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Depending on where you call home, autumn may seem like a tricky time to find seasonal fruits and vegetables that are native to your area. But despite chilly temperatures, there’s still plenty of tasty, in-season produce that’s ripe for the picking.

To get better acquainted with the fruits and veggies that are seasonal in your state, why not try a farm-to-table brunch? Decorate with a bit of fall foliage and gather around the table for farm-fresh fare that’s heavy on flavor but light on environmental impact. What better way to spend a crisp weekend morning?

To get you started, Earth911 assembled a delightful menu made from seasonal produce that is available locally almost anywhere in the U.S. Check out the full menu here, then click through to learn more about each deliciously seasonal dish. Pick a few recipes, or try them all!

Beverages

Carrot Apple Juice
Apple Cider Mimosas

Hearty Dishes

Butternut squash and kale frittata
Potato and beet hash with goat cheese
Warm pumpkin breakfast bowl with fall fruit

Something Sweet

Whole-wheat pear and hazelnut scones
Vegan pumpkin pancakes
Winter squash and apple muffins

Page 2: Beverages

Carrot Apple Juice

Apples are in peak season almost everywhere in the U.S. right now, and due to a long shelf life, you’ll be able to find local carrots well into December no matter where you call home.

This immune-boosting juice combines these seasonal picks with ginger and lemon for a tasty, zesty, and nourishing beverage.

Get the full recipe at Simple Healthy Kitchen.

Immune-boosting Carrot Apple Juice

CARROT APPLE JUICE. IMAGE COURTESY OF SIMPLE HEALTHY KITCHEN

Apple Cider Mimosas

The classic mimosa is a brunch staple, but local orange juice is tough to come by unless you live in the Southeast or Southwest. For a fun fall surprise, try mixing up your mimosas with apple cider, which can be sourced locally in most parts of the U.S.

To stick with the farm-to-table theme, be sure to choose a local cider. Sommelier, wine educator, and Vindulge blogger Mary Cressler chose one that was made only a few miles from her home. Not only are local picks less carbon-intensive, they tend to be fresher and tastier, too.

Get the full recipe at Vindulge.

Page 3: Hearty Dishes

Kale and Butternut Squash Frittata

Both kale and butternut squash can be found locally through November in nearly all four corners of the U.S. This easy one-pan frittata combines the two flavors with onion, garlic, and goat cheese for a delicious, protein-packed breakfast.

For bonus points, find some local eggs from a farmers market in your area. Many grocery stores also carry locally farmed eggs.

Get the full recipe at Downshiftology.

Kale and butternut squash frittata

KALE AND BUTTERNUT SQUASH FRITTATA. IMAGE COURTESY OF DOWNSHIFTOLOGY

Two Potato and Beet Hash With Poached Eggs and Greens

Beets are another common cool-weather crop. Whether you live in the chilly Northeast or sunny Southwest, you should be able to find them locally. Since potatoes have a shelf life of up to six months if stored properly, you shouldn’t have any trouble finding them at your neighborhood farmers market, either.

This hash combines Yukon gold potatoes, sweet potatoes, and beets for a flavorful, hearty, and nutritious breakfast. Give it a try!

Get the full recipe at CookingLight.

Autumn Harvest Breakfast Bowl

This bowl starts with homemade granola packed with autumn flavors like pecans, walnuts, dried cherries, cranberries, and pepitas — coated in pumpkin and maple and toasted lightly. Layer that with maple-spice butternut squash and thinly sliced apple on some yogurt and you have a fall-flavor-packed dish to start your day! To make the most of the yummy fruit varieties at their peak this time of year, you might add sliced pears too.

Pumpkins, cranberries, and apples are all readily available well into November no matter where you call home, and they all take center stage in this healthy breakfast bowl. A combination of smooth, tangy, sweet, and crunchy, this dish is satisfying and good for you.

Get the full recipe at Camille Styles.

Page 4: Something Sweet

Whole-Wheat Pear and Hazelnut Scones

This creative application for the seasonal pear is perfect for brunch, and — despite the carbs — it’s pretty easy on your waistline, too.

Believe it or not, hazelnuts are also in season in late autumn, but they may be trickier to find locally (most of America’s hazelnuts come from a small region in Oregon). If you can’t find hazelnuts at your local farmers market, try another local nut like walnuts or pecans for all the crunch without the food miles.

Get the full recipe at Arctic Garden Studio.

pear and hazelnut scones

PEAR AND HAZELNUT SCONES. SOURCE: ARCTIC GARDEN STUDIO

Vegan Pumpkin Pancakes

These fluffy, decadent pumpkin pancakes also happen to be vegan, so they’re perfect for everyone at the table, regardless of dietary restrictions.

To keep your meal low-impact, skip the cans and pick up a small sugar pumpkin at your local farmers market. Not sure how to make pumpkin puree from scratch? Don’t worry; we’ll teach you.

Get the full recipe at Serenity in the Storm.

pancakes

VEGAN PUMPKIN PANCAKES. SOURCE: SERENITY IN THE STORM

Whole-Wheat Butternut Squash, Apple, and Hazelnut Muffins

Good in savory and sweet dishes, the versatile butternut squash is a perfect farmers market pick for all your fall dining needs. Like the scones above, if you can’t find hazelnuts at the local farmers market, try substituting a different nut that’s available locally.

When combined with local apples and a sweet brown sugar crumble, the humble butternut will make you wonder why it’s always living in the shadow of the pumpkin this time of year.

Get the full recipe at Coffee & Quinoa.

Feature image: pixabay.com

Originally published on November 14, 2013, this article was updated in October 2020.

The post Fall Farm-to-Table Brunch Recipes appeared first on Earth 911.

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