Fall in love with Michigan’s fresh flavors
Use these Michigan State University Extension resources to delight your friends and family with delicious seasonal foods.
Fall is in the air and our state is bursting with apples, squash, root vegetables, and venison – the perfect ingredients for hearty meals for family and friends. Michigan State University Extension’s Michigan Fresh fact sheets, news articles, recipe cards and Pinterest boards help cooks of all skill levels make and preserve seasonal foods. Fall is a wonderful time to stock up on fresh fruit and vegetables at the farmers market for canning and freezing. Each Michigan Fresh fact sheet includes information for each type of food.
The apple harvest is widely celebrated in our state. If you are tired of the same apple recipes you usually make, check out the Michigan Fresh Apple Pinterest Board for some fun new ideas, including: baked apple pie egg rolls, apple harvest bread, apple and Greek yogurt pancakes, and apple pie ice cream. If you truly love apples, be sure to sign up your business, office or classroom to participate in the Michigan Apple Crunch happening on Oct. 22, 2015.
Pumpkin is one of the most popular flavors of fall; however, many times the flavoring in popular beverages and desserts does not come from real pumpkin. Try these tips for using real pumpkin or pumpkin puree in your dishes. Pumpkin soup makes a delicious meal on a crisp fall day. Click on this article for a Haitian recipe for pumpkin soup (which calls for kabocha squash instead of an orange pie pumpkin) and a fantastic history lesson!
Fresh fruit and vegetables are plentiful this time of year, but so is locally sourced protein. Bow season is currently underway and many hunting families and their friends enjoy venison throughout the fall and winter months. Check out these timely venison articles for Michigan State University Extension:
- Michigan venison is a healthy local protein source
- How to cook venison
- Venison jerky tips
- Donating Michigan venison to food pantries