Nutrition for the Fall Season

Nutrition for the Fall Season image
Fall is in the air. For many Hoosiers, this brings anticipation for cool nights, cozy sweaters, crunching leaves, steaming apple cider, and the smell of pumpkin spice wafting through the kitchen. All of these seasonal favorites can bring joyful memories to friends and family members, but celebrating the season can also bring big savings to your grocery bill!

Fresh fruits and vegetables that are in season are typically lower in price, better in flavor, and higher in quality than produce that is not in season. This is especially true for produce grown right here in Indiana and other Midwest states because it has a much shorter travel and storage time to go from farm to fork.

Wondering what is in season during the fall (September through November) in Indiana? Choose a new fruit or vegetable to try from this list from the Purdue Extension FoodLink program:
  • Apples
  • Beets
  • Broccoli
  • Brussels sprouts
  • Cabbage
  • Carrots
  • Cauliflower
  • Cucumbers
  • Eggplants
  • Kale, lettuce, collard greens, spinach
  • Kohlrabi
  • Green onions
  • Peaches
  • Pears
  • Potatoes
  • Pumpkins
  • Radishes
  • Snap beans
  • Sweet potatoes
  • Turnips and turnip greens
  • Winter squash (acorn, butternut, delicata, spaghetti squash)

For recipe ideas and preparation and storage tips on these fresh produce items and more, visit www.purdue.edu/FoodLink. 

The image below contains a seasonal chart for produce.

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