In 1992, the Organic Trade Association dubbed September Organic Harvest Month™; a widespread promotion of organic food and agriculture.
These recipes will allow you to take advantage of fruits and veggies that are especially ripe in September, and since Texas allows us to blend summer grilling with the fall harvest, it’s the perfect time for some organic experiments!
Did you know you can grill watermelon? A sweet and savory side to your meal. Speaking of sides, acorn squash fries are a delightful (and healthy) alternative to potato fries. You may also want to incorporate in-season herbs.
While you’re at the grill, add an onion for Roasted Onion Mayo; great for beef, chicken, or veggie burgers, or as a pita chip dip. Bon appétit!
For fresh ingredients, visit…
- Wolf Ranch Farmers’ Market
Saturdays • 9am-1pm • 1015 W. University Dr. - Georgetown Market Days on the downtown Square,
second Saturday of the month March-October, 9am-4pm - Sun City Open Air Market • Tuesdays, 9am-Noon, #2 Texas Avenue, Sun City
You can still celebrate Organic Harvest month even if you are not a fan of raw foods! INDULGE yourself
- Take a long bath in water scented with organic oils.
- Nibble on rich organic chocolate.
- Sip organic wine, beer, or a martini made with organic vodka.
- Buy yourself a bouquet of organically grown flowers.
- Cuddle in a towel or robe made from organic cotton.
SQUASH FRIES
Ingredients
Olive oil cooking spray
1 small butternut squash; peeled, seeded, and cut into French fry-like strips
1 tablespoon dried parsley 1 teaspoon kosher salt
ground black pepper to taste
Preheat oven to 425°F. Prepare a baking sheet with cooking spray. Spray squash pieces with cooking spray to coat; transfer to a bowl. Season squash with parsley, kosher salt, and black pepper; toss to coat and arrange onto prepared baking sheet. Bake in preheated oven 15 minutes, turn with spatula, continue baking until soft in the center, about 15 min more.
GRILLED WATERMELON SALAD
Ingredients
1/2 (5-lb) seedless watermelon 1/4 c balsamic vinegar
Extra-virgin olive oil 1 c goat cheese, crumbled
Kosher salt & fresh finely cracked black pepper
2 c fresh baby arugula, washed and dried
Stand watermelon, half-cut side down, on a cutting board and slice away the rind. Turn the block on its side and cut into eight squares, roughly 3”x3” and 1” thick.
Pour vinegar into a small saucepan and bring to a simmer over medium-high heat. Cook until reduced to a thick syrup consistency. Set aside.
Heat a non-stick grill pan over medium-high heat. Drizzle enough olive oil over watermelon slices to thinly coat then place on hot grill pan. Grill each side about 2 minutes until grill marks appear; transfer to a plate and season with salt.
Assemble 1/4-c of baby arugula on a serving plate, followed by a grilled slice of watermelon in the center, and top with 1tbsp of crumbled cheese and another 1/4-c arugula. Add watermelon slice and another tbsp of cheese. Repeat with remaining ingredients. Finish each salad with a very light drizzle of olive oil and balsamic syrup. Dust with black pepper and serve immediately.
GRILLED ONION MAYO
Ingredients
2 tablespoons extra virgin olive oil 1 large sweet onion, peeled and halved
1 tsp chopped parsley 1 cup mayonnaise
¼ cup lime juice 3 tablespoons snipped fresh parsley
1/3 cup parmesan cheese 1 tsp ground black pepper
Heat grill to medium-low. Combine oil and 1 tsp. snipped parsley; brush over onion. Grill onion 15 minutes or until tender and slightly charred, turning once. Transfer to cutting board; cool.
(As an alternative, slice and cook onions on the stove top over medium heat. Cover and cook in the olive oil and ¼ tsp chopped parsley 15 mins, or until tender. Then uncover and cook another 3-5 minutes until golden, stirring frequently; cool.)
Place the onions into a food processor or blender, add the mayonnaise, lime juice, 3 tablespoons parsley, parmesans cheese, and pepper and puree until smooth. Season with salt to taste. Cover and chill until ready to serve. Store in the refrigerator.