Out with the grapefruit, in with the pumpkin, it’s fall in Central Texas y’all!
To celebrate the changing of seasons, we headed to our local farmers market in Georgetown to stock up on our fall favorites. Nothing tastes as good as home baked goods, locally grown fruits and veggies, and with an abundance of pumpkins, squash, arugula, cantaloupe,okra, and corn in stock, the Georgetown Farmers Market is worth the trip. ,
Unsure what to make with these delicious fall goodies? Our favorite fall recipes below should hit the spot:
Whipped Cinnamon Pumpkin Honey Butter
Photo by the Kitchen McCabe
- 2 sticks Butter(1 C. or 8 oz.), softened
- ¾ t. Cinnamon
- 6 T. Pumpkin Puree
- 4 T. Honey
- 1 t. Vanilla
- Beat the butter with an electric mixer until smooth.
- Add the cinnamon and 1 T. of the pumpkin puree. Beat until well combined. Continue beating, adding in 1 T. of pumpkin puree every 30 seconds.
- Add the honey and vanilla and beat until thick and fluffy, about 2 minutes.
- Keep refrigerated in a sealed container.
Okra Cornmeal Cakes
Photo by Leite’s Culinaria
- 2 cups finely ground yellow cornmeal
- 2 teaspoons baking powder
- 1 teaspoon fine sea salt
- 1 large egg, lightly beaten
- 1 1/2 cups cold water, plus more if needed
- 8 ounces fresh okra, stems trimmed and sliced 1/4 inch thick
- 1 jalapeño, cored, seeded, and finely chopped
- 1 clove garlic, mashed into a paste
- 1/4 cup mild vegetable oil, for frying
- Line a plate with paper towels.
- In a large bowl, whisk together the cornmeal, baking powder, and fine salt. In a second bowl or large liquid measuring cup, combine the egg and water. Add the liquid to the dry ingredients and whisk until smooth. Add the okra, jalapeño, and garlic and stir to combine. (The batter should be thick and wet, not dry. Add a little more water at a time if needed. The amount will depend on the exact grind of the cornmeal.)
- Heat some or all of the oil in a cast-iron skillet over medium heat, depending on how “fried” you like your cakes. Scoop 1/4 cup batter onto the heated surface and, if needed, flatten the griddle cake so it has an even surface. Repeat with additional batter, being careful not to crowd the skillet. Cook the griddle cakes until the bottoms are brown and bubbles form on the tops and edges, 2 to 3 minutes. Turn and cook until the other side is golden brown, an additional 2 to 3 minutes. Transfer to the paper towel–lined plate. Season the cooked griddle cakes with salt and pepper. Repeat with the remaining batter. Serve immediately.
Linguine with Arugula, Garlic, & Parmesan
Photo by Gimme Some Oven
- 8 ounces linguine or other dried pasta
- 1 Tbsp. olive oil
- 5 cloves garlic, peeled and thinly sliced
- 2 cups baby arugula
- 1/2 cup freshly-shredded or shaved Parmesan
- Cook pasta al dente in a large stockpot according to package instructions. (*Be sure to also liberally salt the pasta water. This is the only chance you have to flavor the actual pasta.*)
- While pasta is cooking, heat olive oil in a sauté pan over medium-high heat. Add the sliced garlic and cook for 4-5 minutes, or until it begins to turn just slightly golden. Remove from heat, and reserve garlic and olive oil drippings on a plate.
- Once the pasta has finished cooking, drain it. Then add in the garlic and olive oil mixture and the arugula. Toss until combined. Serve individual portions garnished with lots of Parmesan cheese.
Warning: you won’t be able to stop eating these delicious recipes upon making.
With the support of shoppers like us, our farmers markets stay open and supplying delicious products to us! Make sure to stop by one of the many farmers markets in the area and scoop up the delicious in-season produce. See which Georgetown Farmers Market is closest to you here.