As the days grow shorter and the air turns crisp, nature treats us to a vibrant display of colors and flavors. Fall is a season of abundance when it comes to produce. The markets are brimming with a cornucopia of fruits and vegetables, each with its unique charm and taste. From the earthy sweetness of pumpkins to the tartness of cranberries, fall produce offers a culinary adventure like no other.
Whether you prefer to hit up the locally grown section of your neighborhood supermarket, support your local farmer through a CSA program or u-pick options or visit your nearest farmer’s market for a weekly stock-up, there options are particularly abundant at this time of the year
Learn more about the benefits of eating with the seasons in this post
Fall Favorites
Some of our favorites, including how we chose to use them in our new Fall menu include:
Butternut Squash
Butternut squash is a potent source of vitamin A, important for vision and immune function.
It offers dietary fiber for digestive health and contains vitamins C and E, as well as minerals like potassium and magnesium.
Buying: Look for butternut squash with a smooth, matte skin and a heavy feel. Avoid any with cuts, bruises, or soft spots.
Storing: Store whole butternut squash in a cool, dark place for several weeks. Once cut, refrigerate the unused portion in an airtight container.
Preparing: Roast butternut squash with olive oil and seasonings for a delicious side dish or soup. It can also be pureed for creamy sauces.
We chose to highlight butternut squash in meals like Grilled Chicken with Butternut Squash and Sautéed Arugula with Onions and our vegan Butternut Squash and Leek Risotto
Brussels Sprouts
Brussels sprouts are an excellent source of vitamin K, which is vital for blood clotting and bone health. They also contain vitamin C, vitamin A, and folate.
Buying: Choose Brussels sprouts that are compact, bright green, and firm. Smaller sprouts tend to be sweeter and more tender.
Storing: Keep Brussels sprouts in the refrigerator's crisper drawer in a plastic bag for up to a week.
Preparing: Roast or sauté Brussels sprouts with olive oil, garlic, and your favorite seasonings for a delightful side dish. They can also be shredded and used in salads.
We’ve used these delicious vegetables in our new fall menu in meals like our Harvest Chicken Scramble and our Roasted Chicken with Lemony Herb Caper Sauce and Brussels Sprouts
Cranberries
Antioxidants: Cranberries are packed with antioxidants, which may protect against chronic diseases.
They provide a good dose of vitamin C for immune support. And are a good source of dietary fiber.
Buying: Fresh cranberries should be firm and plump with a deep red color. Avoid shriveled or soft berries.
Storing: Refrigerate fresh cranberries in their original packaging or an airtight container for up to two months. They can also be frozen for longer storage.
Preparing: Cranberries are excellent for making sauces, relishes, and baked goods. Their tartness adds a refreshing contrast to various dishes.
You can try our cranberry sauce in our keto and AIP friendly Braised Beef with Pumpkin and Cranberry Sauce meal
Sweet Potatoes
Sweet potatoes are a Paleo diet staple. They are rich in beta-carotene, which can be converted into vitamin A for skin and eye health. Sweet potatoes are also rich in fiber and contain vitamin C and several B vitamins
Buying: Look for sweet potatoes with smooth, unblemished skin. Choose firm ones without soft spots.
Storing: Keep sweet potatoes in a cool, dark place for up to a month. Do not refrigerate, as the cold can alter their taste and texture.
Preparing: Sweet potatoes can be roasted, mashed, or used in soups and casseroles. They're packed with nutrients and natural sweetness.
Why not order them in the Maple Rosemary Pork Tenderloin with Sweet Potatoes and Onions or the Chicken Thighs with Hot Honey Sweet Potatoes and Sautéed Spinach meals?
Kale
Kale is a rich source of vitamins A, C, and K, which support immune function, skin health, and bone density. It contains minerals like calcium, potassium, and iron and is packed with antioxidants that may have anti-inflammatory properties.
Buying: Choose kale with vibrant, deep green leaves. Avoid leaves that are wilted or yellowed.
Storing: Store kale in the refrigerator in a plastic bag, removing excess air to prevent wilting. It can stay fresh for about a week.
Preparing: Kale is perfect for salads, sautés, and even baked kale chips. Remove the tough stems and chop or tear the leaves before use.
Why not try our Herb Chicken with Salt and Vinegar Roasted Potatoes and Kale meal?
Acorn Squash
Acorn squash is rich in vitamin A for vision and immune support. It also contains vitamins C and B6, as well as potassium.
Buying: Choose acorn squash that feels heavy for its size with a dark green, unblemished skin.
Storing: Store acorn squash in a cool, dry place for up to a month. Once cut, refrigerate the unused portion.
Preparing: Acorn squash can be roasted, stuffed, or pureed into soups. Its mildly sweet flavor pairs well with a variety of seasonings and fillings.
Try both acorn squash and kale in our Balsamic Braised Pulled Pork with Acorn Squash and Sautéed Kale meal
Figs
Figs are a good source of dietary fiber, aiding in digestion and promoting satiety. They contain minerals like potassium, calcium, and magnesium along with numerous antioxidants
Buying: Look for figs that are plump, slightly soft, and free from bruises or mold.
Storing: Store fresh figs in the refrigerator for up to a week. For longer storage, you can dry or preserve them.
Preparing: Figs are a versatile fruit. Enjoy them fresh, bake them into desserts, or use them to add sweetness to salads and other savoury meals.
We’ve highlighted figs along with some other fall favorites in our Paprika Rubbed Turkey with Figs, Onions, and Roasted Sweet Potatoes meal
Cauliflower
Cauliflower is another favorite for those following any type of real-food diet. It provides vitamin C for immune support and skin health. Cauliflower also contains dietary fiber which supports digestive health along with antioxidants that may help reduce oxidative stress.
Buying: Choose cauliflower heads with tightly packed florets and a bright white color. Avoid those with brown spots.
Storing: Store cauliflower in a plastic bag in the refrigerator for up to a week. Keep it dry to prevent moisture-related issues.
Preparing: Cauliflower can be roasted, mashed, or used as a low-carb alternative in dishes like cauliflower rice or cauliflower pizza crust.
We’ve made cauliflower rice for our Creamy Red Curry Pork Meatballs with Cauliflower Rice meal and a mash for our Tarragon Braised Chicken with Cauliflower Mash and Cornichon “Caviar” meal
Our menu changes weekly and these meals, along with many other delicious fall creations will be available throughout the season. Browse our menus and order from this week’s choices here >>>>>>
To discover the best of what fall has to offer in your area, our produce map will give you greater insight to keep track of what is available and in season near you.
Fall's bountiful produce not only adds a burst of color to your plate but also introduces a medley of flavors and textures to your meals. When shopping for fall produce, remember to select the freshest, best-quality items, and store them properly to maximize their shelf life. With a little creativity, you can turn these seasonal gems into delectable dishes that celebrate the flavors of autumn.
For more inspiration on how to prepare your fall favorites, pick up a copy of Chef Pete’s book – Paleo By Season.
Order you copy here >>>>>
Embrace the colors, flavors, and textures of fall, and savor the incredible variety of options that this abundant season provides. Happy cooking and indulging in the best of fall produce!