October is a fantastic time to enjoy seasonal produce across the United States. Fall brings cooler temperatures and a variety of fresh fruits and vegetables, but the specific produce available can vary depending on the region. Let’s explore what’s in season in different parts of the U.S. this October.

Northeast

The crisp autumn air in the Northeast signals the arrival of some of the best fall produce. Farmers' markets are brimming with:

• Apples: Many varieties, including McIntosh, Honeycrisp, and Gala, are at their peak. Perfect for baking or enjoying fresh.
• Pumpkins: Not just for carving, pumpkins are great for soups, pies, and roasted dishes.
• Brussels Sprouts: These nutrient-dense vegetables thrive in the cooler weather.
• Cranberries: Grown primarily in Massachusetts, fresh cranberries are a fall staple for sauces and baking.

Southeast

In the Southeast, the mild fall temperatures extend the growing season for a variety of produce:

• Sweet Potatoes: North Carolina is the leading producer of sweet potatoes, and they are in abundance during October.
• Okra: Still available in the southern states, okra adds a unique texture to fall stews and gumbos.
• Collard Greens: These hearty greens flourish in cooler weather and are a Southern favorite.
• Pecans: October marks the start of pecan harvest season, perfect for pies and savory dishes.

Midwest

The Midwest has a bounty of hearty crops that thrive in the cooler fall weather:

• Squash: Varieties like butternut, acorn, and spaghetti squash are in season and great for roasting or soups.
• Cabbage: A versatile vegetable that can be used in slaws, soups, or fermented as sauerkraut.
• Beets: Packed with nutrients, beets add a vibrant color to fall salads and roasts.
• Potatoes: As a staple crop in the Midwest, potatoes of all kinds are plentiful in October.

Southwest

In the Southwest, October’s warm days and cool nights bring a mix of summer and fall produce:

• Chiles: The famous Hatch chile season wraps up in early October, but other varieties of peppers are still available.
• Tomatoes: Late-season tomatoes continue to flourish in the Southwest’s warm climate.
• Figs: This sweet fruit is available in early October and is perfect for snacking or adding to fall salads.
• Pomegranates: These antioxidant-rich fruits start appearing in markets and add a punch of flavor to fall dishes.

West Coast

The West Coast, particularly California, offers a year-round growing season, but fall brings some of the best produce:

• Grapes: October is prime grape season, especially in California’s wine regions.
• Persimmons: This unique fruit is in season from October through December and can be eaten fresh or used in baking.
• Artichokes: Fall is the secondary growing season for artichokes in California, known for their delicate flavor.
• Kale: Cooler temperatures help kale thrive, making it a popular green in fall salads and sautés.

Pacific Northwest

The Pacific Northwest’s cooler climate and rich soil provide ideal conditions for several fall favorites:

• Pears: Known for their sweetness, varieties like Bosc and Bartlett are abundant in October.
• Hazelnuts: Oregon is the top producer of hazelnuts, which are harvested in the fall and add a nutty crunch to both sweet and savory dishes.
• Mushrooms: Wild mushroom season peaks in the fall, with chanterelles and morels being highly sought after.
• Leeks: A mild, onion-like vegetable perfect for soups and stews, leeks are a fall staple in this region.