October Seasonal Food | The Ultimate Pumpkin Spice Guide for the Veggie Lover
This is your October Seasonal Food List. Each monthly post comes with a complete list of seasonal fruits and vegetables for that month. We also take a deep dive into one specific item from the list. This month we’re exploring three vegetables that taste great with pumpkin spice. We’re also making our own Pumpkin Spice Blend to flavor up October meals, snacks and drinks! That recipe is in the Resource Library.
If you think Pumpkin Spice is the ultimate seasonal flavor for your October food, then this post is for you!
We’ll be making our own spice blend (both sweet and savory) and cooking up a storm with the veggie lover in mind!
Read on to get your October seasonal food guide, seasonal recipes, and discover how to get additional resources from our member’s library.
October Seasonal Food | List of Local and Seasonal Ingredients for October Meals
Eating seasonally in October is full of sensual pleasures. Color, texture, fragrance, and flavor combine to create meals that are as aesthetically pleasing as they are nutritious and flavorful!
Herbs: cilantro, oregano, parsley, rosemary, sage
Recipes for October from the blog include:
What is Pumpkin Spice | Make Your Own
Whether cooking with October seasonal fruits like apples and pears, baking sugar cookies or trying to recreate that special Pumpkin Spice Latte in your own kitchen, all will taste better with your own handcrafted pumpkin spice blend. It is easy, has a long shelf life and will be more affordable than buying pre-blended mixtures from the supermarket. You will know the quality of ingredients in your foods, and that is equally important to me these days.
The first recorded reference to something like a pumpkin spice blend is in American Cookery by Amelia Simmons, 1796. This cookbook also has the first recipes for American pumpkin pie and many of the dishes we come to associate with the fall months. Pumpkin spice is as American as…apple pie and pumpkin pie! this spice blend is a perfect ingredient for either one.
Pumpkin spice is a combination of several aromatic spices that work well together as a flavoring for everything from baked goods to ice cream. We have come to associate the flavor with the smells of autumn, the drop in temperatures and the return of early evenings and dark mornings. Pumpkin spice is the flavor of fall, and what vegetable symbolizes fall better than the pumpkin? They are a perfect combination!
Pumpkin spice is a blend of cinnamon, ground ginger, ground clove, and nutmeg or allspice. My exact recipe is in the resource library. It has the ratios of spices to use to create a handcrafted blend for both sweet and savory recipes and uses.
The Seasonal Living Resource Library is our membership site. It is FREE and comes with our weekly newsletter highting kitchen and garden skills for your seasonal life. Click here to join and download my Pumpkin Spice Blend recipe!
Pumpkin Spice 3 Savory Recipes for October Vegetables and Fruits
This is the easiest October Seasonal Food recipe you will ever use, and you will use it often!
Oil your grill grates and preheat your grill while prepping the pumpkin.
Simply cut your pumpkin in half and clean out the seeds and fibers from the center. Cut pumpkin into wedges 2-3 inches thick at the widest part. Brush on a light coating of oil (olive oil or coconut il will be nice). Sprinkle on some of your handcrafted pumpkin spice and let sit for 5-10 minutes.
Let the grill cool to a medium heat and place pumpkin wedges on the grate. Cook about 5 minutes on each side until they are nice and tender, roasted in areas where the sugars in the squash have begun to caramelize. Place on a serving dish and sprinkle with a little more pumpkin spice. You can serve as is, or with some yogurt to drizzle across the wedges.
With Your Leftovers – Pumpkin Soup
If you have leftover grilled pumpkin, you can use it for this recipe. Remove the rind and puree the pumpkin with a potato masher or fork.
You will need 2 cups of pumpkin puree for this recipe. If you are starting from scratch, simply roast a small sugar pumpkin in the over at 350 for 30-45 minutes until it offers no resistance when a fork is pressed into the flesh. Let cool and remove the skin. Puree as described above.
While the pumpkin is roasting, saute a chopped onion and a clove of garlic in 2 tablespoons of olive oil. Add 1 teaspoon of pumpkin spice to the skillet and stir. When the onions are soft and translucent add 2 cups of broth, either vegetable or chicken, and bring to a low boil. Add the pumpkin and add 1 tablespoon of maple syrup. Return to a low boil. Lower temperature to a simmer and cook for 10 minutes. Slowly add 1/2 cup of heavy whipping cream to the soup, stirring the entire time. At this point, I like to hit the soup with the emersion blender to remove any lumps from the pumpkin puree. Taste and amend with more pumpkin spice, maple syrup, salt, and even a little hot sauce to taste.
