Story by Leah Kennedy
Photos by Anais Keenon & Leah Kennedy
The cold morning air, the red and yellow leaves, the sweaters, the steam of hot coffee, and the sight of colorful gourds on porches. Fall has pushed out summer and brought with it the traditional pouring rain and evenings that carry the smell of woodsmoke through the air. But the colder weather doesn’t just mean homework, football games, crackling fires, and holiday Starbucks beverages. It also notes the beginning of a new season that brings with it the fall harvest. Just because the juicy berries and bright green corn husks hiding pale yellow corn have disappeared from farmers markets doesn’t mean there’s any limit to the culinary masterpieces that can be created from local produce.
Fall harvests provide a multitude of options for students wishing to bite into local produce or buy ingredients to cook with at home. Tomatoes, apples, gourds, figs, mushrooms, and pomegranates are beginning to take over the stalls at the Lane County Farmers Market.
“I like going to farmers markets because they’re outdoors and fun. It isn’t like an obligation or a chore,” UO sophomore Rachel Hatch says. “Plus, apples and squash are two of my favorite foods and they are there in the fall.”
For whatever reason, fall farmers markets do not seem to be a priority for students, whether they are cooking at home or looking for a healthy snack. The concept of summer markets where there are kids running around with mouths stained bright colors from shaved ice and neighbors run into each other wearing shorts and flip flops seems more conventional.
“I mostly don’t go because it’s a time issue and I honestly forget about [the fall markets],” says UO senior Taryn Taylor-Hull. “I mean I would probably buy fruits and veggies, but I do go more in the summer for sure.”
The cost of food sold at farmers markets is not a deterrent, Taylor-Hull says, as fruits and vegetables can be expensive anywhere. However, what most students may not consider are the deals at local farmers markets where competition keeps prices lower and purchases support local agriculture.
Hey Bayles Farm from Lorane, Oregon, is a regular vendor at the Lane County Farmers Market and contributes to the produce selection during various seasons. Right now, the Hey Bayles stall includes heirloom tomatoes at $2.95 per pound, which can be a colorful, delicious addition to any salad or sandwich. The farm’s squash is harvested throughout October and November and this season costs $1.25 per pound.
Another great farm located in Junction City has a variety of ingredients perfect for healthy snacks or as stock for the pantry. Grateful Harvest Farm has figs, seedless grapes, and apples. The farm’s liberty apples are $1.69 per pound. Potatoes, onions, and jalapenos are just a few of the other items that can be found at the booth, with the jalapenos costing just $.40 each.
Some other great farm booths to check out while at the Lane County Farmers Market include Crossroads Farm, Hayhurst Valley Organic Farm, and Groundwork Organics. Buying produce and other items from these local vendors keeps your money in local food systems while providing delicious, seasonal treats to use in recipes like the two below.
Fall Harvest Recipes
Chicken, Vegetable, and Dumpling Soup by Melissa McClure
For those with their own kitchens, cooking equipment, and a desire to use the produce discussed in this article to create your own culinary masterpieces, take a peek at the following recipe provided by Bon Appétit. This soup promises to keep you warm on the inside and the outside, as the process is labor intensive but rewarding. Plus it will make plenty of leftovers to enjoy after a late night at the library and a cold bike ride home.
Yield: Makes 12 servings
Active Time: 2 hours 45 minutes
Total Time: 7 hours 45 minutes (includes dumplings)
Ingredients:
7 1/2 pounds chicken wings
6 1/2 quarts low-salt chicken broth
8 large carrots, thickly sliced, plus 2 cups 1/2-inch cubes
3 large onions, peeled, quartered
6 large celery stalks, thickly sliced, plus 2 1/2 cups 1/2-inch-thick slices
4 large parsnips, thickly sliced, plus 2 1/2 cups 1/2-inch cubes
2 whole medium leeks, halved lengthwise, rinsed, thickly sliced crosswise, plus 2 1/2 cups 1/2-inch-thick slices of white and pale green parts
1 1/2 cups plus 2/3 cup chopped fresh Italian parsley
3 tablespoons chopped thyme, divided
1 1/2 teaspoons whole black peppercorns
8 large whole allspice
3 fresh bay leaves
3 1/2 to 3 3/4 pounds large chicken breast halves with skin and bones (4 to 5)
Fresh-Herb Dumplings (see recipe)
6 tablespoons all purpose flour
1/2 cup chopped fresh chives
Combine chicken wings, broth, sliced carrots, onions, thickly sliced celery, sliced parsnips, thickly sliced leeks, 1 1/2 cups parsley, 1 1/2 tablespoons thyme, peppercorns, allspice, and bay leaves in 14- to 16-quart pot. Bring to simmer over high heat. Add chicken breast halves, skin side down, and push to submerge. Simmer until chicken breasts are just cooked through, turning once and adjusting heat to maintain gentle simmer, 20 to 25 minutes.
Transfer chicken breasts to rimmed baking sheet; continue to simmer broth. Cool chicken 20 minutes. Remove skin and pull all meat from bones (reserve skin and bones). Tear meat into bite-size pieces. Transfer meat to large bowl; cover and chill.
Add skin and bones from breast halves to simmering broth. Increase heat and cook broth at active simmer 1 hour 15 minutes. Strain broth into another large pot. If necessary, boil until reduced to 19 to 20 cups richly flavored broth. Discard chicken and vegetable mixture strained from broth. Cool broth 2 hours. DO AHEAD: Can be made 2 days ahead. Chill uncovered until cold, then cover and keep refrigerated.
Spoon fat from top of broth into saucepan. Heat just until melted. Pour fat into small bowl; return 6 tablespoons to pan. Add flour; blend until roux is smooth.
Bring broth in pot to simmer. Whisk 4 cups broth into roux and whisk over medium heat until mixture is smooth and comes to boil, about 5 minutes. Set aside.
Add cubed carrots and parsnips to remaining broth in pot; add thinly sliced celery and leeks. Cover pot. Simmer until vegetables are tender, about 10 minutes. Whisk in roux mixture. Add chicken pieces and dumplings, then 2/3 cup parsley, 11/2 tablespoons thyme, and chives. Simmer to heat through; season with salt and pepper.
Ladle soup into large shallow bowls.
Caramel Apples by Paula Deen
Not all students possess the space, equipment, skills, or desire to take on the recipe above. But for those who want to dabble in the culinary world, create a festive treat, or just become the most popular student in their residence hall or apartment complex, here is a simpler but just as tantalizing recipe. Caramel apples are a classic and with some creativity – some crushed Butterfingers or mini marshmallows – they can be as unique as the Halloween costumes in Eugene.
Yield: Makes 6 apples
Total Time: 10 minutes prep; 2 minutes cooking
Ingredients:
6 apples
Craft sticks
1 14 oz package of individually wrapped caramels, unwrapped
2 tablespoons milk
Remove the stem from each apple and press a craft stick into the top. Butter a baking sheet. Place caramels and milk in a microwave safe bowl and microwave for 2 minutes, stirring once. Allow to cool briefly. Roll each apple quickly in caramel sauce until well coated. Place on prepared sheet to set.
