The story on local food and drink

What’s in Season: September/October

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Photo: Quince


Apples, Cranberries, Grapes, Pears, Quince

Quince is a fruit shaped like a combination of an apple and a pear. It has a hard exterior and a taste that is acidic and bitter before it is cooked. When cooked, it is used to make a dark-brown jelly-like paste with a sweet and spicy taste to complement cheese and charcuterie platters. This paste is known as membrillo in Spain and Portugal—for the recipe, click here.


Beets, Broccoli, Cabbage, Carrots, Cauliflower, Celeriac, Celery, Chard, Daikon, Leeks, Lettuce, Garlic, Kale, Onions, Parsnips, Peppers, Potatoes, Pumpkins, Rutabaga, Shallots, Spinach, Summer squash, Sunchokes, Turnips, Watermelon, Radishes, Winter Squash

Whole Grains

Emmer wheat, Rye, Cornmeal, Buckwheat, Freekeh, Barley, Oats, Hard Red Spring Wheat

Dried Beans

Black, Pinto, Red Kidney, Navy, White

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