Photo by Jordan Anthony-Brown.
By DCist contributor Jordan Anthony-Brown
Fall is officially here, which means two things. One, you can get your pumpkin spice latte fix and Instagram your heart out about it. But beyond that, it also means that some of the best and most versatile produce out there is now in season. Check out some of these seasonal fall favorites below, along with suggestions for how to cook them and where to buy them.
APPLES: Apples are the unofficial mascot of fall. In fact, you’re probably making plans to go apple picking as you read this. But before you do, consider that there are several thousand named and known apple varieties throughout the world, and you’ve probably only sampled a handful of them. Some apple varieties are used almost exclusively for cider-making or desserts, while others are suitable for eating fresh out of the orchard. Try a classic lattice-topped apple pie or a savory salad of shaved kohlrabi with apples and hazelnuts.
BEETS: Even if beets’ earthy flavor has turned you off in the past, consider that beets actually come in a multitude of colors and flavors. From the candy-striped Chioggia beet to the more common Bull’s Blood, there are may ways to for you to infuse beets into your fall dinner gatherings, potlucks, and solo dinners. We recommend starting with a classic beet and walnut salad or roasted and topped with a lemon-y vinaigrette.
BROCCOLI RABE: Broccoli rabe is just a baby version of broccoli, right? Wrong. While broccoli rabe (also known as “rapini”) is usually found near the broccoli, it’s actually part of the turnip family, with its bitterness and pungency being a telltale sign of the relation. Though available virtually year-round, broccoli rabe is at its peak in the cooler months. It makes a great addition to pasta or pizza, serves as a great side dish simply sautéed up with garlic and olive oil, and pretty much goes with anything involving fennel. Try it with Italian sausage or with white beans and lemon.
BRUSSELS SPROUTS: Sprouts can be delicious (and, yes, nutritious) when prepared and handled correctly. Forget those boiled, overcooked green things you’ve eaten in the past. Brussels sprouts at their peak in cool weather and are delicious when paired with mustard, lemon, saltier cheeses, maple, and, of course, bacon.
CARROTS: Carrots don’t come in just the large and baby sizes, and they’re not always that typical orange color. Carrots have actually migrated around the color spectrum in recent years, and early carrots were large and purple. But in modern times, and with the increased access to local products, you can now find carrots of all varieties and colors: yellow, white, red, purple, and orange. They’re extremely versatile in the kitchen—roasted, braised, grilled, sautéed, or even a delicious carrot soup—so there are plenty of ways to get your carrot fix this fall.
CAULIFLOWER: Despite it’s strong odor when cooked, cauliflower actually on the delicate side in terms of flavor and should be treated as such. One way to bring the flavor out is to mix your cauliflower with stronger flavors—bold cheeses and vinegars of all types, for example. And don’t just boil or steam the cauliflower: add some flavor and caramelization by roasting it in the oven or giving it some love on the grill. A little bit of that char and color will go a long way to develop the flavors of cauliflower.
MUSHROOMS: Mushrooms are fairly polarizing as foods go. Coming directly from the earth, mushrooms are often dirt-ridden and often a bit worse for the wear in their natural state. But once they get cleaned up, mushrooms are highly versatile and delicious, particularly given the many varieties that exist out there, each with their own set of strengths and distinct characteristics. Common varieties, like Portobellos, are great when added to stews, soups, and risottos, or stuffed and roasted. Or if you care to get more exotic (and a bit more expensive), pick up some oyster or maitake mushrooms, which boast a flavor and texture that will almost convince you that you’re eating meat.
RADICCIO: Part of the chicory and endive family, radicchio is a beautiful and colorful vegetable, but it is a bitter one. Boasting a deep purple color (similar to red cabbage) and a crunchy and resilient texture, the natural bitterness of radicchio lends itself well to strong vinegars and vinaigrettes. The natural bitterness in its leaves can also be mitigated by slicing it thin and adding complementary ingredients, such as shredded carrots. Feel free to also roast or grill radicchio, or toss it with pasta or risotto, particularly with ingredients that can offset the bitterness.
SWEET POTATOES: Sweet potatoes don’t just come in that orange color that we’re most familiar with. Skins can be reddish brown or reddish orange, rust colored, deep purple, copper, or a light cream color, and the flesh can range from the common rich orange to lilac, pale yellow, and also a deep purple. If you see an unusual-looking tuber at your local farmers’ market, be bold and grab a few. Try pairing them with Asian flavors like ginger, cardamom, chilies, and coconut milk or classics like brown sugar, bourbon, and cinnamon.
