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FALL HARVEST MEAL GUIDE

FALL HARVEST MEAL GUIDE

These fall fruits and vegetables can contribute to soil health in various ways, from nitrogen fixation to organic matter addition and soil structure improvement. Incorporating them into your fall meal plans can support a more sustainable ecosystem. Eating seasonal produce is also the most nutritious and delicious.

Top 5 Fall Fruits Beneficial for Soil:

  1. Legumes (e.g., Peas and Beans): Legumes are nitrogen-fixing plants that enhance soil fertility by converting atmospheric nitrogen into a form that plants can use. Planting legumes in the fall can improve soil nitrogen levels for subsequent crops.
  2. Apples: Apple trees, particularly when grown in orchards with diverse plant life, support healthy soil ecosystems. Fallen apple leaves and organic matter contribute to soil richness.
  3. Figs: Fig trees have deep root systems that help improve soil structure and prevent erosion. They also add organic matter to the soil as leaves and fruit drops.
  4. Pears: Similar to apples, pear trees contribute to soil health through organic matter from fallen leaves and fruit. They are often grown in orchards with other trees, enhancing soil biodiversity.
  5. Cranberries: Cranberry bogs are typically managed using sustainable practices that maintain healthy wetland soils. These practices include periodic flooding and soil amendments, contributing to soil fertility and structure.

Top 5 Fall Vegetables Beneficial for Soil:

  1. Cover Crops (e.g., Clover, Rye, and Mustard Greens): Cover crops, when planted in the fall, protect and nourish the soil during the off-season. They help prevent soil erosion, suppress invasive plant species, and add organic matter to the soil when it dies in the spring.
  2. Radishes (Daikon Radishes in Particular): Daikon radishes are known for their deep taproots that break up compacted soil layers, improve drainage, and enhance aeration.
  3. Winter Wheat: Winter wheat is a cool-season grain that serves as a valuable cover crop. It helps protect the soil from erosion and adds organic material in the spring.
  4. Garlic: Garlic has natural anti-fungal properties and can help deter invasive soil-borne pests and diseases when planted in the fall. It's often interplanted with other crops for protection.
  5. Onions: Onions, when grown as a fall crop, can help improve soil structure and provide invasive pest-repelling benefits to neighboring plants.

Creative fall recipes using seasonal produce:

Grassfed Beef Ribeye with Pear and Blue Cheese Salad:

INGREDIENTS: 

  • Grassfed Beef Ribeye steaks
  • Salt and pepper to taste
  • 2 ripe pears, sliced
  • 1 cup crumbled blue cheese
  • Mixed greens or arugula
  • Balsamic vinaigrette dressing (Make your own or we love Primal Kitchen!)

PREPARATION: 

  1. Season the Grassfed Beef Ribeye with salt and pepper on both sides. 
  2. Heat a skillet or grill to medium-high heat and cook the steak to your desired  level of doneness (about 4-5 minutes per side for medium-rare).
  3. While the steak is resting, assemble the salad by combining mixed greens or  arugula, sliced pears, and crumbled blue cheese in a large bowl.
  4. Drizzle the salad with balsamic vinaigrette dressing and toss gently to  combine.
  5. Slice the cooked ribeye against the grain and serve it on a plate alongside the pear and blue cheese salad. Enjoy!

Chorizo Sausage Pizza with Figs, Fresh Mozzarella, and Arugula:

INGREDIENTS:

  • Pizza dough (store-bought or homemade)
  • 1 pack of Force of Nature Wild Boar Chorizo sausage, cooked and crumbled
  • Fresh figs, sliced
  • Fresh mozzarella, sliced
  • Fresh arugula
  • Olive oil
  • Balsamic glaze (optional)

PREPARATION: 

  1. Preheat your oven to the highest temperature recommended for your pizza dough.
  2. Roll out the pizza dough on a floured surface to your desired thickness.
  3. Spread cooked and crumbled chorizo sausage evenly over the pizza dough.
  4. Arrange slices of fresh figs and fresh mozzarella on top.
  5. Bake the pizza in the preheated oven until the crust is golden and the cheese is bubbly (usually 10-15 minutes).
  6. Remove the pizza from the oven and let it cool slightly.
  7. Top with fresh arugula and drizzle with a bit of olive oil. You can also add a drizzle of balsamic glaze if desired.
  8. Slice and serve your delicious chorizo sausage pizza with figs, fresh mozzarella, and arugula. Enjoy!

