Autumn is upon us. This shoulder season brings about some of our favorite flavors of the year: baked goods made with warm spices, gourds that flourish in all shapes and colors and slow-cooked stews and soups. This guide is meant to inform your seasonal shopping and meal planning pursuits, though the best way to determine what you should eat this month is to check out your local farmers market to see what they’re selling.
Fruits:
Apples
Cucumbers
Grapes
Pears
The crisp air of October calls for a change not only to the way we’re eating, but also to the way we’re drinking. In the height of apple harvests, enjoy the Old Man Smith, a seasonal take on the classic Old Fashioned.
Vegetables:
Arugula
Beans
Beets
Bok choy
Broccoli
Cabbage
Carrots
Collard greens
Eggplant
Greens
Herbs
Kale
Lettuce
Mushrooms
Okra
Peanuts
Peas
Peppers
Persimmons
Pumpkins
Radishes
Summer squash
Sweet potatoes
Tomatoes
Tomatillos
Turnips
Winter squash
Zucchini
This is also the season to begin preparing food more slowly and thoughtfully, as in our recipe for Slow-Cooked Okra, Fennel and Carrots. And if you’re looking to reinvent a roasted vegetable dish this month, try our Turmeric Turnips with Spinach Chimichurri.
Words by Jodi Cash
Photo by Rinne Allen