Fall Produce


Hy-Vee Cooking Guide
Fall Produce

A guide to seasonal fruits and veggies.

We did all the scrubbing and chopping to get these veggies oven-ready. Check out the entire collection of Hy-Vee Short Cuts and feel good about the time you save.

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When you see the Hy-Vee Homegrown logo, that means your produce was grown by a local farmer within 200 miles. 

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While some grocery chains have discontinued selling the "ugly" produce, Hy-Vee is not giving up on the so-called imperfect produce. Hy-Vee Misfits are perfectly edible and a great way to help offset the 6 million pounds of fresh produce that goes unused each year.

Falling for Fruits

Some call it fall, some call it autumn. We call it apple pie season. Learn more about fall fruits and the recipes we love most.

Few things scream fall like freshly harvested apples. Whether you're making caramel apples, apple pie, or baked apples, or simply enjoying one as a healthy snack, apples are a staple food in early fall.

Learn the different types of apples and which ones are best for baking. 

When ripe, pears are sweet and juicy with an irresistible aroma. To ripen hard pears, place them in a paper bag that's loosely closed and keep them at room temperature. Check daily for ripeness. 

Taste a variety of different types to find the ones you like best. Then try them roasted on toast, poached for dessert, or tucked into a pear crisp.

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There are thousands of varieties of grapes in a range of different colors. Some have seeds; some don't. Some are grown for wine; others for snacking and roasting. Yes, roasting. 

Try adding roasted grapes to your next cheese or charcuterie board.

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These tart little gems are easily transformed into some of our favorite sweet cranberry treats

In addition to being low in calories and loaded with antioxidants and vitamins, cranberries also contain something called proanthocyanidins, which are great for oral health. 

Featured Fall Produce

Preheat the oven, we're about to roast some veggies. Learn a little bit about our seasonal favorites.

These polarizing little cabbages are either loved or "ewwed." But if you love them, you'll appreciate that they're an excellent source of vitamin K and contain cancer-fighting compounds.

Try them roasted, caramelized, air fried, or grilled.


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Despite "winter" in the name, these squash are harvested late summer and early fall, but hold well through the winter.

Most winter squash can be prepared by slicing the squash in half, scooping out the seeds, and roasting or microwaving. Squash with thinner skin, such as butternut squash, can be peeled, seeded, and cubed. 

Not a fan of prepping squash? Check out our ready-to-cook Short Cuts.

The florets of this trending cruciferous veg are an excellent source of vitamin C. We hope its popularity never goes out of style.

When finely chopped, it can be used like rice for stir-fry, pizza crust, or even "risotto" and "oatmeal."

Broccoli is a go-to vegetable for many weeknight meals, and good thing, too. It's an excellent source of vitamins C and A and a good source of folic acid.

Use broccoli to make broccoli cheese soup, cheesy dip, and casserole.

Sweet on Squash

Find a new nutty, sweet, and delicious squash recipe to love. We recommend the risotto. And the coffee cake.

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Autumn Roots

Making appearances in all of our favorite fall dishes, meet the roots being harvested this fall.

These earthy, sweet root veggies come in several varieties, from the characteristic deep crimson to gold, white, and chioggia—the one that shows its alternating red and white rings when cut horizontally.

To roast, remove the stems, scrub the beets, wrap each in foil, and bake for 45 to 90 minutes, depending on their size, at 400°F. Let them cool slightly and then peel the skins off with gloves. (They have a tendency to stain hands.) You can also make them into beet burgers or beet chips

Parsnips have a sweet, earthy flavor similar to carrots. They can be roasted or mashed and are excellent in hearty stews. 

To prep, trim the ends, peel with a vegetable peeler, and cut into whatever shape you need for your recipe.

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Ranked as one of the most nutritious veggies, sweet potatoes are a favorite among our dietitians. Like regular potatoes, they can prepared in a variety of ways, including tucked into chocolate pudding

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From cakes to kimchi, is there anything carrots can't do? They can even help your eyes, help prevent cancer, and promote healthy skin. If buying whole carrots, rinse under cold water, cut off the greens, and peel just before eating or cooking. 

If you want to get adventurous, consider a veggie pancake, carrot fries, or even a carrot pasta

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Fresh Herbs for Fall

It's not just the stuffing and potatoes ... it's the sage, rosemary, thyme, and parsley that give your turkey dinner its signature Thanksgiving flavor. 

Best known for the flavor it gives to Thanksgiving turkey and stuffing, sage is a strongly scented herb with notes of eucalyptus and citrus.

Also try sage with roasted chicken, mashed sweet potatoes, and even a gin cocktail.

With its pinelike, woodsy flavor, rosemary is more potent than most herbs, and its flavor is not subdued by cooking. Since it can be on the overpowering side, a little goes a long way.

While it's great for seasoning roasted vegetables in the fall, we especially like it in tea and bourbon.

If you've ever made a stew and thought it was missing something, it was thyme. It has a flavor that's earthy but almost citrusy. To remove the leaves, hold a sprig at the top and slide your fingers down to strip off the leaves.

Add thyme to dinner rolls or garlic bread, spaghetti or spaghetti squash, and cocktails.

You might know it as a garnish, but we love to use parsley to flavor soups, sauces, salads, omelets, and stuffings.

Interestingly, the stems have an even stronger flavor than the leaves. Soaking both the leaves and stems in oil and lemon juice can improve it's taste-enhancing properties.

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