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Recipes to “fall back” on

by Timber Press on October 20, 2016

in Food

8.6in. by 6.5in.@300ppi, RGB

Photograph by Debra Daniels-Zeller

In November we “fall back,” gaining an hour of daylight  back to wrap up our fall harvests and put our gardens to bed. Here are some of our favorite Timber Press recipes for using those late summer and autumn harvests to their fullest potential:


Photograph by Dave DeWitt

Cool and Hot Tomato Soup

The Complete Chile Pepper Book

This refreshing, easy-to-prepare chilled soup actually needs to be made the day before to allow the flavors to blend. Make the soup a little thinner than you normally would as it will thicken some as it cools. For a creamier soup, stir in plain yogurt before serving. NOTE This recipe requires advance preparation.


  • 1 tablespoon olive oil
  • 1/4 cup chopped onion
  • 1 stalk celery, chopped
  • 1 clove garlic, minced
  • 1 pound Roma tomatoes, peeled and seeds removed
  • 2 chipotle or adobo chiles, stems removed
  • 1/2 teaspoon sugar
  • 2 tablespoons chopped fresh cilantro
  • 1/2 teaspoon ground cumin
  • 2 cups beef broth
  • 1 cup red wine (optional)
  • Chopped fresh cilantro for garnish

Heat the oil in a saucepan over medium heat and sauté the onion, celery, and garlic until softened. Add the tomatoes, chiles, sugar, cilantro, cumin, broth, and red wine, if desired. Raise the heat and simmer for 15 minutes. Place the mixture in a blender or food processor and puree until smooth. Strain the soup and thin to desired consistency with wine, additional broth, or water. Chill the soup for at least an hour or overnight. Garnish with chopped cilantro before serving.

13in by 8.6in@300ppi, RGB

Photograph by Jennifer R. Bartley

Barley in Squash Bowl

The Kitchen Gardener’s Handbook

This is the perfect winter meal, easy to make with ingredients you probably have on hand and easy to clean up. It’s made in one bowl and that bowl is made of squash. The barley is cooked to perfection along with the squash.


  • Olive oil
  • 2 small acorn or butternut squash (about 3–4 inches across)
  • 1/2 cup quick pearled barley, uncooked
  • 2–3 green onions, chopped
  • 1 garlic clove, finely chopped
  • 1/2 cup mushrooms, chopped
  • Salt and freshly ground pepper
  • 1 cup vegetable stock
  • Water as needed
  • 1/4 cup sliced almonds

Preheat oven to 375°F. Add a small amount of olive oil to the bottom of a heavy Dutch oven. Cut the top off of an acorn squash or small butternut squash, reserving the top for another use. Remove the seeds from the squash to create a bowl. Place the squash in the Dutch oven. In a separate bowl combine 1/2 cup pearled barley, green onions, garlic, and mushrooms. Add salt and pepper to taste. Stir the ingredients together and fill squash bowls with mixture. Pour 1/2 cup of vegetable stock into each squash bowl, filling to the top with liquid. Place almonds on top. Cover the pot with a tight lid and roast for 35 minutes. Squash should be tender and almonds crisp. Serve immediately.

13.3 in. by 10in. @300ppi, RGB

Photograph by Debra Daniels-Zeller

Balsamic Marinated Beets

The Northwest Vegetarian Cookbook

At many Northwest farms, work crews harvest a variety of beets summer through fall. From the first tender young beets to mature roots in winter, beets are perfect jewels on Northwest salads. In the winter when I don’t have fresh basil, I add a sprig of rosemary or thyme instead to make these beets for salad toppers.


  • 2 cups sliced raw beets
  • 1 or 2 green onions, thinly sliced
  • 2 tablespoons chopped fresh basil
  • ½ cup balsamic vinegar
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper

Steam the beets until fork-tender, about 5 minutes. Combine the beets in a bowl with the green onions, basil, vinegar, and salt and pepper. Stir, let cool, and refrigerate covered for a few hours before eating.



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