Fall 2026 Publisher’s Letter
Back in June, while Boston reveled in the Scottish Invasion and the Cape Verdean diaspora held out hope for an underdog Blue Shark upset, Chris and I motor-coached across the South of France with a dozen Edible readers and Go Ahead Tours. I’d been to the region before but only in the fall, and what we found in those market towns between Avignon and Aix was unlike anything I’d seen prior. Tables overflowed with saucissons, tapenades, poulets rôtis, pains du jours—alongside elegant printed tablecloths and napkins, sturdy linen aprons, straw hats, baskets and all manner of cheese, fish and meat—but it was the rainbow of early summer produce that really took my breath away.
Stalls were packed with luscious cherries, berries, apricots, peaches and piles of heady, fragrant melons from Cavaillon—all in season, all at the same time. There were flowering courgettes and multicolored cauliflower; carrots, radishes, peppers, eggplants; big chunks of deep orange winter squash and the most gorgeous, ripe summer tomatoes—fully two months earlier than here in New England. We missed this decadent rainbow when we came home to our still-green markets, mainly offering scapes, scads of lettuce and peas. But now—finally—in early September, we’re arriving at the most colorful time of year, the crossover of peak summer and early fall produce sitting side by side: sweet corn and Sungolds next to acorn squash and cucumbers; fiery chilies, shelling beans, kale and collards. The bounty just keeps coming before the first frost takes it all away, so we’ll enjoy it while it’s here.
Speaking of local produce, chances are good you’ve picked up this issue at a farmers market or stand, and I hope you’ll have a look through our recipe section and shop accordingly: Is there a better season to cook in New England than the fall? Andrew Little, founder of the Cambridge Recipe Club—a community project sending free weekly, seasonal recipes to subscribers by email—wanted to share some of his dishes with our readers, and his fall installment uses umpteen vegetables for his of-the-moment market-style cooking, plus a banger potato rolls recipe that will absolutely grace my Thanksgiving table.
Susanne Lombardi, former owner of The Plate in Milton and founder of Dancing Deer Baking Co., has begun fermenting her own hot honey in her semi-retirement post-Plate. What started as a story about honey ferments soon morphed into a multi-recipe showstopper, using funky, spicy fermented hot honey in three super-flavorful vegetarian sandwiches with all the fixins’. Be sure to follow the QR code to our website where you’ll find an additional recipe for Fermented Honey Garlic.
By the time the weather cools just a little bit more, you’ll be ready to tackle Eva Katz’s story on fire pit cooking. Beautiful local halibut with grilled cornetto peppers; spiced pear crumble in a cast-iron skillet; roasted figs and feta, rendered syrupy and bubbly from the flames; ember-roasted beets with yogurt; and fresh local oysters drizzled with Calabrian chili butter. It’s a fantastic meal to share in the golden light of an autumn afternoon.
In this International Year of the Woman Farmer, Mass Farmers Markets highlights four local ladies heading up their own farms, sharing two of their home-cooked farm recipes using the best of the hybrid season’s produce. Then, this issue’s Edible for Kids follows a young girl in Barbados visiting her local market, introducing our youngest readers to what she sees there and encouraging kids to make their own makebelieve market, teaching bartering, trading and the art of the “haggle.” An adorable activity, as always.
The fall season’s diverse Food Finds bring us a use-it-all farm-to-table restaurant in Cambridge; an artisan chocolatier in Watertown; a bakery-café in Newburyport; and a Worcester County cidery developing their own orchard in West Brookfield. As always, you should use these profiles as a planner for local food excursions this fall—and take a look back at some Edible issues in your archives. From the North Shore to Worcester County and everywhere in between, we have your day tripping plans covered!
As we continue through our celebratory 20th year in print, we’re highlighting yet another longtime MA business celebrating a huge milestone of their own: In 2025, George Howell Coffee celebrated 50 years in business! Leslie Mahoney O’Connell visits with George and his daughter Jennifer to discuss their new ventures, bringing single-estate coffees to enthusiasts everywhere, and their everlasting commitment to creating the best flavor in the cup.
Margaret LeRoux joins the Tougas Family on their diversified pick-your-own farm in Northborough to learn how they got their start. Visit and choose your own berries, stone fruit, apples and pears and bring a little joy to an afternoon of shopping. In addition, Margaret compiled a list of the 39 PYO farms in Central MA, found easily on our website (under Current Issue) or just follow the QR code at the end of her story.
Cheryl Fenton chats with the leadership team of Community Cooks, a nonprofit supporting local cooks making a difference in their communities by preparing and delivering home-cooked meals on a weekly schedule to a variety of organizations—like women’s shelters, after-school programs and immigrant aid groups. If you’re interested in learning how you, too, can give back in this way, please reach out to them at communitycooks.org. They’re always looking for new volunteers, especially as the need for food assistance grows; veteran reporter Alison Arnett chronicles this problem for us in a deeply researched policy piece following recent cuts to the nationwide SNAP program. Without intervention, this could be a hungry fall and winter in the Bay State. If you’re able to give back in some way, the moment is now.
As September fades and we approach the colder, crisper months, I hope you’ll enjoy the waning days of fall with a visit to a farm or market—and thank your farmer for providing you with safe, local food to eat. They deserve the kudos!
Peace,
Sarah
