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Seasonal Tastes: Local Farmer's Markets & Fall Recipes - The Beacon at Waugh Chapel Blog

Seasonal Tastes: Local Farmer’s Markets & Fall Recipes

  |     |   Food, Lifestyle, Things to Do

With the start of September comes a bounty of seasonal fruits and vegetables, like peaches, apricots, nectarines, plums, blueberries, pumpkin, and more! Just a short walk or drive away from a number of local grocery stores, produce stands, and markets, the Beacon's location offers many options to find fresh, local produce and spark inspiration for your fall culinary creations.

An awesome way to make your grocery choices more sustainable and support your local community is to buy locally and seasonally. Buying locally, when possible, not only helps small businesses, it reduces the environmental impact of your food by cutting down on fuel consumption and emissions associated with transportation. Local produce also tends to be fresher and more nutritious, because it wasn't bred for long shipping times and an extended shelf life. Buying locally also allows you to look for farmers avoiding or reducing their use of pesticides, hormones, etc.

According to the Anne Arundel Economic Development Corporation, if all Maryland families who are able spent ~$12 per week on locally-grown products for 8 weeks, $200 million would be invested back into the livelihoods and growth of local farmers! Click the farmer's market guide below to find some great places to find local produce and visit the AACED website at for the annual Arundel Grown Guide, a directory featuring local agricultural businesses, from produce, baked goods, and honey to eco tourism, vineyards, etc.

Late summer, early fall is the perfect time to enjoy a wide selection of seasonal produce. What seasonal ingredients are you most excited to use in your recipes this season? Check out the recipes below for some inspiration:

Cozy Entrees:

Butternut Squash Soup


  • 2 Tbsp extra virgin olive oil
  • 1.5 Cup onion, diced
  • 3 Cup carrots, diced
  • 1 pkg (20 oz) Butternut Squash
  • 1 container (32 oz) Vegetable Broth
  • 1 Tbsp Vegetable Broth Concentrate
  • Salt and pepper to taste


Heat oil in stockpot on low. Add onions – cook, stirring occasionally, about 5 min, until soft, but not browned. Add carrots – cook, stirring occasionally, about 5 min. Increase heat to high. Add butternut squash and broth – bring to boil, about 7 min. Reduce heat to med-high. Simmer, about 30 min, until squash is tender. Add broth concentrate – stir. Remove from heat – cool slightly. Add mixture to blender in two batches – puree until smooth. Season as desired.

Turkey Pumpkin Crockpot Chili


  • 3 Tbsp olive oil
  • 1 medium onion, diced
  • 2 carrots, peeled and chopped
  • 2 cloves garlic
  • 1 Tbsp ground coriander
  • 1 Tbsp paprika
  • 1 tsp cumin
  • 1/2 tsp ground black pepper
  • 2lbs ground turkey
  • 2 Tbsp thyme
  • 1 tsp salt
  • 1 (15oz) can pumpkin puree
  • 1 (15oz) cans cannelini bean, drained
  • 2 Cup chicken broth drained
  • 1/2 c. heavy cream


  • Sauté: In a large stockpot or skillet set over medium, heat the olive oil and sauté the carrots and onions until they become soft – about 2 to 3 minutes.
  • Toast the spices: Add the minced garlic, coriander, paprika, cumin, black pepper, fresh thyme, and salt and toss with the vegetables to toast slightly for 1 additional minute.
  • Brown the meat: Move the vegetables to the side of the pot or skillet and add the ground turkey. Use a wooden spoon to break it down into small pieces as it browns and then toss it together with the other ingredients in the skillet.
  • Set up the slow cooker. Add the mixture from the skillet to your slow cooker along with the pumpkin puree, beans, and broth (leave the cream out). Set the temperature to low for 4 to 5 hours or high for 2 to 3 hours. When ready to serve, stir the cream into the chili.

Breakfast Treats:

Apple Cinnamon Oatmeal


  • 1 Cup rolled oats
  • 2 Cup milk or water
  • 2 apples, diced
  • 1 tsp cinnamon
  • 1 Tbsp honey or maple syrup


In a saucepan, combine oats, water or milk, and diced apples. Bring to a boil, then reduce heat and simmer for 5-7 minutes, stirring occasionally until oats are fully cooked and apples are softened. Stir in cinnamon and sweetener, if desired. Serve hot. Garnish as desired with chopped nuts, raisins, etc.

Blueberry Muffins:

  • ½ Cup Butter
  • 1 Cup Unsifted Flour
  • 1 Cup Sugar + 1 Tbsp for topping
  • 2 Large Eggs
  • ½ Cup Milk

Preheat oven to 375°F. In a large bowl, cream together butter and sugar until light and fluffy; add eggs one at a time and beat. In a second bowl, combine dry ingredients and stir until well combined. Gradually add dry ingredients to creamed mixture along with milk and vanilla. If desired, mash 1/2 c. blueberries and stir into batter, turning it blue-tinted. Next, add remaining blueberries and stir.

Prepare baking sheet with muffin cups and preferred method for greasing. Fill greased muffin cups with batter. Sprinkle with sugar, if desired. Bake for 25-30 mins. Remove and cool in pan. Run a knife around the edge of each muffin until it is loose and can be freed from the pan, then let cool. If desired, brush muffin tops with butter and sprinkle with sugar. Enjoy!

Fall Smoothies:

Apple Pie Chia Smoothie


  • 1 apple, cut into small pieces
  • 1 c. of your preferred milk
  • 2 Tbsp chiai seeds
  • 1 Tbsp maple syrup
  • ½ tsp vanilla extract
  • ½ tsp cinnamon
  • Pinch nutmeg & salt, to taste

Instructions: Blend all ingredients until smooth; add ice if desired. Note: You can replace maple syrup (or any of the sweeteners) with honey, agave or even stevia, if you prefer.

Power Pumpkin Seed Smoothie


  • ¼ Cup vanilla yogurt
  • ¼ Cup pumpkin puree
  • 1 Tbsp pumpkin seeds, raw
  • ½ tsp pumpkin pie spice
  • 1 Tbsp maple syrup
  • ¼ Cup you preferred milk
  • 1 Cup ice

Instructions: Blend all ingredients until smooth; add ice if desired. Note: You can replace maple syrup (or any of the sweeteners) with honey, agave or even stevia, if you prefer.

Oatmeal Pear Smoothie


  • 1 large pear seeded and chopped
  • ½ Cup your preferred milk
  • ¼ Cup vanilla yogurt, low-fat
  • ¼ Cup rolled or quick-cooked oats
  • 1 Cup ice
  • ½ Tbsp maple syrup
  • 1 Tbsp almond butter
  • ½ tsp ginger, finely grated
  • Pinch cinnamon, to taste and extra to garnish

Instructions: Blend all ingredients until smooth; add ice if desired. Note: You can replace maple syrup (or any of the sweeteners) with honey, agave or even stevia, if you prefer.

Happy Fall, everyone!

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