Apples

Sweet or tart, apples are at their crunchy best in fall! Best for: Pies, sauces, or sautéed for breakfast or served with pork dishes

Eggplant

These pretty vegetables come purple and white in a variety of shapes and sizes. Best for: Roasted with garlic and tossed with olive oil over pasta or make caponata

Cranberries

These jewels are at their peak in fall when they’re harvested from bogs. Best for: Sauces, baked goods, or as a side to pork and poultry dishes

Pumpkins

Pumpkin’s not just for pies! This nutritious winter squash can be used in dishes that go way beyond dessert

Sweet Potatoes

A nice change of pace from white or yellow potatoes, sweet potatoes are a fall staple. Best for: Baked whole, in stews, or roasted

Spaghetti Squash

These oblong-shaped squash have stringy flesh that you can scrape out to create spaghetti-like strands.

Turnips

If you’ve never tried turnips, you may be surprised at their sweetness. Best for: Stews, sides, or raw for snacks

Arugula

This spicy green loves cool weather, so it’s plentiful in the fall. You can even try growing it yourself because it matures quickly, typically in less than a month

Broccoli

Look for firm heads with no yellow or open florets Best for: Raw for snacks, steamed, or sautéed as a side or main dish

Brussels Sprouts

Brussels sprouts are sweeter when harvested after a frost Best for: Steamed or roasted with olive oil and drizzled with maple syrup

Eggplant

These pretty vegetables come purple and white in a variety of shapes and sizes. Best for: Roasted with garlic and tossed with olive oil over pasta or make caponata

Zucchini

This summer squash still is available in fall Best for: Sautéed and roasted, in stews, or shredded for baked goods

Cauliflower

Cauliflower comes in so many pretty colors! Best for: Fresh for snacks, or steamed, stir-fried or mashed and substituted for potatoes

Leeks

Look for solid leeks with bright green leaves and no sliminess Best for: soups, stir-fries, or as a substitute for onions

Beets

if you've never roasted fresh, you're missing out on their earthy sweetness. Look for solid beets with healthy tops, which also are edible.

Parsnips

These lesser-known root vegetables are at their peak after a frost Best for: Mashed or roasted or chunked in stews

Pears

Don’t worry if the pears you’re buying seem too hard pears mature on the tree, then ripen after harvest.