Fall is officially here! Get ready to pull out your coziest flannels, grab a warm mug of cider, and embrace the chill in the air. With the arrival of autumn comes not only the colors of changing leaves, but also a new selection of fresh fall produce that turns your cooking and baking up a notch. Whether you’re strolling through a local pumpkin patch, picking apples in an orchard, or hitting up the farmer’s market, this season offers endless opportunities to get creative in the kitchen. 

As your cooking transforms, so will your way of stocking up on produce. Enjoy rich, savory, and hearty dishes that fill your home with mouth-watering aromas of fall. Let’s dive into the must-have seasonal produce you should be tossing in your bags, along with some delicious recipes that will keep your kitchen cozy and your taste buds happy. 

Gear Up with These Seasonal Picks…

Apples: The Quintessential Fall Fruit

Autumn is for apples, and for a good reason! Whether you’re picking them yourself or finding them at your local market, apples are a must have during the fall season. Whether it is Honeycrisp, Granny Smith, or McIntosh, the possibilities are endless for baking and cooking with apples this season. 

Recipe Idea: Homemade Apple Cider

Ingredients:

10 large apples, quartered water, to cover

¾ cup white sugar or sweetener of your choice

1 tablespoon ground cinnamon

1 tablespoon ground allspice

Recipe: 

Step 1: Gather all ingredients

Step 2: Place apples in a large stockpot; cover with water by at least 2 inches. Stir in sugar, cinnamon, and allspice. Bring to a boil over medium-high heat. Boil, uncovered, for 1 hour. Reduce heat to low; cover and simmer for 2 hours.

Step 3: Strain apple mixture through a fine-mesh sieve; discard solids. Drain cider again through a cheesecloth-lined sieve.

Step 4: Strain apple mixture through a fine-mesh sieve; discard solids. Drain cider again through a cheesecloth-lined sieve. 

Step 5: Enjoy!

Recipe From: https://www.allrecipes.com/recipe/211772/homemade-apple-cider/

Squash: Fall’s Comfort Food Star

Can you even say it’s fall without pumpkins and squash? Their sweet and savory flavor makes squash the true stars of the season. While pumpkins are perfect for everything, from pies to soups, don’t overlook the varieties like butternut squash and acorn squash, which bring a nutty, slightly sweet flavor that’s perfect for hearty meals. This fall produce can be roasted, pureed into soups, or studded for a delicious autumn dish. 

Recipe Idea: Roasted Butternut Squash Soup

Ingredients:

Soup

1 tablespoon olive oil

1 chopped onion

1 cup sliced carrots

6 whole garlic cloves, peeled 

2 teaspoons kosher salt, or to taste, divided

1 (3 1/2) pound butternut squash, halved lengthwise and seeded

6 cups chicken broth, plus more if needed

2 tablespoons maple syrup

2 tablespoons cider vinegar

1 pinch cayenne pepper

½ cup crème fraîche

1 tablespoon chopped fresh chives

Sage Brown Butter

3 tablespoons unsalted butter

6 large sage leaves

Recipe: 

Step 1: Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).

Step 2: Start the soup: Drizzle olive oil into a large roasting pan. Add onion, carrots, garlic cloves, and a big pinch of salt; toss until vegetables are coated in oil. Place squash halves onto the chopped vegetables with the cut sides facing up. Sprinkle squash with additional salt.

Step 3: Roast in the preheated oven until squash is tender and easily pierced with the tip of a knife, about 1 hour. Remove from the oven and allow vegetables to cool a bit.

Step 4: While the vegetables are cooling, make the brown butter: Melt butter in a saucepan over medium heat. When butter foams and starts to turn golden brown, reduce the heat to low. When butter turns from golden to a light, nutty brown, remove from the heat and immediately stir in sage leaves.

Step 5: Finish the soup: Scoop out squash flesh and place into a large stockpot with remaining roasted vegetables. Stir in chicken broth, brown butter mixture, and maple syrup. Place the pot over high heat and bring to a simmer. Reduce the heat to low and slowly simmer to blend flavors, 45 to 60 minutes. Remove from the heat.

