FROM SOUP TO NUTS
As the weather starts to change from hot to cold, it's a good idea to change your home-cooking menu to reflect seasonal dishes and availability. From end-of-summer sales on items that will last until next year to inexpensive ingredients that come in handy throughout the fall, there are plenty of opportunities to stock up on grocery store essentials. Turning to seasonal produce is another way to spend thoughtfully while creating satisfying meals that are full of nutrients and flavor. Here are 50 things to put on your grocery list this fall, along with some ideas on how to use the lesser-known items.
Related: 50 Free and Cheap Festivals That Celebrate Autumn
PUMPKIN
Come autumn, fresh pumpkins pop up in patches and supermarkets across the country. The orange gourds are inexpensive and versatile. They can be used in savory or sweet dishes and double as decorations, whether displayed in a simple seasonal arrangement or carved into elaborate jack-o'-lanterns for Halloween.
Related: 13 Things to Do With Leftover Pumpkin Guts
STORAGE CONTAINERS AND BAGS
Fall is soup season, and a big pot provides a lot of leftovers. After eating the same soup for several days, it can be tempting to toss the last few servings and make something different. Having bags or containers on hand makes it easy to put single servings in the freezer for later.
PEARS
Juicy pears make a satisfying snack on their own and can be used in seasonal dishes in a variety of ways, from cut up in salads to poached in leftover wine. There are about 10 common varieties of pears sold across the United States; try them all to keep from getting bored.
POMEGRANATES
This many-seeded fruit has a short season in which prices drop and it reaches the peak of ripeness. While pomegranate juice is popular, the fruit offers more flavor and nutrition (and possibly an aphrodisiac effect).
CELERY ROOT
This once neglected root vegetable, the underground part of unharvested celery, has become trendy. Rather than spending a small fortune at a restaurant for a soup or side dish made with celery root, or celeriac, make it at home. Celery root cooks a lot like a potato. The blog Six Burner Sue has 10 serving suggestions.
GARLIC
The garlic harvest happens in early fall, which floods markets with ripe and piquant bulbs and makes it a good time of year to stock up, especially for those with a cool and dry basement or cellar for storage. This allows for fresh-tasting garlic right up until next year.
PERSIMMONS
Sweeter than candy, these bright orange-red fruits have a unique soft and creamy texture. Persimmons can be eaten at any stage of ripeness but are at their best as they turn bright and deep red and are very soft to the touch. The Kitchn has 10 recipes (and some tips) for using the fruit.
QUINCES
Quinces were as popular as apples and pears once upon a time. The fruit has a floral aroma and a slightly lemony, tart flavor, which makes it ideal for mixing with sweet apples for pies or jams. Look to the Organic Authority for other ways to use it.
FENNEL
Fennel is loved for a peppery, anise-like flavor, which turns more mild when cooked. It adds depth of flavor to any dish that calls for roasted vegetables and can be consumed raw as a crunchy and pungent crudité. The fronds on the top can be used as fresh herbs.
PARSNIP
Seldom seen in the spring and summer, parsnips look like white carrots and have a starchier texture and slightly sweeter, earthy flavor. They can be added to any vegetable medley or mashed into a sweet pastry filling. The BBC's Good Food offers a list of parsnip cooking ideas (with just a few lapses into the metric system).
RUTABAGA
A rutabaga is essentially a large turnip. These big, starchy root vegetables are hearty and stay fresh for a long time when stored in a cool, dry place. They can be used in place of or alongside potatoes to bulk up a dish and diversify its nutrition and flavor.
CITRUS
Fresh citrus starts appearing on grocery store shelves in autumn, which means it's time to indulge in tangelos and grapefruits again. The burst of vitamins can help bodies stay in good health as the variety of fresh vegetables decreases after summer.
CHARCOAL
With grilling season drawing to a close, stores reduce prices on charcoal to move it out. Homeowners with a garage or shed to store it in should grab a few bags for the first cookout next year, or even a wintertime barbecue.
Related: 19 Steps to Prep Your House and Yard for Fall and Winter
EXTRACTS
Take cool-weather baking to the next level with the small addition of extracts and essences. Armed with the basics, such as vanilla, almond, and lemon, cooks can make a variety of confections and pastries without a lot of expensive specialty ingredients.
SUGAR
The holidays on the horizon bring guests and plenty of baking, whether it's cupcakes for a Halloween party or a pecan pie for Thanksgiving. Buying sugar in bulk, both white and brown, will ensure the kitchen is well stocked for the least amount of money in the long run.
FLOUR
The chilly autumn is a good time to stay inside and practice breadmaking or perfect a cookie recipe. Flour can also thicken sauces for hearty meals. Buy flour in bulk to get the lowest price and have a ready supply throughout the season.
Related: 10 Pantry and Freezer Staples to Buy in Bulk
PUMPKIN-FLAVORED EVERYTHING
From coffee creamer and yogurt to Pop-Tarts and cereal, it seems like every brand is releasing a pumpkin-flavored version for fall. Taste a few that pique your interest to get seasonal inspiration for your own culinary ventures.
NUTS
Roasted nuts make a healthy and hearty snack, especially during cool weather. Buying nuts in bulk can reduce the overall cost, and storing them in the fridge or freezer keeps them fresh throughout the winter.
COOKING OIL
Even those who don't spend much time in the kitchen find themselves staying in to cook at home in cold weather. Rather than buying small sizes of a favorite cooking oil, invest in a large container when it goes on sale to reduce the overall price.
COOKIES
Between Halloween parties and unexpected company during the holidays, there will likely be a few guests coming through. Keep some cookies in the pantry so there's always something to put out when they arrive.
HOT SAUCE
As temperatures drop, add a little heat to your food. It's a good time to experiment with spicy recipes and find a favorite type of hot sauce.
FROZEN VEGETABLES
The variety of fresh vegetables is starting to disappear from supermarket shelves, but it's still important to keep vegetables on hand to incorporate into a healthy diet. Inexpensive bags of frozen vegetables make it easy to add nutrition to many dishes.
VANILLA ICE CREAM
Creative ice cream flavors such as peach and watermelon will be back next summer. For now, keep a stash of vanilla ice cream in the freezer for topping warm brownies or pie.
DRY PASTA
Inexpensive and nonperishable, dried pasta is a cool-weather staple. In a matter of minutes, a box of pasta can be transformed into a warm, satisfying dish for a crowd. Don't forget to keep a jar of a favorite sauce on hand too.
CANNED SOUP
With cold and flu season in full force, it's a good idea to keep a can or two of soup around. While homemade soup is always best, the convenience of canned can be hugely helpful during a busy time of year.
DARK LEAFY GREENS
As fresh lettuce and other green vegetables start to diminish for the year, it's important to keep leafy greens in your diet. Dark leafy greens such as kale are hearty and survive into the fall, offering an excellent and delicious source of nutrition.
DRIED BEANS
Beans are incredibly cheap, nutritious, and versatile. Since they go so well in soups and stews, there are plenty of opportunities to use them in the fall. Dried beans can be stored more efficiently and have a better flavor and texture when cooked.