Fall Produce: What’s in Season & How to Use It

Fall is one of the best times of year to enjoy fresh, local produce. Whether you’re

shopping at a farmers’ market or your neighborhood grocery store, now’s the time to load up on flavorful, nutrient-rich foods that naturally support your health as the weather cools down.

Here’s a quick guide to some of the best fall fruits and veggies — plus easy ways to enjoy them without spending hours in the kitchen.

Greens (Collards, Kale, Mustard, Turnip Greens)

• Sauté with garlic and olive oil for a quick side dish

• Toss into soups, stews, or scrambled eggs

• Massage kale with lemon juice and olive oil for an easy salad base

Carrots & Beets

• Roast with olive oil, salt, and pepper for a sweet, earthy side

• Grate raw into salads or slaws

• Add to smoothies for a fiber boost (yes, even beets!)

Sweet Potatoes & Winter Squash (Butternut, Acorn, Spaghetti)

• Cube and roast with cinnamon or smoked paprika

• Stuff acorn squash with quinoa or lentils for a hearty meal

• Use spaghetti squash as a low-carb pasta alternative

Apples & Pears

• Slice and dip in peanut butter or Greek yogurt for a snack

• Bake with cinnamon for a simple dessert

• Dice into oatmeal or salads for a sweet crunch

Cabbage & Brussels Sprouts

• Shred cabbage into stir-fries or tacos

• Roast Brussels sprouts until crispy and golden

• Make a simple vinegar slaw for sandwiches or bowls

Onions, Garlic & Leeks

• Use as a flavor base for soups and sautés

• Roast whole for a rich, mellow flavor

• Add to roasted veggies or omelets for extra depth

Bonus Tip: Batch Roast Your Veggies

• Pick 2–3 fall veggies, chop them up, toss with olive oil + herbs, and roast at 400°F for 30–40 minutes.

• Store in the fridge and mix into meals all week — bowls, wraps, salads, or sides.

Eating seasonally means better flavor, better nutrition, and often, better prices. Try adding just one new fall veggie to your meals this week — your body (and taste buds) will thank you!