Eating With The Seasons: Fall Edition

As the days grow shorter and the air turns crisp, we welcome the cozy comforts of fall — gatherings around the table, seasonal produce at its peak, and flavors that bring warmth to every bite. This Autumn Harvest Board is a beautiful, unexpected take on the traditional fall spread — trading orange pumpkins and brown hues for a rich palette of burgundy, purples, and deep reds inspired by the bounty of the season. 

We’ve once again partnered with Danielle Cesare of Sonderbird Photography & Films, a longtime customer and local storytelling photographer, to create and capture this inviting, seasonal board. Featuring a baked brie “pumpkin” filled with apple pepper jelly, local cheese, in-season autumn fruits, and a variety of textures and colors, this board brings together the best of fall’s harvest in a stunning, shareable display. 

What You’ll Need: 

Dairy:

• The Farm at Doe Run “Black Swallowtail”
• 8oz plain goat cheese
• Merlot BellaVitano
• Brie Wheel

Fresh Produce:

• 1 pomegranate
• 6–7 fresh medjool dates
• 1 head Lancaster Farm Fresh purple cauliflower (local)
• 1 package fresh figs
• 1 red onion
• 1 bag purple grapes
• 2 red-skinned apples from Frecon Farms (local)
• 2 red pears
• 1 package fresh thyme
• 1 package fresh parsley
• 1 package fresh sage (for pumpkin garnish)
• 1 bell pepper (for the use of the “stem” for your pumpkin brie)
• 1 pint Weavers Orchard sweet apple cider (for apple cider goat cheese)
   

Other:

• Dufour Classic Puff Pastry (freezer)
• Tait Farm Foods Apple Pepper Jelly
• Olina Fig & Almond Seeded Crisps
• KWF Bulk pecans
• KWF Bulk pumpkin seeds
• KWF Very Berry mix
• Colameco’s Black Peppercorn Uncured Salami
• Black peppercorns (to roll a goat cheese ball in)
• Sweetwater Bakery baguette (local)
• Maple syrup from Spring Hills Farm (local)
• Cinnamon (for apple cider cheese spread)
• 1 purple or burgundy mum for (optional garnish)
• 1 small white pumpkin (optional garnish) 

Miscellaneous:

• Wooden board or flat serving platter
• Toothpick (to hold pumpkin stem in brie pumpkin)
• Parchment paper
• Baker’s twine 

Recipes Included on This Board:

Baked Brie Pumpkin

• 1 sheet puff pastry
• 1 wheel of brie
• A few tablespoons Tait Farm Foods Apple Pepper Jelly
• Baker’s twine
• 1 bell pepper (for stem)
• Fresh sage leaves (for garnish)

Instructions:

1. Preheat oven to 375°F and line a baking sheet with parchment paper.
2. Unfold the puff pastry onto the parchment and trim edges to make a rounded shape.
3. Add a few tablespoons of apple pepper jelly to the center, place brie on top, and fold puff pastry around it, sealing lightly in the middle.
4. Cut 4 pieces of baker’s twine and wrap around the pastry to form the shape of a pumpkin.
5. Bake for 20–25 minutes or until golden brown.
6. Let cool slightly, then remove the twine by cutting it and gently removing it
7. Use a toothpick to secure the bell pepper “stem” on top and tuck in sage leaves as “pumpkin leaves.”

Apple Cider Goat Cheese Spread

• 4 oz goat cheese
• 1/4 cup apple cider
• 1/8 teaspoon cinnamon
• 1 tablespoon maple syrup
• 1/4 cup toasted, finely chopped pecans (for topping)

Instructions:

1. Stir together goat cheese, apple cider, cinnamon, and maple syrup until smooth.
2. Top with toasted pecans and a drizzle of maple syrup before serving.

Quick Pickled Red Onions

• 1 red onion
• 2 cups filtered water
• 3/4 cup apple cider vinegar
• 1 teaspoon salt
• 1 tablespoon sugar

Instructions:

1. Slice the onion and add to a quart-size mason jar.
2. In a small saucepan, bring water and apple cider vinegar to a simmer.
3. Stir in salt and sugar until dissolved.
4. Pour over onions, seal with lid, and refrigerate for at least 4 hours (or overnight for best flavor).

How to Build Your Autumn Harvest Board

1. Prepare your pickled onions a day in advance or at least four hours before serving.
2. Bake your brie pumpkin and, while it bakes, make the apple cider goat cheese spread
3. Slice your produce and salami and prepare your serving board.
4. Use a small bowl for the apple cider goat cheese — for a touch of color, wrap the bowl with a few leaves of radicchio.
5. Once your brie is baked and the twine removed, add your bell pepper “stem” and sage leaves. Arrange thyme sprigs as “vines.”
6. Place your baked brie pumpkin at the center of your board as the focal point, then arrange fruits, cheeses, crackers, and accompaniments around it.
7. Garnish the outer edges of your board with flat-leaf parsley, edible flowers from your mums, and a few sprigs of fresh herbs for a natural finish.

As you take a step back to admire your Autumn Harvest Board, let it serve as a reminder of the abundance this season brings — from local orchards and dairies to your own cozy kitchen table. Share this beautiful spread with loved ones and enjoy the warmth, color, and connection of fall with every bite.

A special thank you to Danielle Cesare for this inspiration! You can follow her at @danielle.at.sonderbird for a peek into her holistic lifestyle and photography adventures.