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The autumn harvest includes a variety of root vegetables and crisp fruits — perfect for creating comfort food meals to enjoy as the weather begins to cool. Depending on where you live, during the fall, some end-of-summer foods like blueberries and raspberries may have an encore, while others, like parsnips, make their first appearance of the year. There are plenty of places to pick up seasonal produce right now: We suggest shopping locally to get the freshest in-season produce in your area. Farmers’ markets are a good place to start, and they typically stay open into the fall months. You can also look into joining a CSA (community supported agriculture) where you can buy a share from a local farm. If these outlets aren’t available, your local supermarket will have a good stock of these seasonal produce picks — and they’ll be cheaper this time of year!

Berries may strike you as a summer fruit, but some varieties are still available through the fall, says registered dietitian Kathy Cooley, RD, a blueberry farmer and president of her local Food and Growers Association. In fact, fall is when she gets her biggest crop of blueberries. Stock up now and freeze them so you can enjoy locally grown berries all winter long. As the temperature cools, leave summery desserts behind and use berries as a unique twist to heartier main courses instead: The sweet, tart fruit makes an amazing sauce to lighten up the rich taste of turkey and pork. 

There may be no fruit more popular during the fall season than apples — and they’re hard to miss, with so many colorful varieties to choose from. Each time you visit the store, pick up a different variety to discover new flavors and textures. Some farmers grow apples that are designed to keep for several months, which makes them easier to store in your home and enjoy into the winter, says Cooley. Update your morning oatmeal for fall by adding sliced apples, cinnamon, and a dusting of brown sugar to your oats.

Great for slicing into salads or for cooking, pears are another fall fruit staple. Just like apples, they are a good source of fiber but low in calories, and are slightly sweet in taste. You can buy them when they’re pretty hard because they’ll soften up over the following few days, Cooley advises. Add a dash of sweetness to salads with this delicious Pear Hazelnut Dressing, or bring a touch of fall flavor to the breakfast table with Maple, Nut, and Pear Scones.

Cranberries are a delicious fall fruit, so it’s a great idea to add them to your dishes when they’re in season. Plus, they’re a great ingredient for adding sweetness to desserts, pancakes, and oatmeal without going overboard on added sugars. Adding cranberries to a dish is also an easy way to liven up grain-based dishes, like quinoa and brown rice, and give them a fall twist.

Don’t let the name confuse you — winter squash is wonderful in the fall. It’s hard to go wrong when you’re buying a winter squash because these vegetables keep well and are pretty consistent in flavor, Cooley says. Cut butternut or acorn squash into chunks and roast them for a hearty side dish, or try using them in place of potatoes to make a mash; they have the same creamy, starchy texture but fewer carbs and calories.

The Halloween staple is good for more than just carving! The bigger ones are stringy and have less flavor, so choose small pumpkins for cooking, Cooley says. To prepare, she slices pumpkins in half, removes the seeds, roasts them face down on a cookie sheet in the oven until they’re soft, and scoops out the flesh to puree. She then stores the puree in the freezer for later use: It’s great for making pancakes, burgers, and even pizza! (Note: The puree is a little runnier than what you get in a can, so if you’re making bread, Cooley recommends adding more flour until the dough is the right consistency.)

Leeks are a flavorful, but milder, alternative to onions and can be used interchangeably in everything from breakfast casseroles to lasagna. You will see piles of them in your local grocery store and farmers market right now: Look for crisp leeks and make sure to clean them well before cooking because they’re usually dirty on the inside, Cooley advises.

These sweet fall vegetables are best right after the first frost. “Brussels sprouts are one of the best things about fall,” Cooley says, adding that roasting them is her favorite way to prepare the veggie. To prep the sprouts, trim the bottom core, cut them in half, and toss with olive oil and sliced onions. Then spread them on a baking sheet and roast them at 400 degrees for 40 minutes. While they are great as a side dish, get creative and use them as an unexpected pizza topping for a fall-inspired pie!

Although they are available most of the year, potatoes become a popular ingredient in fall meals, as cooler weather has people craving starchy comfort food. Serve up a colorful side dish by slicing a variety of potatoes into cubes (we like a mixture of red, white, and sweet potatoes), tossing with olive oil and garlic, and roasting them in the oven. Or get a little more creative: A basket full of homemade potato biscuits makes a comforting, delicious addition to fall dinners; dinner guests will also be impressed with this sophisticated update to standard home fries.

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