Seasonal Shifts in the Kitchen

As warm, sunny days transition into cool, breezy nights, the Fall season draws closer. September is a time of transition where we wait for stunning foliage to begin taking over the Farm. Just like the change in weather signifies the arrival of a new season, so do flavor shifts in the kitchen. We asked the executive chefs at Blackberry Farm how they’re preparing for the transition from late Summer to early Fall.

What ingredients are you focusing on or really trying to make the most of before the Summer growing season ends?

“Tomatoes. We only use tomatoes in the Summer. They do make a great paste that we freeze and add to Fall and Winter dishes.” - Cassidee Dabney, Executive Chef of The Barn

“Eggplant and beans. Eggplant is so versatile; we’ve been marinating and grilling it. Beans are just now getting sweet and tender. I love marinating them with garlic herbs and tamari for grilling!” - Sarah Steffan, Executive Chef of Bramble Hall

“For us it’s always the usual suspects: stone fruits, tomatoes, melons, real Summer sweet peppers.” - Josh Feathers, Executive Chef of the Main House

“I am in love with tomatoes and will get every bit of the season out of them. A farmer once told me that the real green tomato season is at the end of Summer, when the plants are full but will never ripen. We have quite a few tomato dishes, two in particular that are green tomato focused. The green tomato dishes, eggplant and peppers will go into early Fall.” - Trevor Iaconis, Executive Chef of the Dogwood

Is there anything you’re currently gathering from the Summer garden that you’re working on preserving for future use?

“Peppers and tomatoes. We’ve been preserving my version of piperade made with garden peppers, fennel and heirloom tomatoes. They are sliced thin and slowly cooked until soft with olive oil, paprika and other aromatic spices.” - Sarah Steffan

“We are in the process of preserving a few hundred pounds of cherry tomatoes with olive oil, fennel pollen, oregano and garlic to use throughout the Fall and Winter on some pasta dishes.” - Trevor Iaconis

“Peppers! We love to pickle, dehydrate and preserve them. Peppers keep well and add a great pop of brightness in the darker, cooler months of Winter.” - Cassidee Dabney

Once the land truly makes the transition to Fall, what Autumn ingredients are you most excited to enjoy?

“Autumn squashes top the list. We always look at how they may can be paired with different ingredients to help keep them interesting after the first month of excitement.” - Josh Feathers

“Brussels sprouts, delicata squash and sweet potatoes. Sweet potatoes are so versatile and flavorful, especially in a savory application. We like to make a sweet potato and almond romesco sauce for our Autumn duck dish. It's sweet and spicy and just so delicious! I am also pumped for the Fall radishes that add such a fresh spice and crunch to any dish.” - Trevor Iaconis

“Collards, kale and really any hearty green that grows. The Garden does a great job of covering hearty greens throughout the Fall and Winter, giving us something fresh to work with.” - Cassidee Dabney

“Fall squashes, warm spices, heirloom apples and pumpkin!” - Sarah Steffan