Garden-Fresh Fall Produce

See what's in season now from The Chef's Garden.

Carrots

Cooking brings out the natural sweetness of carrots. For a comforting side dish, Alex Guarnaschelli roasts the orange vegetables with dark brown sugar and warm molasses. She also likes to cut the leafy tops and sprinkle them on top as a garnish. Photograph by The Chef's Garden

Get the Recipe: Brown Sugared Carrots

Celery Root Harvest

With a tough outer layer, celery root is the cousin of traditional green celery stalks. Serve it roasted, or puree it with potatoes for a creamy side dish. Photograph by The Chef's Garden

Get the Recipe: Roasted Celery Root with Cumin and Parsley

Mixed Brussels Sprouts

These mini members of the cabbage family shine when prepared simply. Try them tossed with butter, spices and a sprinkling of salt. Photograph by The Chef's Garden

Get the Recipe: Brown Butter Sauteed Brussels Sprouts

Kale

Similar to other leafy greens, kale is packed with good-for-you vitamins. Serve Anne Burrell's garlicky Sauteed Kale as a simple side with roasted chicken or turkey. Photograph by The Chef's Garden

Get the Recipe: Sauteed Kale

Cauliflower

Like its close relative broccoli, cauliflower can be enjoyed raw or cooked. Baked with cheese and breadcrumbs in a gratin, the vegetable becomes sheer comfort food. Photograph by The Chef's Garden

Get the Recipe: Cauliflower Gratin

Jerusalem Artichokes

Not to be confused with globe artichokes, these veggies are longer and less round than the typical green variety. Anne roasts hers with cauliflower, Brussels sprouts and a drizzle of olive oil. Photograph by The Chef's Garden

Get the Recipe: Roasted Cauliflower, Brussels Sprouts and Jerusalem Artichokes

Red Kuri Squash

Though similar in shape and color to a pumpkin, these squash lack the same long ridges. Rachael Ray uses the squash to make a (punnily named) Kuri Curry, adding eggplant, tomatoes and lots of spices to the mix. Photograph by The Chef's Garden

Get the Recipe: Eggplant and Squash Curry

Spinach

Spinach comes in both crinkly and flat-leaf varieties and can be harvested at the "baby" phase or later on. Food Network Kitchen uses the greens to make a satisfying salad that's both creamy and crunchy, thanks to the addition of goat cheese and walnuts. Photograph by The Chef's Garden

Get the Recipe: Spinach Salad with Goat Cheese and Walnuts

Potatoes

These spuds are a family-friendly vegetable rich with possibilities. Alex combines them with melted Camembert for a deluxe take on hash browns. Photograph by The Chef's Garden

Get the Recipe: Cheese Fondue Hash Browns

More from:

Fall Produce Guide