Harvest season produce truly is the best. When farmers’ market stalls start to overflow with fall fruits and vegetables, we can start dreaming of all the different things we can make.
Butternuts are another type of winter squash (one of our favorite squash varieties), and they’re readily available everywhere. Choose butternuts that are heavy and not bruised or dented. Store at room temperature or in a cool, dry place.
Stores for: 3 to 6 months
Best for: Roasting drizzled with maple syrup, add to soups and stews, or as a pie.
Get inspired: 55 Best Butternut Squash Recipes Everyone Will Enjoy
Brussels sprouts are sweeter when harvested after a frost, so buy local, when possible. Pick firm and solid heads. Refrigerate in perforated plastic bags.
Stores for: 3 to 5 weeks
Best for: Steamed or roasted with olive oil and drizzled with maple syrup
Get inspired: 13 Genius Ideas for Including Brussels Sprouts at Dinner
Pick heavy, firm heads with no squishiness. There are many different varieties, but they store the same: Leave a few outer leaves in place to prevent drying, and store in your crisper drawer; a plastic bag isn’t necessary.
Stores for: 3 to 4 months
Best for: Slaws, sautéed, or oven-roasted or made into sauerkraut
Get inspired: Red Cabbage Slaw with Peanuts, Dates, and Mint
This spicy green loves cool weather, so it’s plentiful in the fall. You can even try growing it yourself because it matures quickly, typically in less than a month. Choose bright green, dry arugula with no sliminess. Store it loosely packed in a perforated plastic bag. In a sealed bag, too much moisture will build up and cause mushiness.
Stores for: About a week
Best for: Salads alone or with other mixed greens, pizza toppings, or pasta dishes
Get inspired: Pear, Prosciutto, and Goat Cheese Pizza with Arugula
Sweet or tart, apples are at their crunchy best in fall! With hundreds of varieties (and many regional favorites) it’s worth your while to search beyond the galas and granny smiths to find locally grown ones to love.
When choosing—either at the store or apple-picking orchard—look for solid apples with no mushy spots, bruises, or holes. Store in a cool, dry place in perforated plastic bags to allow air movement while retaining moisture. Perforate your own bag by poking holes every 6 inches on both sides of the bag.
Stores for: 1 to 3 months, depending on the variety
Best for: Pies, sauces, or sautéed for breakfast or served with pork dishes
Get Inspired: 59 Best Apple Desserts to Make the Most of Fall’s Favorite Fruit
Pumpkin’s not just for pies! This nutritious winter squash can be used in dishes that go way beyond dessert (Here are 5 health benefits of eating fresh pumpkin). Choose pumpkins with no holes or smooshy spots. Store in cool, dry condition.
Stores for: 2 to 6 months, depending on the variety
Best for: Roasting as a side, adding to stews, and puréeing into baked goods or to top yogurt and oatmeal
Get Inspired: 35 Delicious Pumpkin Recipes to Delight Your Family All Season Long
These jewels are at their peak in fall when they’re harvested from bogs. Choose hard berries with no visible brown spots. Store cranberries in perforated plastic bags in the fridge, or freeze.
Stores for: 1 to 2 months in the fridge, but freeze well whole for up to a year
Best for: Sauces, baked goods, or as a side to pork and poultry dishes
Get Inspired: 25+ Ways to Use Fresh Cranberries All Fall Long
These oblong-shaped squash have stringy flesh that you can scrape out to create—you guessed it!—spaghetti-like strands. Look for solid squashes with no cuts. Store in a cool, dark place.
Stores for: A month or so
Best for: Stews, side dish with Romano cheese, or as a pasta substitute
Get Inspired: 90+ Spaghetti Squash Recipes for a Hearty Cold Weather Meal
If you’ve never tried turnips, you may be surprised at their sweetness. Newer varieties can be eaten raw, too! Look for smooth turnips with no blemishes. Remove the tops (which also are edible) and wash before storing in the fridge without a plastic bag.
Stores for: 4 to 5 months
Best for: Stews, sides, or raw for snacks
Get Inspired: 25 Turnip Recipes That Prove Just How Delicious the Veggie Can Be
No more canned beats! If you’ve never roasted fresh, you’re missing out on their earthy sweetness. Look for solid beets with healthy tops, which also are edible. Store in the fridge (but you can cut off tops to extend storage life).
Stores for: A few weeks
Best for: Roasting with olive oil and topping salads, or eaten warm or cold as a side
Get inspired: 15+ Smart Ways to Turn Fresh Beets Into a Meal
Look for firm heads with no yellow or open florets. Store unwashed heads in the fridge in a perforated plastic bag.
Stores for: About a week
Best for: Raw for snacks, steamed, or sautéed as a side or main dish
Get inspired: Broccoli Steaks with Spiced Tomato Jam
Buttercup, not to be confused with the better-known butternut variety (see below), are a type of winter squash. Winter squash have hard outer rinds, so they can be stored for months.
Buttercup may be a little more difficult to find, but it’s worth the search. It’s a turban-shaped squash with a buttery-sweet, creamy texture. Pick smooth, solid squashes with no nicks. Store in a cool, dry place, such as a basement or pantry.
