Inspiration for Eating Seasonally This Fall

Starting last Winter I began posting over at Simple Homemade about eating seasonally. And now that we’ve gone through  Winter, Spring, and Summer, I’m ready for Fall!

I had originally intended to get this post out at the beginning of October, and the picture above is of an early Fall CSA box I received, but I decided to do Nester’s 31 days and this post had to wait. Nevertheless, I figured we could all use still use some Fall inspiration.

Why eat seasonally?

Eating seasonally is beneficial financially, nutritionally, and environmentally. Produce that is in season is generally more affordable, because it’s more readily available. Nature also has a way of providing the nutritional benefits we need at each specific time of year in the produce that’s in season during that particular time of year.

What’s in season during Fall?


Apples are year round but they always seem more prolific in the Fall. Choose apples that are firm and unbruised. Apples will keep fresh in the refrigerator for 2 weeks or more.

Sliced apples are a perfect snack anytime of day, and I always make lots of applesauce to have on hand for the kids during the Fall. Spoon some warm applesauce over vanilla ice cream for a delicious treat.

I’m also hoping to try some of these delicious looking apple recipes this year:


Just as with apples, choose pears that are firm and without bruises. Pears will ripen at room temperature and once ripe can be stored in the refrigerator for up to 3 days.

I love to add pears to a green salad with walnuts and gorgonzola. Or pair slices of pear with a favorite cheese (try Trader Joe’s Creamy Toscano dusted with Cinnamon). And these Roasted Pear and Chocolate Chunk Scones look absolutely delicious!


The first time persimmons showed up in my CSA box, I had no idea what to do with them. I quickly discovered that persimmons that are still on the firm side are great in salads, and that persimmons that are fully ripened are great to use in baked goods. Simply scoop out the flesh from the persimmon using a spoon and mash it with a fork to use in baked goods.

Try one of these persimmon recipes this Fall:


When choosing cranberries, look for firm richly colored ones, and avoid those that are pale or mushy. Cranberries can be stored in the refrigerator for 2 months. Cranberries are full of antioxidants and great for the kidneys and urinary tract. I made this Cranberry, Apple, and Walnut Cake from Keeper of the Home several times last Fall and it was always a hit.

Butternut Squash

Butternut Squash is full of wonderful nutrients and will stay fresh for several months in a cool, dry place. Look for a butternut squash that is heavy for its size and has dull or matte skin. Here are some delicious looking recipes featuring butternut squash:


Pumpkin recipes abound at this time of year. I love using pumpkin in baked treats, but am also trying to incorporate it in other ways this Fall. Here are some pumpkin recipes I’m looking forward to trying this year:


Broccoli is one of my favorites, and one of the few vegetables I can actually get my daughter to eat. We call them “little trees,” maybe that helps! One of the great things about broccoli is that it has tons of Vitamin C. In fact, it  has more Vitamin C than an orange, making it a great food for the Fall and Winter when increasing your Vitamin C can help keep colds and the flu at bay as well as help speed recovery time. Try one of these broccoli recipes:

If you’re on Pinterest, be sure to check out my Seasonal Eating for Fall board for more inspiration.


What are your favorite recipes using Fall produce? Share some in the comments!

Shared at Your Green Resource and these other amazing link-ups:


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