The Ultimate Guide to Fall Produce

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When the air turns crisp and the leaves begin to fall, I get a warm and cozy feeling thinking about one thing: fall produce. This is the season of warm flavors that feel like a hug and colorful market stands piled high with squash, apples and sweet potatoes.

Whether you’re a seasoned cook or just starting to explore seasonal eating, this guide will help you make the most of what Autumn has to offer — from picking the best produce to storing it to make it last.

Why Shop Seasonally in Fall?

Shopping with the seasons doesn’t just taste better — it’s often more affordable and sustainable too. Fall produce is at its peak in flavor, texture and nutrition. Plus, many farmers’ markets run right through late fall, so you can support local growers while filling your kitchen with the best of the season.

Apples: Fall’s Sweetheart

How to Pick: Look for firm, bruise-free apples with a fresh scent. Ensure there is no wrinkled or shriveled appearance.
Varieties to Try:

Honeycrisp: Juicy and sweet, great for snacking, sauteing and baking.
Granny Smith: Tart and crisp — perfect for pies. You can also add them to a fall-themed salad for a burst of crisp, tart flavor.
Fuji & Gala: Sweet, versatile and always a favorite with the kiddos! They are great for snacking and juicing.
Storage Tip: Keep apples in the crisper drawer of your fridge. They will last even longer if you place them in a perforated paper bag – this helps to maintain humidity while allowing ethylene gas to escape, keeping your apples fresher for several weeks.

Recipe Recommendation: Belle of the Kitchen’s Apple Crisp

Winter Squash: Fall’s Comfort Crew

Common Types: Butternut, acorn, spaghetti, pumpkin and so much more!
How to Pick: Choose squash that feels heavy for its size. You’re looking for a matte rind with blemish-free skin.
Storage Tip: Store whole squash in a cool, dark place. You don’t want to store it anywhere cool, so the fridge is out – think basements or dark pantries.
Pro Tip: Don’t toss the seeds! Roast them with olive oil and a little salt for a crunchy snack. You can have fun with the seasonings! Try some Cajun seasoning or brown sugar and cinnamon – the possibilities are endless.

Recipe Recommendation: Brown Butter Pasta With Butternut Squash, Walnuts & Sage

Sweet Potatoes: Cozy Comfort

How to Pick: Look for smooth, uniform skins without soft spots. Avoid potatoes with sprouting.
Storage Tip: Store them in a cool, dry area (avoid the fridge, as it can alter their texture). Just like squash, basements or dark pantries work best.
Sweet potatoes are endlessly versatile: mash them, roast them or turn them into fries.

Recipe Recommendation: Food Network’s Butternut Squash Lasagna Pinwheels

Leafy Greens: The Power Leaves

Fall is peak season for kale, collards, chard and even spinach. Cooler weather and shorter days actually improve the flavor of some greens by reducing bitterness and enhancing their sweetness.
How to Pick: Look for crisp, tender leaves that are vibrant in color and free from yellowing.
Storage Tip: Wrap in a damp paper towel and store in a sealed bag in the fridge.

Recipe Recommendation: Love and Lemon’s Kale Salad

Onions, Chives and Leeks

Fall is prime time for alliums, which are the backbone of so many cozy dishes.
How to Pick: Select bulbs that are firm and dry, with no signs of sprouting.
Storage Tip: Store in a cool, dark spot with good air circulation — not in a sealed bag.

Recipe Recommendation: Bon Appétit Creamy Cider-Braised Chicken and Leeks

Grapes, Pears & Cranberries

Grapes: Look for plump, firm grapes that have a deep and uniform color. It is best if they are still attached to their green stems.
Pears: Did you know that pears ripen from the inside out? Buy slightly firm with no blemishes and let them ripen at room temperature.
Cranberries: Choose plump and firm berries with a glossy and smooth skin (they freeze beautifully for later use).

Recipe Recommendation: My One Hundred Year Old Home’s Fall Pear and Cranberry Tart

Tips for Making the Most of Fall Produce

Plan Around What’s Fresh: Build meals around what looks best at the market each week.
Batch Cook: Roast a large tray of squash or sweet potatoes and use them throughout the week in salads, grain bowls and soups.
Freeze for Winter: Dice and freeze extra veggies or make purées to enjoy FRESH cozy flavors even in January.
Mix & Match: Pair sweet (apple, squash) with savory (onions, herbs) for that classic fall comfort balance.

Fall flavors are about more than just pumpkin spice — it’s a chance to savor the season and bring bold, earthy flavors to your table. Next time you shop, challenge yourself to grab one vegetable or fruit you’ve never cooked with before. You might discover your new favorite harvest flavor.