Step 6: Blend with an immersion blender until very smooth, 3 to 4 minutes. Pass mixture through a strainer to remove any remaining fibrous bits.

Step 7: Blend with an immersion blender until very smooth, 3 to 4 minutes. Pass mixture through a strainer to remove any remaining fibrous bits.

Recipe From: https://www.allrecipes.com/recipe/245272/chef-johns-roasted-butternut-squash-soup/

Roots: Earthy Flavors for Fall

The sweetness and earthy taste of root vegetables is something you want to take advantage of this fall. Carrots, beets, sweet potatoes, and parsnips bring bold flavors that are ideal for roasting or adding to soups and stews. Their heartiness makes them the perfect addition to any fall meal, delivering both flavor and nutrients to keep you cozy all season long. 

Recipe Idea: Roasted Root Vegetable Medley

Ingredients:

2 beets, preferably 1 red and 1 golden, peeled and chopped into 1-inch chunks

1 large carrot, roll cut into 1-inch chunks

3 parsnips, chopped into 1-inch chunks

1 medium sweet potato, chopped into 1-inch chunks

1 turnip, chopped into 1-inch chunks

extra virgin olive oil, for drizzling

1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh sage leaves

1 tablespoon fresh thyme leaves

Sea salt and freshly ground black pepper

2 tablespoons extra virgin olive oil

10 fresh sage leaves

Recipe: 

Step 1: Preheat the oven to 425°F and line two baking sheets with parchment paper.

Step 2: Place the beets and carrots on one baking sheet and the parsnips, sweet potato, and turnip on the other. Drizzle the vegetables with olive oil and sprinkle with the rosemary, sage, thyme, pinches of salt, and several grinds of pepper. Toss to coat and spread evenly on the baking sheets. Roast for 25 to 50 minutes, or until tender and browned around the edges. The parsnips, sweet potato, and turnip will bake for less time. The beet and carrot will roast longer.

Step 3: Make the crispy sage: Line a plate with paper towels. Heat the olive oil in a small saucepan until bubbling, add the sage leaves, stir, and cook until crisp, about 1 minute. Remove the leaves from the oil and transfer to the prepared plate to drain. Reserve the oil for serving with the vegetables.

Step 4: Remove the vegetables from the oven and toss with 1 tablespoon of the sage oil. Transfer to a platter and top with the crispy sage leaves.

Recipe From: https://www.loveandlemons.com/roasted-root-vegetables/

Figs: Fall’s Hidden Gem

Although not the most talked about fall produce, this hidden gem is at their peak during this season. Fresh figs bring a delicate sweetness and rich texture that elevates both savory and sweet dishes. These delicious fruits are perfect in salads, atop pizzas, or baked into tarts for sweet and savory desserts. 

Recipe Idea: Fig and Goat Cheese Flatbread

Ingredients:

2 flatbreads

1 shallot

6 oz goat cheese crumbled

1 tablespoon olive oil

6-8 fresh figs sliced

4 slices prosciutto

½ cup arugula

balsamic glaze

salt and pepper

Recipe: 

Step 1: Preheat oven to 425°F and line a large baking sheet with parchment paper. Place flatbreads on parchment lined baking sheet and brush them evenly with olive oil. Bake crust for 6-7 minutes, then allow to cool for a few minutes.

Step 2: Meanwhile, heat one teaspoon of avocado oil in a small pan over medium heat. Add shallots and sauté, stirring frequently, until soft and golden brown, about 5 minutes.

Step 3: Divide sautéed shallots between the two flatbreads and spread them over flatbreads in an even layer. Next, add crumbled goat cheese, sliced figs and small bunches of prosciutto.

Step 4: Bake flatbreads for an additional 8-10 minutes, or until the crust is golden brown. Season flatbreads with salt and black pepper, top with arugula and drizzle with balsamic glaze.

