Welcoming October

As we welcome October, the season shifts and so does the abundance at the farmers’ market.

Here’s what’s abundant at New York City farmers’ markets this October:

Squash

Butternut, delicata, acorn, and kabocha are naturally sweet, versatile and ideal for roasting, soups and warming grains. Rich in carotenoids, fiber and potassium, squash brings color, nourishment and natural sweetness to the autumn table.

Apples & Pears

At their autumn peak, perfect alongside breakfast, roasted vegetables or simply eaten as they are. Naturally rich in fiber and plant compounds, apples and pears offer a refreshing sweetness while supporting digestive health.

Root Vegetables

Beets, rutabaga, parsnips, turnips and sweet potatoes bring substance to cooler-weather meals. Their vibrant colors reflect an abundance of different plant compounds, while their fiber, potassium and complex carbohydrates make them deeply satisfying.

Dark Leafy Greens

Kale, Swiss chard, collards and other sturdy greens bring freshness and color to the autumn table, along with folate, vitamin K, vitamin C and a wealth of other nourishing micronutrients.

Brassicas

Broccoli, cauliflower, cabbage and Brussels sprouts are abundant and lend themselves beautifully to roasting and braising. These cruciferous vegetables provide fiber, vitamin C and a range of phytochemicals, making them a particularly nourishing foundation for autumn meals.

Alliums

Onions, garlic, leeks, and shallots are rich in naturally occurring sulfur compounds and antioxidants. Garlic has been used across healing traditions, including by the Ancient Greeks and Romans to support digestion, in Traditional Chinese Medicine for respiratory health, in Ayurveda for circulation and heart health, and in ancient Egypt as a source of strength and vitality.

We look forward to nourishing you this fall!