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How to Celebrate Fall with a Harvest Meal

Fall is the time of year when the freshest produce seems to dwindle from booths at the farmers' market, but you can still celebrate the season with a balanced meal, including healthy fruits and vegetables.


  • : Don't drink unless you're of legal age. Drink responsibly, and never drink and drive.
  • Step 1: Use root vegetables Roast root vegetables, such as parsnips, carrots, turnips, zucchini, squash, and onions. Chop the vegetables, spread them in a roasting pan, drizzle them with olive oil, and bake them at 450 degrees for half an hour.
  • TIP: You can serve roasted root vegetables plain or make them into a soup with vegetable stock and herbs and spices.
  • Step 2: Bake cauliflower Squeeze the juice from two lemons over a skillet of cauliflower with olive oil and garlic cloves. Sprinkle with salt and pepper, and bake at 400 degrees for 20 minutes.
  • Step 3: Make a fall sausage main course Make a fall sausage entree by slicing a pound of kielbasa into a skillet, adding a sauce of 3 tablespoons each of honey, cider vinegar, and yellow mustard, and sprinkling it with dried onions. Add a couple of large, sliced apples, and simmer until the apples are tender.
  • Step 4: Make roasted pears Enjoy an autumnal dessert of salt-roasted pears. Cover Bosc pears, upright, with kosher salt and bake them at 350 degrees for an hour. Then brush off most of the salt and drizzle caramel sauce over them.
  • Step 5: Drink wine Enjoy a glass of Oregon Pinot Noir with dinner and then a late harvest Riesling, Sauternes, or port with dessert. Your meal in honor of the season will fill your stomach and please your taste buds!
  • FACT: On the date of the autumnal equinox, day and night everywhere are of equal length, and everywhere on earth the sun rises precisely in the east and sets precisely in the west.

You Will Need

  • Root vegetables
  • Olive oil
  • Cauliflower
  • 2 lemons
  • Garlic
  • Salt and pepper
  • 1 lb. kielbasa
  • 3 tbsp. honey
  • 3 tbsp. cider vinegar
  • 3 tbsp. yellow mustard
  • Dried onions
  • 2 large apples
  • Bosc pears
  • Kosher salt
  • Caramel sauce
  • Pinot Noir
  • Late harvest Riesling
  • Sauternes
  • or port wine
  • Roasting pan
  • Skillet
  • Vegetable stock (optional)
  • Herbs and spices (optional)

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