Your Fall Produce Guide

Fall produce has a way of making cooking easier and more appealing. Here's what's in season and what to do with it once you get it home. I can already smell the cinnamon…

Did you know dark leafy greens get sweeter after the first frost? Add them to any soup!

Squash (butternut, acorn, delicata, others) — Roast it, soup it, or cube it into a Buddha bowl. Delicata is my favorite for its edible skin and easy prep.

Apples — Beyond snacking, they're great roasted alongside chicken or pork, or sliced into a fall grain salad. And applesauce is a great way to use up a surplus. (Also, look for my Apple Crisp next month!)

Root vegetables (carrots, beets, parsnips, turnips, others) — Roast a big tray on Sunday and use them all week: in soups, salads, or as a simple side.

Brussels sprouts — Halved and roasted until crispy is the move. Add a drizzle of maple syrup or mustard (or both!) for a little zing.

Pears — Underrated. Delicious in warm oatmeal, sliced onto a cheese board, or roasted with a little cinnamon.

Dark leafy greens (kale, chard) — They get sweeter after the first frost. Add into red sauces or soups in the last few minutes of cooking so they stay vibrant and more nutrients stay intact.

Keep this list handy as you plan your fall meals. Our bodies love seasonal fruits and vegetables, and they make any meal feel special.