Fall is one of the best seasons to cook from the garden. Greens are crisp, roots turn sweet, and herbs thrive in cooler air. It’s the perfect time to bring students, families, and communities together around fresh food. In this post, you’ll find what’s in season, easy recipes kids can help with, and simple garden tips to make the most of fall harvests.
What’s in Season for Fall
Fall gardens bring a colorful mix of produce that’s hearty, fresh, and full of flavor. Here are some favorites you’ll often see:
- Squash: butternut, acorn, delicata - great for roasting and soups
- Root veggies: carrots, beets, potatoes, sweet potatoes - perfect for sheet pans
- Cruciferous veggies: broccoli, cauliflower, cabbage, Brussels sprouts - tasty roasted or raw
- Leafy greens: kale, chard, spinach, arugula - bright and crunchy
- Alliums: onions, leeks, garlic - the flavor foundation for everything
- Herbs: parsley, cilantro, chives, mint - easy wins in hydroponics
- Fruits: apples, pears, citrus later in the season
Quick Garden Tips for Fall Harvest
As you harvest this seasonal produce, a few simple practices can help you keep it fresher and tastier:
- Pick greens in the cool morning for the crispest leaves.
- Leave an inch of stem on winter squash to help it store longer.
- Keep root veggies unwashed in a breathable bag in the fridge.
- Snip hydroponic herbs often. Small trims encourage more growth.
4 Easy, Kid-Friendly Fall Recipes
With your fall harvest in hand, the fun continues in the kitchen. Here are a few easy, kid-friendly recipes to make the most of the season’s flavors.
Butternut Squash Soup (30 minutes)
Ingredients: 1 medium butternut squash (peeled, cubed), 1 onion, 2 cloves garlic, 4 cups low-sodium vegetable broth, 1 tbsp. olive oil, salt, pepper.
Steps
- Sauté onion and garlic in oil until soft.
- Add squash and broth. Simmer for about 15 minutes.
- Blend until smooth, season to taste.
Try this: Top with a swirl of yogurt and pumpkin seeds
Sheet-Pan Root Veggie Roast (35 minutes)
Ingredients: Carrots, beets, potatoes, sweet potatoes, olive oil, salt, pepper, dried thyme.
Steps
- Toss bite-size pieces with oil, salt, pepper, thyme.
- Roast at 425°F for 25 to 30 minutes, flip once.
Serve with: Parsley-lemon drizzle on top for a bright finish (see below for recipe)
Kale Apple Crunch Salad (15 minutes)
Ingredients: Kale, 1 apple, 1/4 cup sunflower seeds or walnuts, 1/4 cup raisins.
Dressing: 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp honey, pinch salt.
Steps
- Massage chopped kale with a little oil for 1 minute.
- Whisk dressing. Toss with apples, seeds/nuts, and raisins.
Hydroponic boost: Add chopped mint or chives from your hydroponic countertop garden.
Broccoli Cheddar Bites (20 minutes)
Ingredients: 2 cups steamed broccoli (chopped), 2 eggs, 3/4 cup shredded cheddar, 1/2 cup breadcrumbs, pinch salt.
Steps
- Mix, scoop into a greased mini muffin tin.
- Bake at 375°F for 12 to 15 minutes.
Optional: Stir in finely chopped parsley.
Simple Sauces and Herb Boosts
- Parsley-Lemon Drizzle: 1/2 cup parsley, juice of 1 lemon, 2 tbsp. olive oil, pinch salt. Blend and spoon over roasted veggies.
- Yogurt Herb Dip: 1 cup plain yogurt, 2 tbsp. chopped mint or chives, pinch salt. Perfect with raw carrots and radishes.
Cooking With Kids
Creating meals with garden produce is a chance to learn while having fun. Kids can wash vegetables, measure ingredients, stir mixtures, and help plate the final dish. Giving them small jobs they can own builds confidence and makes them feel part of the process.
Tasting together is just as important. Ask questions about flavor and texture: Is the kale crunchy? Is the squash sweet? Encourage them to share what they notice.
These simple moments also connect directly to learning. Talk about which part of the plant they’re eating, count ingredients to practice math, or point out how different colors mean different nutrients. Cooking becomes a way to explore the garden, the kitchen, and the classroom all at once.
From the Garden to the Market
Cooking with seasonal produce is a simple way to connect kids to their food and to the natural rhythms of the garden. Whether you’re roasting root veggies, massaging kale, or snipping fresh herbs from a hydroponic system, every recipe is a chance to taste the season together.
Want to see how students in our programs take these lessons even further? Visit one of our Giant Student Farmers Markets, where student Farmpreneurs sell their produce and learn real-world skills in entrepreneurship and financial literacy!
