Autumn is a time of both abundance and dilemmas for chefs and cooks. Although the harvest is at its peak, we are challenged by the conundrum of a cornucopia – what should we do with the plentiful end-of-the-season tomatoes, eggplants, peppers and other summer goodies as well as the newly arriving apples, greens, root vegetables, pears, squashes and other exciting fall produce? I often find myself so eager to cook with the new arrivals that I overlook the remaining summer produce – ironically, the arrival of which had caused a similar frenzy of salivation only two months earlier.

     There is no better time than during this crossing-over of seasons to act “sustainably.” To allow the hard work of the growers to go for naught – not to mention the beautiful bounty of fruits and vegetables – would be wasteful and shameful. Autumn is the perfect time to return to the age-old standards of using and preserving the harvest. Sauces, stews, soups, ratatouilles and salsas quickly and deliciously utilize the abundance of the end-of-the-season fruits and vegetables and then can be frozen, jarred or refrigerated for future use. If used wisely, they can last through much of the winter. Through the cold months, the preserved foods provide a peek at the past growing season and a preview of the warmer seasons to come. Cooking with these saved gems results in a continuous supply of meals made with local ingredients at the peak of their flavor. The flavor of conventionally jarred sauces manufactured thousands of miles away pales in comparison to that of local produce carefully and lovingly preserved at home.

    Fall is also the time to celebrate the harvest by cooking with fresh apples, cauliflower, pears, potatoes, beets and new greens. Although storage apples and potatoes are available year round, there is nothing like a fresh one bursting with flavor and nutrients. Early autumn in the Midwest is an unpredictable time weather-wise, and having this abundant harvest provides an array of options so that you can prepare seasonal recipes according to how the weather makes you feel that day. When it's 75 degrees out, you may want a light salad or sauce made with summer produce. However, it also very well may be 45 degrees outside, and nothing can provide comfort quite like roasted vegetables, warm apple pie or another hearty autumn fare. With the time of year and the feel of the day as your guide, you truly will feel in tune with the environment.

    At its best, cooking is a whimsical and cerebral experience that is connected to the land and your locale. Cooking can help you transcend all the "white noise" as well as connect you to your food and, through the sharing of it, other people. Cooking can bring you to a place of just being, if only during its preparation and enjoyment.

    Harvest time is a perfect time for relishing the idea that simple things in life are the most enjoyable. In the market, take time to select the produce that suits your mood, go apple picking or just take a walk and feel the brisk air on your cheeks. Play with recipe ideas that utilize the Midwest's bounty before winter arrives and relegates it to memories.

    Following are a few recipes that I find to be versatile. They can serve as bases for many meals regardless of the weather or how you're feeling during these autumn days. As always, they are here to stimulate your own creativity and are not etched in stone. Try whatever produce looks best at the farmers' market and substitute however you see fit. Happy harvest!

Click below for the recipes.

Jonathan Grumbles, recently of The Candle 79 in New York City, is a personal chef and caterer in Cleveland, Ohio. He specializes in plant-based, organic cuisine, as well as special diets. He is a graduate of the Natural Gourmet Cookery School and has been the Executive Chef at numerous organic-oriented restaurants. He can be contacted at (216) 320-0288 or chefboyjbg@hotmail.com.