SQUASH: It’s hard to find a vegetable so ubiquitously cooked, eaten, and enjoyed across the fall months. Whether it’s butternut, kabocha, hubbard, or a good old-fashioned pumpkin, all these squash varieties have a beautiful orange color and naturally sweet flavor that makes it great for both savory and sweet dishes. Arguably the best and easiest thing that you can do with squash is to make a simple and delicious soup. Other great options include roasting your favorite variety and pairing it with cheeses like feta and gruyere or toasted nuts.
There are so many farmers’ markets in D.C., Maryland, and Virginia that you have no excuse not to visit one and pick up some quality fall produce. This list a small sampling of the many great markets in the area. Here we’ve limited our list to markets operating on the weekends.
Washington D.C.
14th & U Farmers Market
Location: In front of the Reeves Center at 14th and U Street NW
Hours: Saturdays from 9 a.m. until 1 p.m
Last day of the season: November 22nd
Bloomingdale Farmers Market
Location: In front of Big Bear Café at the corner of 1st and R Street NW
Hours: Sundays from 9 a.m. until 1 p.m
Last day of the season: November 23rd
Columbia Heights Community Marketplace
Location: Columbia Heights Civic Plaza at the corner of 14th Street and Park Road NW
Hours: Saturdays from 9 a.m. until 1 p.m.
Last day of the season: December 13th
Dupont Circle FreshFarm Market
Location: 20th Street NW between Massachusetts Avenue and Hillyer Place.
Hours: Sundays from 9 a.m. until 2:00 p.m. through December, before shortening its hours to 10 a.m. until 1 p.m. starting in January
Last day of the season: Open year round
Eastern Market Farmers’ Market and Farmers’ Line
Location: 7th Street SE, between C Street and North Carolina Avenue
Hours:The open-air Farmers’ Line market operates on Saturdays 7 a.m. to 6 p.m. and Sundays from 9 a.m. to 5 p.m.
Last day of the season: Open year round
Glover Park-Burleith Farmers Market
Location: In the parking lot of Hardy Middle School at the intersection of Wisconsin Avenue and 35th Street NW
Hours: Saturdays from 9 a.m. until 1 p.m.
Last day of the season: November 22nd
H Street FreshFarm Market
Location: Corner of H Street NE and 13th Street NE
Hours: Saturdays from 9 a.m. until noon
Last day of the season: December 20th
Mt Pleasant Farmers Market
Location: Mt Pleasant Street, between Park Road NW and Lamont Street NW
Hours: Saturdays 9 a.m. to 1 p.m.
Last day of the season: December 20th
Petworth Community Market
Location: 9th Street and Upshur Street NW
Hours: Saturdays from 9 a.m. until 1 p.m.
Last day of the season: October 25th
Union Market FreshFarm Market
Location: The parking lot of Union Market (1309 5th Street NW)
Hours: Sundays from 11 a.m. until 3 p.m.
Last day of the season: October 26th
Maryland
Bethesda Central Farm Market
Location: Near the intersection of Arlington Road and Old Georgetown Road
Hours: Sundays from 9 a.m. until 1 p.m.
Last day of the season: December 28th
Silver Spring FreshFarm Market
Location: Ellsworth Drive between Fenton Street and Georgia Avenue
Hours: Sundays from 9 a.m. until 2 p.m. through December, before shortening its hours to 10 a.m. until 1 p.m. starting January
Last day of the season: Open year-round
Takoma Park Farmers Market
Location: Near the intersection of Eastern Avenue NW and Laurel Avenue
Hours: Sundays from 10 a.m. until 2 p.m.
Last day of the season: Open year-round
Virginia
Arlington Farmers Market
Location: Adjacent to the Arlington County Courthouse parking lot, at the intersection of N. Courthouse Road and N. 14th Street
Hours: Saturdays from 8 a.m. until noon through December, before shortening hours to 9 a.m. until noon beginning in January
Last day of the season: Open year-round
Falls Church Farmers Market
Location: In the City Hall parking lot at 300 Park Avenue.
Hours: Saturdays from 8 a.m. until noon through December, before shortening hours to 9 a.m. until noon beginning in January
Last day of the season: Open year-round
Old Town Farmers Market
Location: Market Square at 301 King Street in Alexandria
Hours: Saturdays from 7 a.m. until 12 p.m.
Last day of the season: Open year-round