Recipe From: https://thechowdownblog.com/fig-and-goat-cheese-flatbread/

Greens: Kale, Spinach, and More

You can’t talk about fall produce without mentioning the leafy greens. This time of year is perfect for stocking up on nutrient-packed kale, chard, and spinach. These greens thrive in cooler temperatures and are an easy addition to everything from soups to salads. 

Recipe Idea: White Bean Soup with Kale

Ingredients:

1 generous tablespoon olive oil

1 sweet onion (or yellow onion or leek), diced

3 sticks of celery, diced

3 medium carrots, diced

6 garlic cloves, chopped finely

½ teaspoon crushed red pepper flakes

3 ½ cups (840 mL) low-sodium vegetable broth**

1 teaspoon kosher salt + more to taste

Freshly cracked black pepper to taste

Bouquet garni: 2 bay leaves + 1 large sprig of sage + 1 large or 2 small sprigs rosemary, tied tightly together with kitchen twine

1 medium Yukon gold potato, peeled and finely diced

2 (15-ounce/425g) cans of cannellini beans, drained and rinsed (or 3 1/2 cups cooked cannellini beans) 

1 (14 ounce/400g) can artichoke hearts, drained and chopped finely (optional)

1 small head of lacinato kale, center rib removed and shredded (about 1 small bunch) 

Good-quality extra virgin olive oil (for finishing)

Gremolata: 

1 loosely packed cup (12g) Italian flat-leaf parsley leaves

½ loosely packed cup (8g) fresh basil leaves

2 large garlic cloves, left whole and peeled

2 medium lemons (I prefer organic since we’re using the peel)

Coarse or flaky sea salt

Recipe: 

Step 1: Heat the oil in a large Dutch oven or soup pot over medium-high heat. Once hot, add the onion, celery, and carrots, along with a pinch or two of salt. Cook until the vegetables are softened and starting to just turn brown, 6-9 minutes.

Step 2: Add the garlic and red pepper flakes, and cook another 1-2 minutes until very fragrant.

Step 3: Pour in the vegetable broth and deglaze the pot, stirring up any browned bits on the bottom of the pot. Add the 1 teaspoon kosher salt, black pepper to taste, bouquet garni, potatoes, cannellini beans, and artichokes (if using). Stir well.

Step 4: Pour in the vegetable broth and deglaze the pot, stirring up any browned bits on the bottom of the pot. Add the 1 teaspoon kosher salt, black pepper to taste, bouquet garni, potatoes, cannellini beans, and artichokes (if using). Stir well.

Step 5: While the soup is simmering, make the Gremolata. 

Finely chop the parsley and basil. Using a microplane, grate the garlic directly over the parsley and basil. Then zest the lemons on top of this mixture, taking care to not zest the white pith underneath the skin. 

Mix the garlic and lemon zest into the herbs and chop the herbs until they’re finely minced. Sprinkle with a bit of the coarse or flaky sea salt.

Step 6: Transfer half of the soup to a stand blender and blend until thick and smooth. Then return this pureed soup back to the pot and stir to incorporate.

Step 7: Add the kale to the soup and simmer for 3-5 minutes, or until the kale is tender but still bright green. Taste for seasonings, adding more salt as needed. When the soup is done, remove the bouquet garni.

Step 8: Serve the soup in bowls and sprinkle a generous amount of the Gremolata over each bowl and a drizzle of the extra virgin olive oil.

Recipe From: https://rainbowplantlife.com/creamy-white-bean-soup-with-kale-and-gremolata/

As the temperatures drop and the days get shorter, embrace the bounty of fall produce. The farmers market is overflowing with vibrant colors and rich flavors this season that can turn any meal into a cozy, and comforting experience. By stocking up on apples, squash, root vegetables, figs, and hearty greens, you’ll have everything you need to fill your home with the scents and tastes of fall. Plus seasonal produce is often fresher and more nutrient-dense than out of season options, making it a win for both your taste buds and your health.