Fall Farm-to-Table Recipes

Use a mix of jewel-toned beets to make this fall salad really shine. Finish with goat cheese and an orange vinaigrette. Get the recipe.

Chef Ronnie Potter-Bowers used vegetables from the The Swag Country Inn's garden for this adaptable vegetable soup, but you can modify the recipe depending on what's fresh in your garden or at the farmers' market. Get the recipe.

A pecan rub and cider sauce give this pork roast a rich, fall flavor. Brining the pork roast ensures a tender, juicy result. Serve with apple tarts for a delicious meal your guests will love. Get the recipe.