Throughout all four seasons, stock up on food to prepare these farmers market meals for breakfast, dinner, and dessert. To highlight fresh fruits, veggies, honey, and herbs, we’ve included our favorite farmers market recipes for supper, side dishes, and snacks (plus a few dessert ideas!).

Consuming locally grown product not only helps the community but also improves the safety of the food supply and is more tasty and nutritious! Visit your local farmers’ market in the fall and winter to take advantage of Western New York’s abundant and fresh harvest. Nothing beats the comforting smell of homemade meals prepared using goods from nearby markets.

Here are a few of our best farmers’ market dishes for the fall and winter:

1. Black Bean Butternut Squash Stew

This healthy vegetarian stew is the perfect fall or winter comfort food, overflowing with fresh farmers’ market veggies, hearty beans and greens, and savory spices!

Butternut squash is loaded with vitamin A and has a sweet flavor, even without added sugar. The whole family is sure to enjoy this smooth and creamy dish!

2. Pumpkin Cauliflower Curry

This meat-free curry recipe is a tasty twist on the classic, creamy Asian dish. Fresh pumpkin and cauliflower bring in a subtle sweetness that pairs perfectly with the coconut milk and rice base.

Many of the seasonings found in traditional curries can be found at the farmers’ market or even grown at home. They include coriander, chili peppers and cumin.

3. Butternut Squash Risotto

Butternut squash makes delicious seasonal dishes, and this recipe is no exception! This risotto makes a great side when served with pork and greens.

A healthy cooking alternative to some other starches, butternut squash’s hearty texture is a great replacement for arborio rice for what is otherwise a traditionally-styled risotto recipe. The squash perfectly balances the stronger flavors of sage and parmesan cheese.

4. Fennel and Potato Gratin

This winter farmers’ market recipe blends layered potato and fennel slices with milk, butter, cheese and spices for a delicious holiday casserole or the perfect dinner side dish.

Fennel is a cold-month vegetable and is available in the late winter or early fall. It can be used as an herb or as part of the dish. It grows well in a variety of climates and can be used in multiple ways for flavorful and healthy cooking.

5. Kale and Mustard Greens with Spicy Sausage

This southern-inspired sausage dish is a quick, simple weeknight dinner loaded with bold and spicy flavors. The recipe uses plenty of vegetables you’ll be able to buy from local farmers at the market.

The kale and mustard greens take on the flavor of the spices in your sausage while offering hearty texture and nutritional benefits.

6. Beet and Goat Cheese Quinoa Patties

These make a great vegetarian-friendly, healthy snack or side. The patties are a scrumptious blend of beets, spinach, potatoes, goat cheese and quinoa!

These can be served alone and dipped in a side of sauce or added to a bakery bun for a unique veggie burger. Their vibrant color and satisfying texture will be sure to wow guests and family members.

7. Vegan Lentil Shepherd’s Pie

This nutritious, plant-based take on the classic Irish comfort food is delicious and surprisingly easy to make! The dish uses plenty of farmers’ market finds, like gold potatoes, carrots, celery and other seasonal vegetables!

The main ingredients can be found at almost any farmers’ market and remain fresh for weeks at a time. The lentils make for a surprisingly satisfying meat replacement that is sure to fill you up.

8. Apple Sweet Potato Quinoa Salad

Cooking from the farmers’ market can be sweet! You can’t go wrong with a healthy quinoa salad for lunch or dinner! This salad is filled with crunchy apples and pecans, roasted sweet potatoes, dried cranberries, shallots and quinoa drizzled with maple syrup and mustard dressing.

Perfect as a side or an entree, this sweet and savory culinary collage is a feast for the eyes as well as the taste buds. Apples, sweet potatoes and cranberries have long played a role in New York food culture and come together to provide a medley of flavors and textures.

9. Farmers’ Market Fall Minestrone

Fall and winter are the perfect seasons for a homemade bowl of this classic soup, chock-full of locally sourced veggies for healthy cooking. Filled with butternut squash, zucchini, carrots, parsley and tomatoes from the local farmers’ market, this soup makes a great starter or entree!

Great when shopping on a budget, this favorite is easy to make and reheat later, so you and your family can enjoy it all winter long!

10. Mushroom Tarte Tatin with Honey & Goat Cheese

This honey-drizzled mushroom and shallot-based pastry with sweet goat cheese is the perfect dish to bring to a holiday party, or to enjoy at home as an appetizer! Sophisticated and inviting, this can be made vegetarian or gluten-free.

