Published on October 14th, 2014 | by Becky Striepe3
Beyond Pumpkin: 10 Other Fall Foods to Eat Right Now
Pumpkin gets all of the love when it comes to fall food, but fall flavors go way beyond that beautiful orange squash. Find these fall foods at your farmers market!
Don’t get me wrong. I love pumpkin and pumpkin spice. But you can’t live on pumpkin alone, as much as we all may want to.
Fall is such a bountiful season, and there are tons of delicious, seasonal fall foods that I could have listed below. The foods on this list are in season right now, and they’re some of my favorites to pile onto my plate. Cheers!
10 Fall Foods in Season Now
1. Arugula – Arugula gets a lot of love as a spring green, but you can also often find it at local markets in early fall. Pair bitter arugula with a bright lemon vinaigrette or try it on a sandwich in place of lettuce.
2. Eggplant – True story: my son is allergic to eggplant, and my husband doesn’t like it, so I rarely get to enjoy this yummy late summer and early fall food. I think its forbidden fruit status is part of what makes me love it so much. Try it in any of these vegan and vegetarian eggplant recipes.
3. Grapes – Here in Georgia, muscadines and scuppernongs rule, but grapes are in season now all over the U.S. See what grapes are available at your local market. You can eat them as-is, of course, or use them to make delicious food art.
4. Cabbage – Cabbage is the humblest of the uber healthy cruciferous vegetables. It’s affordable, healthy, and in season right this second! If you’re sick of slaw, try making your own fermented sauerkraut. It’s good on sandwiches, stirred into a bowl of stew, or on top of grain bowls.
5. Pecans – Snatch up those seasonal pecans now! Pecans are lovely stirred into oatmeal or baked in a pie, but you can also use them in recipes like these homemade chocolate energy bars.
6. Carrots – Pumpkins aren’t the only orange fall foods that deserve your attention. Early fall is peak carrot season. If you need a little carrot inspiration, try shredding them into a panful of carrot muffins.
7. Brussels Sprouts – People tend to love or hate these tiny cabbages, and I fall squarely onto the love end of the spectrum. Try roasting them up with olive oil and a touch of balsamic vinegar at 425F for about 45 minutes. Stir every 10-15 minutes until they’re soft and a little bit brown.
8. Potatoes – White potatoes don’t get a lot of attention, but I am a big potato fan. They’re filling, affordable, and surprisingly healthy. Bake ’em, mash ’em, or cook ’em into fritters. If you want to replace the egg in that fritter recipe, just whisk 1 tablespoon flax meal into 3 tablespoons of water, and let it sit for about 5 minutes. Boom! Flax egg.
9. Turnips – As root veggies go, turnips don’t get the limelight too often, but I love them. If you’re sick of using turnips in soups and stews, try using them in place of radishes in this recipe. I have done it, and it was amazing.
10. Leeks – Adding sauteed leeks to any recipe somehow makes it instantly special. Leeks are one of those fall foods that seem expensive, but don’t have to be. A little goes a long way, so just grab one or two leeks instead of a whole, pricey bunch. If you need a little bit of help including seasonal leeks in your cooking, try one of these leek recipes.