Autumn Fruits and Vegetables

There’s plenty of fresh produce to enjoy. Autumn fruit and vegetables start appearing from the end of the summer.

It’s always good to see beautiful piles of plums in all shades from blue-black, through purple and red to green and yellow, plus the plump ears of sweetcorn, golden squash and all the rest.  We all look forward to the soups,stews and fruit crumbles and crisps that are such a part of autumn. So, when the weather turns chilly, enjoy making the most of glorious  autumn fruit and vegetables.fruit1


Don’t neglect raw fruit and vegetables just because the weather’s on the turn. Winter salads can be full of crispness and flavour.

Most vegetables can be used for soup-making, and you can also use mixtures of veg in stews and sauces to serve with pasta or potatoes. Warming risottos are good with autumn vegetables like mushrooms or grated squash stirred through, or try topping polenta with a well-flavoured sauce of tomatoes and vegetables. Or serve vegetables lightly cooked with simple grilled meats and fish.

Whatever you do, choose the fresh produce of the season rather than imported varieties whenever you can. Choose organic fruit when it’s available. Serve plenty, every day, to stay on top of five portions of fruit and vegetables a day.

Good Food Matters <a href=””>Autumn Fruit and Vegetables – Delicious Organic Fruit for Fall</a>

Autumn Chowder Recipe




When the weather gets chilly, we enjoy comfort foods like this hearty chowder. It’s easy to prepare, and the aroma of it as it simmers makes my mouth water. —Sheena Hoffman, North Vancouver, British Columbia

Prep: 10 min. Cook: 35 min.

MAKES: 2 servings



2 bacon strips, diced
1/4 cup chopped onion
1 medium red potato, cubed
1 small carrot, halved lengthwise and thinly sliced
1/2 cup water
3/4 teaspoon chicken bouillon granules
1 cup milk
2/3 cup frozen corn
1/8 teaspoon pepper
2-1/2 teaspoons all-purpose flour
2 tablespoons cold water
3/4 cup shredded cheddar cheese
Nutritional Facts

1 serving (1 cup) equals 473 calories, 30 g fat (16 g saturated fat), 77 mg cholesterol, 810 mg sodium, 35 g carbohydrate, 4 g fiber, 19 g protein.


In a large saucepan, cook bacon over medium heat until crisp; remove to paper towels. Drain, reserving 1 teaspoon drippings. In the drippings, saute onion until tender. Add the potato, carrot, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until the vegetables are almost tender.
Stir in the milk, corn and pepper. Cook 5 minutes longer. Combine the flour and cold water until smooth; gradually whisk into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Sprinkle with bacon. Yield: 2 servings.
Originally published as Autumn Chowder in Country Woman November/December 2002.