What’s In Season – September, October and November

ProduceReportFall2015Visit Parkside23 and celebrate the fall season with this gorgeous scarlet and gold roasted beet salad with Wisconsin goat cheese, maple-glazed walnuts and apple cider vinaigrette.

List by Francie Szostak
Photography by Joe Laedtke

For many of us, when we think fresh, local produce, we think summertime. But it’s those hot temperatures and long days that set up fall to truly be the most bountiful time of the year here in Southeastern Wisconsin.

While we say Sayonara to tomatoes and melons once that first hard frost hits (usually between September 15 and October 5), cold tolerant carrots, broccoli and Brussels sprouts will keep on trucking through those first flurries of snow. We also get to enjoy crops like onions, potatoes and squash that are picked before the frost and cured, making them easily storable and enjoyable for months to come!

Apples • Arugula • Beets • Bok Choy • Broccoli • Brussels sprouts • Cabbage • Carrots Cauliflower • Celeriac • Celery • Collard Greens • Dill • Dried hot peppers • Fennel Frisee • Garlic • Kale • Kohlrabi • Leek • Lettuce • Mushrooms • Onion • Parsley Parsnips • Pears • Potato • Pumpkins • Radishes • Radicchio • Rainbow Chard Romanesco • Rosemary • Rutabaga • Sage • Salad turnip • Shallot • Spinach Sunchokes • Thyme • Turnips • Winter squash

, ,

Comments are closed.