Sustainability Series: Fall Seasonal Shopping

As the leaves turn and the air crisps, fall invites us to slow down, reflect, and realign with nature’s rhythm. This season, I’m sharing a curated shopping list that blends kitchen essentials with conscious choices—because sustainability isn’t just about what we buy, but how we live. Sustainability means living in a way that balances our needs with the planet’s limits, these choices are also affordable because they are in season.

Fall Shopping List

Vegetables: Beets, Carrots, Cabbage, Kale, Collards, Arugula, Broccoli, Squash, Sweet Potato, Parsnips/Turnips, Mushrooms, Peas

Fruits: Pears, Apples, Cranberries, Grapes, Pomegranate, Figs, Kiwi(Dec)

Meat: Game Meats, Venison, Duck

Herbs: Rosemary, Thyme

🥣Meal Ideas/Recipes
Arugula Salad with Apples, Cranberries & Pecans
Honey-Roasted Duck with Garlic & Rosemary
Lemon Garlic Sautéed Cabbage & Carrots
Venison and Red Wine Pie
Roasted Butternut Squash with Rosemary
Vegetarian Split Pea Stew
Beets with Lemon & Thyme
Duck Bone Broth
Garlic Butter Roasted Parsnips w/ Rosemary

Preservation & Storing

If you snatch up a great sale its best to use preserving techniques for bulk items. Here’s a comprehensive guide to preservation and storing methods—blending traditional wisdom with modern techniques to help you extend shelf life, reduce waste, and stay aligned with seasonal rhythms:

Freezing: Best for: blanched vegetables, fruits, soups, grains
Tips: Flash-freeze chopped produce on trays before bagging to prevent clumping

Fermentation: Best for: cabbage (sauerkraut), beets, carrots, garlic . Adds probiotics, enhances flavor, no electricity needed.
Tools: Mason jars, fermentation weights, saltwater brine

Drying/Dehydration: Best for: herbs, mushrooms, apples, kale chips.
Strong methods are sun-drying, oven drying, or using a dehydrator.

Pickling: Best for: cucumbers, beets, onions, cabbage with a vinegar based method.

Canning: Best for: tomatoes, fruit preserves, soups.
Methods: Water bath (for high-acid foods) or pressure canning (for low-acid foods)
Tips: Always follow tested recipes to avoid risk of illness/contamination

Smart Storage Habits

• Label & date everything to track freshness
• Rotate stock: use older items first
• Store in cool, dark places: root veggies, onions, garlic
• Use breathable containers for produce to reduce moisture buildup
• Buy in season and preserve for off-season use

As we move deeper into fall, let this season be a gentle reminder: sustainability isn’t just a trend—it’s a return. A return to rhythm, to ancestral wisdom, to the kind of nourishment that honors both body and earth. So shop with care, cook with joy, and savor the abundance that autumn offers. Your kitchen becomes a sanctuary, your meals a ritual, and your shopping list a manifesto of mindful living.