Transform Surplus Autumn Produce into Comforting Family Meals

As the autumn season settles in, we’re greeted with a bounty of seasonal surplus produce that’s perfect for hearty and comforting meals.

For FareShare Midlands, ensuring that surplus food doesn’t go to waste is at the core of our mission. This autumn, a wide variety of vegetables and fruits are abundant—from sweet potatoes to blackberries—and can be transformed into affordable, nourishing meals. Here are some quick, easy, and budget-friendly recipes you can make with surplus produce available during the cooler months.

Autumn Vegetables: Hearty Comfort Foods

The surplus vegetables of autumn are packed with nutrients and lend themselves perfectly to warm, filling dishes. Here are a few ways to use autumn vegetables like sweet potatoes, squash, dark leafy greens, beets, eggplant, and potatoes.

Roasted Root Vegetable Soup

This simple and warming soup is perfect for a family meal. It uses surplus root vegetables and requires minimal ingredients, making it both affordable and delicious.

Ingredients:

• 2 sweet potatoes
• 2 potatoes
• 2 beets
• 1 small squash (butternut or any available)
• 1 onion
• 2 garlic cloves
• 1 litre of vegetable stock
• Olive oil, salt, and pepper

Method:

1. Preheat your oven to 200°C (400°F).
2. Peel and chop the vegetables into chunks. Place them on a baking tray, drizzle with olive oil, and season with salt and pepper.
3. Roast for 25-30 minutes until golden and tender.
4. In a pot, sauté the chopped onion and garlic. Add the roasted vegetables and pour in the vegetable stock.
5. Simmer for 10 minutes, then blend until smooth. Serve with a piece of bread for a wholesome, budget-friendly meal

Squash and Spinach Risotto

This easy risotto makes use of surplus squash and dark leafy greens like spinach or kale, which are plentiful during autumn.

Ingredients:

• 1 small squash, peeled and diced
• 150g spinach or kale
• 1 cup of rice (any type)
• 1 onion, finely chopped
• 1 garlic clove
• 800ml vegetable stock
• 1 tablespoon of olive oil

Method:

1. Heat olive oil in a pan and sauté the onion and garlic until soft.
2. Add the diced squash and cook for 5 minutes.
3. Stir in the rice and toast for 2 minutes. Gradually add the vegetable stock, a ladleful at a time, stirring frequently.
4. After 15 minutes, stir in the spinach or kale and continue cooking until the rice is tender.
5. Season with salt and pepper and serve hot.

Beetroot and Sweet Potato Shepherd’s Pie

This twist on the classic shepherd’s pie uses nutrient-rich beets and sweet potatoes to create a vibrant, filling family dish.

Ingredients:

• 2 beetroots, peeled and diced
• 2 sweet potatoes, peeled and diced
• 500g mixed vegetables (carrots, peas, etc.)
• 1 onion, chopped
• 1 can of lentils or beans
• 1 tablespoon of olive oil
• 500ml vegetable stock
• Salt and pepper

Method:

1. Preheat the oven to 180°C (350°F).
2. Boil the beetroots and sweet potatoes until tender, then mash together.
3. In a pan, sauté the onion and mixed vegetables. Add the lentils/beans and vegetable stock. Let it simmer for 10 minutes.
4. Pour the vegetable mixture into a baking dish and spread the mashed beetroot and sweet potatoes on top.
5. Bake for 25 minutes until golden.

Autumn Fruits: Sweet Treats and Snacks

Autumn brings not only an array of vegetables but also delicious fruits like blackberries, walnuts, and sloes. These fruits are perfect for creating simple, satisfying desserts and snacks.

Blackberry and Walnut Crumble

This crumble is a classic autumn dessert that’s quick, cheap, and sure to be a family favourite.

Ingredients:

• 300g blackberries
• 100g walnuts, chopped
• 100g plain flour
• 50g oats
• 50g sugar
• 75g butter or margarine

Method:

1. Preheat the oven to 180°C (350°F).
2. Place the blackberries in a baking dish.
3. In a bowl, mix the flour, oats, sugar, and walnuts. Rub in the butter until the mixture resembles breadcrumbs.
4. Sprinkle the crumble over the blackberries and bake for 25 minutes, or until golden and bubbling.

Sloe Berry Jam

Sloes, often used in sloe gin, can also be turned into a delicious jam. This easy recipe uses surplus sloes to create a sweet spread perfect for toast.

Ingredients:

• 1kg sloes
• 800g sugar
• 200ml water

Method:

1. Wash and remove the stems from the sloes.
2. In a large pan, combine sloes, sugar, and water. Bring to a boil, then simmer for 45 minutes until thickened.
3. Pour into sterilized jars and store in a cool place.

These recipes are designed to be simple, affordable, and nutritious, helping families make the most of surplus autumn produce. At FareShare Midlands, we’re committed to redistributing surplus food and reducing food waste, while ensuring that people in need have access to fresh, healthy ingredients. By turning surplus vegetables and fruits into comforting meals, you can feed your family well, save money, and reduce food waste all at the same time.