Autumn Harvest: Benefits of Seasonal Cooking S hopping 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 farmer’s market and you’ll find a variety of squash, pumpkins, broccoli, sweet potatoes, carrots and more. BY REBECCA FAST PHOTOS PROVIDED
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 dry 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 400F. 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 400F 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 of 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 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
“Many people assume that farmer’s 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 Farmer’s 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 Farmer’s 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 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 farmer’s markets in the OKC area, visit metrofamilymagazine.com/ farmers-markets-in-the- metro-area.
34 METROFAMILYMAGAZINE.COM / SEPTEMBER-OCTOBER 2026
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