September 5, 2019
Last Updated:
February 18, 2021

Farmers’ Market Finds: What to Look for This Fall

Hints of a new season are on the horizon. As we transition from summer to fall, the selection at the farmers’ market will gradually shift, too.

While spring and summer are often considered the best seasons to shop at the farmers’ market, fall is also an ideal time to enjoy the fruits and vegetables offered as we prepare for cooler temperatures. Plus, there’s nothing better than the smell of hot apple cider and the sight of pumpkins piled high.

Get ready to grab your favorite sweatshirt or flannel and head to the farmers’ market!

Fall produce


  • Brussels sprouts
  • Carrots
  • Cauliflower
  • Fennel
  • Kohlrabi
  • Parsnips
  • Pumpkins
  • Squash (acorn, butternut, delicata, kabocha, spaghetti)
  • Sweet potatoes
  • Turnips


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  • Apples
  • Figs
  • Grapes
  • Pears
  • Pomegranates 

Make the most of your fall produce

Preserve your produce.
There are many ways to preserve your fall produce so it lasts throughout the cold months. Blanch and freeze some vegetables you pick up at the market or try canning produce that isn’t suitable for freezing. You’ll be grateful for that apple sauce or pumpkin butter in February!

Make a stock.
Turning your vegetable scraps into a stock for soups and stews is a great way to get the most out of your market finds. Plus, it helps prevent food waste! Grab a reusable bag and add scraps to it anytime you chop vegetables. Keep the bag in the freezer, and once it’s filled, make a stock!

Store produce in a cool space.
Winter squashes stay fresh in cool, dry, and dark spaces. Stock up on your favorite squash varieties during the fall months and store them in the basement or a similar spot in your home. This will help keep the squash fresh throughout the winter!

Need ideas on what to shop for and what to make with your fall produce? Get a copy of our free Farmer's Market Guide!

Author Biography
Kimberly Steinkopf
IIN Content Writer

Kimberly holds a bachelor’s in media studies with a concentration in creative writing and journalism from Catholic University in Washington, D.C. Her experience ranges from creating patient-focused content for a lupus nonprofit to managing marketing efforts for a health-supportive cooking school.

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