Crisp produce abounds in the Fall with colors and flavors as vibrant as the changing leaves. Savory and sweet pies, crisps, and salads make excellent vehicles for fall's bounty.



Crisp produce abounds in the Fall with colors and flavors as vibrant as the changing leaves. Savory and sweet pies, crisps, and salads make excellent vehicles for fall's bounty.

Fall brings in the season of vibrant and vitamin-packed greens, such as arugula, kale, and lettuces. Root vegetables make their debut for hearty meals that keep us warm as the weather begins to cool. Don’t shy away from your local farmers markets just yet - booths are still bursting with an abundance and variety of fruits and veggies you’re bound to ‘fall’ for.

Salad Greens

Tender spicy greens and lettuces like cooler weather, but tend to be ready for harvest a bit earlier than the hardier greens. As early as September, when the summer heat begins to die down, you can enjoy a fresh salad of sweet and spicy greens, which you may be surprised to find need only a dash of salt and a drizzle of oil for an amazing side.

ARUGULA Arugula is tender, with a strong spicy bite. This vitamin-rich green is delicious in a salad, but substantial enough to enjoy lightly wilted. FRISÉE Frisée is a type of endive lettuce with delicate, curly leaves and a slightly bitter bite. Frisée adds a balanced bitter element in salad mixes and also pairs beautifully with bacon. LETTUCE A vegetable grown for its crisp, mild leaves; often used as the leafy base for salad dishes. Lettuce comes in many varieties including Bibb, Butterhead, Romaine, Iceberg, Red Leaf, and many others.

Hardy Greens

Many dark, leafy greens thrive in cool weather and provide healthy doeses of folate, Vitamin C, potassium and more. Hardy greens have a slightly tough texture and bitter taste. They’re great slowly braised in vinegars until tender, or thinly sliced and served raw with a sweet accompaniment, like peanut butter or sorghum.

KALE Kale isn’t just a fad; it’s been on the menu since the Middle Ages. Numerous varieties of kale grow well in the South, from classic green to dinosaur. MUSTARD GREENS Mustard greens are harvested from mustard plants. Like the spice, these leaves have a bit of kick to them.

Root Vegetables

Root vegetables abound in fall and they're diverse, too. You can enjoy them roasted, mashed, simmered, boiled, or even raw. Beets, turnips and radishes make some of the prettiest salads, adding color to your winter palette.

BEETS Beets are deeply nutritious and colorful. They are even used to make organic dyes! Beets are one of the few root vegetables that you really should peel- their peel tends to be tough and holds a bit of dirt. PARSNIPS The parsnip is a root vegetable closely related to carrot and parsley. It is a biennial plant usually grown as an annual. Parsnips are good sliced raw in a salad, roasted with a drizzle of honey and sea salt, or cooked and mashed. SWEET POTATOES Sweet potatoes are a Southern favorite. These potatoes have a higher natural sugar content than white potatoes, so they roast and caramelize beautifully. While you may be most familiar with the orange flesh, keep an eye out for purple and white varieties as well! TURNIP Turnip- Turnips are crunchy and mild, and play well with other vegetables (ever blended turnips in your mashed potatoes?). Turnip greens, the leafy tops, can be reserved to use in other dishes, giving you the most bang for your buck.


Sweet, soft summer fruits give way to firm and crisp fruits in the fall. Fall favorites like apples, pears, and persimmons are beautiful additions to fall salads and also make delicious additons to pies and crisps.

APPLES Diverse and incredibly versatile, apples are served as breakfast, lunch, and dinner. In Fall we take time for apple-picking and then enjoy the fruits of our labor sliced fresh or prepared as apple crisp, apple cider, apple sauce and so much more. MUSCADINES Also called scuppernongs, this large, thick-skinned grape is native to North America and very popular in the South. It can be off-white to deep purple in color, and has a complex flavor that is less sweet with earthy notes, making it just as ideal for both savory sauces and table wine. PEARS With over 3000 varieties in unique shapes and colors cultivated worldwide, the ubiquitous pear is native to temperate climates. Pears versatility and relatively long storage life made this sweet “butterfruit” popular on the plate, whether as a simple snack or part of a decadent meal. PERSIMMONS There are several varieties of this bright, juicy fruit found in Georgia and throughout the east coast. They can be eaten fresh, cooked or dried.


Autumn's crop of fruits and vegetables offers a range of flavors and substantial textures.

BROCCOLI Broccoli is known for its tasty florets that are delicious raw or cooked. The majority of this plant is too tough to eat, making it a difficult sell for small farmers. PEANUTS Botanically speaking, a peanut is not a nut at all, although it’s used as one in the culinary world. It can be refined into oil or flour, but is also commonly eaten as peanut butter, dry-roasted, or — a southerner’s favorite - boiled!

Seasonality Map




Summer is the season for raw, cooling foods, refreshing salads, salsas and slaw.


Crisp produce abounds in the Fall with colors and flavors as vibrant as the changing leaves.


Winter is known for preserves, but in the South there is plenty of fresh Winter produce.


Spring brings us young, tender produce emerging from the winter soil with light, fresh flavors.