Fall Farmers’ Market Must-Haves: Our Top 12 Recipes for Seasonal Home Cooking!

What do you make when you come home from the farmers’ market with a bag full of beautiful fall produce, and no plan for what to do with it?

This week, we’re sharing our top fall farmers’ market must-haves AND how we’re using them at home to make approachable dinners, nutritious meal-prep salads, satisfying lunches, and cozy vegetarian mains.

By the end of this episode, you’ll:

1. Find new foolproof techniques for cooking fall staples like eggplant and sweet potatoes
2. Discover a hearty, weeknight-friendly sheet pan meal that makes the most of seasonal squash
3. Make the most of unexpected market finds, like quince, plus ideas for turning them into something delicious

Press play now for inspiration for your next farmers’ market trip — and what to make when you get home!

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Links:

Join Sonya in person for a guided Portland Farmers' Market tour through Airbnb Experiences!

Delicata Squash

Lemon garlic roast chicken with delicata squash by David Tanis for NYT Cooking

Sweet Potato

Japanese sweet potato with creamy miso glaze by Faraway Kitchen

Peppers

Vegetarian stuffed poblano peppers by the Picky Eater

Peperonata by Serious Eats

Roasted red pepper and cheddar cheese egg bites from Jenn Lueke

Eggplant

Olia Hercules' Azerbaijani butter-braised eggplant, Sedakh

Eggplant adobo by Kay Chun for NYT Cooking

Apples

Crunchy Brussels Sprouts and Apple Slaw by Hetty Lui McKinnon from NYT Cooking

Caramelized onion, apple and goat cheese melts by Jerrell Guy for NYT Cooking

Quince

Poached quince by David Leibovitz, I like to serve with whipped cream, creme anglaise, or ice cream -- or turn into his quince tatin

Pears

Easy maple baked pears by Sally’s Baking Addiction

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