9 fresh-from-the-garden fall harvest recipes

Fresh-from-the-garden fall harvest recipes

As summer gives way to fall, the stalks, branches and vines of America’s community gardens are bending under the weight of colorful, flavorful fruits and veggies. And across the land, the voices can be heard loud and clear, saying: “What in the heck are we going to do with all this produce?”

We partnered with an amazing Kansas City chef, Mark Kelpe, and an amazing community to bring you this amazing answer to that question: 9 fresh-from-the-garden recipes. On the menu: Grilled Eggplant Dip, Quick Pickled Vegetables, Roasted Beet Salad with Goat Cheese Croquettes, Jackfruit Carnitas Tamales with Cilantro Pesto & Heirloom Pico de Gallo, Grilled Mexican Street Corn, Roasted Peach Skillet Cobbler and Honey-Lavender Ice Cream. Behold…a fall harvest feast!

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Grilled eggplant dip

Grilled eggplant dip

This classic Moroccan cold spread recipe, also called batinjaan zalud, is redolent with garlic and smoky charred eggplant. Make this easy grilled eggplant dip a day ahead to meld flavors, then serve with vegetables or warm naan and pita bread.

Quick pickled vegetables

Quick pickled vegetables

Extend the goodness from your garden with colorful and crunchy homemade pickled vegetables. This quick and easy pickled vegetable recipe requires no canning procedure and can be made with your choice of garden-fresh green beans, okra, cauliflower or baby carrots.

Roasted beet salad with goat cheese croquettes

Roasted beet salad with goat cheese croquettes

Red roasted beets, carrots and warm goat cheese croquettes pair well with flavorful mixed greens (arugula, kale, mesclun and triangular spinach) from your garden. Toasted Missouri walnuts and sherry vinaigrette add a tasty crunch and burst of flavor to this fresh-from-the-fall-garden salad.

Jackfruit carnitas tamales

With its high source of protein, fiber and antioxidants, green jackfruit makes a great substitute for meat in vegetarian stews and curries. This tasty jackfruit tamales recipe offers authentic carnitas flavor the whole family will love. Serve with our Cilantro Pesto and Heirloom Pico de Gallo.

Grilled Mexican street corn

Grilled Mexican street corn

Our Mexican street corn is slathered with a spiced mayonnaise mixture then grilled in the husks. This flavorful recipe makes an easy, yet impressive, side dish your guests will love.

Roasted peach skillet cobbler

Roasted peach skillet cobbler

A fresh-picked peach fruit filling is topped with a flaky almond-buttermilk biscuit topping and baked in a cast-iron skillet. Serve this delicious peach cobbler recipe warm with our Honey-Lavender Ice Cream.

Honey lavender ice cream

Honey-lavender ice cream

This deliciously different homemade ice cream recipe is sweetened by local wildflower honey and perfumed with a subtle hint of farm-fresh lavender. A scoop of this honey lavender ice cream is simply heavenly on our warm Roasted Peach Skillet Cobbler or your favorite fall fruit crisp.

  • Credits:
  • Mark Kelpe is among the brains behind some of Kansas City's favorite restaurants: Beer Kitchen, The Foundry and McCoy's Public House (which also has a location in Minneapolis). In his 25 years as a chef, Mark has helped open more than 20 restaurants and breweries. He lives in Kansas City with his partner, restaurant designer Daniel Salazar. In his spare time he likes to cook romantic dinners for 10 and take long walks through the produce aisle of the local Asian market. A special thanks to the Pendleton Heights neighborhood in Kansas City, Missouri for sharing the beauty and bounty of their gardens with us.