By Adam Price

It’s that time of year again. Summer has come and gone way too fast. The evenings are beginning to get shorter, and the mornings colder, and it is evident that the fall is creeping in on us. For life at Victory Ranch, it is an exciting time of the year. The fish are active in the river, the birds plentiful in the backcountry, and the cooks busy in the kitchen trying to capture and preserve the bounties of the fall harvest season.

While some of our attention is directed to sausage making and charcuterie preparation, a lot of our focus is on the local harvest season and trying to capture the essence of ripened produce for months to come. Utah’s growing season is short and has a tendency to blossom a little later than some other areas of the country. So no matter where you are from or wherever you may get or grow your produce, this time of the year should bring excitement to your kitchen table. The local farmers and small growers here in the Woodland Valley have a great selection of produce to show off and we try our best to entertain them all.

Tomatoes, cherries, berries, pickling cucumbers, beans, corn and peaches are some of the wonderful varieties of fruits and vegetables covering the checkered tables at the Farmer’s Market these days. It is exciting to think about all of the things that we can create with these ingredients.

This fall season for the first time, we are opening up our kitchen to share with everyone some of our favorite canning recipes. We want you to be as excited as we are about capturing the essence of fall all year round. As part of our cooking class series we are going to cover “Fall Canning” on September 5, so be sure to sign up early. We are sure this is going to be a wonderful shared experience for both our members and your guests alike.

If you are lucky enough to be doing your own harvesting this season, please bring your bounty to the class and together we can create memorable dishes.