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What’s in Season? October Produce

What’s in Season? October Produce

Can you believe that October has almost come to a close? Fall is absolutely flying by… it’ll be Thanksgiving before we know it! Lately, I’ve been getting a kick out of eating lots of local, seasonal fall produce – I’m all apples, pumpkin, and butternut squash at home and, man, it feels good.

There’s something truly special about eating with the seasons. I love knowing that I’m getting nutritious produce at its peak; plus, the financial and environmental benefits are an added perk.

Wondering what seasonal eating looks like? Throughout this upcoming year, I will start posting a seasonal produce guide each month, complete with a list of my very favorite vegetarian recipes from around the web. I really hope you enjoy them!

Seasonal Produce for October (Northern Hemisphere)

Apples

With more than 7,500 varieties grown worldwide, apples are a great source of fiber and Vitamin C. I always load up at the farmer’s market! Now’s the season to bake a rustic apple pie or whip up some homemade applesauce to store in the freezer for later.

Sweet Apple Triangles – Oh Joy!

Fall Harvest Salad with Apple Cider Vinaigrette – With Salt & Wit

Beets

I didn’t like beets as a kid, but they’ve been really growing on me over the past couple of years. Beets can be enjoyed root, leaf, and stem, so don’t be too quick to toss the scraps in the compost bin.

Glazed Baby Beet and Carrot Salad with Cumin Dressing – Food & Wine

Beet Bruschetta with Goat Cheese and Basil – Feasting at Home

Broccoli

I love broccoli because of its versatility. Perfect in everything from minestrone soup to a stir fry, you can count on this vitamin-rich veggie to brighten any meal.

Broccoli, Cheddar & Quinoa Gratin – Cookie + Kate

Vegan Broccoli Cheese Soup – Bites of Wellness

Brussels Sprouts

I’ve always been a huge fan of brussels sprouts. There’s nothing better than a pile of them roasted to crispy perfection with lots of garlic, in my opinion. Plus, my husband has been asking for them nonstop! 

Roasted Brussels Sprouts with Garlic – NY Times

Fall Brussels Sprouts Quinoa Salad – Emilie Eats

Carrots

Carrots aren’t always orange. Stop by the farmer’s market and you’ll likely come across varieties ranging from yellow to even purple! I love surprising people with different colors of carrots in my recipes (especially my famous kale carrot salad). They’re always such a treat!

Creamy Thai Carrot Sweet Potato Soup“Oh She Glows Every Day” 

Vegan Carrot Cake & Frosting – Love & Lemons

Cauliflower

I picked up an absolutely enormous cauliflower at the farmer’s market last week. When I weighed it at home the total came to close to six pounds! Here’s a fun fact for you: cauliflower is technically an edible flower. Cross my heart!

Cauliflower Kofta – Tending the Table

Roasted Cauliflower and Chickpea Soup – Floating Kitchen

Kale

Call me crazy, but I love kale. Need a little pick-me-up? Mix together one bunch of lacinato kale, a pile of roasted carrot chunks, some shredded white cheddar cheese, and lots of toasted sesame seeds. Toss with a lemon garlic dressing of your choosing and you’ll have a perfect, healthy fall salad for the week. So good!

Kale Salad with Warm Cranberry Vinaigrette – Gimme Some Oven

Kale and Chickpea Stew – Naturally Ella

Leeks

My mother makes the most delightful potato leek soup in the fall, so the spicy scent of leeks has always made me nostalgic for the season. These can also be eaten bottom to top. Use the white portion in a creamy soup and stash the tops for a stir fry later in the week.

Baked Eggs with Spinach, Ricotta, Leek and Pepper – Top with Cinnamon

Vichyssoise Galette – Little Ferraro Kitchen

Mushrooms

Mushrooms come in all sorts of shapes and sizes. We like to use them as a meat replacement in everything from fajitas to veggie pot pie! Worried about your mushrooms spoiling too quickly? Check out my guide for storing every type of food without plastic.

Spinach Mushroom and Feta Crustless Quiche – Budget Bytes

Poached Egg Bowl with Spinach Polenta – Happy Hearted Kitchen

Onions

Is there anything better than the smell of farm fresh onions caramelizing on the stove? Lately, I’ve been a big fan of onion-heavy quiches that also feature lots of fresh herbs and a little bit of goat cheese. Yum!

Heirloom Tomato, Zucchini, and Caramelized Onion Galette – Foodie Crush

Caramelized Onion Pumpkin Soup – With Food + Love

Potatoes

Did you know that there are more than 4,300 varieties of wild potatoes in the world? Most of these are found in the Andes. How amazing is that! Potatoes tend to save well, so stock up while you can, then store them in a cool dark place. They won’t spoil for months!

Sweet Potato Gnocchi with Wild Garlic and Sage Pesto – Top with Cinnamon

Buttered Rosemary Smashed Potatoes with Burrata – How Sweet Eats

Pumpkin

Pumpkin bread, pumpkin seeds, pumpkin pie (not to mention the lattes)…the list goes on and on! I’ve got a couple in my pantry just waiting to be whipped into every form of deliciousness. 

Roasted Pumpkin Ravioli – Wilde Orchard

Pumpkin Bread – Alexandra’s Kitchen

Rosemary

One of my very favorite zero waste recipes is one that a dear friend of mine taught me years ago: rosemary crackers! At the time I had no idea that you could make crackers at home. Today, they’re a package-free snack that I turn to time and time again. 

Lemon Rosemary Flatbread Crackers – Cafe Sucre Farine

Rosemary Garlic Hasselback Potatoes – Feasting at Home

Sage

Sage is, hands down, one of my very favorite herbs. Combined with delicata squash, toasted walnuts, and lots of freshly-shredded parmesan, sage is the perfect addition to a pile of whole grain pasta. 

Whole Wheat Pasta with Walnut Sage Pesto – A Beautiful Plate

Butternut Sage Scones – Food52

Tomatoes

Our friends have a garden that is bursting at the seams with tomatoes. They’ve been growing like crazy in Wyoming, so homemade pasta sauce and tomato soup is often what’s on the table.

3 Ingredient Creamy Tomato Shells – Pinch of Yum

Roasted Tomato and Bread Soup – Alexandra’s Kitchen

Zucchini

I first experienced the power of zucchini when I learned to make French ratatouille. It’s also a great addition to vegetarian lasagna or a nice substitute for processed pasta when made into “zoodles.” 

Lemony Linguini with Zucchini – A Cup of Jo

“No Pasta” Three Cheese Zucchini Lasagna – White on Rice Couple


For more seasonal fall recipes, visit the Zero Waste Memoirs Pinterest page and follow my board: SAVOR // fall.

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