There are so many reasons why it’s easy to fall in love with autumn. In a beautiful Cornerstone Homes community in Virginia, where the scenery is vibrant and the air is fresh, a delicious fall treat is the best way to celebrate the season. Guess what’s growing in our Corner Patch Gardens as you’re reading!

Head down to the gardens to pick the produce that you love the most, from mushrooms to zucchini to squash, and make meals that’ll melt your heart all season long! Perfect for holidays with family, potlucks with friends, and afternoon hors-d’oeuvres on your porch, these tasty fall recipes from Sean, the Corner Patch Gardener, will make your fall as fantastic as can be:

Squash Fritters

Ingredients:

• 2 yellow squash
• 2 zucchini
• 1/2 butternut squash
• 1 egg
• 1/4 cup coconut milk
• Grill Mates’ brown sugar bourbon seasoning (or substitute Old Bay)

Directions:

1. Run squash through a food processor with grater blade
2. Make batter with egg and 1/4 cup coconut milk
3. Pour batter over the mix of shredded squash
4. Hand form patties to your preference
5. Bake at 425º for 15 minutes or until golden brown

Cauli-cumber Salad

Ingredients:

• 1 head of cauliflower
• 2 cucumbers
• Dill
• Parsley
• Apple cider vinegar
• Olive oil
• Salt and pepper

Directions:

1. Rice cauliflower, either by chopping finely, or running the head through a food processor with grating disc
2. Chop cucumber to desired size (we recommend chopped spears sliced in quarters lengthwise)
3. Mix ingredients together and ensure that riced cauliflower spreads evenly over cucumbers like breading
4. Add finely chopped dill and parsley
5. Add seasoning, apple cider vinegar, and olive oil, and mix entire salad

Vegetarian Stuffed Peppers

Ingredients:

• Bell peppers
• Cabbage
• Mushrooms
• Tomatoes
• Cottage cheese
• Horseradish cheddar
• 5-pepper blend

Directions:

1. Sauté cabbage until brown; add chopped mushrooms, tomatoes, and seasoning
2. Place spoonful of cottage cheese in each halved pepper
3. Scoop cabbage mixture into each halved pepper and top with horseradish cheddar cheese
4. Bake for 25 minutes at 350º and enjoy!

Mush Mush Mushroom Dip

Ingredients:

• 1 pint of mushrooms
• 4-6 oz of cream cheese
• Chives
• Soy sauce
• Salt and pepper

Directions:

1. Run mushrooms through a food processor until pureed (you can also chop by hand)
2. Mix pureed mushrooms with cream cheese (use a mixing wand to increase fluffiness)
3. Add chopped up chives, soy sauce (to taste), and salt and pepper to mushroom and cream cheese mix
4. Mix all ingredients one last time and serve with chips, veggies, or other dippables

We held our last cooking demo of the year at the Villas at Ashlake this week.  We held the cooking demo inside since there was a bit of a fall chill in the air, but made our way outside to see what is starting to grow in the “fall-winter” garden.

Crafted with love from our Corner Patch Gardens, we hope you enjoy these delectable fall dishes and enjoy making them in your spacious Cornerstone Homes kitchen, too! We can’t wait to celebrate our favorite season of all with you. Stay tuned for more from the garden in the next few months. Happy fall!

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