The fall is here! It’s time to take advantage of the seasonal fruits and vegetables that grow in abundance at this time of the year. You will soon spot your favorite fall produce in your farmer’s markets at lower prices and better quality.

For those who live in Vermont and its surrounding areas, they know that the Northeast region of the United States yields a shorter growing season as compared to the rest of the country. And so the availability of specific fruits and vegetables varies greatly, depending on factors like rain levels and pests.

Here is a list of the top fresh fall harvest that you can use in your dishes and delight your loved ones with!

Fall Vegetables In The Northeast

● Broccoli
How To Pick: Go for bunches that are deep in color and have closed buds.
How To Store: Put in the refrigerator in an airtight bag and use within 4 days.
How To Use: Have it roasted or use in various dishes like soups and curries.

● Beets
How To Pick: Go for small tender beets with fresh greens.
How To Store: Cut the greens, put in a plastic bag in the refrigerator, and use within 3 weeks.
How To Use: Use in salads, soups, sides, and various baked dishes.

● Brussels Sprouts
How To Pick: Go for the bright green sprouts with small heads.
How To Store: Keep in the refrigerator in a plastic bag and use within 3 days.
How To Use: Have it steamed, roasted, or microwaved for various dishes.

● Cabbage
How To Pick: Go for tightly-packed, heavy weighing ones with bright green color.
How To Store: Refrigerate and use it within a week.
How To Use: Use in a variety of dishes, including salads, coleslaws, stirfries, and soups.

● Cauliflower
How To Pick: Go for compact florets with crisp greens. Avoid a bunch that’s yellowing.
How To Store: Wrap tightly in a plastic bag, refrigerate it, then use within a week.
How To Use: Have it roasted or in curry. You can also eat cauliflower steaks as a healthy carb-substitute.

● Fennel
How To Pick: Go for fennels that are crisp, have bright greens and no browning.
How To Store: Refrigerate and use within 5 days.
How To Use: Use raw or roasted in salads, side dishes, and main courses.

● Carrots
How To Pick: Choose firm carrots with crisp green leaves.
How To Store: Remove the greens, refrigerate in a plastic bag, and use within one month.
How To Use: Carrots kept for more than 2 weeks should be peeled before use. If they have become limp, put in ice water to make them fresh again. Use in salads, curry, and sides.

● Leeks
How To Pick: Choose leeks that are blemish-free and have crispy, bright green leaves.
How To Store: Refrigerate in a plastic bag and use within 4 days.
How To Use: Cut off the green part and root and use the rest in salads, soups, and savory dishes. Have them roasted if you want.

● Mushrooms
How To Pick: No matter what type of mushroom you are buying, look for firm, evenly-colored, closed tops. Know that if you can see the gills, they are no longer fresh,
How To Store: Put unwashed mushrooms in a paper bag and refrigerate it. Use within one week.
How To Use: Use in a variety of dishes, including pizzas, pasta, soups, curry, and savory items.

● Arugula
How To Pick: Choose the ones that are bright green in color.
How To Store: Keep in the refrigerator in a plastic bag and use within 2 days.
How To Use: Use in salads, sandwiches, pasta, and sauces for a peppery flavor.

Some other fall vegetables include peppers, turnip, pumpkin, potatoes, cucumber, eggplant, celery, cardoons, cilantro, endive, horseradish, kale, parsnips, radicchio, radishes, shell beans, thyme, apple, and mustard greens. Although fall fruits are less common, you will still find a lot of cranberries, apples, grapes, plums, and pears to add to your meals.

Hop to your farmer’s market this week and bring in the best fall vegetables and fruits to serve to your family!