Stores for: A few months
Best for: Bake, purée, and add olive oil and Parm for a creamy pasta sauce, or use in any winter squash recipe.
Get inspired: 30+ Delicious Ways to Turn Winter Squash Into a Healthy Meal
Cauliflower comes in so many pretty colors! Choose firm, smooth heads with no black spots. Keep a few leaves in place to hold the head together. Wrap it in a damp cloth or paper towel to boost humidity, which prevents browning.
Stores for: 3 weeks
Best for: Fresh for snacks, or steamed, stir-fried or mashed and substituted for potatoes
Get inspired: Spicy Lemon Cauliflower
Instead of the same-old, same-old winter squash, try these tiny, tender, and terrific-tasting treats. One whole squash makes an excellent main dish for two or side for four. Choose solid squashes and store in a cool, dry place.
Stores for: 1 to 2 months
Best for: Baked whole, grilled, steamed or stuffed
Get inspired: 30 Best Acorn Squash Recipes for a Healthy Addition to Your Fall Dinners
These pretty vegetables come purple and white in a variety of shapes and sizes. Choose firm, bright eggplants with no soft spots. Store in fridge but use within a few days; after that, they’ll develop surface pitting and brown spots (you can use them; just cut off the bad spots). Or store for a few days at room temperature in perforated plastic bags.
Stores for: A few days
Best for: Roasted with garlic and tossed with olive oil over pasta or make caponata
Get inspired: Eggplant Burgers with Yogurt-Feta Sauce and Quick Pickled Cucumbers
Kale loves cool weather, so you’ll find many different varieties available in autumn. If you’re not a fan of the curly types, which take forever to cook, opt for heirloom varieties such as Red Russian or Dwarf Siberian, which have tender leaves. Baby kale also is a good option. Store in perforated plastic bags in the fridge.
Stores for: A few weeks
Best for: Salads, sautéed as a side dish or in frittatas, or oven-roasted to make kale chips
Get inspired: Kale Salad with Pickled Cranberries and Crispy Quinoa
Look for solid leeks with bright green leaves and no sliminess. Trim off the leaves and roots, then wash and store in a plastic bag in the fridge.
Stores for: 2 to 3 months
Best for: soups, stir-fries, or as a substitute for onions
Get inspired: French Green Beans with Butter Sauce and Crispy Leeks
These lesser-known root vegetables are at their peak after a frost. Select firm parsnips that aren’t dried out. Remove the tops and wash, then store in the fridge (with or without a plastic bag). Like carrots, they become sweeter with cold storage when starches are converted to sugars.
Stores for: About a month
Best for: Mashed or roasted or chunked in stews
Get Inspired: Potato and Parsnip Latkes
Don’t worry if the pears you’re buying seem too hard: Unlike some other fruits, pears mature on the tree, then ripen after harvest. Look for those without any nicks. Wrap individual fruit in paper or perforated plastic bags in the fridge.
Stores for: A few weeks
Best for: Snacks, sauces, baked goods, salads, and even cider!
Get Inspired: Slow Cooker Pear Cider
Another lesser-known root vegetable, rutabagas are sweeter after a frost, so buy locally after cool weather sets in. Look for solid rutabagas with no visible damage. Store in a cool dark place.
Stores for: 4 to 6 months
Best for: Boiled and mashed like potatoes, or roasted in brown butter
Shallots have a sweeter flavor than most onions. Look for firm, solid shallots, and store at room temperature away from light.
Stores for: 1 to 2 months
Best for: A mild, sweet substitute for onions
Get Inspired: Caramelized Onion Dip with Crispy Shallots
Spinach likes cool weather, so it’s easy to find locally in the fall. Or grow it yourself! Baby spinach is ready in less than 30 days. Choose bright green, fresh-looking leaves. Store in perforated plastic bags in the fridge.
Stores for: 7 to 10 days
Best for: Salads, frittatas, and quiches, or sautéed as a side
Get Inspired: Steak with Creamy Mushrooms and Spinach
A nice change of pace from white or yellow potatoes, sweet potatoes are a fall staple. Select solid, unbruised potatoes, and store in a cool, dry place. Don’t put them in the fridge, or they will develop a hard center and icky taste.
Stores for: A month
Best for: Baked whole, in stews, or roasted
Get Inspired: 25+ Best Delicious Sweet Potato Recipes
Colorful Swiss chard is so pretty and good for you because it’s high in vitamins A and C. Look for firm leaves and stems. Store in a perforated plastic bag in the fridge.
Stores for: 10 days
Best for: Frittatas, quiches, or pizza topping
Get Inspired: Swiss Chard-and-Lamb Bake
This summer squash still is available in fall. Choose squash with no holes or mushy ends. Wipe clean and store in the crisper without a plastic bag, or at room temperature in perforated plastic bags. If stored too long in the fridge, zucchini develops pitting and mushy spots.
Stores for: About a week
Best for: Sautéed and roasted, in stews, or shredded for baked goods
Get Inspired: 65 Best Recipes to Help Use Up That Zucchini
Drop us a line for more information on Fall Produce.
25 Best Fall Fruits and Vegetables – The Best Autumn Produce (countryliving.com)
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