Seasonal Foods: Autumn
Lucky for those of us in California, as harvests peak, much of what was available during summer’s bounty will also bleed into most of autumn. Tomatoes are still readily available until mid-November, as are potatoes and eggplants.
Melons will wind down soon, so get them while still available; and sadly, stone fruit is all but finished. Replacing them will be over 30 varieties of apples, such as Black Twigs, Pippins, Pink Ladies, Fujis, and Red Delicious. Related fruit — pears, Asian pears, and quince - will begin to make their appearance at the market; don’t miss the sweet pineapple guavas, also known as feijoas. Persimmons and pomegranates start in late September and pick up in October and November, when juicy citrus begins to dominate the market.
Hard squash, a delicious harbinger of winter, will appear soon – Butternut, Kabocha, Pumpkin, Delicata, and Red Kuri are just a few of the varieties that will be abundant with cooler weather. Root vegetables such as parsnips, radishes, sweet potatoes, and beets will continue the march into winter, accompanied by broccoli, kale, collards, and cauliflower.
Fall nut harvests mean the market will see fresh raw nuts in their shells, while the olive harvest in November will bring olio nuovo, a fresh, intense green olive oil available in the first few weeks after pressing. Chestnut harvests begin in October and last through the end of the year.
Petrale sole and halibut are in the market, with crab season opening on November 15th.
