Fall Produce Guide
Chilly mornings are starting to creep in, PSLs have infiltrated coffee shops everywhere and autumn fruits and veggies will be hitting the farmers markets soon. In this post, I’ll tell you all about the produce pals you need to be eating this fall.
Apples
Bless. It's peak apple season here in the Midwestern U.S., so bring your boos to the orchard and take some selfies. Whether you eat them plain, bake them into a pie or dip them in caramel, these puppies are a must-have through November.
Bell Peppers
A classic lunch box snack, raw bell peppers are super refreshing and lightly charred peps taste great in stir fry and salads. They're here through November, so get while the getting is good.
Cabbage and Brussels Sprouts
These holiday staples are in season September through November. Whether you grill them up with a marinade or chop them into a slaw, cabbage and Brussels sprouts are the perfect companion for any fall meal.
Cauliflower
One of my personal favorites, cauliflower is only in season August through October. This cruciferous veggie tastes great marinated and grilled, blended into soup or eaten raw. If you like to go wild, you can even make it into a pizza crust.
Corn
This summer staple is here through October, so be sure to get your fill while you still can. Boil it or grill it plain, or cover it in spices for a cozy treat.
Cucumber
Probably the most refreshing veg of all time, cucumbers are a summer staple that’s here to stay through October. Use them in a face mask, dip them in goddess dressing or toss them into a salad for a cooling treat.
Figs
After its short growing season in the spring, this classy fruit is back at the farmers market through the end of November. Figs' honey-like sweetness can take desserts to the next level or act as the perfect complement to sharp cheeses.
Garlic
It’s time to get your garlic on. This pungent veggie can be harvested through the end of November, but will be available through the winter in local storage. Mince it into basically any dish you can think of or slow roast it with veggies and olive oil for a softer flavor.
Grapes
One of my favorite snacking foods, grapes also taste amazing tossed into salads or roasted with hearty herbs. They're only in their prime through the end of October, so snatch 'em up now.
Greens and lettuce
They were here in the spring and they're back again for a second act. Lighter greens taste great in salads and sandwiches, while heartier greens like kale and chard hold their own in cooked and baked dishes.
Horseradish
This spicy root enjoys a long harvest season from mid-summer through the end of November. Horseradish tastes perfect grated into homemade hummus and other dressings and sauces. It might look a little intimidating, but have no fear - it's an easy way to add a punch of flavor to any meal.
Plums
If you've been sleeping on plums, it's time to wake up. These stone fruits have tart skin and sweet flesh that taste amazing raw, sliced onto toast or baked into scones, cakes or pies. They're only in season through October so get them while you can!
Potatoes
An absolute classic, potatoes of all types are in season through November and available from local storage through winter. Whether you mash them up, bake them into a pie or roast them with herbs, you can't go wrong with potatoes.
Pumpkins
You know it and you love it, pumpkin season is here through November. If you're feeling ambitious, roast and puree a baking pumpkin for homemade pie filling, or toss the puree into a quick bread for added moisture and nutrients.
Squash
From butternut to spaghetti to acorn, squash is here to stay through the end of November. But no fear — you can get these cold-weather favorites from local storage through the winter.