How to eat seasonally this fall


Apples and pumpkins aren’t the only seasonal produce available in the fall. Cold hardy vegetables like radishes, lettuce and broccoli, plus an abundance of other fruits and vegetables, are in season during the autumn months.

Visit a farm market to buy fresh, locally grown produce or check out what your grocery store has to offer.

The following is a list of foods in season during fall, adapted from the United States Department of Agriculture SNAP-Ed Connection.

What’s in season

  • Apples
  • Bananas
  • Beets
  • Bell peppers
  • Broccoli
  • Brussels sprouts
  • Cabbage
  • Carrots
  • Cauliflower
  • Celery
  • Collard greens
  • Cranberries
  • Garlic
  • Ginger
  • Grapes
  • Greens (cooking)
  • Green beans
  • Kale
  • Lettuce
  • Mangos
  • Mushrooms
  • Onions
  • Parsnips
  • Peas
  • Pears
  • Pineapple
  • Potatoes
  • Pumpkins
  • Radishes
  • Raspberries
  • Rutabagas
  • Spinach
  • Sweet potatoes and yams
  • Swiss chard
  • Turnips
  • Winter squash

For a chart detailing seasonal foods in Ohio, visit the Our Ohio’sWhat’s in Season Calendar.” Information about choosing ripe produce is available for each fruit and vegetable.

Food preservation

There are fewer fresh fruits and vegetables available in the winter than during the fall, with many farmer’s markets closing for the cold months and the growing season ending for most plants.

Preserving produce is one way to keep eating a wide variety of fruits and vegetables after fall ends and before the spring growing season begins. Pressure canning or water bath canning and dehydrating fruits and vegetables are two ways to preserve produce. Freezing fruits and vegetables, like tomatoes and zucchini, is another option. The National Center on Home Food Preservation has more information about freezing a number of foods.



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