The Story Behind Our Fall Harvest
Every season has a story. Ours starts at the farm.
Before the cinnamon sweet potatoes hit the oven, before the butternut squash makes its way onto your plate, and long before our chefs start putting together a new menu, there's a farmer deciding what to grow.
That's where our Fall menu really begins.
At Naked Farmer, we believe good food starts long before it reaches the kitchen. It starts in the soil, with the people who grow it and the seasons that shape it. As the harvest changes, so do our plates.
And this Fall, the harvest is bringing some pretty good things to the table.
From the Farm to the Fall Menu
This season, we're leaning into the ingredients that make Fall worth waiting for, and the growers who make them possible.
Take our Cinnamon Sweet Potatoes–our farm partners at Scott Farms in North Carolina know a thing or two about growing sweet potatoes. With generations of farming experience behind them, they're helping keep a Southern agricultural tradition growing. We roast our sweet potatoes with cinnamon for a little extra warmth and sweetness.
Our Spiced Farro with Butternut Squash features farro sourced from our friends at SIMPLi, a company that shares our commitment to thoughtful sourcing and a more responsible food system.
Across the rest of the harvest, you'll find Chili-Garlic Brussels Sprouts, Charred Corn Salad, Tomato Basil Salad, and Marinated Cucumbers. Alongside comforting favorites like Creamy Mashed Potatoes made with baby Yukon potatoes from Mack Farms in Lake Wales, FL and Green Beans with Crispy Shallots from R.C. Hatton in Pahokee, FL.
Different ingredients, different farms, all brought together by the season.
Meet Our Newest Main: 100% Grass-fed Meatballs
This Fall, we're bringing something entirely new to the table.
Our 100% Grass-fed Meatballs are the newest addition to our lineup of mains. Made with grass-fed beef, garlic, spices, eggs, and milk, they're cooked from scratch and topped with savory gravy.
You can build them into your own Harvest Plate with your favorite seasonal sides, or try them in our new Meatballs & Mash Plate, served with Creamy Mashed Potatoes, Green Beans with Crispy Shallots, and Maple Glazed Carrots.
It's comfort food made the Naked Farmer way, with ingredients we can stand behind.
More Ways to Taste the Harvest
Our chefs have also created a few new combinations to make the most of the season.
The Chimichurri Steak Harvest Plate pairs Grass-fed, Grain-finished Steak with housemade chimichurri, Chili-Garlic Brussels Sprouts, Spiced Farro with Butternut Squash, and Maple Glazed Carrots.
And for a fresh take on Fall, our Fall Harvest Chopped Salad brings together Spiced Farro, Roasted Butternut squash, kale, baby arugula, candied pecans, and goat cheese, finished with White Balsamic Vinaigrette (Un)dressing.
Fall Is Just Getting Started
A new season means new ingredients, new flavors, and more reasons to celebrate the farmers and producers behind our food.
This Fall, we're making the most of what's growing, bringing the harvest into our kitchens, and continuing to build a better food system, one plate at a time.
Our Fall menu is now serving at Naked Farmer. Come taste the season.