Eating in Season—Fall Fruits, Vegetables and Meats

seasonal foods


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©2011 Shanna Lea (formerly Shanna Ohmes)

Fall is here and it’s time to transition to foods that are in season to prepare our bodies for the winter months ahead.  Root vegetables, squashes and pumpkins are staples in soups and dishes to warm the soul and boost the immune system.  Here is a list of fall foods to eat in season to look for at your local farmer’s market, depending on your region:

  • Acorn Squash
  • Apples
  • Artichokes
  • Arugula
  • Beets
  • Belgian Endive
  • Broccoli
  • Broccoli raabe, rapini
  • Brussels Sprouts
  • Butternut Squash
  • Cabbage
  • Carrots
  • Cauliflower
  • Celeriac/celery root
  • Celery
  • Chard
  • Chicories
  • Chiles
  • Cranberries
  • Curly Endive (Frisee)
  • Eggplant
  • Escarole
  • Fennel
  • Figs
  • Garlic
  • Grapes
  • Green Beans
  • Green Onions/Scallions
  • Herbs—rosemary, sage, parsley and thyme
  • Horseradish
  • Kale
  • Kohlrabi
  • Leeks
  • Lemongrass
  • Lettuce
  • Limes
  • Mushrooms
  • Okra
  • Onions
  • Parsnips
  • Pears
  • Peppers
  • Persimmons
  • Pomegranate
  • Potatoes
  • Pumpkin
  • Quinces
  • Radicchio
  • Radishes
  • Rutabagas
  • Shallots
  • Shelling Beans
  • Spinach
  • Sweet Potatoes
  • Swiss Chard
  • Tomatillos
  • Turnips
  • Winter Squash
  • Zucchini

Seasonal Fall Meats:

  • Seafood—mackerel, salmon, oyster and Pacific saury
  • Game—deer, elk, moose
  • Lamb, beef, pork

Seasonal eating is how our ancestors always ate.  It’s a new concept to modern society since the invention of processed foods and processing methods.  As we turn the tide back to eating locally and in season, we will benefit with improved health and a sacred connection to our food that is not possible with processed foods.

Click here to learn more about seasonal foods and recipes.



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