[Flickr: WhitA] As the leaves turn to beautiful shades of gold, orange, and berry, a whole new selection of squash replace the summer squash we loved so much. The many varieties of winter squash come in all kinds of shapes—round, elongated, oblong—and colors from honey to bright orange. Some of the most popular varieties are the acorn, amber cup, and butternut. No matter the variety, squash is a great fall vegetable and an excellent ingredient for all your delicious fall recipes. Vegetable Enchilada Roasted Delicata Squash Grafton Squash Casserole Hairy Gourd Bread Roasted Butternut Squash Soup Warm Winter Salad Braised Winter Squash with Garlic Lidia Bastianich's Squash Tiramisu Spaghetti Squash with RIcotta, Sage, and Pine Nuts Butternut Squash Soup... More

Note: On Mondays, one of our various Market Scene correspondents checks in with what's fresh at farmstands, what's coming up, and what you better get while the gettin's good. This week, we hear from SoCal correspondent Leah Greenstein of SpicySaltySweet. Take us to the market, Leah! Carnival Squash at McGrath Family Farms. [Photographs: Leah Greenstein] I'm tired of tomatoes. There. I said it. After two months straight gorging myself on Early Girls and Purple Cherokees, Green Zebras and Sun Golds, I think I've finally had enough tangy-sweet-tomato-goodness to last me until next summer—or at least until January, when I break into my stash of homemade canned heirloom tomatoes for lasagnas and stews. Fortunately, the Los Angeles farmers' markets (and Southern... More

"I hated Juno and love soup, too. Can't wait to try this out! Autumn is meant to be slurped through." —gastronomeg... More

Atkins is a misleading name for a farm that makes fried rings of dough, covered in sugar and cinnamon. Located in Amherst, Massachusetts, part of the idyllic motherland of apple orchards, Atkins Farms makes the classic cider doughnut. The kind you want in your mouth now, and for every autumn forever. When my friend sent me a three-dozen box of them for my birthday this week (she was a Smithie, and has fond memories visiting the nearby farm), I couldn't be happier. "That's a lot of doughnuts," Serious Eaters said as they walked by, already weighed down by pumpkin cakes, pumpkin cookies, pastries, and chocolates (we had two birthdays in the office this week). Though a surplus of cider... More

Habeñeros and Jalepeños Southern California is suffering from a case of the "in-betweens." It's practically October—normally time to trade in the grilling gear for a cast iron Dutch oven—but yesterday it felt like the middle of August. Now I realize complaining about hot weather won't inspire much sympathy when most of the country is unpacking their sweaters, but it can be a little disheartening when you're eager for those cooler weather fruits and veggies. Instead, most of the Hollywood Farmers' Market (map) still looked like late summer. The heirloom tomatoes were beautiful (and bountiful) and there were a surprising number of tables full of peaches, plums, berries, corn, and melons. There were also still lots of hot and sweet... More

Among others, Ginger Gold, Granny Smith, McIntosh, Red Delicious, Fuji, Gala, and Honeycrisp, are showing up in their familiar crates, begging to be turned into applesauce, apple pie, and cooked with pork chops. Here, some suggestions on what to do with fresh-picked apples. More