As summer gives way to another beautiful, Arkansan fall, so too do summer crops give way to
the arrival of vibrant and beloved fall crops. From corn to pumpkins and squash, and barrels of
apples, the arrival of these foods marks a time of both celebration and sustainable
responsibility. Decorating with and eating these crops is a joy in itself, and finding ways to use
them well and reduce waste from first purchase to eventual decay celebrates the holiday
season to the fullest extent.
Among the most plentiful fall crops is corn, a plant with remarkable versatility. Fresh ears can be
enjoyed roasted or grilled, and the kernels can also be used dry. Dried kernels can be ground
into cornmeal, providing the base for cornbread, tortillas, and polenta. They can also be used to
make homemade popcorn! The cobs themselves, which are often treated as a waste, can be
boiled into a mild, sweet vegetable stock that can be used for stews, chowders, or even risottos.
Even the husks have many uses, whether as a wrapping for tamales or as a very fibrous carbon
source in a compost pile. By thinking beyond just the fresh ear, corn becomes not a single-use
food but a crop that can stretch through seasons and across multiple forms of nourishment.
Like corn, pumpkins and winter squash can be used in an array of different ways. Both are the
main crops that people like to decorate with, but what comes after decor? Pumpkins and winter
squash can be used to make delicious, nutrient-rich soups, roasts, pies, and breads. As these
crops have thick rinds, they can last for months if kept in a cool, dry place. The seeds, when
roasted, provide a protein-rich snack, and the fibrous strands from the pumpkin's interior can be
added to broth or composted. These crops' lives extend way beyond simple decor as they are
not waste, but valuable organic matter that can be used in the kitchen, fed to livestock, or
broken down to enrich the soil via composting.
Apples, maybe one of the most beloved symbols of fall, are just as generous with versatility as
the aforementioned crops. In a culinary sense, apples can be used for cider, pies, applesauce,
jams, and more. Additionally, with the right process, apples can also become vinegar, which can
be used in both cooking and natural cleaning. Even when apples appear bruised or fall to the
ground, they need not be thrown away. Imperfect fruits can be just as versatile; if truly
concerned, they can be added to compost, where their natural sugars can help accelerate
decomposition. In every stage of their life, apples provide opportunities for very creative and
sustainable use.
Even with careful use, scraps and leftovers are inevitable in the holiday season, but these
leftovers do not need to be treated as waste. If you have leftover crops, excess produce can be
shared or exchanged with neighbors, sold at local farmers' markets, or donated to food drives.
Scraps and leftover meals can easily turn from the kitchen to the compost, ensuring that the
organic matter found in the scraps can return nutrients to the Earth rather than take up space in
landfills where they can't break down as easily.
You can pair food scraps with our Carbon Chicken 80:20 Soil Amendment or use pure biochar in your counter top kitchen compost bin. This pairing of scraps and pure biochar with your food scraps reduces odors and creates a powerful soil amendment that further enriches microbial life, improves water retention, and restores organic matter to the soil. What starts as an apple core or pumpkin rind becomes a building block of healthier soil and a stronger harvest in the following year. This is a tenet that lies at the very core of sustainability, that every crop continues to provide value long after initial use. We need only see past that first use! The plentiful characteristic of fall becomes the foundation for next year's growth, a reminder that the harvest is never just about one season and that we can contribute to a stronger local
environment by adopting this thinking into our usage.
