Friends, I have a delightful fall harvest roundup to share. I invited my friend Ali Stafford of Alexandra’s Kitchen to contribute some of her best seasonal, farmer’s market–inspired recipes for this month’s Farmers’ Market Challenge menu.
Over the years I’ve met many talented food writers through events like the Saveur Blog Awards and Friends in Food gatherings. Ali was one of the first food bloggers I followed when I started blogging six years ago. Her photography, rustic CSA-driven recipes, and effortless approach to seasonal cooking have always stood out.
What makes her work even more impressive is that she balances it all while raising four children and writing a cookbook. Her ability to create simple, nourishing meals from garden and market ingredients is inspiring — especially her creative ways with Swiss chard and winter squash.
Below are a selection of Ali’s favorite fall recipes, each described with a bit of recipe insight. These dishes highlight the season’s best produce and are excellent for cozy dinners, casual gatherings, or gifting to friends and family. Keep an eye out for Ali’s forthcoming cookbook, which she describes as a nose-to-tail bread baking book; she’s already thinking about gluten-free adaptations for readers who need them.
Happy cooking!
xo
Phoebe
p.s. For more farmer’s market apple ideas, see last month’s menu from Christina George.
Butternut squash soup with apple cider: This soup is a fall favorite — light, comforting, and quick to prepare. It reheats well and makes a thoughtful homemade gift for a neighbor or friend.
Farro risotto with squash and kale: This dish takes time but rewards you with deep, cozy flavors. Preparing the squash purée ahead makes the process much easier, and it’s a great excuse to make a batch of vegetable stock to keep on hand.
Brown butter orecchiette with Brussels sprouts and walnuts: Fast to prepare and endlessly adaptable. Swap in chard or kale for the sprouts, choose your favorite nuts, skip the cheese if you like, or sprinkle on toasted breadcrumbs for extra texture.
Swiss chard fritters: Light, crisp, and versatile — these fritters work as an appetizer or a main course served with cheese, bread, and other small plates. Any hearty green can be used in place of chard.
Rotini with butternut sage sauce: This quick pasta delivers rich, savory flavor without cream or cheese. The combination of squash and sage makes it distinctly autumnal and comforting on cool evenings.