What We're Cooking This Fall...
Fall changes things for us every year. The days get shorter, the mornings cool off, the kids are back in school, and the pace of life shifts a little.
At home, that changes how we cook too. Some nights we need sausage, brats, or chicken that can turn into dinner without much fuss. Other days, when we make the time, it feels good to put a roast in the oven, let hocks simmer, or start a pot of broth and let the house smell like dinner for a while.
That mix is really what fall cooking looks like for us. Practical meals when life is busy, slower meals we make room for, and good food that fits the season.
Dinner Made Easy
Some nights, dinner just needs to come together. These are the things we keep around for pasta, skillet meals, roasting, grilling, and other easy fall dinners.
Low & Slow Season
Then there are the meals that are better when you give them time. Pulled pork, braised ribs, beans, greens, and the kinds of meals that can simmer while the day keeps moving.
Bring Back the Sunday Roast
A roast in the oven is one of those things that starts sounding good again when the weather cools down. Pot roast, roast chicken, turkey legs, potatoes, onions, and a meal worth sitting down for.
Stock the Soup Pot
Soup season is really about having a good starting point. Bones, wings, hocks, and broth can turn into soup, beans, gravy, stock, or whatever else you want simmering on the stove.
Our Farmers' Monthly Picks point you toward what makes sense to cook right now. Some are familiar favorites, and some are cuts you might not think to grab every week, but all have a place in the kitchen as we move into cooler weather.
Stock the freezer. Try something different. And enjoy a season that gives us a pretty good excuse to cook a little more real food for rooted living.
