Pumpkin Recipes, Recipe Include, Pumpkins, Fall Autumn, Fall Thanksgiving, Martha Stewart, Harvest Recipe, Savory Recipe, 25 Pumpkin
In the world of hearty greens, Swiss chard often gets overshadowed by its popular neighbor kale, but it’s a superstar in its own right. This relative of the beet is a superb source of vitamins A, C, and K, as well as magnesium, potassium, and iron. It makes a colorful and tasty side dish, or a nutritious addition to pasta, soup, quiches, and more.
Fragrant chanterelles and delicate oyster mushrooms are among the most common wild mushrooms available in the fall. You'll find them at specialty groceries and farmers' markets.
Welcome to fall, prime season for the gourd. From sugar pumpkins to tiny decorative gourds, these cute, globular favorites are great for crafts, decor, and recipes. So why not throw a party? After all, gourds just wanna have fun.
Parsnips require cold weather to convert their starches into sugar and develop their appealingly sweet flavor, so they are harvested in the late fall, after the frost sets in. They store well and are available throughout the winter and spring.
Like other hard-shelled winter squash, spaghetti squash is harvested in the early fall. The squash keeps for months in cool storage, so it is available in markets throughout the winter and spring.
Just in time for the late-summer harvest, here’s a pantryful of simplified recipes for jams, jellies, and pickles that will save you from standing over a steamy stove all day.
Our new favorite jams, jellies, and pickles are every bit as delectable as old-fashioned state-fair winners, but we’ve streamlined the process of making them. Forget what you’ve been told you need -- an enormous pot, boiling-water baths, sterilization guidelines, and so on. Instead, turn out small batches with the fruits and vegetables you find at the farmers’ market on any given day.
Though sweet potatoes are available year-round, they're at their sweetest in fall and winter. They are sometimes mislabeled as yams, which are actually not widely available in North America.
Pepper jelly makes a spicy-sweet match for soft cheeses, such as goat or Camembert (or even cream cheese) -- especially when served atop crackers or crostini. You can also use the jelly as a glaze for chicken or pork: Melt it, then brush it on the meat before roasting or after grilling.
The skins from stone fruit will contribute color and flavor to the jam. But for a smoother mixture, you can start by peeling nectarines: Carve an X in the bottom of each and plunge them into boiling water for 30 seconds, then transfer them to an ice-water bath to stop the cooking; the skins will slip off.
The skins from stone fruit will contribute color and flavor to the jam. But for a smoother mixture, you can start by peeling peaches: Carve an X in the bottom of each and plunge them into boiling water for 30 seconds, then transfer them to an ice-water bath to stop the cooking; the skins will slip off. For plums, just lift the skins out of the cooked jam with a fork.
Combine vinegar, 3/4 cup water, sugar, spices, and 2 tablespoons salt in a saucepan. Bring to a boil, stirring until sugar is dissolved. Fill clean containers tightly with tomatoes. Add boiling brine to cover completely. Let cool completely. Cover, label, and refrigerate at least 1 week before serving, or up to 3 months.
Pumpkin Doughnut Muffins Recipe
Muffin Recipes, Pumpkin Doughnut, Martha Stewart Pumpkin Breads, Pumpkins, Baking Sodas, Baking Breads, Doughnut Muffins Why, Doughnut Muffins Martha, Muffins Recipe
Pumpkin Doughnut Muffins.. martha stewart
Pumpkin Doughnut Muffins Recipe Breads with unsalted butter, all-purpose flour, baking powder, baking soda, coarse salt, ground nutmeg, ground allspice, buttermilk, pumpkin purée, light brown sugar, large eggs, granulated sugar, ground cinnamon, unsalted butter
Steamed Salmon with Fresh Herbs and Lemon