What's in season: fall
A shopping guide to autumn produce, from late September through November, with a recipe to try for each.
Autumn in South Florida
Miami's calendar runs a little differently from the rest of the country. While northern farms are wrapping up, our own growing season is just getting started as the heat breaks. In fall, local stands carry tropical carryovers alongside apples, pears and squash shipped in from cooler regions at their peak.
This is the most generous stretch of the cooking year. The produce below is at its best quality and lowest price right now.
Fall produce guide
| Produce | How to choose | How to store | Try it in |
|---|---|---|---|
| Butternut & delicata squash | Heavy for its size, matte skin, no soft spots. Delicata should be cream-colored with green stripes. | Whole, in a cool dry spot for 1–2 months. | Roasted Butternut Squash Soup with Sage Brown Butter |
| Pumpkin (sugar/pie) | Small, dense pumpkins with a firm, dry stem. Carving pumpkins are too watery for cooking. | Whole for a month; purée freezes 3 months. | Pumpkin Spice Buttermilk Pancakes |
| Apples | Firm with no bruising. Mix a tart variety with a sweet one for baking. | Fridge crisper drawer, up to 6 weeks. | Spiced Apple Crumble with Oat-Pecan Topping |
| Pears | Buy firm and ripen on the counter. Ripe when the neck gives slightly under a thumb. | Counter to ripen, then fridge 3–5 days. | Roasted Beet, Pear & Arugula Salad |
| Brussels sprouts | Tight, bright green heads; smaller ones are sweeter. | Unwashed in the fridge, up to 1 week. | Maple-Roasted Brussels Sprouts & Sweet Potatoes |
| Sweet potatoes | Smooth skin, no sprouts or wrinkles. | Cool, dark cupboard (not the fridge), 3 weeks. | Maple-Roasted Brussels Sprouts & Sweet Potatoes |
| Kale | Deep-colored leaves with no yellowing; lacinato is most tender. | Wrapped in a towel in the fridge, 5 days. | Harvest Kale Salad with Apples, Pecans & Cider Vinaigrette |
| Mushrooms | Dry and firm, not slimy. Wild varieties appear at markets in fall. | Paper bag in the fridge, 5 days. | Creamy Wild Mushroom Risotto |
| Beets | Firm roots; fresh greens attached are a good sign (and edible). | Trim greens, then fridge up to 2 weeks. | Roasted Beet, Pear & Arugula Salad |
Three habits for cooking seasonally
Shop first, plan second
Go to the market with a loose idea rather than a strict list. Buy what looks best, then pick recipes to match. You'll eat better and waste less.
Roast more than you need
A tray of roasted squash or sweet potatoes on Sunday becomes soup, salad toppings and breakfast hash through the week.
Save the scraps
Squash seeds roast into snacks, apple peels simmer into a quick syrup, and mushroom stems add depth to stock. Freeze them in a bag until you have enough.