What to Buy at a Farmers Market in Fall

Fall is arguably the best season to shop a farmers market. The summer rush of tomatoes and peaches gives way to sturdier, longer-keeping produce, and the tables fill up with apples, winter squash, and root vegetables that were built to carry you through the colder months. The weather is comfortable for browsing, vendors have plenty to talk about, and much of what you buy will keep for weeks if you store it right. Here is what to look for and how to make the most of a fall trip.

Apples and Pears

Fall is peak apple season, and a good market will carry varieties you rarely see in a grocery store. This is the time to taste your way through them.

• Ask which varieties are best for eating fresh versus baking. Tart, firm apples tend to hold their shape in pies and crisps, while sweeter ones are better raw or in sauce.
• Buy a small mix rather than a big bag of one kind. You can learn what you like and use different apples for different jobs.
• Look for firm fruit with taut skin and no soft spots or bruises. A fresh apple feels heavy for its size.
• Pears are often picked before they are fully ripe. Buy them a little firm and let them soften on the counter for a few days.

Store apples in the coldest part of your refrigerator, away from other produce, since they give off gases that speed up ripening in nearby fruits and vegetables.

Winter Squash and Pumpkins

Winter squash is one of the great deals of fall. It stores for weeks or months in a cool, dry spot, so it is worth buying more than you need right away.

• Look for squash that feels heavy and has a hard rind you cannot dent with a fingernail. A dry, corky stem is a good sign it was cured properly.
• Skip any with soft spots, cracks, or a slimy stem end.
• Ask vendors how a variety cooks. Some are sweet and smooth for soups and purees, others roast into firm wedges.

Not every pumpkin on the table is for eating. The big display pumpkins are usually grown for carving and tend to be watery and stringy. If you want to cook, ask for a pie or sugar pumpkin, or one of the smaller cooking varieties.

Easy ways to cook squash

• Halve it, scoop the seeds, and roast cut side down until tender.
• Cube and toss it with oil for a quick roast alongside other vegetables.
• Simmer it into soup with onion and a little stock.

Root Vegetables

Root vegetables are the backbone of fall cooking. Carrots, beets, turnips, parsnips, sweet potatoes, and celeriac all come into their own now, and cool weather often makes them sweeter.

• If greens are still attached, look for crisp, fresh tops. That usually means the roots were pulled recently.
• Twist or trim leafy tops off when you get home. Left on, they pull moisture from the root.
• Store most roots unwashed in the refrigerator. Sweet potatoes and winter squash are the exception and prefer a cool, dry cupboard instead.
• Do not toss beet or turnip greens. They cook up much like other hardy greens.

Roasting is the simplest way to bring out their sweetness. Cut them into even pieces so they finish at the same time.

Greens, Brassicas, and the Last of the Season

Fall markets also bring hardy greens and cool-weather crops that shrug off a light frost, and often get sweeter after one.

• Kale, collards, cabbage, broccoli, cauliflower, and Brussels sprouts are all at their best.
• Leeks and storage onions show up now and add depth to soups and braises.
• You may still find late lettuces, radishes, and herbs early in the season, so grab them while they last.

Tips for a Smart Fall Trip

• Go with a loose plan but stay flexible. Buy what looks best and build meals around it.
• Bring sturdy bags. Fall produce is heavy, and a tote full of squash and roots adds up fast.
• Ask vendors for storage and cooking advice. They handle these crops daily and are happy to share.
• Buy extra of what keeps. Apples, squash, onions, and roots can carry you well past market day.

If you want to preserve part of your haul, whether by canning apples, freezing squash, or pickling roots, stick to tested recipes and follow USDA or your local extension office guidelines for safe methods and processing.

Fall produce is generous and forgiving, so it is a great season to try something new. Find a market near you on our directory of farmers markets, and if you want to make a day of it, check out a nearby apple orchard for pick your own fruit.