The first signs of autumn are appearing, so it’s time to talk fall produce.
Everywhere I look, stores, shops, and even gas stations are pushing the pumpkin spice life. Yes, the great pumpkin is on its way to your TV, apple pie is edging out ice cream cones, turkey themes are feathering your tables and coffee cups are holding more hot cocos and spiced drinks than lattes.
Face it, the world is falling all around us and I couldn’t be happier. Sorry about that, I just couldn’t leaf that dad joke untold.
So now that the days of summer are heading for sleep and the fall is looking to snuggle up with you for a few months some food changes are due. Honestly, fall is my favorite time of year. This season brings the bounty of the harvest and so many produce options to your table. It’s true that modern transport makes it possible to have most any food at any time of year, but that doesn’t make that food from 5,000 miles away as healthy or flavorful as local fall produce.
Even though you might miss many of the summer treats from the farmers market, I bet there are lots of tastes you have been longing for from this season. Fresh fruit, picked off a tree, or recently unearthed veggies just flat-out taste better than fruit and veggies pulled out of the back of a semi-truck.
What fall produce do we have to pick from this season? I know that everyone thinks of when fall blows into town; pumpkins, apples, pears, and cabbages are staple crops across the country that can be found this time of year, but what about the fruits and vegetables that are more local? The United States is big and diverse, so wouldn’t there be some differences in what you can find in certain seasons?
Let’s start with the fall produce that is generally available across the country.
1. Pumpkins
Pumpkins are a quintessential fall favorite. While they are usually known for their vibrant orange color, a stroll through a local pumpkin patch will offer a variety of fall colors. They are versatile in both savory and sweet dishes. Rich in vitamins A and C, they can be roasted, pureed for soups, or baked into pies.
2. Butternut Squash
Butternut squash has a sweet, nutty flavor and smooth, creamy texture when cooked. It’s perfect for soups, roasting, or mashing, and is packed with vitamins A and C, making it both nutritious and delicious.
3. Sweet Potatoes
Sweet potatoes are a nutrient-dense root vegetable, full of fiber, vitamins A and C, and potassium. They have a naturally sweet flavor and are often baked, mashed, or roasted for a hearty, comforting fall dish. Lower in carbs than white potatoes and they do have those lovely colors for your dinner table.
4. Brussels Sprouts
Brussels sprouts are small, leafy green vegetables with a slightly bitter taste that becomes sweeter when roasted or sautéed. High in fiber and vitamins K and C, they make a perfect side dish during the fall months. Proper preparation can improve their taste and make them welcome to even finicky kids.
5. Apples
Apples are a staple of fall, celebrated for their crisp texture and sweet-tart flavor. They are extremely versatile, enjoyed raw, baked in pies, or made into sauces, and provide a good source of fiber and vitamin C. Don’t forget that they make amazing ciders, both kid-safe and adult versions for family gatherings
6. Pears
Pears are juicy, sweet fruits that ripen in fall and are excellent in both sweet and savory dishes. They’re high in fiber and vitamin C and often used in salads, desserts, or poached as a simple treat. Remember to save a few raw, but bring a napkin.
7. Beets
Beets are a nutrient-dense root vegetable with a sweet, earthy flavor, often roasted, pickled, or used in salads. They are rich in folate, fiber, and antioxidants, making them a healthy fall option. While some folks find them to taste earthy, if you scrub them well in the sink, they seem to end up far sweeter.
8. Cabbage
Cabbage is a cool-weather vegetable that’s hearty and versatile, used in dishes like coleslaw, soups, and stir-fries. It’s a great source of vitamins C and K and offers a satisfying crunch when raw or tender texture when cooked. It’s amazing how many surprising ways there are to prepare cabbage.
9. Cranberries
Cranberries are small, tart berries that are harvested in the fall, and commonly used in sauces, juices, or baked goods. They are rich in antioxidants and vitamin C, making them a vibrant addition to fall meals and after-dinner drinks.
10. Kale
Kale is a leafy green that thrives in cooler fall temperatures and has a robust, slightly bitter flavor. It’s packed with nutrients like vitamins A, C, and K, and is great in salads, soups, or baked as crispy chips. This is one of nature’s go-to healthy greens, so don’t forget them in the store.
11. Broccoli
Broccoli is a crowd favorite at this time of year. When grown in the cooler temperatures of fall it’s taste is less bitter and more sweet, making this the perfect time of year to introduce it to the kiddos!
12. Rutabagas
Rutabagas are a cross between turnips and cabbage, offering a mild, slightly sweet flavor when roasted or mashed. They are a good low-carb alternative to potatoes and provide fiber, and vitamins C, and B6. They are not always easy to find in the store, but they are certainly easy to enjoy.
13. Leeks
Leeks are a member of the onion family but with a milder, sweeter taste. They are often used in soups, especially potato-leek soup, and are high in vitamins K and C while offering a subtle onion-like flavor. Leeks are a subtle enhancement to the same old recipe.
14. Carrots
Carrots are available year-round but are particularly sweet and flavorful in the fall. They are high in beta-carotene (vitamin A) and can be roasted, boiled, or eaten raw for a nutritious, crunchy snack. While we all have the Bugs Bunny image of carrots, you should know they come in a huge number of colors and slightly different flavors.
15. Fennel
Fennel has a mild licorice-like flavor and a crisp, crunchy texture. It’s often used in salads, roasted, or sautéed, and is rich in fiber, vitamin C, and potassium. This robust flavor makes a surprising addition to many recipes.
16. Turnips
Turnips are a cool-weather root vegetable with a slightly peppery flavor. They can be roasted, mashed, or added to soups, and provide a good source of fiber, vitamin C, and potassium. Try them as a new option in your traditional recipes. You might find that they are your new favorite base veggie.
17. Pomegranates
Pomegranates are a fall fruit known for their juicy, ruby-red seeds that have a sweet-tart flavor. They are high in antioxidants, fiber, and vitamin C, making them a nutritious addition to salads, yogurt, or eaten on their own. This is a hard flavor to beat and they are one of the prettiest additions to any meal.
18. Swiss Chard
Swiss chard is a leafy green with colorful stems that becomes sweeter in cooler weather. It’s rich in vitamins A, C, and K and is delicious when sautéed, added to soups, or used in gratins. Both gorgeous and nutritious, chard feels like it adds something almost regal to a meal.
19. Radicchio
Radicchio is a leafy vegetable with a bold, slightly bitter flavor, often used raw in salads or grilled to bring out its sweetness. It’s packed with antioxidants and vitamins, making it a nutritious fall option. If fall is about change so is Radicchio. It’s the little adaptations in your cooking that can be the game changers.
20. Collard Greens
Collard greens are large, dark leafy greens often slow-cooked in fall recipes. They’re rich in fiber, vitamins A, C, and K, and have a hearty, slightly bitter taste that pairs well with smoky flavors. With so many ways to use Collard Greens, they will become a staple at your table.
This general list of widely available produce is just the start of your new fall menus. Next, we’ll cover more locally sourced fruits and veggies that will be perfect for cozy, seasonal dishes!
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