3 Simple Comfort Meals to Put on Your Radar for Fall

August 29, 2019

Our customers who reside in an area of the United States that experience more than one season, you may have noticed a delightful drop in temperature this past week. Isn’t it beautiful? That, my friends, is a sure sign that fall is just around the corner. Yes we know the end of summer can be quite bittersweet because back to school madness sometimes ensues and your beloved vacation memories drift further and further away. We get it. But, on the other hand, FALL!!!

We love fall here at the farm and it’s probably safe to say many other farmers enjoy that time of year when the temperature breaks, the tempo shifts, and we can look forward to a home cooked, quintessential comfort meal at the end of the day. That’s right folks...fall means one pot roasts, soups, and crockpot delights are back on the menu. Here are a few of our favorites for the upcoming season. Each recipe emphasizes simplicity, our classics with a twist (read: something you probably haven’t tried yet), and are BIG on flavor (read: you’ll impress yourself and a crowd if need be).


Brisket Chili from BillyParisi.com



For the Brisket:

4 pound brisket

2 bottles of stout beer

28 ounce can of chopped tomatoes

1 tablespoon of olive oil

Kosher salt and fresh cracked pepper to taste

For the Chili:

1 tablespoon of olive oil

2 small diced yellow onion

1 small iced red onion

6 finely minced cloves of garlic

2 seeded and small diced jalapeños

1 seeded and small diced poblano pepper

2 small diced chipotle peppers in adobo sauce

1 seeded and small diced red bell pepper

1 seeded and small diced green bell pepper

2 cans of strained and rinsed chickpeas

2 cans of strained and rinsed black beans

2 cans of strained and rinsed kidney beans

two 28 ounce cans of whole plum tomatoes and juice

two 28 ounce cans of crushed tomatoes

two 28 ounce cans of chopped tomatoes and juice

½ cup of chili powder or to taste

1/3 cup of cumin or to taste

¼ cup of dry oregano or to taste

1/2 tablespoon of cinnamon or to taste

2 ounces of dark chocolate

Kosher salt and fresh cracked pepper to taste

Tomato paste as needed


Season the brisket generously on all sides with salt and pepper. Next add the olive oil to a very large sauté pan on high heat and brown the brisket on all sides.

Once the brisket is caramelized, add it to a slow cooker along with stout beer, can of chopped tomatoes and salt and pepper, and cook on high heat for 8 hours.

After the brisket has cooked for 4 hours, add 1 tablespoon of olive oil to a very large pot on medium-high heat. Next, add in the onions and garlic and caramelize. Once the onions and garlic are brown, add in the peppers and cook for 10 minutes on high heat.

Add in the beans, tomatoes, and seasonings (except the chocolate) and stew on low heat for until the brisket is finished cooking.

Once the brisket is done, pull it apart using two forks so that it is completely shredded. Add the entire pot of brisket including the beer and tomatoes to the pot of chili.

Thicken with tomato paste if need be. Finish by stirring in chocolate and seasoning with salt and pepper.

Moroccan Chuck Roast from Taste of Home



2 tablespoons olive oil

3 small onions, chopped

3 tablespoons paprika

1 tablespoon plus 1/2 teaspoon garam masala, divided

1-1/4 teaspoons salt, divided

1/4 teaspoon cayenne pepper

2 tablespoons tomato paste

1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained

1 can (14-1/2 ounces) beef broth

1/4 teaspoon pepper

1 boneless beef chuck roast (3 pounds)

4 medium carrots, cut diagonally into 3/4-inch pieces

1 small eggplant, cubed

2 tablespoons honey

2 tablespoons minced fresh mint

Hot cooked couscous or flat breads, optional


In a large skillet, heat oil over medium heat; saute onions with paprika, 1 tablespoon garam masala, 1/2 teaspoon salt and cayenne until tender, 4-5 minutes. Stir in tomato paste; cook and stir 1 minute. Stir in chickpeas and broth; transfer to a 5- or 6-qt. slow cooker.

Mix pepper and the remaining 1/2 teaspoon garam masala and 3/4 teaspoon salt; rub over roast. Place in slow cooker. Add carrots and eggplant. Cook, covered, until meat and vegetables are tender, 7-9 hours.

Remove roast from slow cooker; break into pieces. Remove vegetables with a slotted spoon; skim fat from cooking juices. Stir in honey. Return beef and vegetables to slow cooker and heat through. Sprinkle with mint. If desired, serve with couscous.Freeze option: Freeze cooked beef and vegetable mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently.

Slow-Cooker Chicken Breasts With Lemon, Sage & Milk from Food52



2 pounds boneless, skinless chicken breasts

1 tablespoon kosher salt

Freshly ground black pepper

1 lemon, zest peeled in thin strips

3 sprigs fresh sage

1 1/2 cups whole milk, plus more (depending on the size of your slow cooker)


In a slow cooker, place the chicken breasts down in a single layer. Season both sides with salt and pepper. Add the lemon zest, sage, and milk (enough to cover the chicken).

Cook on low for 1 hour, then flip the chicken and cook for an additional 30 minutes to 1 hour, or until the internal temperature reaches 165°F. (Times will vary depending on the thickness of your breasts and the model of your slow cooker.)

Congrats! You have a week's worth of healthy protein. Chop the chicken up for salads, shred for soups or enchiladas, or eat on its own with a little olive oil and lemon, or your favorite condiment (I like spicy chile crisp or English mustard).

Dave Stoltzfus

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