Guide To Cooking for Autumn

I love cooking with the season.  Not only is it best for the environment, but it means there is something to look forward to throughout the year.  

In the fall, the breezes are cooler, the leaves are turning, and we’re enjoying the nice weather before winter hits.  Here’s a handy dandy – quick but comprehensive – list of Fall Produce to get you up to date and ready to cook for autumn:

Israeli Fruit Salad

Fruits: 

• Apples
• cranberries
• figs
• grapes (early fall)
• limes
• pears
• persimmons
• pomegranates 
• quinces

Vegetable Barigoule

Vegetables: 

• artichokes
• arugula
• beets
• Belgian endive
• broccoli
• broccoli raab (rapini) 
• Brussels sprouts
• cabbage
• carrots
• cauliflower
• celeriac/celery root
• celery
• chard
• chicories
• chiles
• curly endive (frisee)
• edamame
• eggplant
• escarole
• fennel
• garlic
• green beans
• green onions (scallions)
• horseradish
• Jerusalem artichokes/sunchokes
• kale
• kohlrabi
• leeks
• lemongrass
• lettuce
• wild mushrooms
• okra
• onions
• parsnips
• peppers
• potatoes
• pumpkins
• radicchio
• radishes
• rutabagas
• shallots
• shelling beans
• spinach
• sweet potatoes
• tomatillos
• turnips
• winter squash
• zucchini
• herbs including rosemary, parsley, thyme, and sage.

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For more about butternut squash click here and for more on apples click here.  

Here are a few of my favorite Autumn recipes: 

Have you been cooking with Autumn produce yet? Let me know what delicious dishes are bubbling on your stovetop!