|Living in the Pacific Northwest, sometimes it feels like it takes a while for the seasons to fully transition. But once they do? It is on! We get especially excited for autumn to roll around each year so we can pull out some of our favorite cozy foods, drinks, recipes, and ingredients. What are our favorites? So glad you asked!
|Katy: Easy: butter and mushrooms. Or butter and onions. Or butter and onions and rosemary. Butter. Beef Burgundy… no… Beef Stroganoff… no … Stuffed Squash… no… Mushroom Soup … no… CAN’T DECIDE. I love fall.
|Veronica: Lately I’ve been getting into making soups and consistently keeping a batch of fire cider ready to drink. For both, onions, ginger, apple cider vinegar, and vegetable stock are must haves. Oh, and sweet potatoes!
|Justin: I’m all about Squash Soup and Wild Mushrooms
|Kim: I love all the squashes, right up until I get sick of all the squashes. I love sweet potatoes. I love persimmons so much. Is it a big cliché that these are all orange? I also love all things maple, so glazing sturdy rings of Delicata with a maple cardamom glaze and then roasting them is a fall favorite at my house.
|Jake: My favorite ingredients to cook with in the fall are hearty squashes and root vegetables, just like everyone else! Yet, I like to use them in different ways than roasted with sage and brown butter, as is customary. Shaving pumpkin super thin, salting it to soften, and making a sweet and savory fish sauce caramel, candied pumpkin seeds, parsley and bitter greens is my favorite rendition.
|Annie: Pie!! Love making them from scratch! Also, any kind of squash! I love adding it in to a big batch of roasted vegetables (potatoes, onions, Brussels sprouts, carrots, peppers) and adding that to salads.
|Becca: I pretty much want to make all of the apple and pumpkin baked goods. Apple pie! Pumpkin Pie! Pumpkin Bread! Apple Cake! Pumpkin Cake! Apple Pancakes! Oh, and gimme all the cinnamon while you’re at it.
|Ryan: I get really into cocktail ingredients; especially things that go with brown cocktails like bitters and grenadine.
|Matthew: I go for the obvious ones – orange zest, spices (vanilla, cardamom, star anise, nutmeg, cloves, cinnamon, etc), lentils, porcinis & braising cuts.I also actually make one of my favorite fall recipes before fall even hits, because it takes time to age. Gdansk Vodka from “Salt, Sugar & Spice” by Diana Henry is basically an aged cocktail flavored with citrus zest (lemon & orange) & autumn spices (star anise, mace, juniper berries, cloves, cardamom & cinnamon).
Though it takes a bit of time to zest 8 citrus fruit, the hardest parts are really finding whole blade mace (check any Indian markets in your area) and waiting the two and a half months necessary for it to age to the point where you can drink it.
Make it ahead though and you’ll be a superstar at holiday gatherings, it’s superb.
|Tracy: I get really into cooking different types of poultry this time of year. I think Thanksgiving is some of the inspiration behind that, but mostly it’s because game bird hunting season starts in Montana in early October. That is really the only type of hunting my parents have the energy for anymore. Therefore, I’m accustomed to having many types of wild bird during the fall. Such as blue grouse, sage grouse, pheasant, and Hungarian partridge. Also, SWEET POTATOES. A sweet potato baked with butter, brown sugar, salt and pepper. Simple, but one of my most favorite things ever.
|What are your favorite things to eat when fall rolls around?
|Becca Lee wrangles our social media accounts, blogger contests, and general marketing work as the Marketing Coordinator for Marx Foods. You can check out one of her many hair colors and read more about her (and her ridiculous sweet tooth) here.