Autumn food: The seasonal produce you need to be cooking with right now

It’s officially spooky season, and honestly, the vibes are immaculate. If you’re looking to lean into that main character energy in the kitchen, it’s time to stop settling for the basic produce aisle lineup and lean into what’s actually hitting its peak. Real talk: your fall dinner parties are about to get a major upgrade.

Get cooking with these stars

• Quince: These look like baseballs and are kind of intimidating, but hear me out—poach them whole until they’re soft, ditch the core, and blitz them. It’s a literal aromatic dream.
• Leeks: Lowkey the most underrated ingredient. Wrap them in foil with olive oil and garlic, roast them for 40 minutes, and they become total comfort food.
• Apples: Grocery store apples are mid. To get the elite flavor profiles like Cox’s Orange Pippin or Egremont Russet, hit up direct suppliers or online boutiques.
• Squash: Move over, basic butternut. Varieties like Crown Prince and Uchiki Kuri are highkey superior. Roast them unpeeled with earthy spices for maximum flavor.
• Fungi: If you're foraging for porcini or chanterelles, just make sure you’ve got a solid guidebook like John Wright’s Mushrooms: River Cottage Handbook so you don’t accidentally eat the wrong thing. Safety first, bestie.
• Chestnuts: Nothing screams fall like roasting these over a fire. Just remember to cut a cross into the tip, or they might turn bitter. Keep an eye on them—don’t let them burn.
• Chillies: Supermarket spice levels are honestly a snooze. Level up by ordering from specialists who offer everything from complex poblanos to the Carolina Reaper.

The garden checklist

Don't let your garden slack off now that the weather is turning. You should be sowing your Claudia Aquadulce broad beans "knuckle deep" for a spring harvest. When harvesting squash, make sure to keep a short stalk on them to stop them from rotting while they cure in a cool, light spot. Also, if you’ve still got green tomatoes, bring them inside to ripen on a sunny sill or toss them in a bag with a banana—the ethylene is a total hack for finishing the job.

Why it matters

Eating seasonally isn't just about aesthetic points; it’s about getting the best flavors and textures that nature provides, helping you save money, and actually enjoying the produce when it’s at its peak.