When it comes to this season, enjoy specific produce that is specifically harvested for the cooler months of autumn. According to The Spruce Eats article, “North Carolina Seasonal Fruits and Vegetables,” there are specific produce items you should consider buying when visiting your local farmer’s market or grocery store. The good news is North Carolina has a bountiful amount of fresh fall produce to enjoy in our favorite recipes. “North Carolina grows a fabulously wide variety of fresh produce,” the article states. Curious about which produce makes the cut? 

According to the North Carolina produce guide, files.nc.gov/ncoshr/Wellness_AvailabilityChart.pdf, the following fruits and vegetables are freshest in North Carolina during autumn months – apples, beets, broccoli, Bok choy, butterbeans, collards, cucumbers, cabbage, leafy greens, herbs, Indian corn, kale, lettuce, mushrooms, mustard greens, peanuts, pears, pecans, persimmons, pumpkins, radishes, raspberries, romaine, snow peas, spinach, sweet potatoes, tomatoes and finally turnips! Interested in learning new recipes featuring these seasonal favorites? Read on for three new fall recipes featuring produce from this list! 

North Carolina Fall Recipe #1: Sweet Potato Casserole With Pecans: This recipe, featured on the Taste of Home website, features two of our freshest vegetables, sweet potatoes and pecans! 

Ingredients: 3 cups cold mashed sweet potatoes (prepared without milk or butter), 1 cup sugar, 3 large eggs, ½ cup 2% milk, ¼ cup butter, softened, 1 teaspoon salt and 1 teaspoon vanilla extract. For the topping, you will need: ½ cup packed brown sugar, ½ cup chopped pecans, ¼ cup all-purpose flour, and 2 tablespoons cold butter. 

Directions: 

1. Preheat oven to 325°. In a large bowl, beat the sweet potatoes, sugar, eggs, milk, butter, salt and vanilla until smooth. Transfer to a greased 2-qt. baking dish.
2. In a small bowl, combine the brown sugar, pecans and flour; cut in butter until crumbly. Sprinkle over sweet potato mixture. Bake, uncovered, until a thermometer reads 160°, 45-50 minutes.

North Carolina Fall Recipe #2: Parmesan Roasted Broccoli: Also featured on the Taste of Home website, do not let this simple broccoli side dish fool you. Combining parmesan with this vegetable will easily produce a rich flavor sure to impress anyone at dinner tonight! 

Ingredients: 2 crowns of broccoli, fresh pepper flakes, 2-3 garlic cloves, 2-3 cups of parmesan cheese, lemon zest (for taste).

Directions: 

1. Preheat the oven to 425°F. 
2. Cut the broccoli crowns into quarters, drizzle them with olive oil, then sprinkle them with the salt, pepper and crushed red pepper flakes.
3. Place the broccoli in a parchment-lined 15x10x1-inch pan. Roast it until it’s crisp-tender, 10 to 12 minutes.
4. Sprinkle the broccoli with garlic and roast it for five minutes longer. Then, sprinkle on the parmesan, and roast until the cheese is melted and the broccoli is tender, two to four minutes more. 
5. Finally, sprinkle it with the lemon zest.

North Carolina Fall Recipe #3: Italian Sausage and Cabbage Stew: This stew from SimplyRecipes.com is easy to make, hearty and perfect for a cooler night. Since it contains meat, it can also be served as a main meal, versus a side dish. 

Ingredients: 1 tablespoon extra-virgin olive oil, 1 pound sweet Italian sausage, bulk or removed from casings, 1 large yellow onion, half sliced and half minced, 2 cloves garlic, minced, 1 ½ cups white wine, 1 (15-ounce) can white beans (cannellini, great northern or navy), drained, 1 quart vegetable or chicken stock, 1 quart water, 1 teaspoon salt, more to taste, 1 large (2-pound) savoy cabbage, quartered, then sliced into ¼-inch-thick slices, 2 bay leaves, 1 cup chopped parsley, loosely packed, ½ to 1 cup freshly grated parmesan or pecorino cheese, for garnish.

Directions:

1. Heat the olive oil on a medium low heat in a large (8-quart), thick-bottomed pot. Add the sausage, breaking it up into pieces as you put it into the pot in a single layer.
2. Add the minced onion (save the sliced onion for later) and sauté for 3 to 4 minutes, stirring often. Once the onions give up some of their water, use a wooden spoon to scrape up any browned bits from the bottom of the pot. Add the minced garlic and cook for another 1-2 minutes.
3. Add the white wine and the beans and bring it to a rolling boil. Reduce the amount of time to a simmer. Cover and cook for 10 minutes. If you want, for a thicker base, use an immersion blender to blend some (or all) of the beans and onions.
4. Add the water, stock, salt, cabbage, sliced onion half, bay leaves and sausage. Bring to a boil, reduce heat to a simmer. Cover and simmer for 10 minutes, then uncover and continue cooking until the cabbage is tender, about another 10 to 20 minutes.