2024-10-05 09:02:36
In October, fall sets in and with it, an abundance of fruits and vegetables perfect for comfort food. From squash to chestnuts, including mushrooms and cabbage, seasonal products offer you a true festival of flavors.
Eating seasonal fruits and vegetables has many advantages: they are tastier, rich in nutrients and you also reduce your ecological footprint. By making this choice, you are doing good for your body, your taste buds, and the planet.
Lots of squash on the plate
Between October and December, squash invades the markets: pumpkin, pumpkin, butternut, pumpkin, so many varieties that brighten up autumn dishes. These fruits, although eaten like vegetables, are rich in pro-vitamin A and low in calories. Their tender flesh lends itself to many preparations: soups, purees, gratins or even desserts. Stored whole, they can last several months, but once cut, they are quickly eaten.
Mushrooms in the spotlight this fall
Autumn is the ideal season for picking mushrooms, because the climatic conditions are perfect: humidity, softness and soil nourished by decomposing leaves. In 2024, with regular rains and variable temperatures, conditions are ideal for abundant picking, contrasting with the droughts of 2022 and 2023 which had slowed their growth.
This season, which extends from September to November, is conducive to the growth of porcini mushrooms, chanterelles, sheepsfoot and death trumpets. However, each species has its own calendar: the Bordeaux porcini mushroom is found since September, while the trumpet of death and the chanterelle appear mainly in October. Knowing the season of each mushroom is essential to optimize your harvests.
Vegetables to put on the menu in October
Beetroot, a soft and sweet root, is a must for the fall season, present on the stalls from May to October. Cultivated since Antiquity, it comes in several varieties, such as Crapaudine and Chioggia, and is particularly popular in France, particularly in Champagne-Ardenne and Brittany. Rich in vitamins B9, potassium and manganese, it offers a multitude of gourmet recipes and can be kept for several days in the refrigerator, or even frozen to enjoy it all year round.
Celery root, a rustic vegetable with a nutty flavor, is mainly eaten in autumn and winter. Low in calories, it is rich in fiber and minerals, which makes it a healthy ally in winter dishes. Cultivated in France, mainly in Hauts-de-France and Brittany, there are several varieties such as the Prague Giant or the Boule de Marbre.
Turnip, a root vegetable, is eaten in spring and autumn. In spring, it is young, crunchy and perfect in a planter. In the fall, it is harvested when ripe and is suitable for soups, gratins or stews. There are several varieties, such as the Boule d’Or turnip or the early flat red turnip. It is rich in vitamins C, potassium and calcium and will keep for up to two weeks in the refrigerator.
In October, cabbages are in the spotlight, offering a rich variety full of benefits. From Brussels sprouts to broccoli, including cauliflower or Chinese cabbage, they provide vitamins C and K, strengthening immunity and bone health. In the kitchen, they are suitable for many preparations: roasted, sautéed or steamed.
Finally, endive, a typical winter vegetable, is harvested from October to April. It grows in darkness to maintain its whiteness and tenderness, and is mainly cultivated in Nord-Pas-de-Calais, Picardy and Brittany. Low in calories, it is rich in vitamin B9 and potassium. It is eaten raw in salads or in garnished trays, and cooked, notably braised, gratinated or in crumbles for comforting dishes during the cold season.
The star fruits of the season
Quince, a fruit of the quince tree with a shape similar to a pear and yellow skin, reveals its intense perfume and its flesh once ripe, but it is always eaten cooked. It is rich in fiber and vitamin C, although this decreases during cooking. Good for digestion and cholesterol regulation, quince lends itself to many recipes: jellies, fruit jellies, jams, or even savory dishes such as tagines and poultry accompaniments.
Another fruit to put in the basket during your shopping: persimmon, also called Japanese persimmon. This autumn fruit is native to China and Korea, grown in France mainly on the Côte d’Azur. Its season extends from September to January. There are two main varieties: persimmons with firm flesh, such as Sharon or Fuyu, and persimmons with astringent flesh, which must be eaten ripe to reveal their sweetness.
The fig, a sweet fruit from late summer and early autumn, is eaten from July to October, particularly in the Mediterranean regions. What we call a “fig” is actually a receptacle filled with microscopic flowers. There are two types of figs: purple ones, sweet and generous, and white ones, more delicate. To choose a fig carefully, opt for a supple, juicy fruit with a small, firm stem. Fragile, it keeps for 48 hours in the refrigerator, but can also be frozen or dried.
The chestnut, a delicious souvenir of walks in the forest, is an autumn treasure. Available from October, it can be gleaned from under the trees or bought from stalls. In France, it grows mainly in Ardèche, Auvergne, Cévennes and Corsica. Rich in complex carbohydrates, fiber and vitamins, chestnuts are a natural source of energy. It will keep for a few days in the refrigerator, or freeze to be used all year round.
Hazelnut, this small dried autumn fruit, seduces with its delicate flavor and its many benefits. Rich in fiber, magnesium and energy, it is harvested from the end of August until November. Cultivated in France, particularly in Occitanie and Nouvelle-Aquitaine, it is perfect for sweet or savory recipes.
Products that will soon disappear from the shelves
The grapes, emblem of the beginning of autumn, color the markets with their generous bunches, picked from August to October. First cultivated for wine under the influence of the Greeks and Romans, it reached French tables from the reign of François I, but it was in the 19th century, during a wine crisis, that its consumption began. is widespread.
Today, the French taste around four kilos of grapes per year, mainly from the South-East, where 70% of national production is concentrated. Each variety, whether Chasselas, Muscat or Centennial, is appreciated for its freshness, its firmness, and often its AOP, a guarantee of quality.
Quetsche, a deep purple Alsatian plum, is best enjoyed from mid-August to October. Its juicy, orange flesh works wonders in many recipes, notably the famous Alsatian tart, but it also shines in a sweet and sour version. It is full of vitamins A, C and E with antioxidant properties, as well as minerals such as phosphorus, potassium and magnesium, essential for bone and muscle health.
The sweet potato reaches its peak season in France between the end of summer and the beginning of autumn, particularly in Provence and Languedoc-Roussillon. It comes in several varieties, with orange, white or purple flesh, each with specific nutritional properties. Rich in vitamin A, fiber and antioxidants, it is low in calories and ideal for health.
To choose it, choose firm tubers without spots. Sweet potatoes should be stored away from light and at room temperature, but should not be refrigerated. In the kitchen, it lends itself to many preparations: mash, fries, gratins, soups or even desserts like brownies. To freeze it, it is recommended to cook it first, then slice it.
If autumn also marks the end of the peak season for green beans and zucchini, which will only return with summer, this period offers its share of delights to wait until the return of summer products.
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