Make your farmers market shopping list! Here’s what’s in season this October:

Plentiful or returning this month (as always, weather willing): 

Persimmons, pomegranates, heirloom winter squash, sweet onions, new crop almonds and walnuts, chestnuts, jujubes, pears, dates, marigolds, apples, artichokes, chard, Brussels sprouts, carrots, frisee, lemongrass, Valencia oranges, radishes, strawberries, pumpkins, broccoli,  mushrooms, romanesco, cabbage, peppers, onions, lettuces, potatoes, shelling beans, radicchio, sweet potatoes, root vegetables, celery, kale, sunchokes, cabbage, raw olives

Winding down or only available in limited supply:

Tomatoes, eggplant, peppers, Summer squash, grapes

Vendor and Value added items not to be missed:

Beet Kvass at Wise Goats Organic, Immune Boost tinctures from Steadfast Herbs, Capricious cheese from Achadinha Cheese Co.

Featured Recipes for October:

Mele e Finocchio (Apple-Fennel) Pizza
Jim Lahey & Maya Joseph, Sullivan Street Bakery

Salad of Persimmons, Mizuna, Tokyo Turnips, and Toasted Almonds
Jason Berthold, RN74

Persimmon Pickles
Sophina Uong, Revival Bar + Kitchen

Chai Apple Date Cake with Spiced Cream
Jen Musty, Batter Bakery

For more seasonally inspired recipes, see our recipe archive.