October is such a time of change and renewal. Around the first week of October is when we expect our first frost date. It hasn’t happened yet this year, but I can feel it on the horizon. This really changes things in the garden and kitchen. All those lovely summer or warm weather produce are done once the frost hits. The fall garden is growing nicely by now. With the frost things like kale and other brassica plants as well as carrots, beets, turnips and other root vegetables become more sweet. This makes them shine in your autumn meals. You may be surprised to see how much is available seasonally in October, the first full month of autumn. I love this time of year, there is still an abundance of fresh local produce available. It is also a time to finish off the warm weather produce that was harvested before the first frost.

*Vegetables:

• Artichokes
• Beets
• Bok Choy
• Broccoli 
• Brussels Sprouts
• Cabbage
• Carrots
• Cauliflower
• Celeriac 
• Celery 
• Chard
• Chives
• Collard Greens
• Corn
• Eggplant 
• Garlic
• Ginger
• Kale
• Leeks
• Lettuce
• Mushrooms
• Onions
• Parsnips
• Peas
• Potatoes
• Pumpkins
• Radish
• Rutabagas
• Spinach
• Sweet Potatoes
• Winter Squash

Fruits:

• Apples
• Bananas 
• Cranberries
• Dates
• Figs
• Grapes
• Kiwis
• Pears
• Plums
• Pomegranates 

*I included a few herbs under vegetables, you can bring herbs from you garden in to your house to over winter near a bright window for fresh herbs all season long.