Pan-Seared Venison Medallions with Cranberry Reduction:


INGREDIENTS: 
  • 1 packages of Force of Nature Venison medallions
  • Salt and pepper to taste
  • Olive oil
  • 1 cup cranberry juice
  • 1/4 cup balsamic vinegar
  • 2 tablespoons honey
  • 1 teaspoon fresh rosemary, chopped
PREPARATION: 
  1. Season the Venison medallions with salt and pepper.
  2. Heat a skillet over medium-high heat and add a drizzle of olive oil
  3. Sear the venison medallions for about 2-3 minutes on each side (for medium-rare), or to your desired level of doneness. Remove from the skillet and setaside.
  4. In the same skillet, add cranberry juice, balsamic vinegar, honey, and fresh rosemary. Cook and stir until the sauce thickens and reduces by half.
  5. Return the venison medallions to the skillet and cook for an additional minute to heat through and coat with the cranberry reduction.
  6. Serve the pan-seared venison medallions with the cranberry reduction drizzled over the top. Enjoy!

Squash Risotto with Wild Boar Sausage:

INGREDIENTS:

  • 1 package of Force of Nature Wild Boar Sausage, cooked and sliced
  • Arborio rice
  • Butternut squash, diced and roasted
  • Chicken or vegetable broth
  • Onion, finely chopped
  • White wine (optional)
  • Parmesan cheese
  • Butter
  • Salt and pepper to taste

PREPARATION: 

  1. In a large skillet, sauté finely chopped onion in butter until translucent.
  2. Add Arborio rice and cook, stirring, until the rice is lightly toasted.
  3. If using, deglaze with white wine and allow it to cook off.
  4. Gradually add hot chicken or vegetable broth, one ladle at a time, stirring constantly until the liquid is absorbed before adding more. Continue this process until the rice is creamy and cooked to your liking.
  5. Stir in roasted butternut squash, wild boar sausage slices, and grated Parmesan cheese.
  6. Season with salt and pepper to taste.
  7. Serve your delicious squash risotto with wild boar sausage hot. Enjoy!

French Onion Soup with Ground Bison Ancestral Blend:


INGREDIENTS: 
  • 1 package of Force of Nature Ground Bison Ancestral Blend
  • Onions, thinly sliced
  • Beef broth
  • Sourdough Bread slices
  • Gruyère or Swiss cheese, grated
  • Butter
  • Olive oil
  • Salt and pepper to taste
PREPARATION: 
  1. In a large pot, melt butter and add a drizzle of olive oil over medium-low heat. Add thinly sliced onions and cook slowly until caramelized, stirring occasionally (about 30-40 minutes).
  2. While the onions are caramelizing, brown the Ground Bison Ancestral Blend in a separate skillet. Season with salt and pepper. Drain excess fat and set aside.
  3. Once the onions are caramelized, add beef broth to the pot and bring to a simmer. Allow the flavors to meld for about 15-20 minutes.
  4. Preheat your broiler. Ladle the soup into oven-safe bowls.
  5. Place a slice of bread on top of each bowl and sprinkle with grated Gruyère or Swiss cheese.
  6. Place the bowls under the broiler until the cheese is bubbly and golden brown.
  7. Carefully remove from the broiler, top with a scoop of the cooked Ground Bison Ancestral Blend, and serve your delicious French Onion Soup. Enjoy!
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