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Quince (left) and kabocha (right), two of this fall's "it" foods.

The Wall Street Journal’s list of top ten foods to eat this fall is ... surprising. Gone are the apples and pumpkins of posterity, replaced with such oddities as quince and kabocha. And yet, such "unseasonal" staples as pine nuts and thyme made the cut. My prediction? This guide will become the "how to look chic at the farmers market" manual. My advice? Sometimes chic comes less from the unexpected and more from the obvious: Shop around, but don’t forget where you came from. There's a reason it's apple- and pumpkin-pie season. After the jump, what the cool kids are eating this fall.

The Wall Street Journal's Top Ten Foods to Eat This Fall

1. Concord Grapes: for a fresher, milder, more (or less, depending on your point of view) refined version of Welch’s grape juice. Delicious.

2. Kabocha: If ye ol’ American orange variety of the pumpkin is starting to bore you, there’s always the Japanese version! It’s an election year; I say let’s try to reinvent the local varieties before looking abroad.

3. Pears: Perhaps they made the list because it took until autumn for them to ripen in the supermarket.

4. Pomegranate: Careful with this one! Greek myth claims that winter stems from the seeds of this fruit. The lobster of produce, it requires a lot of work. But they’re worth it.

5. Pine Nuts: The seeds of pine cones, there is something heralding of winter in these little kernels. With that in mind, put them in the freezer so you can have them (unspoiled) when the pine cone wreaths are up.

6. Quince: A trendy version of the apple, it is a good way to expand your culinary horizons. Quince paste or jelly goes brilliantly with the Sheep’s Milk Cheese later in the list. But with all the beautiful apple varieties available, don’t forget your apple a day.

7. Rutabaga: Commonly called Swede in Europe, rutabaga is very popular roasted or mashed, year round, in other countries.

8. Thyme: a bit of a cheat, since it’s available all year round; but it does pair brilliantly with squash or pine nuts, and other fall flavors. You could roast it with rutabaga, or put it in a pine nut brittle.

7. Tuscan Kale: It sure is healthy, but is it just a common good with a designer label?

10. Sheep’s Milk Cheeses: The ultimate foodies discourse on the seasons of cheese, but they’re lost on the average palate. Do you feel a bit fleeced by this final entry?

Will you be eating these foods or sticking to the tried-and-true?

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