Sauteed Apples with Pumpkin Spice
This is a quick, easy and tasty process for preparing apples as a side dish for many fall meals. I think it goes particularly well with pork chops or tenderloin.
Pull out your cast iron skillet and add your cooking fat. You may like to use butter, lard, or bacon fat. Warm up the pan and the fat while you prepare the rest of the ingredients.
Chop one sweet onion and add it to the pan. While the onion is cooking on medium heat, chop up 4-6 apples, skins on. Add them to the skillet and begin stirring in with the onions. Add one teaspoon of pumpkin spice and 1 teaspoon of maple syrup to the pan. Cook for 5-7 minutes, until the apples are tender and fragrant. Just before removing them from the pan add 1 teaspoon of apple cider vinegar and stir to deglaze the skillet. Taste and amend the flavor to taste. Place in serving bowl and sprinkle with a finishing salt.
Sweet Potato Veggie Burgers
Sweet Potatoes first come to market in the early fall. The earthy-sweet flavor of these tubers is well suited to all aromatic spices. In my original recipe for Sweet Potato Veggie Patties, I recommend using a north African spice blend called ras el hanout. For our purposes, simply substitute measure for measure your pumpkin spice blend as the flavoring spice in the recipe.
Of course, a baked sweet potato smothered in butter can only be made better with a sprinkle of your pumpkin spice blend, either sweet or savory as you like it!
October Seasonal Eating Begins in the August and September Garden
Many of the items in the October Seasonal Food List can be grown easily in a small kitchen garden. Some should be planted in August and other are best planted in September as temperatures cool.
Managing a 4-season garden is easy and quite gratifying.
When I was younger, the gardens were always shut down in September. We would remove all the plants and give the garden a good weeding, cover the beds with leaf mulch and consider the enterprise done until March. These days, I consider my best gardening to exist in the time from September to May. Fewer bugs, less likelihood of drought conditions, easier weather for the gardener make the fall and winter months the best time to garden, in my mind.
These vegetables can be planted in August for your October seasonal meals: broccoli, Brussels sprouts, cauliflower, chard, collards, fennel, kale, kohlrabi, leeks.
These vegetables can be planted in September for your October Seasonal Foods: arugula, lettuce, mustard, radishes.
To learn more about August garden tasks, click here.
For your September garden tasks, click here.
October Seasonal Foods and the Farmers Market
Many farmers markets are open through Thanksgiving weekend. Shopping fall farmers markets is essential for seasonal eating. Many of the foods available from local farms in October are good for current meals and wise food storage through the winter months. If you are not a gardener or do not maintain a winter garden, then learning how to shop in the October farmers markets can keep you fed well and seasonally all winter long.
Not only pumpkins, but all winter squashes can be stored in a cool dark place for months. So, be sure to stock up on all your favorite winter squashes like butternut and acorn. Herbs are plentiful at October farmers markets, so be sure to purchase many bundles and dry them for winter use. Sweet potatoes, apples, potatoes, carrots, and beetroot can all be stored for months in the vegetable crisper of the fridge and cold storage in the basement. If you have the storage space, stock up! This will help you eat very well and affordably through the darkest winter months.
Use my Farmers Market Planner to get the most from your farmers market visit. It’s in the Seasonal Living Resource Library!
Looking to November Seasonal Foods
November is just around the corner and all minds will be on Thanksgiving. In next month’s installment of the Monthly Seasonal Food Lists, we’ll be focusing on all the items we have preserved over the past seven months and how they can be used to create a family food celebration that focuses on the fruits of our kitchen garden, seasonal kitchen, and weekly farmers market hauls. It will be fun to build menus using preserved foods.
It’s not too late to set food aside for winter meals. Take the FREE 5-Day Food Preservation Bootcamp to learn basic food preservation techniques to fill your cupboards this October with ingredients for January and February meals. You’ll be glad you did!
The October Blog Hop
If you love October, fall, and Halloween, you’ll enjoy these blogs from our friends!
The Seasonal Living Resource Library
Every post on this blog is accompanied by a supplemental resource to help you create your seasonal life, one project at a time. I organize these resources on our FREE member’s library. When you join the library, you get free access to all the downloadables and printables. You also receive our weekly newsletter that often has a member’s only resources for the kitchen and the garden.
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