There is no doubt that cooking in season in the fall has a lot of benefits.
- First, you save money. Who can argue with that? Saving money at the grocery store means more money to do fun things! When food is in season, there is more of it, so it costs lest to harvest and distribute!
- Second, it tastes better. Food that is in season grows best during those conditions, so they taste delicious. Don’t believe me? Try eating strawberries in December and then in June? Taste the difference?
- Third, they are more nutritious! When foods are pick in season, they are at the peak of freshness, which means they are also at the peak of nutrition! Since you can eat more locally when food is in season, we don’t have to wait for foods to be transported from all over the world to enjoy them!
So now that fall is here, what foods are in season?
Take a look at this list below.
Here is a list of foods in season in the fall:
- Apples
- Artichokes
- Arugula
- Beets
- Belgian Endive
- Broccoli
- Broccoli Rabe
- Brussels Sprouts
- Cabbage
- Carrots
- Cauliflower
- Celery
- Chard
- Chicories
- Chiles
- Cranberries
- Edamame
- Eggplant
- Escarole
- Fennel
- Figs
- Garlic
- Grapes
- Green beans
- Scallions
- Horseradish
- Kale
- Kohlrabi
- Leeks
- Lemongras
- Mushrooms
- Okra
- Parsnips
- Pears
- Persimmons
- Pomegranates
- Pumpkin
- Quinces
- Sweet Potatoes
- Winter squash
Phew! What a long list! So now that we know what is in season, what can we make with that produce? Not to worry, the RBA team has got you covered with some of our favorite recipes!
Apples
Photo by Klara Knezevic
One of my favorite fall activities is going apple picking! My parents would take us all the time when we were children. What should you do with all those apples? Why not try a goat cheese and apple salad, individual apple upside down cakes, or these apples with a crunchy almond topping?
Brussels Sprouts
Photo by Kaitlin Eckstein
Take ’em or leave ’em, Brussels sprouts are very popular this time of year. Why not try them roasted with your next dinner? Try our roasted brussels sprouts with pistachios and pomegranate!
Cabbage
Photo by Kaitlin Eckstein
Cabbage is a very inexpensive vegetable, and can make a great base for alot of different dishes. Try this egg roll in a bowl dish, which will give you all the flavors of take out without the added sodium!
Mushrooms
Photo by Kaitlin Eckstein
Mushrooms are a very popular addition to a lot of vegetarian dishes because they are such a hearty vegetable. If you want to try some more meatless options in your meal rotation, why not try this balsamic veggie sandwich (it also uses eggplant which is in season!) or these portobello mushroom fajitas?
Parsnips
Photo by Kaitlin Eckstein
Not a very common vegetable, but it is in season in the fall! You know what else is great in the fall? Soup. Try this tuscan rice soup that is chock full of veggies, including parsnips. Bonus, it is also gluten free!
Pumpkin
Photo by Kaitlin Eckstein
Ahh pumpkin. It wouldn’t be a post about in season fall produce without it. We love pumpkin at RBA (especially our dietitian Alex), so without further ado, here are our favorite pumpkin recipes! Try our pumpkin turkey chili, pumpkin dip, pumpkin cranberry bread, or these pumpkin overnight oats.
Sweet Potato
photo credit Kaitlin Eckstein
Another popular fall vegetable among the RBA staff. Try our sweet potato hash, this sweet potato egg and spinach scramble, beef and sweet potato chili, hasselback sweet potatoes, sweet potato fries, sweet potato salmon cakes or stuffed sweet potato!
Butternut Squash
Photo by Kaitlin Eckstein
While simply roasting the butternut squash in the oven is delicious, why not try some of these simple recipes. This butternut squash mac and cheese is perfect this time of year, or this saffron butternut squash risotto. If you are in the mood for pasta, try this manicotti with butternut squash and spinach, or this butternut squash soup if you need something to warm you up!
Swiss Chard
Photo by Kaitlin Eckstein
One of my favorite parts of fall is making a lot of soups! Try this healthy chicken soup with swiss chard. It is loaded with nutrients and freezes really well!
Blog updated December 2019.
Rebecca Bitzer loves to empower Registered Dietitian Nutritionists (RDNs) and their clients. Co-author of Welcome to the Rebelution: Seven steps to the nutrition counseling practice of your dreams and Taste the Sweet Rebellion: Rebel against dieting.
