The heirloom varieties are especially juicy and flavorful.
This sweet, crunchy vegetable is in season in both late spring and fall. Keep an eye out for purple, white, yellow & red varieties, but the orange is still a badass option, too.
This is the last of peach season, when they’re tender and syrupy sweet. I love how their fragrance floats through the farmers market and produce aisles at the grocery store.
This variety of grape is sweet, juicy and a beautifully dark purple color. They’re great for sauces, syrups & jams (OMG, concord grape syrup on pancakes and waffles?!). They also look really pretty in a bowl on the table.
Most varieties of avocados are in season this month. California varieties are oilier while Florida varieties have a little more water content, making for a firmer texture. Guac, anyone?!
Yassss, apple picking season! If you’re planning to go, do so early in the month, especially if you prefer red ones.
It ain’t fall without a pumpkin. They’re great as decoration, but sugar pumpkins are delicious when roasted down for pies and savory dishes.
Spinach leaves are extra tender and sweet during this month, so they’re delicious raw. I love adding a massive handful to smoothies, but it’s also great lightly sautéed with garlic.
I don’t know why, but I just recently started loving these. They’re great roasted at a high temperature until they’re crispy, and they’re also awesome shaved into a salad when they’re raw.
Something about seeing these at the farmers market gives me all the good fall feels. So good done sweet or savory.
I swear, when pomegranates are good, they’re like frickin’ candy. The seeds are the perfect topping for nearly any fall dish.
A flavorful member of the onion family, leeks are a bangin’ way to add flavor to dishes. Look for green leaves, a firm white bulb and small stiff roots.