The crisp and colorful season of fall calls for at least one trip to the pumpkin patch. Fall means it is time for hayrides, Halloween costumes and warming sips of apple cider. The season also brings a plethora of fall festivals right here to Frederick County, where eager visitors can take care of many autumn bucket list items in one fell swoop. Here is a sampling of what our area has to offer.
Mt. Airy Fall Festival
Held Oct. 5 – 6, Saturday from 9 a.m. –
6 p.m., Sunday from 10 a.m. – 5 p.m. For more information, visit www.mtairylions.com.
Fall Festival at Rose Hill Manor
Held Oct. 5 – 6, Saturday from 10 a.m. – 4 p.m., Sunday from 12 p.m. – 4 p.m. For more information, visit www.rosehillmuseum.com
Maryland Pumpkin Festival at Summers Farm
Held Oct. 12 – 13. For more information, visit http://summersfarm.com.
Held Oct. 12 – 13, 9 a.m. – 5 p.m. both days. For more information, visit www.colorfest.org.
Autumn Reggae Wine,
Music and Arts Festival
at Linganore Winecellars
Held Oct. 19 – 20, 11 a.m. – 6 p.m. both days. For more information, visit www.linganorewines.com.
Oktoberfest at Schifferstadt Architectural Museum
Held Oct. 19 – 20, Saturday from 10 a.m. – 5 p.m., Sunday from 12 p.m. – 5 p.m. For more information, visit www.frederickcountylandmarksfoundation.org.
Family Festival at the Farm at select farms around Frederick County
Held Oct. 19 – 20, Saturday from 10 a.m. – 4 p.m., Sunday from 12 – 4 p.m. For more information, visit www.discoverfrederickmd.com/funfarm.
Fall Harvest at The Murphy’s Farm
Held Oct. 26 – 27, Saturday from 9 a.m. – 4 p.m., Sunday from 10 a.m. – 3 p.m. For more information, visit www.mdihcc39.org.
Halloween on the Farm at
Held Oct. 27, 1 – 4 p.m. For more information, visit www.crumland.com.
After all this fall fun, you may work up a hearty appetite. Here’s a recipe that will make your house smell like fall and satisfy your taste for the season.
Savory Butternut Squash
and Apple Soup
6 strips bacon
2 pounds butternut squash, peeled, seeded and cut into 2-inch chunks
2 large honeycrisp or braeburn apples, peeled, cored and cut into
2 tablespoons extra-virgin olive oil
1/2 and 1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon chopped fresh sage
3 cups reduced sodium chicken broth
shredded cheddar cheese for topping
Preheat your oven to 450 degrees.
Cook the bacon. Let rest on a paper towel to drain. Once cooled break into small pieces and set aside.
Toss squash in 1.5 tablespoons of the olive oil, 1/2 teaspoon of salt and pepper in a large bowl. Spread out on a large rimmed baking sheet. Roast for 30 minutes, stir once about halfway through. While that is roasting, mix the apples and sage in the same bowl as the squash with the remaining 1/2 tablespoon of olive oil. At the 30 minute mark, stir the apples and sage in with the squash and roast everything for 15 to 20 minutes more.
Put half of the squash-apple mixture into a blender with 1 cup broth. Puree until smooth. Pour into a dutch oven or soup pot and repeat with the other half of the squash-apple mix. Once everything is in the pot, stir in the remaining salt and your bacon pieces. Heat over medium until everything is heated through, about 6 minutes. Serve each bowl with a little cheddar cheese sprinkled on top and a hearty piece of bread on the side.
Editor’s Note: Sarah Withers is the owner of Taste Frederick Food Tours. She enjoys eating her way through Frederick County’s food scene. You can find her tweeting about all things food and Frederick at @TasteFrederick.