It's officially fall: leaves are turning, the mornings are cool, and those fall fruits and veggies are begging to be eaten before the frost comes in.
What's in season? Apples and pears, squash and pumpkins, figs and grapes. Don't forget cauliflower and broccoli, lettuce and kale. Is your mouth watering yet? Don't fret: we've got you covered with some new fall cookbooks and some old favorites to help you make the most of your fall harvest.
We all know about pumpkin pie but what about other squashes? Try The Pumpkin Cookbook for squash recipes or Purely Pumpkin for some pumpkin-spiration. Or if you love the flavor of pumpkin spice, which is usually cloves, allspice and cinnamon, check out The Pumpkin Pie Spice Cookbook to indulge those pumpkin spice cravings.
Can't get enough of crisp sweet apples but stuck feeling like apples are meant only for dessert? Let the The Apple Lover's Cookbook change your mind and broaden your apple repertoire.
Award-winning blogger to cookbook writer, Deb Perelman's newest cookbook Smitten Kitchen Every Day is perfectly unfussy yet gorgeous, with easy-to-find ingredients, plus she cooks in a minuscule kitchen in NYC. Curious what the rest of the country eats? Check out America: The Cookbook for state-by-state recipes.
Can't wait to turn your oven on after a hot summer? Read The Harvest Baker if baking is more your style. BraveTart also includes little history snippets of how those tasty desserts came to be to end up in your belly. Love looking at gorgeous food photography? Check out Sweet, from famous London restaurateur Yotam Ottolenghi.
Love the idea of farm to table? Read A Seat at the Table from the founders of the high-end farm store Beekman 1802. Add a little Asian flair to your farm-to-table dinner routine in Farm to Table Asian Secrets. Feed the Resistance is all about feeding your community—perfect if your garden is extra-giving.
Just because it's fall, a season known for its reds, oranges, and yellows, doesn't mean you can't eat your greens. Those greens are a real treat in The Book of Greens and Six Seasons: A New Way With Vegetables.
Want to know how to eat seasonally (and by color)? Check out Vibrant Food for seasonal examples, or learn how to shop and eat fresh if you like to spend some of those few hard-earned dollars at your local farmer's market in Fresh From the Market and The Broad Fork.
Have too many fruits and veggies and don't know what to do with them? That's a great (and bountiful) problem to have! You can share with your friends, coworkers and neighbors. Or you can freeze, preserve and can those fruits and veggies to eat all winter long. Don't be limited to just canning everything like tomatoes and beans. Blogger-cookbook author Kevin West also includes condiments, salsas and cocktails in his cookbook Saving the Season.
Check out the list, Just Preserve It!, for more ideas of all the ways you can make the bounty of the season last a bit longer.
List created by AL_DAVIES
Now that you have weeded, watered & picked your garden...it's time to pickle it, can it, freeze it...preserve it.
Love those Ball canning jars because they are always full of tasty food? Learn how to use them and the basics of canning in The All New Ball Book of Canning and Preserving. Check out Canning for A New Generation, too, for small batch canning.
Want to expand your canning and preserving skills to tasty treats and snacks like jams and jellies, and pickles and chutneys? Check out Canning & Preserving With Ashley English : All You Need to Know to Make Jams, Jellies, Pickles, Chutneys & More.
Your freezer is awesome. How awesome? Check out From Freezer to Table to learn the basics of freezing family-friendly recipes when you have that bountiful crop to save and savor through the winter months.
Speaking of freezers, even though we're going into winter, it's not too late to start planning next year's garden. Imagine pouring through seed catalogs and imagining what exactly the novelty tomatoes you ordered might look and taste like. Not sure if you have the space in your backyard? Here's some urban homesteading books to inspire and guide you no matter what kind of space you have. The Quarter-acre Farm: How I Kept the Patio, Lost the Lawn, and Fed my Family for A Year and All New Square Foot Gardening will show you how to make the most of what you have, even if it's just a bit of space.
Does all this talk about harvesting produce make you curious about homesteading and self-sufficiency? We've got you covered in Homesteading: A Backyard Guide to Growing your Own Food, Canning, Keeping Chickens, Generating your Own Energy, Crafting, Herbal Medicine, and More and Self-sufficiency: A Complete Guide to Baking, Carpentry, Crafts, Organic Gardening, Preserving your Harvest, Raising Animals, and More! Plus, check out Little House in the Suburbs, The Mini Farming Handbook and The Edible Front Yard.
Love to read memoirs? Love to read about food and farming? Always curious about homesteading and farming but not ready to take the plunge? Read these memoirs to give you an insider's look! We've put together a list of some great farming and homesteading memoirs just for you.
List created by AL_KATI
Ever wonder how Food Network star Ree Drummond, also known as the Pioneer Woman, met her husband and ended up on a ranch? Told in her trademark wit, you'll fall in love right along with her.
The full title, "Mud Season: How One Woman's Dream of Moving to Vermont, Raising Children, Chickens and Sheep, and Running the Old Country Store Pretty Much Led to One Calamity After Another" has added this to my to-be read list.
A laugh out loud story of life in New Zealand while amassing farm animal after farm animal while trying to raise a family.
This was the book that really interested me in reading about farming and urban homesteading. It sounds romantic, but that's because author-farmer-blogger Jenna truly loves the life she lives on her scrappy six acres.
Think you need some helping hands to run a farm? Jenna Woginrich is a single lady who has pigs, sheep, horses and fowled friends to keep her company, all told through one year on a farm.