Our Favorite Fall Garden Harvest Recipes

The changing leaves and falling temperatures are all signs that autumn is just around the corner. And what better way to celebrate fall than with the literal fruits (or veggies) of your summer labor?

So, this September, don’t just break out that warm sweater that’s been stuck at the back of your closet for months. Instead, get ready for the season with some of our favorite garden harvest recipes! We’ve even added some tips to make sure you’re picking your garden veggies at the peak of their scrumptiousness.

Can’t wait? Neither can we; so get started by reading our fall garden harvest recipes below!

When to Pick Tomatoes in Autumn

We try to value all opinions here at Wet & Forget. But we’ll admit to casting a side-eye glance at those who diss tomatoes.

Beyond the philosophical debates about whether it’s a fruit or a veggie, tomatoes deliver deliciousness in a variety of forms. They’re the meat of hearty BLTs, the sauce of classic marinaras, and the perfect sweet-acidic addition to the humble garden salad. (And if you’re short on tomatoes this year, we’ve got you covered for next year’s crop.)

No matter your plans for your tomatoes, picking them at their peak ripeness is critical. There are two clear indicators that your garden tomatoes are ripe:

1. Their skin is shiny or glossy.
2. When squeezed, they should have a little bit of give to them.

If you just can’t keep your hands off your garden gems, you can also pick them once they start turning from green to red, orange, yellow, or purple. They’ll continue to ripen for a few days on your kitchen counter.

It can also help to pick your tomatoes in the morning. The cooler temperatures will help keep them fresher for longer once they’re off the vine. 

One final tip: once picked, place tomatoes stem-side down on a tray. This prevents premature rotting.

Our Favorite Fall Garden Harvest Recipe for Ripe Tomatoes

BLTs are a special sandwich. But, if you really want to show off the tip-top peak of your tomato’s freshness, a tomato sandwich is the way to go.

Creating one couldn’t be simpler:

1. Toast two pieces of white sandwich bread
2. Apply a heaping helping of mayo on each slice. (If there’s ever a time to splurge on high-shelf mayonnaise, this is the time.)
3. Slice your fresh tomatoes and layer two to three thick slices on one slice of bread.
4. Sprinkle salt and pepper on top of the sliced tomatoes.
5. Close the sandwich with the other slice of bread.

This sandwich is the perfect wrap-up of summer and celebration of fall. If you’ve never had it before, give it a try, and you’ll be astounded. 

When to Harvest Zucchini From Your Garden

Zucchini — the cultured man’s cucumber — adds a subtly sweet and earthy flavor to any fall dish. And, if you’re like us, you can’t resist adding zucchini to everything from pasta to stir fry to soups and stews.

That means you may be tempted to harvest your zukes early. But patience is always a friend, and in the case of this fall vegetable, it rewards you heartily.

So, wait to pick your zucchini until it’s about six to eight inches long. Some varieties may grow longer, but most will experience hardening rinds and seeds the closer it gets to twelve inches in length.

You can also apply the touch test here: ripe zucchini is firm, not hard. If it’s mushy, then you’ve waited too long, and it’s likely rotting already. 

In terms of color, look for a darker shade of green before picking. For yellow or white varieties, wait until the color is bold and bright. 

If you find yourself dealing with an overabundance of zucchini, leave some on the plant. This will slow production to a less overwhelming pace.

When harvesting, it can be tempting to give your zucchini a hard yank and call it a day. However, this can end up damaging the plant.

Instead, cut the zucchini from the plant at its stem. Because the leaves grow broadly, you may have to do some hunting to check for all ready-to-pick zukes. 

Our Favorite Fall Garden Harvest Recipe for Freshly Picked Zucchini

If there’s one downside to zucchinis, it’s the peeling. So, for our favorite fall zucchini recipe, we chose one that does away with peeling altogether. (We’ll add that there’s plenty of nutrition in them there zucchini skins. So, if anyone questions your anti-peeling methods, tell them you’re actually standing on a pro-nutrient platform.)

We also love this zucchini recipe because it offers a heart return on your time investment. That is, it’s a simple recipe that packs a ton of flavor.

