October is the first full month of fall, and with it comes a definite cold bite to the air at night. The farmers’ markets are full of fall produce so start enjoying the warm flavors and using all the seasonal produce in the kitchen.
Whether you want to crunch into a fresh apple straight off the tree, simmer a big pot of applesauce or bake an all-American pie, there’s an apple varietal to meet your needs.
Beets are extremely easy to grow and respond very favorably to the cooling conditions of late summer into fall. One of the beautiful options, from rich ones to extra sweet and earthy golden varieties.
Broccoli is a great nutritional source: high in vitamins and fiber, but low in carbohydrates. Peel the stalks and they make a great raw snack or can even be roasted with root veggies.
Full of vitamins C and K, and antioxidants Brussels sprouts can be delicious when prepared properly. Pair them with something slightly sweet for great change of pace.
We now know this hardy vegetable is antioxidant- and nutrient-rich and a great addition to any garden! Try roasting wedges or braising with apples. Or even stuff individual leaves with meat and rice to be simmered in a rich tomato sauce!
When in season, freshly harvest carrots have a depth of flavor that is wonderful. Carrots are fabulous roasted or turned into soups.
You can make cauliflower and cheese, mashed, riced, and even roasted as steaks for a plant-based main course alternative. Has become the go-to low carb replacement.
Celery on it’s own can be almost earthy and sweet. Pairs beautifully in salads with apples or fennel.
Sweet corn at the end of summer and into fall is so tasty. Corn cut off the cob sautés beautifully with some fresh herbs and butter for those looking for a unique holiday side dish.
Tart berries that are great when paired with other fruits for fall desserts. Get creative with these healthy vitamin C and antioxidant packed bombs.
Eggplant is a dark, glossy purple vegetable packed with nutrition. Pair this creamy and earthy vegetable with bell peppers and tomatoes for an early fall pasta, or stuff it with ground meat and spices for a low carb choice.
Figs come in a variety of colors and levels of sweetness. From the rich, jam-y Mission figs to the more vegetal Kadota ones, they are a great addition to any fall cheese plate or salad.
Early fall you can find really fresh grapes of all varieties. From dark and crisp black grapes to the incredibly sweet green princess grapes.
A cousin to onions and garlic, leeks are milder in flavor and become sweet when roasted or braised.
Fresh, sweet melons pair wonderfully with salty foods and make for excellent appetizers at autumn parties.
A fall classic, with several varieties and different textures, they can go sweet or savory, soft or crunchy. Pears can be stored for a long time as long as they are not bruised.
Take advantage of the last of the fresh peppers at the markets in October. A fresh pepper harvested in season is so much more flavorful than the versions found the rest of the year.
Bright orange fruits coming in two varieties; squat fuyus are to be eaten when firm and perfect in a salad, oblong hachiyas needs to be left to ripen until fully soft before eating.
One of the gems of the fall fruit season. Pomegranates give you that great pop of tart sweetness on a salad or creamy dessert.
Fresh crop is right around October. Fall is a great time to embrace this comforting vegetable that is the perfect base for so many dishes.
All things pumpkins! With plenty of options you can roast them, fill them with soup or custard, batter and fry slices. Experiment with the different varieties!
Fall is the perfect time to try them roasted or sauteed or stick with them in your salad. Cooking brings out the natural sweetness of these normally spicy vegetables.
Also known as a romanesco cauliflower. A delicate flavor that pairs beautifully with citrus.
Less starchy than standard potatoes, sweet potatoes come in a variety of colors and flavors. And don’t be afraid to eat the skin – that’s where a lot of the best nutrients are!
Last chance to can some for-winter use or just relish in those last few lightly acidic bites. Tomatoes are a great addition to your immune boosting fall meals.
Several varieties of winter squash have arrived at the markets. The most common, butternuts are incredibly versatile. Roasted whole, its soft texture can be a fun change from mashed potatoes.
Drop us a line with any question on fall produce.
|cookielawinfo-checkbox-analytics||11 months||This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Analytics".|
|cookielawinfo-checkbox-functional||11 months||The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional".|
|cookielawinfo-checkbox-necessary||11 months||This cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".|
|cookielawinfo-checkbox-others||11 months||This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other.|
|cookielawinfo-checkbox-performance||11 months||This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Performance".|