Apples: Late varieties such as Fuji, Braeburn, and other regional favorites

Pears: Locally grown pears for tasting, baking, or a simple dessert

Quince: A fragrant specialty fruit to cook into preserves or poach

Persimmons & medlars: Specialty late-fall fruits at select orchards; availability extends later into fall

Winter Squash: Delicata, kabocha, acorn, butternut, spaghetti and Hubbard
Sugar Pie Pumpkins: Small, sweet pumpkins made for roasting and baking
Corn: A final taste of summer during the first weeks of September
Heirloom Tomatoes: Last call before the cool weather settles in

Tuscan Kale: Dark, sturdy greens that thrive in cool weather
Swiss Chard: Colorful stems and tender leaves
Brussels Sprouts: Often sweeter after the first cold nights
Cauliflower: Abundant at markets through October
Hardy Greens: Kale, collards and other cold-weather leaves that continue into November

Blackberries: The last wild and cultivated berries of the season
Cranberries: Fresh from the coastal bogs of Grayland and Long Beach
Concord Grapes: Deeply fragrant and available for only a short stretch in October

Carrots: Sweetened by the cooler weather
Parsnips: Earthy, pale and perfect for roasting
Rutabagas: A sturdy root vegetable for soups, mashes and winter meals
Potatoes: Newly dug and ready for comforting fall cooking
Celeriac: Knobby, mild and especially good in purées and soups
Leeks: A softer, sweeter member of the onion family

Chanterelles: Beginning after the first good rains and peaking in October
Hazelnuts: Fresh Oregon filberts arriving at markets in mid-fall