Fall in the Bay Area is quietly one of the best times to be in the kitchen. Summer's tomatoes and stone fruit are winding down, the light turns golden, and the market tables fill with squash, apples, persimmons, and greens that actually taste like something. If you have been wondering what fall produce in the Bay Area looks like right now, this is our guide to what to look for and the simple ways we like to cook it.
Why Eat Seasonally in the Fall
Seasonal produce is picked closer to peak ripeness, so it tastes better and usually needs less work from the cook. A roasted squash with olive oil and salt does not need much help. It is also the time of year when our bodies tend to crave warmer, heartier food, which is why fall menus feel so naturally comforting. (If you missed our summer guide, you can read what's in season this summer and why it tastes better.)
Fall Produce in the Bay Area: What to Look For
Exact timing shifts with the weather and the grower, so ask the farmers at your local market what is best this week. Here is what we are cooking with this time of year.
Squash and root vegetables
Butternut, delicata, and kabocha squash
Beets and carrots
Sweet potatoes
Fruit
Apples and pears
Fuyu and Hachiya persimmons
Pomegranates
Late-season figs and grapes
Quince, and the first mandarins as fall turns toward winter
Greens and brassicas
Kale and chard
Brussels sprouts, cauliflower, and broccoli
Radicchio and other bitter greens
Mushrooms and aromatics
Wild mushrooms, which often start to appear after the first good rains
Leeks and fennel
How We Like to Cook Fall Produce
Fall cooking does not need to be complicated. These are a few of our favorite ways to let the ingredients shine.
Roasted delicata squash. Slice it into half-moons, toss with olive oil and salt, and roast until the edges caramelize. The skin is edible, so there is no peeling. Finish with a squeeze of lemon and a handful of toasted seeds.
Persimmon and pomegranate salad. Slice firm Fuyu persimmons over bitter greens like radicchio, add pomegranate seeds and shaved fennel, and dress with a bright vinaigrette. The sweetness and bitterness balance each other well.
Creamy butternut soup. Roast the squash first for deeper flavor, then blend with onion, stock, and a little cream or coconut milk. It freezes well, which makes it a good make-ahead meal for a busy week.
Braised greens. Kale or chard cooked slowly with garlic, olive oil, and a splash of vinegar turns tender and rich. Serve alongside roasted chicken, beans, or grains.
Baked apples or pears. Core them, fill with oats, nuts, and a little honey or maple, and bake until soft. It is a simple dessert that makes the whole kitchen smell like autumn.
A Few Tips From Our Kitchen
Roast at high heat. Squash, Brussels sprouts, cauliflower, and beets all get sweeter and crispier when roasted until they have browned edges.
Balance sweet with acid and bitter. A little citrus, vinegar, or sharp greens keeps fall dishes from feeling heavy.
Know your persimmons. Fuyu persimmons are eaten while still firm. Hachiya persimmons need to be completely soft before eating, or they taste unpleasantly astringent.
Cook once, eat several times. Roast a big tray of vegetables on Sunday and use them in grain bowls, soups, and salads through the week.
Let Us Take the Fall Cooking Off Your Plate
If you love the idea of a fall table but not the planning, shopping, and chopping, that is exactly what we do. Our personal chef service builds menus around what is fresh in Northern California, so your meals change with the seasons. You can read more about how that works in how personal chef services work, or see how we start with custom menu planning.
Ready for a menu built around the best of the season? Get in touch and we will start the conversation.