What to Buy at the Farmers Market

The local farmers market is an excellent place to start if you’re looking for the freshest fruits and vegetables. Farmers markets are stocked with food that is picked straight from nearby farms at the height of ripeness, meaning it is not only fresh but also extra flavorful. This is in contrast to grocery stores, where product may have traveled a great distance before lying on the shelves for a while. Many farmers markets also offer organic and pesticide-free products, which can help you fulfill your health goals.

Farmers market costs may be more than what you find in the aisles of your grocery store, but the value is in the freshness and quality of the produce you buy, as well as the satisfaction that comes from helping your neighborhood farmers. Even though you might not want to buy all the produce you need in one trip, it’s a terrific method to get components for a recipe you’re planning for a special occasion or seasonal dish.

Read Also: The Benefits of Shopping at Farmers Markets

Are you unsure about what to purchase in the winter, spring, summer, or fall at the farmers market? We’ve compiled the top produce things to look for along with some of the favorite recipes to pair with your fruits and veggies, but availability will vary by area. Before you take your reusable bag and walk out to browse the fresh product stands, here’s everything you need to know!

Winter

During the winter months, you’ll find produce items that are well-suited to thrive in colder conditions, can be harvested late in the fall and stored for several months while maintaining quality. Here are three of the best produce items to find at the farmers market in the winter.

1. Root Vegetables

Root vegetables are plants that grow underground and absorb nutrients from the soil. Often low in calories, fat and cholesterol and high in fiber and antioxidants, they are also a great choice for those new years resolution goals! Varying from earthy to sweet flavor profiles, root veggies lend themselves to countless cool-weather dishes.

• Look for: A firm and feel heavy feel for size; avoid soft spots, holes, rough or discolored skin, and cracks on the base
• Common varieties: Carrots, beets, turnips, parsnips, radishes, rutabagas, celery root, and kohlrabi
• Common uses: As a snack, roasted, pickled and mashed or in soups, stews, and salads
• Betty recipe: Roasted Root Vegetable Salad

2. Leafy Greens

Surprisingly, many leafy greens can withstand cold temperatures and some even become sweeter after a frost, making them one of nature’s most hardy vegetables. Winter leafy greens are often a good source of nutrients like calcium, magnesium, folate and vitamins A, K, and C.

• Look for: Thick stems, crisp, moist, and richly-colored leaves without wilting, brown edges, or spots
• Common varieties: Kale, swiss chard, spinach, collard greens, and mustard greens
• Common uses: Sautéed and in soups, stews, salads, and smoothies
• Betty recipe: Pear and Greens Salad with Maple Vinaigrette

3. Winter Squash

Winter squashes come in a variety of shapes, sizes, and colors but all are equally as flavorful, rich in vitamins, and a great addition to many of your favorite comfort food recipes. The flavor profile ranges from sweet and nutty (butternut squash) to mild and versatile (acorn and spaghetti squash).

• Look for: Even coloring and a firm and heavy feel for its size; avoid soft spots, blemishes, and dull skin
• Common varieties: Butternut, acorn, spaghetti, and delicata
• Common uses: Roasted, baked and in soups, purees, pastas, and casseroles
• Betty recipe: Parmesan-Butternut Squash Gratin

Spring

Once the cold winter months are through, we’re all craving those bright, crisp, mouth-watering fruits and veggies and are getting ready to move past heavier comfort dishes. As you prepare for your fresh salads and desserts, here’s three of the best items to fill your spring basket with.

1. Asparagus

Asparagus is one of the earliest vegetables to appear in spring. It is known for its tender stalks and delicate flavor, which can be enjoyed in a variety of dishes.

• Look for: Firm, straight and brightly colored spears with tightly closed tips
• Common varieties: Green, white, and purple
• Common uses: Grilled, roasted, steamed, sautéed, and in salads and pasta dishes 
• Betty recipe: Asparagus and Prosciutto Rustic Tart

2. Strawberries

Spring marks the beginning of strawberry season in many regions. Fresh, local strawberries are often smaller in size than those that you typically find in a grocery store but deliver a big, lush flavor. Serve them up in a bowl or incorporate them into your favorite sweet recipes.

