05 Oct, 15
by Anna Brones
in Features
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What’s in Season: October

Autumn is upon us, and while sun rays might still be hanging on, we all know that soon we’ll be bracing for chillier days. October, just like September, is such a lovely time for food for exactly this reason.

The beginning of the month there are still remnants of the late summer harvest, and as we inch closer towards November, autumn produce is in full swing, the glorious yellows and oranges of various squashes and the promise of freshly pressed apple cider.

Rainy days are welcomed, because we can warm ourselves with savory soups and sautéed mushrooms, foraged from the wilds. Harvest season is in full swing, and there’s no excuse not to take advantage of it. Welcome to the glorious month of October.

What’s in Season: October

Apples

Artichokes

Beetroot

Broccoli

Cabbage

Cauliflower

Carrots

Celery root

Cucumber

Eggplant

Fennel

Leeks

Mushrooms

Parsnips

Pears

Plums

Pumpkin

Radicchio

Squash

Swiss chard

Turnips

Zucchini

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Some seasonal recipes to try:

Cinnamon Apple Rye Buns

Leek Tart Tatin with Buckwheat Olive Oil Pastry Crust

Celery Root Fries

Zucchini Millet Risotto with Kale and Basil

What’s In Season is a monthly roundup of… wait for it… what’s in season. Now granted, doing a list of what’s in season is a little hard – I don’t have the exact GPS coordinates of every single reader. But I am going to base this off of my own experience and what I’m currently buying and eating, so we’re talking Northern Hemisphere, which accounts for a lot of you readers. You may not find all of the things at the in season list at your local market, but at least it will give you a good idea of what would be good to put on your plate.