It’s officially fall! To us that means cozy sweaters, apple cider, and some really delicious and hearty vegetables.
We’ve all heard about the importance of supporting local farmers and eating seasonally—doing so cuts down on waste, benefits the local economy, is healthier for you, and pretty well guarantees tastier veggies. So we consulted Cara Mangini’s James Beard Award-nominated The Vegetable Butcher to compile a list of the vegetables that are at their peak now. With so much to choose from, we’re ready to get cooking (and we know you will be too).
To learn and to slice, dice, and cook all these delicious veggies, check out The Vegetable Butcher.
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Fall Vegetables
- Arugula
- Beets
- Bok Choy
- Broccoli, Broccolini
- Broccoli Rabe
- Brussels Sprouts
- Cabbage
- Cardoons
- Carrots
- Cauliflower and Romanesco
- Celery
- Celery Root
- Chicories and Endives
- Collard Greens, Kale, and Swiss Chard
- Cranberry Beans
- Crosnes
- Eggplant
- Fennel
- Garlic
- Green Beans
- Jicama
- Kohlrabi
- Leeks
- Mushrooms
- Onions
- Parsnips
- Peppers
- Potatoes
- Radishes
- Rutabaga
- Salsify and Scorzonera
- Spinach
- Sunchokes
- Sweet Potatoes
- Tomatillos
- Turnips
- Winter Squash
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