Fall is a time of abundance, when summer’s bounty reaches its final peak before the harsh winter months. Here is a breakdown of seasonal foods to enjoy:
Fruit: Apples and pears are at their peak. Plums peak in September and early October, but you may still find some good batches. Grapes will soon be in their peak season, which makes fall the perfect time to visit wineries.
Winter Squash: Now is the time to enjoy thick-skinned squash and pumpkins. Look for acorn, butternut, spaghetti and other varieties of winter squash. My favorite: “Fairy Tale” Pumpkins.
Root Vegetables: These are a winter staple, but root veggies such as carrots, parsnips, turnips, and sweet potatoes make their entrance in fall. All are very tasty when combined with apples and pears.
Other Veggies: Hearty vegetables like broccoli, cauliflower, cabbage, and corn are other fall favorites (though corn will soon be out of season).
Most of fall’s produce is hearty and flavorful. Gone are the light sautes of summer, replaced with roasting and baking. Use onions, garlic, and celery to bring out the natural flavors. Herbs such as bay leaf, rosemary, sage and thyme will compliment fall produce, along with spices such as cinnamon, cloves, ginger, and nutmeg (traditional spices for cider).
Along with an increased cooking time comes an increased shelf life. Fall produce (including herbs) tend to last longer than delicate summer produce like raspberries and zucchini, which means more time to plan meals before the produce goes bad. Instead of weekly shopping, consider bi-weekly shopping and meal planner to save time, energy, and money.
