Eat Seasonal: Fall

Supporting local agriculture helps sustain our community and creates a more eco-friendly food system. You’ll also notice that the foods tend to be fresher and have more flavor because they are harvested at their peak ripeness and consumed shortly after, helping the food retain more nutrients and flavor. By eating a variety of seasonal produce, we ensure our bodies are getting a balanced and diverse array of vitamins, minerals & antioxidants.

September/ October / November / December

FRUIT

Apples .  Cranberries . Figs . Grapefruit . Grapes . Kiwi . Limes . Pears . Persimmon . Pomegranates

VEGETABLES

Arugula . Artichokes . Beets . Broccoli . Brussel sprouts . Butternut Squash . Cabbage .  Carrots . Cauliflower . Celery . Collard Greens . Cucumbers . Fennel . Kale . Mushrooms . Pumpkin . Radish . Spinach . Sunchokes . Sweet Potatoes . Swiss Chard . Turnips