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"It&amp;#039;s not just the leaves that start changing color when fall takes hold. At farmer&amp;#039;s markets and on produce shelves, the landscape shifts as well, ushering in a new array of reds, oranges, yellows and creamy whites. Gone are the berries, corn and stone fruits of summer; in their place, root vegetables, gourds and cold-weather tree fruit emerge. It&amp;#039;s an exciting time of transition\u2014and also a delicious one. Often served warm, many of fall&amp;#039;s flavors can be used in sweet or savory preparations, and cooked any number of ways, from boiled and baked to steamed and saut\u00E9ed. To help you explore the best of the season, we&amp;#039;ve rounded up our fall-harvest favorites. Below, find useful tips and terrific recipes for any day of the week. Just like layering on that lightweight scarf or raking your yard for the first time in the season, these dishes are a welcome signal of the autumnal bounty to come. Apples  The star of fall, these crisp, vitamin C-packed orbs are as versatile as can be\u2014saut\u00E9ed or roasted until soft and served with meat, or paired with sugar and spices, like cinnamon and nutmeg, for a decadent dessert. Certain varieties, such as Jonathan and McIntosh, begin to crop up in mid-September; others, including Jonagold and Braeburn, appear later in fall through early December. The variety of apple also influences its flavor and texture, which can range from sweet and tender (Cortland) to tart and crisp (Granny Smith). Learn more about varieties\u2014as well as how to select and store them\u2014by reading our Guide to Baking with Apples. Recipes to Try: Pork Roast with Apples &amp;amp;amp; Sage Spiced Chicken Breasts, Squash &amp;amp;amp; Apples Tarte Tatin Apple-Cider Spiked Pie Photo: iStock Pumpkin  They make for delicious pies, but pumpkins can offer so much more! These orange beauties, which are related to squash and begin to appear in late September until November, contain a bevy of antioxidants, as well as vitamin A and fiber. They can be boiled, roasted or steamed, and turned savory for stews and side dishes, or sweet for desserts. While the big ones are best for carving, stick to smaller pumpkins with smooth, unblemished skin for cooking\u2014they&amp;#039;ll have more flavor. Recipes to Try: Chicken Pumpkin Stew Pasta with Pumpkin Sauce Swirled Pumpkin Cheesecake Pumpkin Carrot Cake with Cream Cheese Frosting Photo: iStock Beets  Scarlet colored or golden, beets are a brilliant addition to your fall menu. Loaded with folate, potassium and much more, they&amp;#039;re best from June through the end of October. Earthy and tangy, fresh beets are terrific roasted and served alone, atop a salad or spun into soup. Select small, firm beets that have smooth skin and perky greens, and then follow this guide to prep and store them. Recipes to Try: Beet &amp;amp;amp; Apple Salad with Maple Dressing Roasted Beet and Mizuna Salad Beet and Barley Soup Russian Beef and Vegetable Soup Photo: iStock Butternut Squash  This great gourd should be a mainstay of your meals beginning in October until December: It&amp;#039;s hearty, filled with fiber and vitamins A and C, and is extremely versatile. Look for butternut squash that&amp;#039;s pale, blemish-free and heavy for its size. Then roast it, saut\u00E9 it or simmer it in a soup\u2014cooking it up savory style with various herbs, or bringing out its sweetness with maple syrup, ginger or apples.  Recipes to Try: Roasted Butternut Squash and Spinach Mexican Chickpea Soup Butternut Squash and Carrot Soup Ravioli with Saut\u00E9ed Butternut Squash and Thyme Photo: iStock Pears  Early October kicks off pear season, which lasts well through winter\u2014and good thing, because these juicy, soft-skinned fruits are fantastic in savory and sweet dishes. Myriad varieties are available, ranging in color (bright yellow to brown) and texture (crisp to buttery). Whatever the type, seek out those that are blemish-free, plump and have a stem intact. Once soft to the touch, they&amp;#039;re ready for eating alone, baking, boiling or poaching\u2014follow this guide to learn which varieties are best for cooking. Recipes to Try: Gingered Squash and Pear Soup Sweet Potato and Pear Gratin Pear and Gouda Grilled Cheese Pear Tart Photo: Shutterstock Cauliflower  October ushers in this low-calorie member of the cabbage family, which is chockful of vitamins, minerals and fiber. It has a delicate flavor and hearty texture, which is brought out best by roasting (though it can also be steamed or boiled). It&amp;#039;s delicious as-is, diced into chunks or pureed smooth, and can be used in soups or side dishes. Whether you go for the white, orange or purple