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eating with the seasons fall
As summer fades to fall, so do the food choices we tend to gravitate towards. Summer lends itself perfectly to lighter ingredients, smoothies, BBQ grilling options, and superfood salads (+ all of these other summer ingredients).
But fall? Fall reminds us that change is right around the corner. The leaves change colors and eventually fall from the trees; our taste buds change to crave the autumn harvest.
We are advocates for shopping local and supporting farmers, so this is the second of four articles (click HERE to read the first + understand why it is important to eat according to the seasons) we are sharing to help you understand which foods are “in season.”
Eating with the Seasons Fall (September-November)
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fruits
- Apples
- Asian Pear
- Cranberries
- Figs
- Grapes
- Guava
- Jalapeno Pepper
- Jujube (Apple)
- Key Lime
- Kumquats
- Passion Fruit
- Pear
- Persimmons
- Pineapple
- Pomegranate
- Quince
- Tomatillos
vegetables
- Acorn Squash
- Arugula
- Beets
- Brussels Sprouts
- Butter Lettuce
- Butternut Squash
- Cabbage
- Carrots
- Cauliflower
- Celery
- Chayote Squash
- Chinese Long Beans
- Delicata Squash
- Eggplant
- Endive
- Fennel
- Green Onions/Scallions
- Horseradish
- Jerusalem Artichoke
- Kale
- Kohlrabi
- Leeks
- Okra
- Mushrooms
- Pumpkin
- Radicchio
- Rutabagas
- Shallots
- Spinach
- Sweet Potato
- Swiss Chard
- Turnip
- Zucchini
other
- Garlic
- Ginger
- Lemongrass
- Parsley
- Rosemary
- Sage
- Thyme
What are your favorite fall picks?
