Turnips, Kernan Farms
Lovely purple and white turnips perfect for soups, stews, braises, and roasting.
Wax Beans, Kernan Farms
Wax (and green) beans like cool, but not cold, weather. These will be gone from the markets in a couple of weeks.
Broccoli, Phillips Farms
Cruciferous veggies like cabbage, Brussels sprouts, broccoli and cauliflower are all in season right now.
Apples, Williams Fruit Farm
What's better in the fall than a crisp, sweet-tart apple?
Bosc Pears, Williams Fruit Farm
Boscs, which remain firm even when they're ripe, are perfect for for poaching or roasting because they maintain their integrity.
Bartlett Pears, Williams Fruit Farm
Bartletts, which are a softer pear, are best for eating out of hand or cooked into a compote.
Fingerling Potatoes, Maxwell's Farmstand
These small potatoes have a thin skin and sweet, creamy flesh.
Cabbage, Maxwell's Farmstand
That winter cooking stalwart, green cabbage.
Sweet Potatoes, Maxwell's Farmstand
Who doesn't love sweet potatoes? They're great in soup, or roasted, or baked, or fried, or...you get the point.
Parsnips, Maxwell's Farmstand
Parsnips are one of those love-them-or-hate-them vegetables, I think, and I fall into the former camp. I like to cut them into thin strips and roast them at a high temperature for parsnip fries.
Kirby Cucumbers, Maxwell's Farmstand
See you next year, cucumbers.