking methods through the colder months, from grilling to roasting.
To help bring some of the harvest to your kitchen, a few market vendors shared their favorite recipes. Redeemed Soil Farm recommends a balsamic roasted fall vegetable dish for anyone looking to use a variety of seasonal vegetables at once, while Whitmore Farms suggests its minute steak with mushroom gravy for a hearty family meal.
For more recipes built around what’s currently in season, visit seasonalfoodguide.org.
MARKET HOURS
Edmond’s outdoor Saturday market runs from 8 a.m. to 1 p.m. through October 31 at Festival Marketplace, 26 W. First St. It then moves indoors starting Nov. 7, from 9 a.m. to noon, at the Senior Center, 2733 Marilyn Williams Drive. The Wednesday Midweek Market runs through September 30, 8 a.m. to 1 p.m., at Mitch Park, 2733 Marilyn Williams Drive.
To find additional farmers markets in the OKC area, visit metrofamilymagazine.com/farmers-markets-in-the-metro-area.
BALSAMIC ROASTED FALL VEGETABLES
Ingredients:
• 1 lb. sweet potato
• 1/2 lb. carrots
• 1 1/2 lbs. butternut squash
• 1 lb. Brussels sprouts
• 3 Tbsp. neutral oil (canola, avocado, peanut, or olive oil works)
• 1 tsp. kosher salt
• 1 tsp. dried marjoram or oregano
• 2 Tbsp. balsamic vinegar
• 1/2 cup pecans
• 1 Tbsp. maple syrup
• 1 medium sweet red apple (Gala or Fuji)
• Fresh chopped parsley for serving; optional
Instructions:
1. Preheat oven to 400°F.
2. Prepare the vegetables. Peel the sweet potato and dice into 1/2-inch pieces. Peel and slice the carrots into 1-inch-long wedges. Peel the butternut squash, slice from top to bottom, and remove the stringy bits. Dice into 1/2-inch pieces. For large Brussels sprouts, slice the stem away and slice the sprout in half, then remove any wrinkly outer layers. For smaller sprouts, slice the stem away and roast the sprouts whole.
3. In a large bowl, toss the vegetables with 3 tablespoons of neutral oil, 1 teaspoon kosher salt, and 1 teaspoon marjoram. Drizzle with balsamic vinegar, tossing to combine.
4. Using a slotted spoon, transfer the vegetables to a large sheet pan, leaving behind any of the excess balsamic vinegar. Save the vinegar for later, if desired. Spread the veggies into an even layer.
5. Roast at 400°F for 30 minutes. At the 15-minute mark, remove from the oven and stir vegetables. Return to the oven and roast until vegetables are tender and golden, with some spots starting to blacken.
6. After 30 minutes, add the pecans to the sheet pan. Drizzle with the maple syrup, tossing to coat. Return to the oven for 5 minutes, or until the vegetables are starting to blacken and the pecans are toasted.
7. Remove vegetables from the oven and toss with diced apple and a squeeze of fresh lemon juice. Drizzle with the reserved balsamic vinegar and garnish with parsley just before serving, if desired.
Credit: Cozy Peach Kitchen
MINUTE STEAK WITH MUSHROOM GRAVY
Ingredients:
• 1 lb. or more of Whitmore Farms minute/cube steak
• 1 can cream of mushroom soup
• 1 6.5-oz. can sliced mushrooms, drained
• 1 soup can of milk
• 1/4 cup flour
• 1/2 tsp. each salt and pepper
• Small amount of oil
Instructions:
1. Heat a small amount of oil in a skillet over medium heat.
2. Dredge steaks in additional flour.
3. Salt and pepper steaks.
4. Brown steaks on both sides in skillet.
5. Mix soup, milk, mushrooms, flour, salt, and pepper.
6. Pour mixture over browned steaks. Cook and stir until gravy thickens. Simmer covered until ready to serve.
Credit: Whitmore Farms