• Look for: Bright red, firm, and plump berries with a sweet fragrance
• Common varieties: Vary by region, each with a unique flavor profile
• Common uses: As a snack, in desserts, smoothies, and salads or on top of yogurt and cereal
• Betty recipe: Best Strawberry Shortcake

3. Peas

Sugar snap peas, snow peas, and garden peas, are a delightful spring vegetable that adds a sweet, fresh flavor to many recipes—or munch on them as a delicious and fresh snack. 

• Look for: Bright green and firm pods
• Common varieties: Snap (edible pods), snow (flat, edible pods), and garden (shelled peas)
• Common Uses: As a snack, steamed, sautéed, and in salads, stir-fries, and pasta dishes
• Betty recipe: Peas and Corn with Thyme Butter

Summer

In the summer months, farmers markets are abundant with a variety of fresh and flavorful produce—and the weather is ideal for getting out in the sun and seeing everything that your local market has to offer! Here are three of the top items to look for:

1. Tomatoes

Tomatoes are a quintessential summer produce item, known for their rich flavor and juiciness when in season. They are delicious sliced and eaten raw with a sprinkle of salt and pepper and super easy to incorporate into a wide variety of recipes.

• Look for: Aromatic, heavy, and firm tomatoes that are soft when lightly pressed
• Common varieties: Heirloom, cherry, and beefsteak
• Common uses: As a snack and in salads, salsas, sandwiches, pastas, and a variety of other dishes
• Betty recipe: Tomato Basil Veggie Pizza

2. Berries

Summer is the peak season for berries. Each has its own flavor profile and they are all sweet, juicy, and perfect for eating fresh, using in your favorite baking recipes, or preserving for winter months. 

• Look for: Berries that are bright and uniform in color vs. dark and dull
• Common varieties: Strawberries, blueberries, raspberries, and blackberries
• Common uses: As a snack, in baked goods, desserts, and jams or on top of yogurt and cereal
• Betty recipe: Classic Mixed Berry Dump Cake

3. Sweet Corn

Sweet corn is another summer favorite, known for its tender kernels and sweet flavor—is there anything better than enjoying corn on the cob on a warm summer’s day?

• Look for: Heavy, firm cobs, bright green husks, tan or golden silks (some browning at top is okay), and plump, firm kernels with no missing rows
• Common varieties: Sweet corn 
• Common uses: Grilled, boiled, and in salads, appetizers, and a variety of other dishes 
• Betty recipe: Slow-Cooker Enchilada Pork Tacos with Sweet-Corn Slaw

Fall

In the fall months, farmers markets are brimming with a cornucopia of seasonal produce. From back to school and Halloween festivities to Thanksgiving meal planning, these top three produce choices are ripe for your favorite fall recipes.

1. Pumpkins and Winter Squash

Pumpkins and winter squash come in many varieties that store well, making them ideal for enjoying both in the fall and into the winter. Incorporate them into your sweet and savory nostalgia-inspired comfort foods.

• Look for: Firm, solid and a bit heavy; avoid soft spots or sunken areas and dull or wrinkled skin
• Common varieties: Butternut, acorn, spaghetti, kabocha, and various pumpkin varieties
• Common uses: Roasted and in soups, pies, and a variety of other dishes
• Betty recipe: Harvest Pumpkin-Spice Bars

2. Apples

The variety of apples available in the fall is nearly too much to count! Each one offers its own unique flavor and texture to suit any preference or recipe so learn about their differences and how to cook with different types of apples in our Betty article. They are also a great source of dietary fiber and vitamin C—pack them in your kids’ lunches for a tasty health boost!

• Look for: Firm to the touch and crisp with no blemishes or bruises
• Common varieties: Honeycrisp, Gala, Fuji, Granny Smith, and many heirloom varieties
• Common uses: As a snack and in baked goods, ciders, sauces, and preserves
• Betty recipe: Apple Slab Pie

3. Brassicas

Otherwise known as cruciferous vegetables, brassicas are plants in the cabbage and mustard family. Some people find them bitter, but time of year can help—their natural sweetness is usually enhanced after the first frost. Brassicas are also known for their high content of vitamins C as well as K and fiber, making them a health conscious choice for weeknight meals around the family table.

• Look for: Bight, sturdy, and rigid leaves with no wilting; firm and compact florets and heads without yellow spotting or discoloration
• Common varieties: Kale, Brussels sprouts, broccoli, cauliflower, and cabbage
• Common uses: Roasted and in salads, stir-fries, and soups
• Betty recipe: Broccoli-Bacon Salad