What’s in Season – Fall 2016

ProduceReportFall2016List and Photography by Edible Staff

The produce continues to abound, as the days get shorter and the winds get colder. Get inspired to bake, baste and braise with this handy list of fruits and vegetables that are available in abundance when Wisconsin farmers start their final harvest.

  • Apples
  • Arugula
  • Beets
  • Bok Choy
  • Broccoli
  • Brussels Sprouts
  • Cabbage Carrots
  • Cauliflower
  • Celeriac Celery
  • Collard Greens
  • Dill Dried
  • Hot Peppers
  • Fennel
  • Frisee
  • Garlic
  • Kale
  • Kohlrabi
  • Leeks
  • Lettuce
  • Mushrooms
  • Onions
  • Parsley
  • Parsnips
  • Pears
  • Potatoes
  • Pumpkins
  • Radicchio
  • Rainbow Chard
  • Romanesco
  • Rosemary
  • Rutabagas
  • Sage
  • Salad
  • Turnips
  • Shallots
  • Spinach
  • Sunchokes
  • Thyme
  • Turnips
  • Winter Squash

Special thanks to our friends at Twisted Willow restaurant for sharing with us their deliciously autumnal hunter’s stew featuring Wisconsin-raised rabbit; kabocha squash pappardelle, dinosaur kale, garlic and herbs from their own farm; San Marzano tomatoes; and smooth chanterelles and lobster mushrooms from Mushroom Mike.

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