Summer is gone, and with it, our desire to eat anything that tastes even remotely like watermelon. Instead, we're craving heartier fruits and vegetables that will carry us through autumn.
At the local farmer's markets, sellers are offering newly harvested seasonal produce that's begging to be roasted, baked, stewed or fried.
Not sure what to pick up at the market? Here are our top picks for what's in season this fall.
1. Broccoli
Though broccoli sometimes has a bitter taste when harvested during warmer weather, cold air sweetens this green vegetable, making it a delicious fall menu staple.
Recipes to try:
Roasted Broccoli with Smoked Paprika Vinaigrette and Marcona Almonds - Food52
Sautéed Broccoli with Floret Vinaigrette - Bon Apetit
Caramelized Broccoli with Garlic - Food and Wine
Cauliflower and Broccoli Flan with Spinach Bechamel - Epicurious
Slow-cooked Broccoli with Lemon Breadcrumbs - The Kitchn
2. Beets
These deep purple root vegetables are in season fall through spring. They are known for a deep, earthy flavor and a meaty texture, and can be eaten both raw in salads or cooked.
Recipes to try:
Beet and Goat Cheese Salad with Pistachios - Epicurious
Moist Chocolate Beet Cake - David Lebovitz
Beet Tartare with Dijon and Capers - Food52
Beet and Apple Salad - Food and Wine
Honey Ginger Balsamic Glazed Beets - The Kitchn
3. Pumpkin
This big orange fruit is in season starting in early Autumn, but not all pumpkins are made for eating. It's important to note that while small sugar pumpkins have the sweet, fresh taste you're looking for, larger pumpkins often used to carve jack-o-lanterns will taste mealy and watery in comparison.
Recipes to try:
Miso Pumpkin Soup - The Kitchn
Honey Pumpkin Biscuits - Food52
Pumpkin Agnolotti - Epicurious
Pumpkin Butter - Whole Living
4. Winter squash
Winter squashes, which include the acorn and butternut varieties, come into season in early autumn. Unlike other types of squash, they are too hearty to be eaten raw. They're best when baked or steamed.
Recipes to try:
Butternut Squash Risotto with Shrimp - Bon Apetit
Squash Stuffed with Bread, Cheese and Bacon - The Kitchn
Roasted Acorn Squash and Gorgonzola Pizza - Smitten Kitchen
Roasted Banana Squash and New Potato Salad - Gluten-Free Goddess
Spaghetti Squash with Sage, Brown Butter and Ricotta - Saveur
5. Tomatillos
These small, green fruits come wrapped in a papery husk and are a staple in Mexican cooking. They're known for their lemon-like flavoring.
Recipes to try:
Tomatillo-Braised Chicken - Slender Kitchen
Tomatillo Salsa - The Kitchn
Pork and Tomatillo Stew - Food and Wine
Grilled Skirt Steaks with Tomatillos - Epicurious
Layered Chicken Enchiladas with Tomatillo-Cilantro Sauce - Epicurious
6. Endives
This bitter-leafed vegetable is a type of chicory and is harvested between late fall and early winter. It's known for a crisp, bitter flavor when eaten raw, and a sweeter, more mellow flavor when cooked down.
Recipes to try:
Braised Belgian Endives - Chow
Endive and Celery Salad with Fennel Vinaigrette - Smitten Kitchen
Endive, Fennel and Parmesan and Anchovy Date Dressing - The Kitchn
Endive Tarte Tatin - Food and Wine
Endive and Roquefort Salad with Smoked Pepper Jelly and Hazelnuts - Saveur
7. Artichokes
These prickly veggies peak in two seasons: Once in the spring from March to May and again in fall during the month of October.
Recipes to try:
Baked Brie with Herbed Artichokes - The Kitchn
Artichokes Braised in Lemon and Olive Oil - Smitten Kitchen
Chicken with Artichokes in Creamy Mustard Sauce - Dinner: A Love Story
Fried Artichoke with Taratur Sauce - Saveur
Steamed Artichokes with Herb-Caper Mayonnaise - Epicurious
8. Onions
Though onions are stored year round, they are typically harvested between late summer and early fall. Spanish onions are the most popular variety in the U.S., though chefs are often partial to Vidalia onions due to their natural sweet flavor.
Recipes to try:
Basic Carmelized Onions - Chow
French Onion Tarte - Smitten Kitchen
Slow-Cooked Brisket and Onions - The Kitchn
Dolma Mahshi (Iraqi Stuffed Onions) - Saveur
Vidalia Onion Souffles - Food and Wine
9. Parsnips
This hearty root veggie is related to both parsley and the carrot, and has a smooth and starchy texture and a nutty flavor. Their flavor is best when they peak in late fall and early winter.
Recipes to try:
Maple Roasted Parsnips - Food Network
Baked Parsnip Fries with Rosemary - Bon Apetit
Roasted Parsnips with Mustard Vinaigrette - Food and Wine
Apple-Parsnip Mash - Martha Stewart
Curried Roasted Parsnip Soup - Pikalily
10. Fennel
This cool weather crop is best when eaten between Fall and Spring. It is known for its distinctive licorice flavor and is one of the primary ingredients in absinthe.
Roasted Sausage with Broccoli and Fennel - Food52
Parmesan Fennel Gratin - Barefoot Contessa
Warm White Beans with Fennel - Cooking Light
Fennel Pork Meatballs - i am a food blog
Roasted Beet and Fennel Salad with Citrus Vinaigrette - Dana's Food Blog
BONUS: How to Turn a Pumpkin Into a Beer Keg