Seasonal Recipes Inspired by the Catskills

As autumn officially settles in, it’s time for culinary enthusiasts to immerse themselves in the rich tapestry of seasonal flavors.

To celebrate, ALO Magazine takes a trip to the Catskills, New York State’s premier destination for gastronomy lovers. The region is replete with farms raising heritage-breed animals, an abundance of seasonal fruits and vegetables, and dairy farms that produce artisan cheese. And with the many local breweries and distilleries in the area, you’ve got the perfect complements to dishes inspired by this rich culinary landscape.

The Catskills were also the inspiration for chef Courtney Wade in her latest edition of The Catskills Farm to Table Cookbook. A core theme of the book is the celebration of local farms and producers, but Wade highlights that the recipes can be adapted anywhere by swapping ingredients based on what’s available in your own region. “I want people to be excited to go to their local farm stands and markets, to broaden their horizons with wild game native to their area, or even to plant and harvest from their own garden,” she told ALO exclusively.

To perfectly usher in the season, we’ve selected two recipes from The Catskills Farm to Table Cookbook that perfectly capture the season: Catskills Traditional Apple Crisp and Autumn Harvest Salad.

Apples are the quintessential fall fruit, and when combined with oats, brown sugar, and cinnamon—and finished with a dollop of whipped cream or vanilla ice cream—served warm, they’re a perennial crowd favorite. As the chef herself says: “A fruit crisp is the perfect way to showcase a seasonal fruit with minimal effort and high reward.”

The salad, meanwhile, is a classic across many cuisines and remains a timeless dinner table staple. For autumn, ingredients such as silky butternut squash, rich maple syrup, and toasted nuts—paired with heartier greens like kale—bring the perfect seasonal resonance to this dish.

Below, you’ll find the full step-by-step instructions for both recipes. Don’t forget to let yourself be carried away by the wonders of gastronomy—and enjoy every bite of it.

Catskills Traditional Apple Crisp

Serves 8

It’s apple season here in upstate New York. From Ginger Gold to Macoun, the trees are heavy with their delicious fruit.

Ingredients
  • 8–10 medium-sized apples, peeled, cored, and sliced
  • 1/4 cup flour
  • 1/4 cup sugar
  • 1/2 teaspoon cinnamon
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
For the topping:
  • 1/2 cup flour
  • 1 cup oats
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup butter, melted
Directions
Step 1:

To make the topping, combine flour, oats, brown sugar, cinnamon, salt, and butter in a medium bowl. Mix until incorporated and crumbly. Set aside.

Step 2:

Preheat oven to 375°F.

Step 3:

Place apple slices in a large bowl. Add flour, cinnamon, salt, sugar, and lemon juice. If you are using a sweeter variety of apples, you can omit the sugar if desired. Gently toss the apples until coated. Place apples in a 9×13 inch baking dish. Top with the crumb topping. Bake for 50–60 minutes until topping is browned and apples are tender and bubbling. Serve warm with optional whipped cream or ice cream.

Autumn Harvest Salad

Serves 6

No time better than now to enjoy the bounty of Catskills farms and gardens. From Barber’s Farm in Schoharie to the Hobart Farmers’ Market, fresh produce is in abundance throughout the region. 

Ingredients
  • 1 cup butternut squash, cut into 1/2-inch cubes
  • 1 cup beets, cut into 1/2-inch cubes
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 6 slices bacon, chopped and cooked until crispy
  • 6 large sage leaves
  • 4 cups arugula
  • 4 cups kale, stalks removed and chopped
  • 1 apple, thinly sliced
  • 1 red onion, thinly sliced
  • 1 fennel bulb, thinly sliced, fronds reserved and chopped
  • 1/2 cup pomegranate seeds
  • Olive oil
  • Salt
  • Pepper
For the vinaigrette
  • 1/3 cup apple cider
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 1 tablespoon grainy mustard
  • 1 clove garlic, minced
  • 1/2 teaspoon ground peppercorns
  • 1/4 teaspoon fennel seeds, toasted and ground
Instructions
Step 1:

First, prepare the smoked butternut squash and beets. Set a smoker to 275°F, with preferred chips (I used applewood), that have been pre-soaked in a mixture of half water, half apple juice. Line a cookie sheet with tinfoil; place peeled and chunked squash and beets on the sheet. Coat with olive oil and season with chili powder, garlic powder, salt and pepper. Place in the preheated smoker and smoke until the desired smokey flavor has been achieved (I typically leave them in for an hour). The vegetables will not be fully cooked at this point. Remove the vegetables from the smoker and place them into an oven, preheated to 400°F. Bake until tender, but still firm, about 20–25 minutes. Remove from the oven and let cool.

Step 2:

Next, make the vinaigrette. Combine the apple cider, red wine vinegar, olive oil, mustard, garlic, peppercorns, fennel seeds, and salt in a mason jar. Seal with a lid and shake until combined. Add salt and/or vinegar as needed to achieve the desired balance.

Step 3:

To make crispy sage leaves, place fresh sage leaves in the reserved bacon grease and cook over medium heat until crisp. Remove and set aside on a paper-towel-lined plate.

Step 4:

Finally, assemble the salad. Combine arugula and kale and toss in a large serving bowl. Add sliced apples, red onion, and fennel, and toss again. Top with roasted butternut and beets, bacon, pomegranate seeds, crispy sage leaves, and reserved chopped fennel fronds. Drizzle with vinaigrette, reserving most of the dressing for individual servings if not serving immediately.