Fall Flavors in Appalachia
So you know some reasons why Fall is so awesome in Appalachia right – foliage, perfect weather, awesome whitewater, but one part of the equation that I think gets little recognition is the delicious fall dishes and libations that present themselves during the fall harvest. Here’s a few of my favorites.
- Lets start with the obvious – Octoberfest! This fall I’m satisfying my thirst with a keg of Octoberfest from our local brewery – Bridge Brew Works. I’m guessing many of you have a local brewery brewing up this seasonal brew.
- Pumpkin soup – get a pumpkin at the farmers market. My wife makes a mean pumpkin soup each year in mid October. Goes great with a pork loin. Seek out a local hog farmer for some fresh, flavorful pork. Just do a google search for pumpkin soup and you’ll find lots of good recipes.
- Pumpkin pie, of course. I stopped by Wildflour Bakery this week on a morning stroll through Fayetteville for a big chunk of pumpkin pie crumb cake. Now I can end my fall day with pumkin pie and start it.
- Chili – I use the recipe in the Whitegrass cookbook and add some ground beef from a local farm and sweet potatoes which gives it a fall flavor. Like chili? Then you’ll want to stick around after Bridge Day for downtown Fayetteville’s Chili Cookoff where you’ll find a wide variety of recipes.
- Speaking of Octoberfest, for a sampling of a variety of seasonal libations find an Octoberfest celebration like the one in Bramwell, WV where you can drink good beer and tour Bramwell’s Millionaire Row Historic District.
How about you. What’s your favorite Appalachian fall flavor?
Tags: culinary tourism, fall, fall food, travel green, travel green appalachia
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About Me
we support, promote, and demonstrate travel experiences that focus on preservation and appreciation of Appalachia’s natural, cultural, and historic resources and recognize unique, place-based tourism providers
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Here in the Eastern Panhandle of West Virginia, many fall activities focus on the apple harvest. We are fortunate to be able to get lots of varieties from some of our local farms, including some heirloom varieties and locally-developed apples like the Nittany, named for my alma mater but first grown here. When the mornings are officially nippy and the leaves start to change, I offer Farmstand Apple Soup at our B&B, the Thomas Shepherd Inn. You can find a link to our blog with the recipe here.
I’ve been following your blog since you visited Shepherdstown in July. Thanks for highlighting all the great places in Appalachia to visit!
thanks Jeanne for the great tip and wonderful recipe. How could I have left out apples? Farmstand Apple Soup sounds delicious. I may have to give that recipe a shot or even better yet plan another trip to Shepherdstown to try yours.