Fall Farmers’ Market: Shop Once, Eat All Week

Flush with pumpkins, greens and fall fruits, autumn is a beautiful time at the farmers’ market. Unlike delicate summer corn and berries, fall ingredients tend to be sturdy and hearty — and that means they can hold up well in the kitchen.

 

Our smart shopping strategy: early in the week, use fruits and vegetables that taste best just after harvest, and store the rest to enjoy later in the week. Use our guide and recipes below to get inspired.

 

Day 1: Figs Figs are extremely perishable and should be eaten as soon as possible after purchase. Their soft, plump texture and sweetness shine when cooked gently alongside pork tenderloin. Pork Medallions with Roasted Figs

Day 2: Brussels Sprouts Though they can be stored in the refrigerator for a few days, Brussels sprouts are best eaten soon after purchasing — especially if you’re not cooking them. When shaved thinly, they are delicious eaten raw. Brussels Sprout and Arugula Salad with Walnuts

Day 3: Broccoli Rabe Broccoli rabe will last in the refrigerator for a few days when stored in a plastic bag. It’s delicious in Italian dishes, like pasta, pizza and even as a topping for crostini. Whole-Wheat Pizza with Broccoli Rabe and Turkey Sausage

Day 4: Pomegranates Pomegranates can be left at room temperature for up to 5 days, thanks to their thick skins. They pair well with lamb, as is classic in Middle Eastern cuisine. Warm Lamb and Farro Salad with Fennel and Pomegranate

Day 5: Kale Kale should be stored in a plastic bag in the refrigerator for up to 5 days. Its dark green leaves add freshness to pasta and creamy cheese. Penne with Ricotta Cheese and Greens

Day 6: Beets Beets stay fresh in the refrigerator for up to 10 days — just remember to cut off their greens and use those immediately. The roots are delicious simply roasted and tossed with bitter greens. Beet and Watercress Salad with Fresh Mozzarella

Day 7: Pumpkin Hard shells protect pumpkins from easy spoilage, so most will keep for a month or longer if stored in a cool, dry place. Its sweet, nutty flavor is perfect simmered with meat and spices in a fall stew. Pork and Pumpkin Stew