First, make sure you have these ingredients and tools ready:

• Zucchini sliced into half-inch rounds
• Parmesan cheese, preferably the real stuff and not from the green shaker
• Garlic powder
• Olive oil (regular, non-virgin olive oil works great)
• A large bowl
• A baking sheet

Once your ingredients are prepped, follow these steps for cheesy, bubbly roasted zucchini:

1. Preheat your oven to 450 degrees Fahrenheit.
2. In the large mixing bowl, toss your zucchini slices with olive oil, salt, pepper, and garlic powder.
3. Place the dressed zucchini on the baking sheet. Do not overlap them.
4. Grate parmesan over the zucchini. Each round should have a full coating of cheese.
5. When the oven is preheated, place the zucchini in the oven.
6. Cook for five minutes or until the cheese is perfectly golden brown and crispy. If necessary, finish them beneath the broiler for a minute or so.

When they’re ready, eat them as a snack by themselves, dip them in marinara sauce, or add them as a side to your main course. In just a few minutes of cooking time, you’ll have something that guests will drool over (and ask for your recipe.)

When to Pick Ripe Brussel Sprouts

If there’s any fall harvest vegetable whose reputation has swung a full 180, it’s Brussels sprouts. Once a stand-in representative of all repulsive greens, a combination of cross-breeding and culinary creativity has turned this once-despised produce into one of the most in-demand veggies in the country.

The timing here is critical. Because Brussels sprouts need about four months of growth to reach maturity, in colder regions of the country, you may harvest them in September, and in warmer parts, you may need to wait until further in the fall.

In fact, Brussels sprouts can even benefit from a light frost. The cold weather converts the plants’ starches into sugars, making them sweeter.

Still, repeated exposure to sub-freezing temperatures will eventually kill the plant, so you don’t want to wait too long to harvest.

To tell if your sprouts are ready for harvest, keep an eye (and hand) out for these signs:

• Firm in texture
• Diameter of 1 to 1.5 inches
• Bright green color

Once the sprouts begin to turn yellow and their leaves start to open, they’re on the verge of becoming overripe. That will result in bitter sprouts.

When harvesting, start at the bottom of the plant and work your way up. Those closest to the ground ripen first.

Additionally, you’ll want to harvest in stages. Picking the ripest sprouts will allow the plant to focus its energies on developing those that still need an extra push.

With enough luck on your side, you may find yourself dealing with an ample abundance of Brussels sprouts throughout the fall season.

Our Favorite Fall Harvest Brussel Sprouts Recipe

Brussels sprouts are surprisingly versatile. Roasting them, simply, and with salt, pepper, and olive oil is often all you need to highlight this fall vegetable.

However, we wanted to kick things up a bit with this recipe. That’s why we’ve chosen one that includes ingredients you may not typically find with these sprouts.

To get started on your maple-roasted Brussels sprouts, gather these ingredients:

• 1.5 pounds Brussels sprouts
• ¼ cup olive oil
• ¾ teaspoon sea salt
• ¼ teaspoon black pepper (about 10 grinds)
• 2 tablespoons maple syrup
• ½ cup toasted hazelnuts, coarsely chopped (optional)

Then, once you preheat the oven to 375 degrees Fahrenheit, follow these instructions:

1. Remove any yellow or brown outer leaves from the Brussels sprouts, then cut off the stems and cut each sprout in half.
2. Toss the Brussels sprouts, olive oil, salt, and pepper together in a large bowl.
3. Spread the prepared Brussels sprouts into a 9-by-13-inch baking dish or a sheet tray.
4. Place the Brussels sprouts into the oven for about 15 minutes.
5. Take the Brussels sprouts out of the oven and, using a spatula, stir the Brussels sprouts.
6. Return to the oven and roast for another 15 minutes.
7. Take Brussels sprouts out of the oven and stir in the maple syrup, making sure the sprouts are evenly coated.
8. Return the sprouts to the oven for another 15 minutes of roasting. (The Brussels sprouts should roast for about 45 minutes total.)
9. Once the sprouts are fork-tender, take them out of the oven and toss them with the chopped hazelnuts.

This recipe can convert even the most Brussels sprouts-averse person in your family. So, give it a try today!

Our Favorite Fall Garden Harvest Recipes

With fall right around the corner, now’s the time to harvest the produce you planted earlier in the summer. And with our collection of simple autumn recipes, you’ll have something delicious on your plate in no time!