Fall is here!
Written by Chelsey Harlien
It’s officially that time of year again, when staying home to make a cozy soup actually sounds reasonable. We’re excited to share some of the best in-season produce for the month of October, as well as some of our favorite recipes.
As the air turns crisp and the leaves shift to deep reds and oranges, our kitchens start to follow suit. Root vegetables, squashes, and hearty greens take center stage, bringing a rich, earthy flavor to our meals. This is the time to embrace everything the season has to offer, whether it’s a simmering pot of butternut squash soup or roasted carrots that are as sweet as candy.
What’s In Season
1. Butternut Squash: Sweet, nutty, and endlessly versatile — soups, roasted sides, creamy risottos. One of my go-to recipes is a velvety butternut squash soup with coconut milk, cinnamon, and a hint of ginger. The ultimate bowl of comfort, especially with fresh sourdough.
2. Sweet Potatoes: Full of beta-carotene and so versatile. Mashed, roasted, or turned into crispy fries. My current favorite? Sweet potato and black bean chili, topped with a dollop of sour cream and cilantro.
3. Carrots: At their best in the cooler months, becoming naturally sweeter. I love roasting them with olive oil, honey, and thyme. Carrot ginger soup is a refreshing yet warming dish too.
4. Kale: October is when leafy greens like kale become robust, a little touch of frost making them even sweeter. Perfect in salads, sautés, and smoothies — and when it’s chilly, kale, white bean, and sausage soup is always a winner.
5. Apples: Is there anything more quintessentially fall? Beyond apple pie, thinly sliced apples add a bright contrast to fall salads, while baked apples with cinnamon and nuts make a quick, healthy dessert.
6. Pumpkins: Beyond carving, pumpkins are an underrated culinary star. Smaller sugar pumpkins are great for pies, curries, even pumpkin gnocchi. And don’t throw out the seeds — roasted with salt or spices, they’re the perfect fall snack.
Favorite Fall Recipes
Butternut Squash and Apple Soup
Roasted butternut squash, tart apples, and warming spices like nutmeg and cinnamon in a silky, comforting bowl. Garnish with a swirl of coconut cream and a sprinkle of pumpkin seeds.
Kale and Quinoa Salad with Roasted Carrots
Toss kale with roasted carrots, quinoa, and a tangy apple cider vinaigrette, then top with crumbled goat cheese and dried cranberries.
Sweet Potato and Lentil Stew
Packed with sweet potatoes, lentils, and earthy spices like cumin and turmeric. Ideal for batch cooking and freezing for busy fall evenings.
For more recipes, grab our guide with 100+ in-season and nutrient-dense ideas!
With love,
Chelsey Harlien