In our house, we plan the majority of our meals around vegetables and fruit that are in season. We do this for a few reasons:

  • Freshness and taste: Vegetables and fruits that are at their prime are naturally fresher and tastier (have you ever eaten a watermelon in January? Usually it’s not as ripe, red, or tasty as in the middle of summer.)
  • Higher nutritional value: The longer the produce stays on their stems and are allowed to ripen naturally, the higher they are in antioxidants and phytonutrients.
  • Availability: Seasonal vegetables and fruits are readily available at the farmers’ market or at your local grocery.
  • Support of the local farmers: If you’re purchasing from the farmers’ market or a produce grocer, you are supporting your neighboring farms.
  • Price: Due to the surplus of in-season crops, a farmer will most likely sell them at a lower price, and the consumer will also get to purchase them at a lower price.

 What vegetables and fruits are in season for the Fall?

Lots of root vegetables and crisp fruits are abundant in Autumn, many of which are perfect to start creating warm, comforting meals as the weather cools.

Fall Vegetables:

  • Arugula
  • Beets
  • Broccoli (mid to late Fall)
  • Brussel sprouts
  • Cabbage (late Fall)
  • Celery (late Fall)
  • Eggplant (early Fall)
  • Garlic (early Fall)
  • Kale (mid to late Fall)
  • Peppers (early Fall)
  • Pumpkin (early to mid-Fall)
  • Squash
  • Turnips (mid Fall)
  • Sweet potatoes
  • Wild mushrooms (through mid-Fall)
  • Zucchini (early Fall)

Fruits for the Fall Season:

  • Apples
  • Cranberries (mid to late Fall)
  • Figs (late Fall)
  • Grapes (early Fall)
  • Guava (late Fall)
  • Key limes (mid to late Fall)
  • Kumquats (mid to late Fall)
  • Passion fruit (to mid-Fall)
  • Pears
  • Persimmons (late Fall)
  • Pomegranates (mid to late Fall)
  • Quinces (late Fall)

Tip: One of my favorite ways to prepare root vegetables is to slow roast them on a sheet pan with a little olive oil, rosemary (optional) salt and pepper. Preheat the oven to 400 degrees. In a mixing bowl, toss roughly cut up vegetables with 2 tablespoons of olive oil, fresh rosemary, salt, and pepper. Spray a light coat of cooking spray on sheet pan or use a silicone baking mat in the pan. Spread vegetables in one layer on a sheet pan. Roast 25 minutes or so, turning once or twice during cooking.

Some of my favorite recipes incorporating Fall produce are:

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