There's something about Fall that makes me want to cook again. Living in San Diego, it's pretty temperate all year, but has been getting really hot, and I didn't want to use the stove for about 3 months this summer. When it cools off and the breezes and clouds roll in.. that's when I get the urge to light candles and make chili or a stew! Here are some seasonal produce ideas to add in to your Harvest menu.
Apples are pretty much here all year long but of course have their time in the sun in the Fall. In the Northern Hemisphere, they're harvested late summer through fall.
Artichokes produce a second, smaller crop in the fall (the first go-around is in the spring) that tends to yield small-to-medium artichokes.
Arugula is a cool-weather peppery green harvested at different times in different places (winter in warm climates, summer in cool ones), and in many places, during the fall.
Beets are in season in temperate climates from fall through spring, and available from storage most of the year everywhere else. Fresh beets often are sold with their greens still attached.
Belgian Endive Its traditional season (when grown in fields and covered with sand to keep out the light), like that of all chicories, is late fall and winter.
Broccoli can be grown year-round in temperate climates, so we've forgotten it even has a season. In most climates, it is sweeter and less bitter and sharp when harvested in the cooler temperatures of fall.
Rapini (Broccoli Rabe) is a more bitter, leafier vegetable than its cousin, broccoli, but likes similar cool growing conditions.
Brussels Sprouts grow on a stalk, and if you see them for sale that way, snap them up—they'll last quite a bit longer than when they're cut.
Cabbage is bright and crisp when raw and mellows and sweetens the longer it's cooked.
Carrots are harvested year-round in temperate areas. Unusual varieties are harvested during the carrot's natural season, which is late summer and fall. I love getting the dark purple, yellow, orange and white ones.