Michigan in the fall is a truly magical time. From the autumn colors to the crisp air, the seasonal changes are abundant. But just because summer is over doesn’t mean you have to give up your Saturday ritual of exploring your local farmers market! In fact, much of Michigan’s produce grows well into the latter part of the year.

Where to Go

If you don’t have a go-to farmers market already, or you’re on the road exploring a new part of Michigan, the Michigan Agritourism Association’s website is an extremely helpful resource. They have a useful, interactive online tool that’s perfect for searching the state for farms, produce stands, farmers markets, orchards, and more!

 

What’s in season?

Produce

Growing Season

VEGETABLES
Broccoli 6/20 – 11/10
Brussels Sprouts 10/1 – 11/30
Cabbage 10/15 – 11/30
Carrots 7/15 – 12/15
Cauliflower 7/15 – 11/15
Celery 7/1 – 12/31
Greens 5/15 – 10/31
Eggplant 7/15 – 10/15
Lettuce 5/1 – 10/31
Mushrooms All Year
Onions 8/1 – 10/15
Onions (green) 6/15 – 10/15
Parsnips 9/1 – 10/15
Peas 9/1 – 10/15
Peppers 7/15 – 10/31
Potatoes 8/1 – 11/15
Pumpkins 9/15 – 11/30
Radishes 4/15 – 10/31
Rutabagas 9/15 – 11/30
Spinach 9/15 – 11/15
Squash (winter) 9/15 – 10/31
Tomatoes 8/1 – 10/15
Turnips 9/1 – 10/31

FRUIT
Apples 8/15 – 11/15
Grapes 9/1 – 10/15

OTHER
Cheese All Year
Cider (apple) 9/1 – 12/31
Herbs 4/1 – 10/15
Honey All Year
Jams and Jellies All Year
Maple Syrup All Year
MICHIGAN PRODUCE CALENDAR COURTESY OF THE MICHIGAN AGRITOURISM ASSOCIATION

What to Make

Freshly picked produce shines in just about any dish. So whether you’re preparing a Sunday dinner for the family, or a dish-to-pass for a Saturday potluck, any of these recipes will be a hit.

 

Apple Pie Bites – The Blond Cook

Highlight the handpicked apples from your favorite orchard.

Ingredients:

  • ¼ cup packed light brown sugar
  • 1 tsp. apple pie spice, and additional apple pie spice (about ¼ tsp.) for sprinkling on top of crescent rolls
  • 3 Tbsp. butter, melted
  • ⅓ cup chopped pecans
  • 1 small Granny Smith apple, cored and sliced into 8 (½-inch) slices
  • 1 (8 oz.) can Pillsbury Original crescent rolls

Instructions:

  • Preheat your oven to 375 degrees. Line a baking sheet with parchment paper.
  • In a small bowl, combine brown sugar and apple pie spice. Set aside.
  • Melt butter and toss apple slices in butter, set aside.
  • Arrange crescent roll triangles on baking sheet lined with parchment paper. Evenly distribute brown sugar mixture onto each triangle.
  • Sprinkle each triangle evenly with the chopped pecans.
  • Place an apple slice on the wide end of each triangle. Wrap crescent roll dough around each apple.
  • Brush each crescent roll with remaining butter. Sprinkle lightly with additional apple pie spice.
  • Bake for 10-12 minutes, or until golden brown. Cool for 5 minutes before serving.

 

Crock Pot Roast with Vegetables – Yummy Healthy Easy

A tasty way to enjoy the potatoes, onions, carrots, and celery you purchased from the farmers market.  

Ingredients:

  • 3 potatoes, peeled and diced
  • 4 carrots, peeled and sliced
  • 1 onion, cut into chunks
  • 2 celery ribs, sliced
  • 3 lb. chuck roast
  • Salt and pepper
  • 1½ Tbsp. olive oil
  • ¾ cup water
  • 1 Tbsp. Worcestershire sauce
  • 1 tsp. beef bouillon granules
  • 1 tsp. dried basil

Instructions:

  • Spray slow cooker with cooking spray. Place potatoes, carrots, onion, and celery on the bottom of slow cooker.
  • Season roast with salt and pepper. Heat oil in a saucepan on medium-high. Brown roast on all sides and place on top of veggies.
  • Combine water, Worcestershire, bouillon, and basil. Pour over meat and vegetables.
  • Cook on LOW for 10 hours, or until the beef can be shredded very easily and vegetables are soft. Season with salt and pepper if needed. Enjoy!

 

Autumn Minestrone Soup – Cooking Classy

Warm up with a piping bowl of this delicious soup made with fresh carrots, onions, potatoes, squash, tomatoes, zucchini, kale, and herbs!

Ingredients:

  • 2 medium carrots, diced
  • 1 medium yellow onion, chopped
  • 1 Tbsp. olive oil
  • 3 cloves garlic, minced
  • 6 cups vegetable broth
  • 2 ½ cups (¾-inch diced) Yukon Gold potatoes
  • 2 ½ cups (¾-inch diced) butternut squash
  • 1 medium zucchini, ends trimmed, sliced into half moons or quarters
  • 1 (14.5 oz.) can diced tomatoes
  • 2 ½ tsp. finely minced fresh rosemary or oregano (or 1 tsp. dried)
  • 2 ½ tsp. minced fresh thyme (or 1 tsp. dried)
  • 2 bay leaves
  • Salt and freshly ground black pepper
  • 2/3 cup dry ditalini pasta (optional)
  • 2 cups packed chopped kale (thick ribs removed)
  • 1 (14.5 oz) can red or white kidney beans, drained and rinsed
  • Shredded parmesan cheese, for serving (optional)

Instructions:

  • Heat olive oil in a large pot over medium-high heat.
  • Add onions and carrots and sauté 3 minutes then add garlic and sauté 1 minute longer.
  • Stir in vegetable broth, potatoes, squash, zucchini, tomatoes, rosemary, thyme, bay leaves and season with salt and pepper to taste.
  • Bring to a boil, then stir in pasta if using.
  • Cover, reduce heat to medium low, and simmer until veggies are nearly tender, about 15 minutes.
  • Stir in kale and kidney beans and cook until kale is tender, about 5 minutes longer.
  • Remove bay leaves, serve warm with Parmesan cheese.

 

 

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