Harvest Season: Cooking From Abundance

Photos by Michael Piazza / Styled by Catrine Kelty

Fall in New England: a magical season. September, still clinging to the warmth of summer, offers sun-drenched days, while cooler nights gently signal the season’s shift. As autumn deepens into October, the leaves transform into brilliant shades and we crave the comfort of cozy sweaters, pumpkins and fresh, hot apple cider. But perhaps the most exciting part of fall is the overlap of seasons at the farmers market. It’s the height of the harvest— when summer’s abundance meets fall’s first offerings. Plump tomatoes, bright peppers and glossy eggplants continue to shine, unwilling to say goodbye just yet—even as kale, winter squash, apples, pears and the sweetest root vegetables make their entrance. Farm stands overflow with color, flavor and possibility.

And while the options may seem endless, cooking with the season’s best doesn’t need to be complicated. When your kitchen is filled with the sweet aroma of late-summer tomatoes, the gentle licorice scent of fresh fennel or the earthy richness of just-cut butternut squash, inspiration comes naturally. Maybe it’s a handful of basil from the garden, a crisp apple from the orchard or peppers still warm from the sun—these are the flavors that do the heavy lifting. With just a few thoughtful ingredients, you can craft meals that feel abundant and comforting, without fuss, letting the season do what it does best.

This story appeared in the Fall 2025 issue.