Autumn is the time of the richest bounty. The food that has been growing all summer is ready for harvest. Through the late summer into autumn, now is the time to buy enough food at farmers’ markets to put by for winter when less fresh food is available. I like to make jam and preserves from the bountiful ripe fruit. I freeze vegetables for winter meals. My grandparents, lifelong gardeners, did this every year. Now, I do it, too.
The variety of seasonal autumn foods is often larger than those of summer. The warm weather crops, that were started in late spring and early summer re ready for harvest. Cool weather crops are planted in mid-summer to harvest in late summer and fall. Food put by or preserved for eating during the winter and spring months.
This is the last seasonal food list for food crops and completes the cycle. We started with winter seasonal foods in January. These seasonal food lists are a c guide to help fill out your seasonal round. To learn about eating seasonally, visit CUESA for seasonality charts and what is in season now.
Some of the vegetables listed are technically a fruit, but we use them as vegetables.
mushrooms – chanterelle, porcini, shiitake, truffles
squash, summer (soft-rind – zucchini, cook necks, scallop, patty pan)
squash, winter (hard-rind – acorn, butternut, Hubbard)
Fish and Shellfish
Herbs, Spices, and Seasonings
The rest of the seasonal foods post.
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