10 Fall Vegetables and Fruits to Cook With

What are your favorite fresh fall vegetables and fruits to harvest and cook with? I can’t get enough of apples, pumpkins and squash – foods that nurture my autumn soul, remind me of crisp air, falling leaves and comfy sweaters every time I eat them. Whatever your cabin taste buds prefer, the natural bounty of fall is sure to include something to tantalize them. On your way to the cabin this autumn, be sure to stop at a local pick-your-own farm or farmer’s market to find these seasonal fruits and vegetables:

1. Apples

Crunchy, sweet and packed with antioxidants, apples are great in raw form or cooked. There are approximately 7,500 varieties globally, but you’ll want to choose several different heritage – also known as heirloom – varieties for the Quintessential Apple Pie recipe.

2. Cranberries

Only 5% of all cranberries harvested are made available in their fresh form (the rest are dried, canned or turned into juice). If you are lucky enough to find fresh cranberries, throw them into a pie or make your own homemade cranberry sauce for your dining table this autumn.

3. Pomegranates

High in antioxidants and believed to have profound health benefits, pomegranates have a tart taste that works well in both sweet and savory dishes. Although deseeding pomegranates can be tricky, the reward is worth the effort!

4. Pears

Bosc and Bartlett are two European pear varieties that are grown primarily on the West Coast of the U.S. They’re great grilled, in a pie or even blended up in Autumn Squash & Pear Soup.

5. Squash

Varieties like acorn, butternut and spaghetti squash are synonymous with fall. Whether grilled, roasted or boiled in stew, they make hearty and flavorful additions to any autumn meal. See also Pumpkin-Spice Smoothie with Coconut Milk

6. Pumpkins

Members of the Cucurbitaceae family, which also includes squash and gourds, pumpkins are typically pureed and come in a super convenient can. But you can also prepare your own puree by roasting the pumpkin flesh and blending it smooth. Traditionally, it’s used in pies and other baked goods, but it also works very well in the Pumpkin-Palooza Pizza.

7. Cabbage and Brussels sprouts

With a strong, distinctive flavor and tons of vitamins A and C, cabbage and its miniature form (Brussels sprouts) are surprisingly versatile. Chop them raw for coleslaw or salad, or roast them to charred perfection before tossing them with dried cherries in a pomegranate sauce .

8. Beets

Although they are available year-round in multiple colors, beets are at their best in autumn. Try roasting firm, smooth bulbs on the grill or tossing bright, crisp greens in salads.

9. Sweet potatoes

Like beets, sweet potatoes are at their flavorful peak in fall. Rich in beta-carotene like squash, they’re also a good source of vitamin C and fiber (with the skins on). Bake, roast or fry them for maximum yumminess.

10. Rutabagas and turnips

They may not be the prettiest items on this list, but rutabagas and turnips are packed with nutrition. What’s more, they’re great in soups, stews and purees. The best thing about fall produce is that it delivers cold-weather comfort in a healthful package. These recipes prove how easy it is to harness the flavors of autumn in very satisfying cabin meals.