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Vegetables: Arugula, Asian Greens, Beans, Beets, Broccoli, Cabbage, Carrots, Cauliflower, Corn, Eggplant, Leeks, Lettuce, Onions, Peas, Peppers, Potatoes, Radishes, Spinach,  Swiss Chard, Tomatoes, Winter Squash

Fruit: Apples, Cranberries, Pears, Raspberries


Vegetables: Arugula, Beets, Broccoli, Brussels Sprouts, Cabbage, Garlic, Herbs (perennial), Kale, Leeks, Onions, Parsnips, Potatoes, Pumpkins, Radishes, Rutabaga, Spinach,  Swiss Chard, Turnips, Winter Squash

Fruit: Apples, Concord Grapes, Cranberries, Pears, Raspberries

Roasted Acorn Squash Soup For One
Right Food for the Season - Early Fall
Written by Michelle Lahey   

Growing up, fall meant jumping into a pile of leaves my parents just spent hours raking, then heading inside for a warm family meal. Because of these fond fall memories, this is by far my favorite time of the year – even though now I do the raking and the cooking. 

Roasted Acorn Squash Soup

Considering every autumn day as a kid ended with a comforting dinner, preparing similar meals in my own home during this season is borderline mandatory for me. I love dishes like chili, soup, and lasagna this time of year, chocked full of fall’s freshest bounty. And on a recent chilly fall evening – when my husband was away on business - I decided to use some leftover roasted acorn squash in a simple soup for one. This decision was one of the best ones I’ve made so far this fall.

The sweet maple syrup (from Ithaca, N.Y.) mixed with the savory onion and garlic provided me with a calming meal reminiscent of those I savored as a child. And if you’re cooking for more than one, simply double (or triple) this recipe as needed. [Quick note: you will not need the whole acorn squash for this recipe. Roasted acorn squash is a fabulous side dish on its own, so enjoy those leftovers!].

Apple and Cheddar Grilled Cheese Sandwiches
Right Food for the Season - Early Fall
Written by Michelle Lahey   

Melted cheese and toasty bread. What more do you need in life?

"Chip Chip" Maki
Right Food for the Season - Early Fall
Written by Jon Ross-Wiley   

I love sushi.  Love, love, love sushi.  I would eat it for dinner every night if I could find a place that featured local ingredients and if my wallet could handle it.  A few years back, I was on a major sushi kick, so I thought, "why not teach myself how to make it?" Certainly not a revolutionary idea, but one that provided me with access to large amounts of sushi, utilizing local ingredients, at a fraction of the cost. To me, it was the equivalent of opening up my own mint, and just printing out one hundred dollar bills whenever it struck my fancy. I hadn't made sushi rolls (maki) in a while, but when I made this recipe (which uses acorn squash and beets), I knew I'd be making it more regularly in the future.  I hope you enjoy it as well.

Why is it called "Chip Chip" Maki? 

Harvest Grain Salad
Right Food for the Season - Early Fall
Written by R. Patrick Kent   

A few weeks ago, LIS was out at the Roslindale Farmers' Market for another great day of fun and food. After the success of our Tomato Day Recipe Contest [see the winning recipe here]in August, we decided to sponsor another such contest in keeping with the day's theme; Apple. The submissions had to use apple and another one or two ingredients available at the market that day. We got several great entries that really captured the flavors of fall. However, one stood out. It works as both a autumn side dish or a hearty main course. So, without further ado, the winner is...envelope, please...

The Ultimate BLT: A Farewell to Tom
Right Food for the Season - Early Fall
Written by Lizzy Butler   
Recently I have found myself at a crossroads during visits to farm stands.  The other day, for example, I walked down to Verrill Farm in Concord, MA and stood in their outdoor produce section presented with a predicament.  To my left I saw crates of butternut, acorn, and delicata squashes, practically asking me to crack them open, roast them, and make soup…all next to a warm fire, and probably while watching a football game.  Then, to my right, I saw crates of the last ears of corn, and an entire table of…what’s this?  The last-man-standing summer tomatoes?  I must have looked like the most conflicted shopper the produce section had ever seen.  

Do I let summer go and embrace fall, or hang on until Mr. Frost makes me let go?  I decided that that moment at the stand was probably the last living breath these summer treats would have before becoming compost, and I had to act accordingly.  With that, I reached for the tomatoes – the more delicate of the two summer options – and filled my up my basket.  Sure, technically it was fall, but that didn’t mean I still couldn’t give summer a proper goodbye.

What's In Season? 


(click here for a printable chart)