If you already miss the plump tomatoes, bright cherries and armloads of fresh herbs that filled the farmers' markets this summer, don't worry. With fall's cool weather comes a whole new crop of fruits and vegetables to try. In particular, I love the variety of fresh apples, and I adore roasted squash and root vegetables — so easy and comforting.

As you head to your farmers' market this weekend, here are a few things to look for, and ideas for what to do with them when you get home with your bounty.

Pumpkins and Squash
This time of year, you'll see pumpkins of all sizes and colors, as well as squash like acorn, kabocha and butternut. Roasting brings out their sweetness and creamy texture. Use a vegetable peeler to remove the tough skin, then cut the squash in half and scoop out the seeds and pulp. Cut the squash up into equally sized cubes, toss them with a little olive oil, salt and pepper, and roast them at 375˚F until they're soft and starting to turn golden, about 30 minutes. You can eat roasted squash as a side dish or stirred into risotto or pasta.

Apples
With a variety of colors, textures and flavors, it's fun to go to an apple orchard to pick your own bushels, or simply to buy an assortment in the apple house. With a pressure cooker, you can make applesauce in a matter of minutes: simply peel, core and slice about 6 to 8 apples and place them in a pressure cooker pot with a half-cup of apple juice or cider, a teaspoon or two of lemon juice and a half-teaspoon of cinnamon. Bring the pressure cooker up to high pressure and cook for four minutes. Release the pressure with the natural-release method and give the apples a stir to break them up. Otherwise, make applesauce on the stovetop with the same ingredients, simmering for 20 minutes or until apples are soft enough to break apart with a spoon. You can also make baked apples by peeling and coring apples, stuffing them with a mixture of brown sugar, raisins, nuts and a teaspoon of butter, and baking them in a baking pan in a 350˚F oven until the apples pierce easily with a fork, about 40 minutes. Serve warm with a scoop of vanilla ice cream.

Broccoli
Crisp florets of broccoli are at their best when the weather turns cool. Look for bright-green florets with no signs of yellowing. Preserve broccoli's nutrients by steaming the florets for 5 minutes, then drizzle the broccoli with a teaspoon of sesame oil and sprinkle it with sesame seeds. It makes a great side dish for fish that's been brushed with soy sauce and grilled or broiled.

Potatoes
From tiny new potatoes and fingerlings to hefty baking potatoes, now's the time for this potassium-packed comfort food. Make a steakhouse-style baked potato by rubbing russet or Yukon gold potatoes with olive oil and sprinkling generously with salt. Poke the skin in several places with a fork, then bake at 375˚F for 45 minutes to an hour, until potato yields to the touch and the skin is just slightly wrinkled. Serve with butter or vegan buttery spread and sour cream or plain yogurt mixed with fresh chives.

Beets
Jewel-toned beets make a beautiful addition to a salad. Trim and wash beets and wrap them loosely in aluminum foil, then roast in a 350˚F oven until they are soft enough to be pierced easily with a fork. When the beets are cool enough to handle, use paper towels to rub away the skin. Slice the beets to add to salad, or toss beet slices with vinegar and dill for a tangy side dish.


Image courtesy Svadilfari.