Fall Vegetables & the Joy of Eating Seasonally
As the air turns crisp and the leaves change colour, fall brings a bounty of nutrient-rich vegetables that truly define the season’s vibrant, earthy flavours. While it may seem like summer holds all the variety, autumn offers its own unique and hearty vegetables that take center stage. Eating seasonally allows us to enjoy what's fresh and at its peak, while also supporting local farmers. Plus, seasonal produce is fresher and more flavourful! Each of these fall vegetables thrives in cooler weather, offering nourishment that’s perfect for those brisk autumn days.
While in the past I got most of my fresh produce at the farmers markets I attended, since transitioning away from selling at markets, we get most of our locally grown vegetables from Kingfisher Farm Market here in South Surrey. They have the most beautiful weekly market from the spring until mid October as well as a road side stand. We love their farm so much that they were the first and only place you could get any of our products outside of direct from our farm. Seasonally they carry a few of our items in their market like our bacon and sausages.
In my kitchen this season, I’m surrounded by some incredible fall staples from local farmers and from our gardens:
Kale: This leafy green is packed with vitamins and perfect for soups, sautés, or raw in hearty salads. Keep it simple with a kale Caesar salad or sauté it with onions, squash, and sausage for a quick weeknight meal.
Pears: Sweet and juicy, pears balance savory dishes and shine in desserts. Try them in a dish like pork chops with sautéed pears, kale, and grainy mustard. A touch of maple syrup adds that perfect fall flavour.
Shishito & Chili Peppers: These mild and spicy peppers bring warmth and depth to dishes. Roast or blister them for a quick, flavourful side dish that adds a little heat to your fall meals.
Green & Red Bell Peppers: Fall’s harvest still includes these versatile peppers, great for roasting, stuffing, or adding to stir-fries. They’re a fantastic way to add color and crunch to your meals.
Seasonal Squash (Kabocha, Carnival, Butternut, Pumpkin): Squash is truly the star of fall. Their sweet, nutty flavors are perfect for soups, roasting, or pureeing. Kabocha works beautifully in stews, while butternut adds a creamy texture to any dish. Stay tuned for a cozy dish with butternut squash coming soon!
Leeks: With their mild, onion-like flavor, leeks are ideal for soups, quiches, or roasted alongside root vegetables. They also elevate a classic pot pie recipe, adding a rich and creamy texture that’s perfect for fall comfort food.
Red Cabbage: Vibrant and packed with antioxidants, red cabbage shines raw in slaws, braised with vinegar, or tossed into stir-fries for a pop of color. It pairs wonderfully with pulled pork, especially in a tangy coleslaw with Dijon, apple cider vinegar, and Greek yogurt. Braised red cabbage also works well with sausages, pork tenderloin, or roast pork.
This fall, as you explore your local markets, you’ll not only find incredible produce but also stunning blooms! Many local farms are growing beautiful dahlias, which are at their peak this season. You can’t beat the classic autumn colors of these vibrant flowers — they’re the perfect complement to your seasonal table. So, celebrate the rich variety of veggies and add some fall florals to your home while you're at it!
Part of eating seasonally and supporting local farmers, if making sure you get the most from the produce you’re buying or growing. Sign up for our weekly newsletter to get a free 40+ page A-Z Produce Storage Guide to learn lots of easy ways to extend the life of vegetables, preserve them for later use, and reduce food waste (and your grocery bill) while you’re at it.