Starbucks has released everything pumpkin spice, and you know what means- it’s officially fall! Though warm weather is sticking around, spooky season, changing leaves and Thanksgiving are all right around the corner. Lean in to the season and explore new recipes that showcase fall produce, while helping your local farmers and reducing your carbon footprint by eating in-season goods. The comfy, cozy vibes of fall are perfect for getting the family involved in baking and cooking

Whether you’re cooking for one or starting to train your mini sous-chef, fall is the perfect time to experiment with new recipes. The comfy, cozy vibes of the season are perfect for staying in and spending time in the kitchen. 

While it’s extremely convenient to be able to find things like peaches and tomatoes year- round, there are some great benefits to eating in-season produce. In-season produce is fresher, and as a result tastes better and has more nutrients. Storing produce for longer periods of time leads to a decrease in nutrients like Vitamin C and folate, and produce can even be irradiated and preserved in wax to extend shelf life. 

Produce is also typically cheaper when purchased in- season, since it’s locally sourced and requires less to transport and store on the way to the grocery store. It’s also more environmentally friendly and reduces your carbon footprint.

The timing of produce seasonality is fascinating. Citrus fruits are typically in season from winter to spring, which seems odd given the warm, humid climates they grow best in. However, the vitamin C provided by citrus fruits are a key nutrient in helping prevent colds and the flu. In- season winter vegetables all contain vitamins that help boost your immune system and reduce inflammation, which helps prevent against getting sick and reduces symptoms like pain, fatigue, and insomnia. Summer produce, like peaches and other stone fruits, are full of carotenoids which help protect your skin from sun damage and sunburn. 

Pumpkins are a staple of the season, but there’s so much more to do with them besides jack-o-lanterns and making pumpkin seeds. From sweet pumpkin bread or pumpkin spice latte bundt cake to savory pumpkin ravioli with brown butter and sage, its versatility ensures that every meal is a hit. (Fun fact: pumpkins are somehow considered a squash, a gourd, and a fruit). 

We’ll say it- sweet potatoes are better than regular potatoes. Try easy oven- baked sweet potato fries or a savory fall Buddha bowl with sweet potatoes, chickpeas, and kale. This candied sweet potato recipe is the most demanded Thanksgiving side in my family for a reason- try it this fall for an instant hit! 

Fall is peak pear season. Unlike most fruits, pears start to ripen once they’re at room temperature after being picked, so they’ve got a longer shelf life than most other produce. Try an easy pear, arugula and brie panini for lunch, or add to oatmeal for a delicious and nutritious breakfast. For a classic dessert, try this spiced pear crisp with a scoop of vanilla ice cream. 

Enjoy!