Each year, my local Junior College opens its 365 acre farm, vineyard, and agricultural center for an open house, during which the public can learn, taste and pick fresh produce for $1.50 per pound. Fall harvest is my personal favorite: my family had a blast filling our reusable canvas shopping bags with apples, sugar pumpkins, eggplants, squash, peppers, and basil. Here are some of the top recipes from Chef Meg and other SparkPeople members that I've been using in my own kitchen to enjoy the Fall produce. I look forward to hearing which are your favorites too.
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