Autumn actually is the time many fruits and vegetables are at peak flavor. Look for farmers’ markets or farm stands to support local farms, or ask your supermarket what’s homegrown (even large chains stock local produce that’s in season). Although you can get most produce year-round at the grocery store, there’s something about enjoying them when they’re in season locally.
1. Apples
Crunchy, sweet, or tart apples are at their best in fall! With hundreds of varieties and many regional favorites, you’ll find one to love. When choosing—either at the store or you-pick orchard—look for solid apples with no mushy spots, bruises, or holes. Store in perforated plastic bags (poke holes every 6 inches on both sides of the bag), which allows air movement while retaining moisture.
Stores for: 1 to 3 months, depending on the variety
Best for: Pies, sauces, or sautéed for breakfast or served with pork dishes
2. Arugula
This spicy green loves cool weather, so it’s plentiful in the fall. You can even try growing it yourself because it matures quickly, typically in less than a month. Choose bright green, dry arugula with no sliminess. Store it loosely packed in a perforated plastic bag. In a sealed bag, too much moisture will build up and cause mushiness.
Stores for: About a week
Best for: Salads alone or with other mixed greens, pizza toppings, or pasta dishes
3. Beets
No more canned beats! If you’ve never roasted fresh, you’re missing out on their earthy sweetness. Look for solid beets with healthy tops, which also are edible. Store in the fridge (but you can cut off tops to extend storage life).
Stores for: A few weeks
Best for: Roasting with olive oil and topping salads, or eaten warm or cold as a side
4. Broccoli
Look for firm heads with no yellow or open florets. Store unwashed heads in the fridge in a perforated plastic bag.
Stores for: About a week
Best for: Raw for snacks, steamed or sautéed as a side
5. Brussels Sprouts
Brussels sprouts are sweeter when harvested after a frost, so buy local, when possible. Pick firm and solid heads. Refrigerate in perforated plastic bags.
Stores for: 3 to 5 weeks
Best for: Steamed or roasted with olive oil and drizzled with maple syrup
6. Buttercup Squash
Buttercup, not to be confused with the better-known butternut variety (see below), are a type of winter squash. Winter squash has hard outer rinds, so they can be stored for months. Buttercup may be a little more difficult to find, but it’s worth the search. It’s a turban-shaped squash with a buttery-sweet, creamy texture. Pick smooth, solid squashes with no nicks. Store in a cool, dry place, such as a basement or pantry.
Stores for: A few months
Best for: Bake, puree, and add olive oil and romano cheese for a creamy pasta sauce
7. Butternut Squash
Butternuts are another type of winter squash, and they’re readily available everywhere. Choose butternuts that are heavy and not bruised or dented. Store at room temperature or in a cool, dry place.
Stores for: 3 to 6 months
Best for: Roasted alone and drizzled with maple syrup or added to soups and stews
8. Cabbage
Pick heavy, firm heads with no squishiness. There are many different varieties, but they store the same: Leave a few outer leaves in place to prevent drying, and store them in your crisper drawer; a plastic bag isn’t necessary.
Stores for: 3 to 4 months
Best for: Slaws, sautéed, or oven-roasted or made into sauerkraut
9. Cauliflower
Cauliflower comes in so many pretty colors! Choose firm, smooth heads with no black spots. Keep a few leaves in place to hold the head together. Wrap it in a damp cloth or paper towel to boost humidity, which prevents browning.
Stores for: 3 weeks
Best for: Fresh for snacks, or steamed, stir-fried, or mashed and substituted for potatoes
10. Cranberries
These jewels are at their peak in fall when they’re harvested from bogs. Choose hard berries with no visible brown spots. Store cranberries in perforated plastic bags in the fridge.
Stores for: 1 to 2 months in the fridge, but freeze well whole for up to a year
Best for: Sauces, baked goods, or as a side to pork and poultry dishes
11. Dumpling Squash
Instead of the same-old, same-old acorn squash, try these multi-colored winter squashes with a squat little shape. They’re pretty and edible, and frankly, a lot sweeter than acorn squash. Choose solid squashes and store in a cool, dry place.
Stores for: 1 to 2 months
Best for: Baked whole, grilled, steamed or stuffed
12. Eggplant
These pretty vegetables come purple and white in a variety of shapes and sizes. Choose firm, bright eggplants with no soft spots. Store in the fridge but use within a few days; after that, they’ll develop surface pitting and brown spots (you can use them; just cut off the bad spots). Or store for a few days at room temperature in perforated plastic bags.
Stores for: A few days
Best for: Roasted with garlic and tossed with olive oil over pasta or make caponata
13. Kale
Kale loves cool weather, so you’ll find many different varieties available in autumn. If you’re not a fan of the curly types, which take forever to cook, opt for heirloom varieties such as Red Russian or Dwarf Siberian, which have tender leaves. Baby kale also is a good option. Store in perforated plastic bags in the fridge.
Stores for: A few weeks
Best for: Salads, sautéed as a side dish or in frittatas, or oven-roasted to make kale chips
14. Leeks
Look for solid leeks with bright green leaves and no sliminess. Trim off the leaves and roots, then wash and store in a plastic bag in the fridge.
Stores for: 2 to 3 months
Best for: A substitute for onions
15. Parsnips
These lesser-known root vegetables are at their peak after a frost. Select firm parsnips that aren’t dried out. Remove the tops and wash, then store in the fridge (with or without a plastic bag). Like carrots, they become sweeter with cold storage when starches are converted to sugars.
Stores for: About a month
Best for: Mashed or roasted or chunked in stews
16. Pears
Don’t worry if the pears you’re buying seem too hard: Unlike some other fruits, pears mature on the tree, then ripen after harvest. Look for those without any nicks. Wrap individual fruit in paper or perforated plastic bags in the fridge.
Stores for: A few weeks
Best for: Snacks, sauces, baked goods, and salads
17. Pumpkins
Pumpkin’s not just for pies! This nutritious winter squash can be used in dishes that go way beyond dessert. Choose pumpkins with no holes or smooshy spots. Store in cool, dry condition.
Stores for: 2 to 6 months, depending on the variety
Best for: Roasted as a side, added to stews and pureed for baked goods or to top yogurt and oatmeal
18. Rutabaga
Another lesser-known root vegetable, rutabagas are sweeter after a frost, so buy locally after cool weather sets in. Look for solid rutabagas with no visible damage. Store in a cool dark place.
Stores for: 4 to 6 months
Best for: Boiled and mashed like potatoes, or roasted in brown butter
19. Shallots
Shallots have a sweeter flavor than most onions. Look for firm, solid shallots, and store at room temperature away from light.
Stores for: 1 to 2 months
Best for: A mild, sweet substitute for onions
20. Spinach
Spinach likes cool weather, so it’s easy to find locally in the fall. Or grow it yourself! Baby spinach is ready in less than 30 days. Choose bright green, fresh-looking leaves. Store in perforated plastic bags in the fridge.
Stores for: 7 to 10 days
Best for: Salads, frittatas, and quiches, or sautéed as a side
