Fabulous Fall Menu - Spotlight on the Season

Are you looking for food ideas for a football game day?  A festive fall dinner party?  Or other special occasion?  Why not take advantage of the rich abundance of foods available locally in the fall with this menu…an easy entrée and simple side dishes:  (These are some of my most-used recipes!)

BBQ Pork Sandwiches

Maple-glazed Oven-roasted Root Veggies

Tangy Coleslaw

Apples with Maple Caramel Sauce

Pork is often butchered in the fall. You can read about the benefits of pastured pork in a previous blog. Root veggies such as potatoes, beets, carrots, turnips, onions, and sweet potatoes, as well as cabbage and apples are plentiful during harvest season.  And maple-anything is good any time!! 

You can make these recipes even easier buy purchasing pre-cut veggies and apples and bagged coleslaw mix.  Of course, then they may not be local, but sometimes if you’re pressed for time,  it’s a trade-off and you do what you can!  You could also use pre-made BBQ sauce and coleslaw dressing. 

Here are the RECIPES:


· 2-3 lb Elm Run Farms Pork Shoulder Roast

· BBQ sauce (recipe below)

Thaw roast in fridge overnight, or place sealed package in water for a couple hours.

Unwrap roast and place in crockpot, add several inches of water. Cover and cook on low 8 hours.

Drain broth and discard or save for another use. Shred meat (discard any fat) and add BBQ sauce.

Cook a bit longer until heated through. Serve in sandwich buns.

Homemade Maple BBQ Sauce:

· 2 Tbsp. butter

· ½ cup chopped onion

· 1 ½ cup ketchup

· 1 tsp. Worcestershire sauce

· ¼ cup Elm Run Farms maple syrup

· 2 tsp. lemon juice

· 1 tsp. prepared mustard

Melt butter, add onion and cook until onion is soft.

Add remaining ingredients and simmer for a few minutes.

Add a few drops of liquid smoke or smoked paprika if desired.



·6 cups assorted peeled, diced root veggies (carrots, beets, turnips, potatoes, onions, sweet potatoes, etc)

· 1/3 cup Elm Run Farms maple syrup

· 1/3 cup oil of your choice (olive, grapeseed, etc)

· 1 tsp. salt

· Pepper

· 1 tsp. basil or parsley

Mix maple syrup, oil and seasonings.

Toss with veggies and pour into a rectangular baking dish.

Bake at 350 for 50-60 minutes.




· 1 cup olive oil

· ½ cup vinegar or lemon juice

· about ½ cup maple syrup or honey (or use stevia or sweetener of choice or combination)

· 1 ½ tsp salt

· herbs and seasonings of your choice - 1-2 tsp each – basil, dill, cilantro, parsley, etc.

Mix well, let set for about an hour to dissolve and meld flavors.

Toss veggies together:

· 3 cups shredded cabbage (include some purple cabbage for color!)

· ½ cup shredded carrots

· ½ cup diced celery

· 2-3 sliced green onions

Mix or shake dressing again, pour over salad and toss.

Optional add-ins:

Other veggies, especially colorful ones like peppers or red onions

Toasted nuts like cashew, walnuts, or pecans



· 1 cup Elm Run Farms maple syrup

· ¾ cup cream or half-n-half

· ¼ cup butter

· Dash or two of salt

Put in a saucepan and heat over medium-high heat, stirring frequently, until it boils.

Cook for 5-10 more minutes to thicken. Watch it carefully! If you have a candy thermometer, 220 degrees is about right. If cooked too long it will be very thick and grainy, but still tastes yummy!

Serve with sliced apples.

As you can see, most of these recipes have variables and options…so have fun creating!

So comment below and tell me, what are your favorite harvest-time dishes?

Sandy ResslerComment