variety (there&amp;#039;s no difference in taste), choose cauliflower with firm florets and bright outer leaves that aren&amp;#039;t wilted or moldy, and it will keep in the fridge for up to five days. Recipes to Try: No-Hurry Vegetable Curry Cauliflower &amp;amp;amp; Squash Gratin Indian-Spiced Chicken and Cauliflower Pasta with Roasted Cauliflower and Red Onions Photo: iStock Parsnips  Ever wondered what that pale carrot look-a-like is in the produce aisle? Most likely it&amp;#039;s a parsnip, the unsung hero of the root vegetables. Fibrous and slightly sweet, they&amp;#039;re a triple threat, containing vitamins, minerals and fiber. Available in late fall and through winter, select parsnips that are on the small side, and are firm and blemish-free. Peel them as you would a carrot, and then steam, roast or saut\u00E9. Recipes to Try: Spice-Roasted Chicken, Red Onions, Carrots and Parsnips Pork Chop &amp;amp;amp; Roasted Root Vegetables Spice-Roasted Carrots &amp;amp;amp; Parsnips Chicken Potpie Soup Photo: Shutterstock Pomegranate   Although it takes a little elbow grease to harvest the goods (otherwise known as arils) out of this ruby red fruit, it&amp;#039;s well worth the effort. Not only are pomegranates rich in antioxidants, vitamins and minerals, but they also have a piquant taste and unique crunch that perks up salads and desserts, and, in juice form, makes for a great marinade. Available from late October until February, choose fruit that&amp;#039;s heavy for its size and has smooth skin. But beware: The juice stains easily, so cut them carefully, using this four-step guide. Recipes to Try: Steak with Chickpea, Pomegranate &amp;amp;amp; Arugula Salad Maple-Pomegranate Glazed Ham You&amp;#039;re-An-Angel Cake Pomegranate Poached Pears Green Olive, Walnut and Pomegranate Dip Photo: iStock Sweet Potatoes  Often mistaken for yams, sweet potatoes are in fact a vitamin-rich tuber of their own. Pale brown to purple on the outside and vivid orange inside, this sweet-tasting starch is at its peak around November until January, and offers beta-carotene, fiber, potassium, and vitamins A and C. Baked, boiled or roasted, they work as a side or in a main dish, mashed, chunked or in slivers. Like potatoes, opt for small-to-medium-size taters that have smooth skin, with no cuts or soft spots.  Recipes to Try: Sweet Potato and Black Bean Burritos Grilled Pork Chops and Sweet Potato Wedges Sweet Potato Flatbread Sweet Potato Kale Frittata  Photo: iStock Cranberries  If from-the-can cranberry jelly at Thanksgiving is what you&amp;#039;re used to, you&amp;#039;re in for an entirely different experience when it comes to fresh cranberries. Terrifically tart and an antioxidant powerhouse, they&amp;#039;re available between October and December, and are great in jams, jellies, sauces and desserts. When buying, the berries should be bright red and bulbous; avoid anything that&amp;#039;s dark colored, feels squishy or has damaged flesh. Most often boiled down with sugar (to counter its innate zing) before use, you can also slice them thinly and bake into desserts. Recipes to Try:  Cranberry and Dried-Cherry Sauce Spiced Cranberry Sauce with Orange and Star Anise Almond-Cranberry Rugelach Pistachio Cranberry White-Chocolate Bark Photo: Shutterstock Brussels Sprouts&amp;amp;nbsp;  Peak season for purchasing these&amp;amp;nbsp;mini-cabbage look&amp;amp;nbsp;alikes starts in October and tapers off in early spring. They&amp;#039;re&amp;amp;nbsp;packed with vitamin A, and make for a simple side when roasted with salt and pepper.&amp;amp;nbsp; Recipes to Try: Roasted Brussels Sprouts  Maple-Glazed Brussels Sprouts with Pecorino Cheese and Almonds Bacon and Brussels Sprout Penne Brussels Sprouts with Leeks and Bacon Rutabaga&amp;amp;nbsp;  \u200BThis root vegetable isn&amp;#039;t much to look at, but it&amp;#039;s nutritious and delicious. One cup of raw rutabaga contains as much as three grams of fiber. Plus, studies suggest eating rutabagas may help reduce the risk of prostate and lung cancers.&amp;amp;nbsp;\u200B Recipes to Try:&amp;amp;nbsp; Mashed Carrots and Rutabaga Roasted Potatoes and Rutabaga Acorn Squash Stuffed with Rutabaga and Pecans  Smashed Root Vegetables&amp;amp;nbsp; Persimmon&amp;amp;nbsp;  Resembling a small, bright orange tomato, persimmons are chock full of antioxidants, fiber, and minerals. The most widely cultivated persimmons come from Asia, though a few species come are grown in the American Southeast. Let the fruit ripen at room temperature before eating to reduce its extremely tart taste.&amp;amp;nbsp; Recipe to Try:&amp;amp;nbsp; Persimmon Cr\u00E8me Br\u00FBl\u00E9e\u200B "^^<http://www.w3.org/2001/XMLSchema#string>
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