Apples, Figs and Pears in Season at the Farmers' Market

September brings an array of Autumnal fruit and vegetables to the Concord and Clayton farmers' markets. Enjoy the tastes of the season and share your recipes here.

The long, hot days of summer are being replaced by the crisp, colorful scenes of fall, and the harvest at the farmers' market is changing too.

Autumn bids farewell to sweet stonefruit and berries, and welcomes figs, grapes, apples, pears and pomegranates.

Here's what's in season for fall, according to the Pacific Coast Farmers' Market Association (PCFMA):

Apples - For baking, eating, canning, a good basic sweet flavor.
Figs - Soft and sweet, a roll-your-eyes, it's-so-good kind of fruit.
Grapes - Little orbs of luscious sweet juice to pop in your mouth.
Pears - Elegant, versatile, and with an oh-so-good flavor.
Persimmons - Tangy and tart, soft or firm, they're bright, colorful and exotic.
Pomegranates - Pucker-up tartness with sweet undertones, makes a delicious juice.

A selection of fall recipes can be found on PCFMA's website, including:

Brussels Sprouts with Apples
Pork with Figs, Onions, and Mustard
Pear, Squash, and Onion Gratin
Roasted Grapes

About the Pacific Coast Farmers' Market Association

The Pacific Coast Farmers' Market Association is a not-for-profit organization that develops, operates and supports Certified Farmers' Markets in the San Francisco Bay Area.

Concord Farmers' Market

Todos Santos Plaza, Willow Pass & Grant Street

Day Time Season Tuesday 10:00 AM to 2:00 PM Year-round Thursday 4:00 PM to 8:00 PM April 26, 2012 to October 25, 2012

Clayton Farmers' Market

Diablo Street, between Main and Center in Downtown Clayton

Day Time Season Saturday 8:00 AM to 12:00 PM May 12, 2012 to October 27, 2012

What's your favorite fall recipe? Share it in the comments below.

Jim Caroompas (Editor) September 11, 2012 at 04:59 PM
Figs are nature's way of saying "perfect!" Butternut squash is a wonderful way to welcome in the fall. Roasted with a drizzle of olive oil and a sprinkle of cinnamon is a pretty tasty way to accent a fall feast.
Lance Howland (Editor) September 11, 2012 at 05:43 PM
How about brown sugar in that butternut squash instead of cinnamon? How about a fat fig in the middle of the scooped-out squash. It's like being the conductor of an autumn symphony!


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