It's that time again. The leaves are turning and the produce aisle is full of autumn colors. This is the time of hearty meals and family gatherings. As we start to feel the chill of fall, many of our favorites will go out of season.



Peak of season:  Every month needs a star: October's is the apple.  Apples are loosely divided into two groups: one group is generally best for baking and the other for eating uncooked.  Take a look at the Apple Varieties chart from the Washington Apple Commission for more information.  For the month of October, the apple really needs a starring roll, so how about Baked Apples with Sweet Potato Stuffing?

Other fall favorites like artichokes, pomegranates, pumpkin and winter squash are hearty options this month. Winter squash is harvested and eaten in the mature fruit stage; as opposed to summer squash, like zucchini, that is consumed when the fruit is immature. The winter squash is full of mature seeds with a skin hardened into a tough rind. At this stage, most varieties of this fruit can be stored quite a while for use during the winter. 

New in season:   Fresh cranberries and lemons are new this month and are great ingredients for a fall salsa or relish.  Fuerte avocados, beets, spinach, and salad greens with an accent of a Bosc or Comice pear are a great fall salad.  Chard, turnips and rutabaga are a few more plentiful entries to round out this month.

Prior to pumpkins being readily available in the British Isles, rutabagas (sometimes referred to as swedes) were hollowed out and carved with faces to make lanterns for Halloween.  

Sweet and plump cabbages are coming back into season in addition to broccoli kohlrabi, cauliflower and brussels sprouts.  Keep a keen eye out for another member of the cabbage family that is gaining popularity.  Rapini is also known as broccoli rabe, broccoletti, broccoli di rape and a host of other names.  Its flavor is a bit bitter with a nutty essence, but this balances well with other strong flavors.  Give Broccoli Rabe with Garlic and Pecorino Romano Cheese a try.

Season ending: Asparagus, the more delicate members of the bean family, cucumbers, egg plant, green onions and peppers will all end this month.  You should also see the last of the heirloom tomatoes.  This is a great time for a tasty Gazpacho with Avocado Puree or something a little more simple like this Bread and Tomato Soup. 

Some of our favorite fruits will be making their last rounds of the season including grapes, raspberries, peaches and Valencia oranges.

Also in season for October:  Fresh dill, radishes, shallots and artichoke garlic should still be providing a lot of flavor this month.  Also enjoy persimmons, parsnips, Asian pears,
kale and leeks.

 


Peak of season:  It should be no surprise that cranberries, are at their peak this month.  We are all likely familiar with a variety of cranberry dishes, but how about this Cranberry Salsa for entertaining friends or during the big games.

Also at their peak this month are Bosc and Comice pears.  Port-Poached Pears and Ricotta or Blue Cheese and Pear Tartlets would be a tasty finale to any meal.  Be sure to make room for persimmons this month, as they are nearing the end of their season.  Also keep an eye out for rutabaga and the many varieties of winter squash.

New in season:  If they haven't already started up in your neck of the woods, you should start seeing the first of the broccoli, cabbage, beets and chard.  Turnips are also coming into season.   They are also members of the mustard family (like cabbage, broccoli and radishes).  Not only is the root edible, the greens are also quite popular in many soul food dishes.  Interestingly enough, the turnip also takes its place on several flags in Europe in addition to proudly being displayed on many families' Coat of Arms.

Anjou pears, lemons, mandarins and tangerines will join the first of the fresh navel oranges in the produce aisle.  We are used to seeing carrots and celery all year, but now is the time to really taste them in their prime.

Season ending:   Sadly, we must say a seasonal goodbye to fresh artichokes, green beans, artichoke garlic, mustard and collard greens.   Parsnips, peppers, radishes, shallots and kale will also follow.   If either the pomegranate or persimmon is unfamiliar to you, now is the time to try something new.

Also in season for November:   Apples, Fuerte avocados, Brussels sprouts, spinach, pumpkins and many fresh varieties of salad greens.

 


Peak of season: Brussels sprouts are not enjoyed by everyone, but I have won over many fans with a few blanched sprouts cut in half then sautéed in some butter and with a little white wine reduction.   Mandarin oranges and tangerines are plump and easy to peel at this time of the season.  Bosc and Comice pears are still in their peak and great for eating out of hand, but they would really be good in either a Rustic Pear Tart or this beautiful French Pear Tart. 

Another overlooked produce item is the turnip.  I like to blanch them to partially cook them and make them easier to peel.  Then I cut them into quarters and roast them in cream and brown sugar until the whole pan is hot and bubbling.  Definitely not a diet food; but they will surprise your holiday guests.

New in season:  Blood oranges and grapefruits herald the coming of the citrus season.  Haas avocados, carrots and cabbage varieties.

Season ending:    Apples, cranberries, dill and artichoke garlic say farewell this month.   If you have not seen a hard freeze yet, you may still have fresh mustard and other greens available.  We will also see the last of the fresh parsnips, persimmons, pumpkins, salad greens and winter squash.

Also in season for December:   Fuerte avocados, beets, broccoli, celery, cauliflower, chard and spinach are still in good supply.  Anjou pears and rutabaga are the final odd couple of the year.  When December comes around, I am going to experiment with a pear and rutabaga puree to try out on my own holiday guests.

Would you like to take it with you? Click on the image to download a PDF of the in season chart Click here to download the latest version of Adobe Acrobat

As usual, I've done my best to give a general idea of when certain crops can be found in the market.  I know you are thinking, "But Mark, I can find carrots all year round.  Why do I have to wait until November?"  The truth is, you don't.  But try some fresh November carrots from your local farmers market and you will not be disappointed.  Just because foods are available in your produce aisle it doesn't mean that they are in season, are local or that they taste their best!

Mark Parker is Budget Savvy's food columnist.  If you have questions or need advice about food or organizing your kitchen, feel free to contact Mark at mark@budgetsavvymag.com.