Cozy Flavors, Crisp Air, and the Heart of Harvest
October in the Northeast is pure harvest season — the air turns crisp, the trees turn gold, and farmers’ markets brim with apples, squash, and fall greens. It’s the time of year for warm soups, baked desserts, and filling your pantry with the season’s best. Whether you’re visiting a farm stand or your favorite weekend market, here’s what’s at its peak right now.
Peak Season Produce
- Apples — Honeycrisp, Cortland, Macoun, Empire, and Fuji are all at their best. Perfect for pies, crisps, and cider.
- Pears — Bosc, Anjou, and Bartlett hold their shape for poaching or baking.
- Grapes — Late Concords and other table varieties linger through early October.
- Cranberries — Fresh from coastal bogs, especially in Massachusetts.
- Pumpkins — From tiny sugar pumpkins for pies to large carving varieties.
- Winter Squash — Acorn, butternut, delicata, kabocha, spaghetti, hubbard — all sweet and ready for roasting or soups.
- Brussels Sprouts — Stalks of tender green buds, sweetest after the first frost.
- Broccoli & Cauliflower — Cool-weather crops at peak flavor.
- Cabbage — Crunchy and hearty, perfect for slaws or braised dishes.
- Carrots, Beets, Turnips, Parsnips, Rutabagas — Root vegetables develop deep sweetness in cool weather.
- Potatoes & Sweet Potatoes — Freshly dug, ideal for roasting or mashing.
- Onions & Garlic — Cured and ready for storage or roasting.
Fall Greens & Herbs
- Kale, Collards, Swiss Chard — Thrive in cool weather and become sweeter after a light frost.
- Arugula, Spinach, Mustard Greens, Lettuce Mixes — Crisp and tender in the fall air.
- Parsley, Sage, Thyme, Rosemary — Hardy herbs that linger through early frost.
Late-Season Additions
- Honey & Maple Syrup — Add Local Richness to recipes. While maple syrup is typically sugared in February, Autumn is when we reach for it most to pair with harvest produce.
- Applesauce, Cider, Preserves, Butters, Jams, Pickles, and Sauces — Markets overflow with local preserves, pumpkin, apple, pear, and plum butters, quince paste, fig jam, and so many delicious pickles and relishes. While many are available earlier, the early autumn harvest is when yearly batches and creative new flavor combinations come to market, often with generous samples.
Recipe inspiration
See the recipes section for inspiration and creative ways to make the most of your fresh produce!
