Autumn is a great time for food and we’re here to help you take full advantage of the wide variety of fall produce that’s now in season. Why eat seasonally? Fruits and vegetables that ripen on the stem develop a fuller taste than produce that has been picked early and shipped. Also: save money! Fresh produce, especially organic, can be pricey but will always be the least expensive when in season.

Apples

We often forget that apples even have a season but they do! They’re usually harvested late summer through fall. From baked good to cocktails to topping off savory dishes, apples are a versatile fruit that can be used in many fall dishes. Try this one that utilizes them as a salad topper.‍

How to pick fresh apples:  Look for apples that are firm with smooth, unblemished skin and remember to refrigerate whole apples to lock in their flavor and texture.

Artichokes

Though they produce a crop in the spring, artichokes have a second harvest season in October that still provides small-to-medium artichokes. They may seem intimidating, but it’s actually quite simple to prepare. Not sure how? The pros over at Good Housekeeping have you covered with this article.

How to pick fresh artichokes: Choose ones with a tight leaf formation that are heavy and deep green. 

Beets

Typically in season in temperate climates from fall through spring, fresh beets are often sold with their greens still attached. It’s a good idea to cut the greens after buying so that they won’t soak up the moisture from the bulb. Roast with salt to add that hint of crunchy sweetness to your salads and side dishes!

How to pick fresh beets: Go for smaller beets since they are usually more tender.

Butternut Squash

Butternut squash is not only super versatile, it’s also packed with tons of vitamins and nutrients, even more so when it’s fresh! It can be used for anything from creamy soups to a chilled salad topper, but we're keeping it basic today. Here's simple directions for roasting for a perfect no-frills side or topper to almost any meal. 

How to pick fresh butternut squash: Look for hard, deep colored rinds that are blemish-free, and store uncut butternut squash in a dark & well-ventilated area for up to a month. 

Cranberries

Fresh cranberries are best when used with other fruits because of their tartness. Try them tossed into your favorite salad or paired with goat cheese and crackers for a light snack!

How to pick fresh cranberries: The best to pick are shiny and a bright scarlet, so toss out any cranberries that are discolored or shriveled.

Mushrooms

Although mushrooms have different seasons throughout the U.S. most wild mushrooms are in season summer through fall. Take advantage of the wide variety of recipes this fall and add some mushrooms in your pastas, pizzas, soups, and more!

How to pick fresh mushrooms: Look for evenly colored ones that are firm and have tightly closed caps. You can tell that they’re no longer in their peak of freshness if they have their gills exposed.

Pumpkins

The most common winter squash, pumpkins come into season in September in most areas. If you want to use pumpkins for more than just pies, add it to pancakes or cornbreads for an autumn-inspired twist! Try out this spicy-sweet pasta recipe that makes for a perfect quick dinner any night of the week.

How to pick fresh pumpkins: Pick smaller pumpkins (over their Jack-o-lantern sized ones) for their more tender insides.

Sweet Potatoes

Sweet potatoes are also often sold as “yams” and store well, available in warmer locations year-round from local sources and from late summer through winter in other locations. Sweet potatoes can be stuffed, mashed, peeled, cut, and/or roasted. For a simple and beginner-friendly recipe, start here.

How to pick fresh sweet potatoes: There are two main types of sweet potatoes: choose the darker, yam variety for a sweeter flavor and soft texture and the paler variety for a dry, crumbly texture.