Hey chefs,

It’s officially November! The air is crisp, the leaves are turning, and kitchens everywhere are filling with the cozy scents of roasting and baking. But if you’re like me, you might be missing the burst of freshness that comes with summer produce—those juicy berries, sun-ripened tomatoes, and garden herbs that seem to make everything sing.

The good news? Autumn still has plenty to offer. In fact, cooking in season during the fall is one of the best ways to spark creativity and keep your food tasting vibrant.

Why cook in season?

Cooking with in-season ingredients means you’re getting produce at its peak flavor, freshness, and nutrition. It’s also usually more affordable and environmentally friendly since it hasn’t traveled halfway across the world to reach your kitchen. As chefs, we often talk about “letting the ingredients speak for themselves”—and seasonal cooking is exactly that philosophy in action.

Here’s what’s in season right now (and what to do with it):

Fruits

• Apples: Perfect for galettes, apple butter, or a savory apple–sage pork chop.
  
• Pears: Poach in red wine, bake into a tart, or slice thinly for salads with blue cheese.
  
• Cranberries: Fresh cranberries are back! Simmer them into chutney, fold into muffins, or make a citrus-cranberry glaze for chicken.
  
• Citrus (early varieties): Clementines, mandarins, Meyer lemons, and grapefruit are coming into season—great for vinaigrettes or a bright dessert curd.
  
• Persimmons: Slice them over yogurt, roast with honey, or puree into cakes and puddings.
  
• Pomegranates: Their ruby seeds add crunch and brightness to salads, grain bowls, and even roasted meats.
  
• Quince: This fragrant, old-world fruit turns beautifully rosy when cooked—try it in jam or as a compote for cheese boards.
  
• Grapes: Late-harvest varieties are still around; roast them with rosemary to serve alongside roasted chicken or pork.

Vegetables

• Winter Squash (butternut, acorn, delicata, kabocha): Roast them, stuff them, or puree into soups. Their natural sweetness loves earthy spices like nutmeg or cumin.
  
• Pumpkins: Beyond pies—try pumpkin risotto, gnocchi, or roasted wedges with sage butter.
  
• Sweet Potatoes & Yams: Mash with brown butter, roast with herbs, or turn into silky soup.
  
• Beets: Earthy, sweet, and colorful—perfect for salads, soups, or beet hummus.
  
• Brussels Sprouts: Roast until caramelized or shave thinly for raw salads with lemon and parmesan.
  
• Broccoli & Cauliflower: Roast whole, blend into soups, or toss into pasta with anchovy butter.
  
• Cabbage (green, red, savoy, napa): Great braised, fermented, or thinly shredded into slaws and dumpling fillings.
  
• Carrots & Parsnips: Roast with maple and thyme or puree into velvety soups.
  
• Turnips & Rutabagas: Mild when roasted, peppery when raw—underrated roots that shine in gratins.
  
• Celery Root (Celeriac): A hidden gem—creamy when pureed, crisp when shaved raw. Try a celeriac purée instead of mashed potatoes.
  
• Leeks: Soft and sweet when braised; a must for soups, quiches, and sauces.
  
• Fennel: Roast to bring out its sweetness or shave thinly into citrus salads.
  
• Radishes: Watermelon and daikon varieties thrive now; roast them for a mellow twist.
  
• Onions, Shallots, & Garlic: The backbone of cold-weather cooking. Slow-cook them into caramelized perfection.
  
• Kale, Collards, Swiss Chard: Sturdy greens that love a little fat—sauté with olive oil, garlic, and a squeeze of lemon.
  
• Spinach: Perfect for quick sautés, omelets, and pasta fillings.
  
• Potatoes: Yukon, fingerling, russet—prime time for mashes, roasts, and gratins.

Other Fall Stars

• Mushrooms: Wild varieties like chanterelles and porcini are in their prime—amazing in risottos, sauces, and roasted meats.
  
• Herbs: Rosemary, sage, thyme, and parsley thrive in cooler weather. Add them to roasted root vegetables or compound butters.
  
• Chestnuts: Roast or puree into soups, stuffings, or desserts.
  
• Pumpkin seeds (pepitas): Toast and sprinkle over soups or salads for texture.
  

Culinary school tip: When cooking with fall produce, think contrast. These ingredients are hearty and earthy, so pair them with something bright—like citrus, vinegar, or fresh herbs—to balance the richness.

Hopefully this list left you feeling as inspired as it did me! I had no idea there were so many fresh and wonderful options during this season. After writing this, I already have several things on my to-make list—starting with roasted beet salad with orange vinaigrette and a spiced pear galette.

Stay cozy, stay curious, and keep cooking with the seasons.